My First Cake.

Seriously, I know I keep saying this, but how has summer gone by so fast?! Dang! I am however, excited for the fall season with crisper weather, apples, spices, soups, and cute boots, but I know I will be longing for those sunny summer nights that are flying by. At least in the Bay Area it stays warm and dry here for a few more months. Score one.

So, I’ve been MIA from blogging a bit. I haven't been sitting around eating cake and watching movies, although, that sounds amazing. I have been pretty busy in the kitchen. I’ve been selling the heck out of jams, salted caramel sauces, and pestos to benefit the Leukemia and Lymphoma Society.
This kale pesto for example - delightful on an egg sandwich.

I've been doing all this while training for a 200 mile relay race that over 2 days/1 night next week (Ragnar), my marathon that is a measly 5 weeks, and a half marathon in November. Needless to say training takes up a big portion of my time. When I’m not running and training for all my upcoming events, I am staying up late, cleaning jars, filling them, labeling them, and getting them all pretty…it’s a lot of work! So taking photos of my food adventures have taken a bit of a back seat. But its all totally worth it! I hope to share some recipes soon for my jar creations…like that kale pesto!

In the misdts of all the craziness, I got to check something off my summer bucket list recently – Yes, I am still working on it. I still have a few weeks left!

I made my first cake! Yes, I feel like it is weird and crazy that I've never made a cake from scratch before. Cupcakes, got that. Cheese cake, done. Brownies, old news. But a cake from scratch - never. The good thing about this cake was that it was a birthday cake too. Even better right?! A Birthday Pound Cake. Chris’s Birthday Pound Cake to be exact! I've made it again since his birthday. I messed up a bit the first time and didn't check the oven temp. Rookie mistake. I just flipped on the oven to pre-heat not even thinking to check the temp again before I stuck the cake in there. It was just a little over done on the crust. We still ate it though. The inside was good!

A traditional Pound Cake has a pound of each flour, butter, eggs, and sugar. The recipe I used tweaked that idea a bit and it came out super duper good. I probably gained a pound each piece I ate though. Chris ate more…he can gain the weight for me, because he’s a boy and all. But seriously, you need this cake in your life. Treat yourself. And lick the bowl.

This cake is so delicious on its, own, but works well topped with a bit of some salted caramel sauce, or fresh raspberries and strawberries. It didn’t take long to make, and it’s easy because you just through all the ingredients in a bowl and mix it up.

Cream Cheese Pound Cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon salt

1. Preheat the oven to 325°F. Lightly butter and flour your favorite bundt pan.
2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. I used the stand mixer, but a hand mixer will work too. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.
3. Pour the batter into the prepared pan and shake a bit to even it all out.
4. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes.

5.  Let the cake cool in the pan for about 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.



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