This all-in-one holiday bundt cake has everything— pumpkin, cranberries and almonds. Covered in a cream cheese icing, it’s a perfect choice for fall and holiday entertaining.
I must admit that as a baker, I get really excited this time of year. Cookies, cakes, and pie (oh my!) take center stage for several weeks and everyone goes a little nuts. I’m crazy for baking year-round so it’s always fun for me when everyone else joins in on the action.
A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.
Some days I get a baking itch that begs to be satisfied. Often it’s not even about eating all of the deliciousness afterwards (although sometimes it is, let’s be honest here), but I just have the urge to pull out some ingredients and make something with them. More often than not I give in, and wonderful things happen.
Like this pear cinnamon-sugar cake baked in a skillet. Pure spur-of-the-moment inspiration, execution and satisfaction.
It was a dreary afternoon and I found myself alone for a few hours. I should have taken a nap or watched something super girly, or painted my nails. But instead I baked, without distraction. I had a few lovely pears that needed to be used up, and I was in the mood for something cinnamony and comforting.
This hit the spot perfectly. Not only was it easy and fun to put it together, but it was delicious too!
Julia Child’s Chocolate Almond Cake may just be my new favorite cake. It’s incredibly rich and decadent. The center is purposefully undercooked, leaving a fudgy center you’ll crave long after the cake is gone.
After spending two weeks away on vacation, I very much enjoyed coming home and slipping into our old routine— grocery shopping on monday, laundry on thursday, pizza night on friday. I also relished returning to my kitchen. It felt so good to be cooking and baking again.