Apple Cake

It’s birthday time again in my family and that means time for me to make some cakes. My parents never tell me what kind of cake they want so it usually turns into me baking whatever I want. This year my dads’ birthday was the same day I got home so I had to bake this cake in a hurry. And what’s quicker than apple cake? Ok, there’s probably plenty that’s quicker, but not the point. I thought this came out pretty well. One of those desserts that tastes better the next day. The topping gives it a glorious caramelized appearance and taste 🙂 IMG_4745

Pretty straight forward instructions to follow here…Image (5)

Bake and enjoy!IMG_4754


Recipe adapted from


2 apples, peeled, cored, and sliced

1 cup flour

Dash salt

2 tsp cinnamon

2 tsp baking powder

2 eggs

1 cup sugar

1/2 cup vegetable oil

1 tsp vanilla

2/3 cup walnuts (I didn’t have any on hand, but if I did I would definitely add them in)

Topping: 2 tsp sugar, 1/2 tsp cinnamon


  • Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan.
  • Sift together flour, salt, cinnamon and baking powder. Set aside.
  • In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
  • Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan.
  • In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

Pomegranate Pound Cake

Today was one of those times where I ate dinner and then thought “what’s for dessert?” Since “nothing” was the answer to that question, I looked around for something that could be the main ingredient for a treat. And I found… a pomegranate. Granted, I think I left this particular pomegranate a little too long but hey, it’s just going to be baked with, so it’s all good. When I googled pomegranate desserts, the results were pretty underwhelming. Most of what I got was sorbets and syrups, neither of which was happening (it’s like -30 degrees Celsius on the regular here… not a fan). Instead I came across the idea of a pomegranate pound cake and decided to try it out. IMG_4827

Since being home for the holidays means access to a standing mixer, here we go… butter, sugar, and eggs. Most recipes I came across included buttermilk, and if you’ve got buttermilk in your fridge, respect to you, your life is probably pretty together. I used almond milk with a tsp of vinegar. Add in some lemon zest and baking soda then it’s time for the flour.

Image (2)Bake away! Then since I used one of these nice pans, time to stress yourself about getting it out of the pan. Lets see how this goes… Image (4)

Semi-success! Try it out 🙂

– S

Recipe adapted from


¾ cup sugar

6 tbsp margarine

3 eggs

zest form 1 lemon

¾ cup milk + 1 tsp vinegar

2 tsp vanilla

dask salt

½ tsp baking soda

2 cups flour

Seeds from 1 pomegrante


  1. Preheat oven to 350 F.
  2. Beat sugar and butter, add eggs and beat well.
  3. Combine milk, vinegar, lemon zest, vanilla, and baking soda. Add to butter and sugar.
  4. Add flour and mix.
  5. Fold in pomegranate seeds.
  6. Bake for 1 hour.