6″ simple cake base

I got this base recipe out of my Dessert for Two cookbook. I had some leftover caramel frosting from making salted caramel cupcakes, so I whipped up this one bowl base and smothered it with the abundant leftover frosting… just in time to watch the Bachelor (only slightly really embarrassing).


  • 3 Tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1/2 cup & 3 Tablespoons all purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sour cream

Cream the butter & sugar. Add the egg white and vanilla extract. Sprinkle in flour, baking soda, and salt. Add sour cream. Combine all ingredients until just mixed. Bake in a 6″ pan for about 25 minutes at 325*F.


(Pictured in the back is my copy of the Book Thief – bought 2nd hand for 4.95$ at 2nd & Charles. I publicly pledge to make a good dent in this book by the end of this week.)


Coffee Bundt Cake

I love bundt cakes (so pretty) so I set out to make another one! I had some problems with this one… I used the cake recipe but the glaze recipe did not work so I adapted a caramel glaze.


    • 3 cups cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 large eggs, room temperature
    • 1 & 1/2 cups light brown sugar
    • 1 cup unsalted butter, melted
    • 1 cup Greek yogurt, room temperature
    • 4 teaspoons instant coffee granules, dissolved in 1 tablespoon water
    • glaze
      • 4 tablespoons salted butter, cut in chunks
      • 1/2 cup packed dark brown sugar
      • 1/3 cup heavy cream
      • 1/4 teaspoon Kosher salt
      • 3/4 cup confectioners’ sugar

Whisk flour, baking powder, baking soda & salt. In another bowl, whisk the eggs and add sugar. Add the melted butter, yogurt, coffee & combine. Combine wet & dry ingredients. Pour the batter into a prepared bundt pan and bake for about 45 minutes at 350*F

For the glaze: melt the butter, brown sugar, cream & salt over medium heat in a saucepan. Bring to boil and stir constantly for one minute. Then, remove from heat. Wait for a couple minutes and then slowly whisk the powdered sugar until you have a thick but pourable consistency. (If mixture is took thick — add some cream to thin it out). Immediately pour glaze over cake.


Serve with coffee.

***Biggest problem with this cake is it dries out really fast so cover it well & refrigerate! It does not save well.

Andddddd I’m off to New York!!

6″ chocolate cake

I was craving chocolate cake and wanted a quick fix that wouldn’t yield too many leftovers… and came across this. I have a little bit of PTSD from yogurt cookies I made last week so I subbed it with sour cream. This took <5 minutes to mix together.

  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 large eggs
  • ½ cup flour
  • 5 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • ¼ teaspoon instant espresso powder
  • ½ cup chocolate chips

Mix the sugar, vanilla, sour cream, and eggs together. Then add the flour, cocoa, baking soda, and salt. Finally, stir in the chocolate chips. Bake at 350*F for 20 minutes.

I wish I was kidding but I took a fork and ate a giant bite right out of the pan. And then another. And another. And then I got a glass of milk.

10/10 would recommend. Don’t let the simple look dissuade you.FullSizeRender.jpg

Chocolate chip banana bread

Banana bread has two special qualities: 1) it can be masked as a somewhat appropriate breakfast food and 2) its aroma instantly makes your apartment homely. So when my eyes snapped opened too early graduation morning, I knew just what I needed.

I looked at a variety of recipes online and came up with the following:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs, beaten
  • 3 large bananas, finely mashed
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 60% chocolate chips (I used the fat Ghirardelli ones)

Cream the butter and sugar together. Then, add the eggs and mashed bananas. In a separate bowl, sift together the flour, baking soda, and salt. Add to the creamed mixture. Add the vanilla and mix. Finally, stir in the chocolate chips. Pour into a greased loaf pan and bake at 350 degrees for about an hour. I slightly undercooked mine (50 minutes).

I’m not going to pretend I know anything about serving sizes.

Refrigerate the leftovers!


Modifications: I want to try this again with rolled oats, yogurt and/or walnuts.