A simple raspberry lemon poppy seed cake, filled with fragrant citrus, vanilla, and almonds, and dotted with jammy berries – it’s the perfect sweet afternoon treat.
Let’s talk cake.
Are you a fan of gloriously stacked and filled and frosted beauties? Or do you fall into the humble single layer cake camp, served simply with a dusting of sugar, a casual dollop of fresh whipped cream, and maybe a scattering of fresh berries?
While I do love layer cakes, simpler versions make their way into my oven much more often. What these uncomplicated cakes may lack in spectacle, they more than make up for in flavor – and ease. Minimal fuss, but maximum results thanks to good ingredients.
In the case of this raspberry lemon poppy seed cake, fragrant vanilla bean, ground almonds, olive oil, and fresh citrus elevate ordinary sugar, flour, and eggs. It may be rustic, but the resultant golden, berry-studded cake shines.
Easy homemade chocolate birthday cupcakes, topped with fudgy chocolate buttercream frosting and rainbow sprinkles. Simple, moist, and flavorful – and so much better than box mix!
Oh, hey there! It’s been a while.
The last time we chatted, I was a few days past my due date, waiting on our little Henry to arrive… and this week he turns six months old.
I never intended to take this much time away from the blog, but life got really complicated after he was born, and I’m only now starting to feel like a normal human again. So I made some chocolate birthday cupcakes to celebrate! Well, half birthday cupcakes.
Half birthdays are a family tradition. Growing up (at least in the early years), my parents always planned a tiny celebration for our half birthdays. I think they felt sorry for their December baby, with birthdays often overshadowed by Christmas.
Henry may not be eating solids quite yet, but I rarely need an excuse to make chocolate cupcakes, and it feels right to mark this milestone with fanfare, because I can’t believe that half a year has already passed with this sweet little human of mine.
We’ve got a lot to celebrate, and a lot to catch up on.
Juicy blackberries and rich, dark chocolate combine in this moist and decadent blackberry chocolate cake, finished with an equally luscious blackberry chocolate buttercream frosting and fresh berries.
I’m a big fan of sneaking fruits and vegetables into chocolate baked goods – bananas, pumpkin, zucchini, berries, you name it – and this blackberry chocolate cake is no exception.
The plump, late-Summer fruit, cooked down into a fragrant, jammy blackberry mash, adds a subtle, but welcome fruity complexity, moisture, and faint reddish hue to an already deeply cocoa-filled cake.
It’s a rustic cake simple enough for everyday baking, with flavors unusual enough to feel decadent for special occasions. The batter comes together easily – one pot for a homemade blackberry jam (which flavors both the cake and frosting), one bowl for the rich, chocolate batter, one for the chocolate buttercream frosting – and makes use of the tangles of wild blackberries growing with abandon in our backyard this time of year.