This was one of those weeks. One of those weeks where I was crazy busy at work and after. I’m moving next weekend to my very own apartment, which I’m actually pretty ecstatic about; however, my personal to-do list has been just as long as my list at work.
Rather than spending my evenings preparing my post for the week, I used my free time to schedule moving vans, set up my gas and electric services and negotiate wifi packages. The not fun adult things. I didn’t exactly want to write about cake after all of that.
This week I’m forgoing my standard quippy copy to share with you something short and sweet, my own recipe for Peachy Pecan Cake. Yep my own recipe. I didn’t feel like finding one so I let the grocery aisle be my inspiration for this week.
I ended up sharing this cake with my supervisor and her southerner boyfriend, to which it was met with rave reviews ;). Despite third party from the source feedback, this is definitely one of my favorites! Might I suggest bringing a slice or two to your next barbecue? I’m sure Scarlet O’Hara would not object.
Peachy Pecan Cake
- 13 tbsp. butter
- 1 cup of unbleached sugar
- 4 eggs
- 1/2 tsp. vanilla
- 1 1/4 c. almond flour
- 1 c. pecans finely ground
- 3/4 c. spelt flour
- Pinch of salt
- Zest of one lemon
- 1 tsp. baking powder
- 3 peaches halved and pealed
- 1/4 c. chopped pecans
Preheat oven to 350 and line and grease a 10″ spring form pan with parchment paper. Peal and halve peaches, set aside.
Grind pecans into a fine meal in the food processor. Add the almond meal, spelt flour, lemon zest, salt and baking powder to the food processor. Pulse until combined.
In a separate bowl, with a hand mixer, cream the sugar and butter for several minutes until light and fluffy. Add the eggs one at a time. Add the vanilla, beat until combined
Fold the dry ingredients to the wet until no streaks show. Pour the batter into the prepared pan and smooth the top with a spatula. Top with peaches and chopped pecans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.
One the cake has cooled, remove it from the spring pan and allow to rest on the cooling rack.
Final thoughts on Peachy Pecan Cake:
This week’s cake was something special. For 23 weeks, my number one cooking inspiration, and biggest cheerleader behind the project has watched the Sweet Sweet Love cakes progress from afar without tasting a single slice of anything. Ehn-ee-thing. Nada.
This person is my mom.
It’s been a while since I made a birthday cake for anyone (if we aren’t counting my own 😉 ) and this week I was so excited to make a cake for one of my close friends. Her parents came into town all the way from Italy to make a huge Italian b-day brunch spread and I wanted to bring a cake to the party to end on a sweet note.
For Memorial Day Weekend I took a little road trip to Michigan to visit my boyfriend’s family. And by little I mean approximately one hour and 45 minutes away. After living in the city, this seems like quite a distance in the car… anyways, after long car rides I typically find myself in the exact same place. The bathroom.
(They didn’t call me little tank on spring break for nothing).
I’ve mentioned or alluded to my favorite cake of the project so far several times. Very early on, week 8, I made the most divine plum pistachio and lemon cake from what’s become one of my favorite food blogs, The Brick Kitchen. I loved this cake so much, I’ve made my own adaptations and continued the unconventional trend of topping my cakes with fruit rather than frosting.
This week’s cake gave week 8 a run for it’s money. Ok, ok week 8 still might be my favorite but this week’s rhubarb, candied-hazelnut and buckwheat cake was so so good.
Over the weekend my boyfriend and I took a quick trip to Milwaukee to celebrate our birthdays together. As birthdays imply, it was a very indulgent weekend full of wine, dessert and so much other goodness!
To be honest, I enjoyed myself so much this weekend, I didn’t even think about what cake I was going to be making until Monday night. Oops.
Leading up to my 23rd birthday I received a lot of questions on what I was going to do about my own cake. Friends offered to take care of it for me, but I didn’t have the heart (or stomach) to forgo making my own cake right in the middle of this crazy challenge.
I knew there would come a week in this project where I felt thoroughly unmotivated and unexcited about making cake. This week might have been one of those weeks.
It’s not that I didn’t want to bake or spend time in the kitchen, it’s that I didn’t really want to bake cake. I found myself day dreaming about other types of projects, scones, biscotti, I even procrastinated the weekly task by spatchcocking a chicken (which I do not recommend unless you have a very very sharp kitchen knife and an iron stomach).
I’ve never been a fan of goodbyes. Whether I’m the one leaving or it’s someone else, I usually end up choking back tears and feeling mopey about it for days.
Case in point, I found out a few weeks ago one of my closest friends was moving to Minnesota for an amazing job opportunity (we’re talking actual childhood dream job!!!). Rather than being devastated about her impending departure, I distracted myself by researching potential cakes to serve at the going away party.
My cakes have been gaining quite the buzz at my workplace. Every Wednesday, when the cake goes live before I head into the office, I’m met with multiple g-chats and questions surrounding the cake. Mostly, people want to know who is eating all of it and what flavor next week’s creation will take on…