Apple Cake

Hi Everyone!!

Happy 2019! I’ve actually had this recipe written for a couple months but the Holidays got the best of me and things got top busy.  THEN I had my wonderful friend’s husband help to update my blog with a new look and feel… do you like?? I’m in love 🙂 It really pays to know software engineers because my technical knowledge allows me to type this and that’s about it…

Back to the apple cake! It’s actually adapted from a recipe i found on all recipes:(  I tweaked and tested the recipe several times and this here is the winner.  It’s a little taste of fall but I really feel these flavors are good year round.  It’s also sweet enough to serve as an after dinner treat but simple enough to have with your morning coffee! You KNOW I love a versatile recipe!

I like the addition of cake flour because it makes what could be a very dense cake a bit lighter.  However, I understand not everyone will have cake flour on hand so 2 cups of all purpose flour is absolutely fine!  Have fun with this recipe! You could add nuts and raisins or any dried fruit as the original recipe calls for but I found I loved it best with only the diced apples for added texture.

Let me know what you think! Happy baking!

Apple Cake

A delicious and easy cake that is sweet enough to be an after dinner treat but simple enough to have with morning coffee!

  • 1 cup white sugar
  • 1/2 cup butter (softened)
  • 1 1/2 cup apple sauce
  • 2 tbsp molasses
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup apple (peeled and diced)
  1. Preheat oven to 350 degrees and heat apple sauce slightly in microwave

  2. Mix together sugar, butter, apple sauce and molasses.  If you don’t heat the apple sauce prior to mixing the butter will start to clump.  This is fine… just be aware!

  3. In a separate bowl mix all of the dry ingredients.  Slowly pour into the wet while mixing.

  4. Fold in the diced apples and pour batter into a greased bread tin.

  5. Bake for 45-50 minutes until firm and cooked all the way through.


Red, White and Blue Berry Cake

Happy Fourth of July to my fellow Americans!! If you aren’t American… don’t despair! you can still make this recipe 🙂


The Fourth has always been one of my very favorite Holidays.  Growing up in New England, a place rich with early American History, it was always a VERY big deal.  My hometown put on a huge parade every year and we NEVER missed it, one year we even participated in it!  My parents and their friends also used to get up really early and stake out the best spots on the route so we didn’t miss any of the action.  One of my best friend’s and I also went through this very embarrassing phase (middle school, what can I say) where we’d dress alike in red, white & blue and get decked out with face paint… cute!!!!  Anyways…the parade was always followed by a big party and you know what that means.. a lot of delicious food!

When I think of the perfect recipe for a Fourth of July cookout I think of something easy, light and also refreshing! It’s hot out there after all!  This recipe nails all of these things on the head and will be a favorite on your dessert table this year and at cookouts all summer long

Let’s get baking!

Red, White & Blue Berry Cake

yield: 8 servings– prep time: 15 minutes – bake time: 45 minutes



2 cups of cake flour (all purpose flour works fine too)

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, room temp

1/2 cup brown sugar

1/2 cup white sugar

1 egg

2 tsp vanilla

3/4 cup milk

Optional: 1/2 tsp cinnamon or the zest of half a lemon


Cool whip (as much as your little heart desires!!)

Sliced strawberries and blue berries… or other fruit! Again, as much as you want…

Step One: Preheat oven to 350 degrees. Combine the dry ingredients (flour, baking powder & salt) together and set aside. If you are adding cinnamon mix it in with the dry!

Step Two: Beat the butter and sugars together until combined.  Add in the egg and vanilla until well combined.


Step Three: To the butter/ sugar mixture add half of the dry ingredients and mix on low.  Slow add half the milk, then alternate with the rest of the dry and the rest of the milk. Mix until nice and smooth!  At this point if you’d like to add in the lemon zest do so!


Step Four: Pour into a greased round baking dish and bake for 45 minutes.

Step Five: Let cake cool completely and dice up your fruit.  Once cool, using a serrated knife slice the cake in half like this:


Step Six: Spread cool whip all over the first cake layer and then sprinkle on the fruit.  Put the top of the cake on the cool whip and fruit mixture and then repeat on the top!

Tip: Because the cool whip can melt, it’s best to assemble this cake right before serving! Especially helpful on those super hot days 🙂 ENJOY!



Chocolate Chip Bundt Cake

If you are looking for the most versatile go-to bundt cake recipe- LOOK NO FURTHER.  This Chocolate Chip Bundt cake is decadent enough to serve as dessert but it’s secret ingredient (spoiler alert- its cinnamon!) makes it warm and fit for breakfast as well- YOLO!

I meant to write this blog post about two weeks ago but I was away for work and while I had the best intentions to blog on the road, it just didn’t happen.  BUT better late than never, I say!  I developed this recipe a few months ago and my inspiration was actually one of my chocolate cookie recipes.  I loved the cookies so much I thought- there must be some way to turn these into a cake… So I did what all curious Millennials do when faced with a life or death question… I consulted google.

Google let me know everything from it’s easy to turn a cookie recipe into a cake recipe to… IT’S IMPOSSIBLE OMG THEY’RE DIFFERENT THINGS WHAT ARE YOU EVEN DOING?!? (eye roll)  Nevertheless.. I persisted… and decided to consult my best gal pal Betty! (Crocker, that is). The old school 1950s BC cookbook is my tried and true place to start for most recipes so after reading through several, I decided to start with the basic pound cake baking method and go from there.

This cake uses half flour, half boxed cake mix- a tip I picked up originally watching Food Network’s Holiday Baking Championship a few years back but then came to find A LOT of bakers use boxed cake mix to enhance a from scratch recipe- for cookies, cakes, etc.  The real flavor game changer though is the cinnamon- just a 1/2 tsp packs such a punch and is a really delicious surprise most people don’t expect.  I think this ingredient is what makes this cake so versatile, I’ve had friends tell me they heated it up for breakfast!! Behold.. the Chocolate Chip Bundt Cake!!

Chocolate Chip Bundt Cake

Yield: 8-10 pieces – prep time: 20 minutes – bake time: 70-90 minutes



1 cup all purpose flour

1 cup yellow (not vanilla) boxed cake mix

1 cup butter (softened)

1/2 cup white sugar

1/2 cup brown sugar packed

1/2 tsp cinnamon

1/4 tsp baking powder

1 1/2 tsp vanilla

4 eggs

1 cup mini chocolate chips + more for sprinkling


Icing recipe from Overnight Cinnamon Rolls


Step One: As always- assemble the troops! Preheat the oven to 300 degrees.

Note: For most of my recipes, I use my standing kitchenaid mixer.  For this one however, I use a hand-held mixer.  You need to beat the ingredients really well (per the BC pound-cake method) and I feel like using the hand-held mixer gives you more control.

Step Two: Mix the dry ingredients together in a bowl and set aside.

Step Three: Beat the soft butter for one minute. Then, slowly add the sugars a little at a time while mixing for about 1-2 minutes after each addition, for up to 10 minutes.

Step Four: while still mixing, add in 1 egg at a time mixing each egg in for 1 minute.  Finally, add in the vanilla until combined. You should have a gorgeous smooth mixture like below:

Step Five: Add in half of the the dry ingredients, mix then add the other half.

Step Six: Mix in up to 1 cup of mini chocolate chips. I prefer the minis but you can get creative here! PB chips would also taste real good! img_0024

Step Seven: Take a moment and lick the spatula – NO I DON’T CARE ABOUT THE RAW EGGS THANK YOU VERY MUCH!

Step Eight: Prepare the bundt pan by coating with crisco and flour. I use a small baggy over my hand and smooth the crisco all over the pan. Then, put a few spoonfuls of flour in and shake it around until covered. You could use non-stick spray but when I did that my cake did not come out of the pan- equally as delicious- less pretty- maybe you’ll have better luck!

Spread the batter into the pan:

Step Nine: Bake in the preheated oven for 70-90 minutes. Depending on your oven you’ll just have to monitor after the 70 minutes- check it’s done with a toothpick, if a few moist crumbs show on the toothpick or it comes out clean you know it’s done!

Step Ten: Let the cake cool in the pan set on top of a wire rack (to allow air flow underneath) for about 20 minutes. Then, take a shot of whiskey for courage and flip that baby over!! I usually find that putting my plate on top, screaming, and then flipping it over helps!

Make the icing and pour on top your gorgeous cake! Sprinkle with some remaining chocolate chips or even sprinkles for fun!!