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The secret’s in the rhythm—kneading dough until it sighs under your palms, soft and willing. Butter, rich as summer cream, melts into sugar until the mix gleams like pale gold. Crack fresh eggs, one by one, their yolks sun-bright, swirling into the dance. Vanilla, a single spoonful stolen from an old glass vial, weaves through the batter like a whispered promise. Sift flour like snowfall, fold gently—no rush, no force—let it breathe. The oven hums, warm and steady, as the batter pours into a tin worn smooth by decades. Watch it rise, slow and sure, a golden crown cracking open to release clouds of cinnamon and caramelized sugar. Cool it on a wire rack, patience thrumming in your veins, then slice thick. Serve with berries, their tartness a bright counterpoint to the crumb—tender, moist, lingering on the tongue like a half-remembered song. This is how you make them remember: taste as a language, recipe as a heirloom, every bite a bridge to kitchens long gone but never forgotten.
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