Apple Spice Cake with Brown Sugar Glaze

Apple is an ingredient that makes me feel warm all over, all the way to my toes.

The deep sweetness of baked apple, typically paired with cinnamon, nutmeg and other spices… something about it is just so cozy.



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Chocolate Matcha Bundt Cake

Cake Slice

Looks like this is a bundt-filled weekend! They happen just sometimes. I try not to stand in their way.

I’ve always wanted to try a recipe using matcha. I drink green tea daily at work (when I’m not downing some coffee) and my affection for green tea ice cream is boundless. Matcha baked goods was a logical step for me to take next.

Bakerella’s Chocolate Matcha Bundt Cake seemed like a good option to start with. The combination of green tea flavour and chocolate had serious potential and the recipe seemed straightforward enough.

Now I just needed some matcha.

Easier said than done on a lazy Sunday. It was one of those days where traveling far for a single ingredient sounded tedious and unnecessary to my sleepy mindset. Luckily, we live a 5-10 minute walk from a QFC grocery store so not all was lost. I gave them a call and after being put on hold for about 3 minutes, they confirmed that yes, they did in fact have matcha. In no time I was there and back, tea tin in hand, bundt cake on my mind.

Then I cracked open the tin.

Matcha teabags

Despite clear imagery of matcha powder on the label, there were tea bags inside. They were filled with some matcha, yes, but mostly green tea leaves.

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Root Beer Bundt Cake

Fresh out of the oven!

Trevor and I are the type of book nerds who actually find it valuable to own expensive eBook readers for the benefit of carrying a dozen books in one tiny package for fear that one day while outside the house, we may finish a book without another book immediately available for consumption. Also, they weigh a lot less than an 800 page fantasy novel. Our devices (a Kindle for him, a nook for me) have some issues but we love them anyway. However, there is one thing I greatly miss since owning one. Trevor and I both love bookstores. We love sitting in aisles, cross-legged like small children, taking our time to peruse our favourite bookshelves in order to pinpoint that one special book to build a relationship with over the next few weeks.

Perusing an eBook store on your nook, Kindle or internet browser doesn’t exactly have the same… feeling to it.

We still make trips out to book stores, although now they’re more like selection processes on what to buy next on our eReaders. That satisfying end result is gone, a crisp, rigid, dogeared free book in our hot little hands as we leave the store, spines waiting to be cracked at our will. We could still buy physical copies of books, but it seems silly to do so just to have that short, joyful moment as you leave the store.

I’ve discovered there is one type of book that exists that I can still buy at bookstores, guilt free. Cookbooks. Most of them aren’t available in eBook format because… why would they ever want to be? The small, paperback book sized screen would never lay out an entire recipe well, the pictures of luscious, chocolatey cakes would now look grainy and one-dimensional, and if I kept it in the kitchen with me… can you imagine the stress of trying to clean flour and melted chocolate out of the crevices of an expensive electronic device? Cookbooks on the other hand can feel as though they haven’t been loved enough if they’re not at least a little bit sticky here and there.

I bought a new cookbook a couple weeks ago. And I am very excited about it.

Baked Cookbook

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Kentucky Butter Cake

Kentucky Butter Cake - detail shot

If you could bathe yourself in a warm, oozey sauce of butter, sugar and vanilla, would you? Well, maybe not, it would probably clog your pores, take a lot of time and effort to get it all off later… all sorts of those annoying little consequences that stop us from doing ridiculous(ly awesome?) things. Now what if you were a soft delicious pound cake instead? Maybe exactly what you need is to submerge yourself in buttery sugary goodness… because hey, already being chock full of butter and sugar means that soaking in more could only make you better. Right?

This was my thought process when I learned about the Kentucky Butter Cake. A pretty standard sounding buttermilk pound cake baked in a 10 inch bundt pan… taken to glorious new heights by getting stabbed repeatedly with a chopstick, butter sauce poured all over it and left overnight as the sauce soaks into the cake creating an inner core of extra moist, richness. Oh my.

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