Espresso Pecan Pound Cake

Cake | December 16, 2018 | By

Hey everyone!

Espresso Pecan Pound Cake 4

So I hope that in the midst of all the shopping and festivities, we’re all taking time to bake. I mean, I bake all year, really just as much, but I love seeing what everyone else is making this time of the year when we all do it.

Espresso Pecan Pound Cake 1

And anyways, can we just talk about how adorable this freakin cake pan is? I wish I could tell you where to get it, but I actually bought it years ago at an estate sale, and I’m totally unable to find it online! But it’s so festive and pretty, I love it!

Espresso Pecan Pound Cake 2

So onto the cake. I actually made this for my last day of work at the company where I’ve spent the last three and a half years. It’s been a bittersweet change for me with so many wonderful people there, but I’m really excited for a change, and I start a shiny new job on Monday!

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Sometimes I kind of get carried away with the flavor combos tbh. Like, first it was just going to be pecan. Then I decided espresso sounded good too, and then who doesn’t want chocolate chips in cake? So here we are.

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It’s honestly such a perfect combination though, and I think the addition of pecans really make it feel like the holidays. I don’t know if that’s even a thing, but they just take the recipe home for me. Plus I think you could easily sub in other nuts if you prefer- walnuts or almonds would be wonderful as well.

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A note about the baking pan- you definitely need to use a 10 cup bundt pan here. Anything less and you won’t have enough room for the batter. If you only have a smaller pan, I would not use all the batter here to prevent overflowing. And as always with bundt pans, make sure it’s very well greased to prevent sticking. I use Pam baking spray and it works wonderfully.

So anyways, I hope you’ve got a pretty festive pan to bake this up in, and I hope you make for people you love because hey, it’s Christmas!

Espresso Pecan Pound Cake

Servings 16 slices


  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 tbs. instant espresso powder
  • 1 3/4 cups sugar
  • 3/4 cup softened butter
  • 4 eggs
  • 2 tsp. vanilla extract
  • 3/4 cup whole milk
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups chocolate chips


  1. Preheat your oven to 350 degrees, and grease a 10-cup bundt pan. 

  2. In a medium bowl, stir together the cake flour, baking powder, salt, and instant espresso powder. Set aside. 

  3. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, beating between each addition. Stir in the vanilla extract. 

  4. Reserve about 1 tablespoon of the flour mixture in a medium bowl. Add in the flour mixture and the milk in alternating additions, starting and ending with the flour, until completely combined. Beat on medium speed for about 5 minutes. This will seem like longer than you need, but just keep going. 

  5. In the bowl with your reserved flour, add your pecans and chocolate chips. Toss to completely coat. Fold the mixture into your cake batter, including any excess flour, until evenly distributed. 

  6. Pour batter into your prepared cake pan. Bake for 60-65 minutes, or until a toothpick comes out clean. Cool before removing from the pan. Enjoy! 

Snickerdoodle Cake

Cake | December 9, 2018 | By

Hey everyone! Happy Sunday, and happy holidays!

Today we’re talking about cookies. Oh wait, I mean cake! Cake ABOUT cookies! Actually, snickerdoodles are just ya know, cinnamon sugar cookies, so this cake is just kind of like a cinnamon swirl loaf cake. But I always find myself coming back to classic flavors, and this is one of them.

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Are you guys enjoying the holidays this year so far? It’s been such a whirlwind for me this year, and I’m sad thinking about the season coming to an end so quickly. But for now, our house is full of lights and pretty wrapped gifts and the smells of cookies and cakes. (that last part is there all year round- ha!)

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And anyways, I was about to type out that cinnamon and sugar is such a nice holiday flavor, but if I’m being honest, I feel like I could spin literally any flavors and call it holiday. You guys know I love Christmas and winter, so anything I’m eating I’ll just be like “It’s Christmassy you guys, CHRISTMAS!”

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So anyways. Eat this cake with coffee or tea, or mulled wine, or like, anything. The cinnamon-sugar coating in the middle becomes gooey and sweet, melting into the cake, while the layer on top becomes crispy and provides a beautiful texture. It’s the perfect dessert or breakfast, tbh.

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It’s a really simple recipe to whip up, just a classic and easy cake, plus that cinnamon and sugar mixture. I hope you guys enjoy this one, I know I did!

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Snickerdoodle Cake

Servings 1 9-inch loaf cake


  • 1 1/2 cups cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 6 tbs. softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/3 cup whole milk
  • 1/2 cup sugar
  • 1 tsp. cinnamon


  1. Preheat your oven to 350 degrees and grease a 9-inch loaf pan, and line with parchment paper for easy removal. Set aside. 

  2. In a medium bowl, stir together the cake flour, baking powder, salt, and cinnamon. Set aside. 

  3. In a large bowl, beat together the butter and 1 cup sugar until fluffy. Add in the eggs and vanilla extract, and beat until incorporated. Then, beat in the milk until combined. 

  4. Slowly add in the flour mixture into the wet ingredients, and beat for an additional 1-2 minutes after adding the flour until the batter is smooth. Spread about half of the batter into your prepared pan. 

  5. In a small bowl, stir together the 1/2 cup sugar and cinnamon until the cinnamon is evenly distributed. Evenly sprinkle about half of the mixture onto the half of the cake batter in your pan. Spread the remaining batter in the pan on top of the cinnamon and sugar. Sprinkle the remaining sugar and cinnamon on top. It will seem like a lot, that's ok. 

  6. Bake for 40-45 minutes, or until a toothpick comes out clean. Cool completely in the pan, slice, and enjoy! 

Almond Meringue Cake

Cake, Holiday Season Recipes | November 26, 2018 | By

Hey guys! I hope you are all a few pounds heavier and happier after Thanksgiving- I know I am!

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Annnnd we’re onto Christmas, amirite? Actually if I’m being honest, I’ve had my tree up for several weeks already, and there were presents wrapped long before Thanksgiving. I love Christmas and the holiday season all together, so I’m all for early celebrations!

Almond Meringue Cake 6

This cake is so interesting to me, and it feels very wintery and Christmasy to me also- maybe because of the generous dusting of powdered sugar on top. It’s packs a strong almond flavor, and it’s kind of an interesting take on a coffee cake.

Almond Meringue Cake 8

First, you want to partially bake your cake so that it holds up with the meringue on top, and so that it will be finished cooking when the meringue is nice and toasty. Then, you spread a soft-peak-whipped meringue on top, and sprinkle sliced almonds all over. When you bake it, it will get all puffy and lightly toasty. Then, when it cools, the meringue settles down, and becomes a thin, crispy, sugary layer of goodness sitting atop a pretty cake.

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I’m into it tbh, it’s super easy, and really unique! I first heard about this as something called a Swedish Visiting Cake. I don’t know too many of the details about it, or what it’s supposed to be, but this seems fairly similar to the original concept!

Almond Meringue Cake 9

So anyways, I think let’s make this cake for visitors, let’s make it for breakfast, and let’s make it for desserts when company comes over for a cup of coffee. It’s winter, it’s holiday time, so I’ll just be over here baking, and I know you will be too!

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Almond Meringue Cake

Servings 8 slices


For the cake:

  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

For the meringue:

  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. almond extract
  • 3 tbs sliced almonds
  • 2-3 tbs. powdered sugar


For the cake:

  1. Preheat your oven to 350 degrees, and grease a tall 8 inch cake pan or spring form pan. If using a cake pan, insert a piece of parchment paper with flags up to help remove the cake. NOTE: IT IS VERY IMPORTANT THAT YOU USE A TALL PAN HERE! The meringue will puff, so you need the room!

  2. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs, vanilla extract, almond extract, and sour cream and beat until combined. Add in the flour, baking powder, and salt, and beat until smooth. The batter will be thick. 

  3. Spread evenly into your prepared pan. Bake for 15-18 minutes, or until the cake is puffed up and slightly golden. 

For the meringue:

  1. While the cake is baking, beat your egg whites until foamy. Add in the cream of tartar, and beat until you have stiff peaks. Very slowly, add in the sugar while beating. Then, beat in the salt and almond extract. You should have a glossy, medium/soft peak meringue. 

  2. Remove the cake from the oven, and carefully spread the meringue evenly over the top. Sprinkle with almonds. Return to the oven for an additional 30 minutes. The meringue will be puffy and lightly toasted. Cool completely, and dust with powdered sugar through a mesh sifter. Enjoy! 

Pumpkin Bread with Almonds

Hey everyone!!

Happy holiday season, amirite? There’s a lot of (obvious) reasons why I love the winter and the holiday season, but here’s what I’m happy for today- I’m over here eating baked goods at an alarming rate all dang year, and now it’s time for everyone else to join in!

Pumpkin Loaf Cake 4

I hear there are a lot of people who aren’t into Christmas celebrating this early, but man, I’m into it. I feel like once I grew up and started taking on a lot of the work that goes into making Christmas wonderful for the people around me, I realized it’s a lot of work to only enjoy for a few weeks. So I’m gonna enjoy that as loooong as possible!

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Alright anyways, we’re here to bake, right? And you guys love pumpkin bread, obviously, right? Right. So this is actually a variation on one of my older recipes on the blog for a pumpkin bundt cake, but sometimes you don’t need an entire cake. Sometimes just a loaf will do.

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When you sprinkle sliced almonds over the top, they all roasty-toasty in the oven, and that added crunch on top of a slice of pumpkin bread is just right. Plus it’s super easy- we aren’t making a whole crumb topping (yet) or anything like that, just tossing some sliced almonds over the top, and bakin’ her up.

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So you know all the good things about pumpkin bread guys- it’s spicy and tastes like the fall and winter, and it’s got this deep orange color that just makes me happy, and it’s got just the right texture to make everyone enjoy every last crumb. ENJOY IT GUYS- tis the season!

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Pumpkin Bread with Almonds

Servings 10 slices


  • 1 3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1/3 cup buttermilk
  • 1/4 cup sliced almonds


  1. Preheat your oven to 375 degrees, and grease a 9 inch loaf pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. 

  3. In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the eggs, pumpkin puree, and vanilla extract and beat until combined. 

  4. Slowly add in the flour mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat until the batter is smooth. It will be fairly thin. 

  5. Pour the batter into your prepared pan, and sprinkle the sliced almonds evenly over the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely, slice, and enjoy! 

Chocolate Pistachio Cake & “Sugar High” Giveaway!

Cake, Chocolate | October 18, 2018 | By

Hey guys! I’ve got something exciting to share with everyone today! Actually two exciting somethings if you include the cake, and we ARE including the cake.

Chocolate Pistachio Cake 1

Speaking of cake, this is a great one. It’s a spin on my classic Chocolate Pound Cake! This version is full of chopped pistachios, and drizzled with a sweet vanilla icing to top it off.

Chocolate Pistachio Cake 2 Chocolate Pistachio Cake 3

So starting with the cake, this is a basic pound cake batter. I use dark chocolate cocoa powder to really drive home the flavor, and sour cream keeps the cake moist and tender. If you haven’t used instant espresso powder before, now is a good time to start. I actually just always have some in my pantry for recipes just like this one- it’s a super easy way to help bring out the flavor of your chocolate dish. Don’t worry- it doesn’t make things taste like coffee when used sparingly!

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Pistachios and chocolate are an easy combination, it’s a great flavor choice! The end result isn’t too sweet, but it’s got a ton of beautiful flavors that will keep you coming back for more! Get the recipe below, and I really hope you guys like this one, it’s one of my favorites!!

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Now onto the giveaway! I’m so excited to be offering four prizes today! I’m working with Rodelle Inc. and Breckenridge Distillery to bring you guys some serious goodies! I LOVE these brands and the products they provide, and I actually used products from both companies in the making of Sugar High! Rodelle makes some of my absolute favorite vanilla extract- seriously I always have some in my pantry! And Breckenridge distillery makes my favorite bourbon! It’s my go-to for baking because the flavors really shine through well. If you’ve ever seen a recipe on my website that included whiskey for a baked good, I used Breckenridge!

I’ll be choosing 4 winners to receive a signed copy of my new high-altitude baking book Sugar High. Additionally, two of those winner will be receiving a goodie bag from Rodelle with a bottle of vanilla extract, a bottle of almond extract, a generous container of their fantastic cocoa powder, and a container of their cinnamon sticks, all wrapped in a Rodelle canvas bag!


The other two winners will be receiving tons of goodies from Breckenridge Distillery! This includes a t-shirt, a water bottle, a tin mug, a beanie, and a drink koozie!


GIVEAWAY HAS ENDED, THANK YOU!! All you have to do is comment below with your favorite way to use whiskey or vanilla extract in the kitchen! The giveaway will run until October 25th at 12:00pm mountain time, and the winners will be selected at random. You must be a resident of the United States to enter.

Follow me on Facebook, Instagram, and Pinterest for more information on future giveaways! And check out Rodelle and Breckenridge Distillery on social as well- these are seriously great brands!

Chocolate Pistachio Cake

Servings 10 slices


  • 3/4 cup softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 3/4 cup flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. instant espresso powder
  • 1/2 tsp. salt
  • 1/4 cup dark cocoa powder
  • 1/3 cup whole milk
  • 1/2 cup chopped pistachios
  • 3/4 cup powdered sugar
  • 2 tbs. water
  • 1 tsp. vanilla extract


  1. Preheat your oven to 350 degrees and grease a 9 inch loaf pan. Set aside. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs and sour cream, and beat until combined. In a medium bowl, whisk together the flour, baking powder, espresso powder, salt, and cocoa powder. 

  3. Add the flour mixture and milk alternating into the egg mixture, beating well between each addition, until completely combined. Fold in the pistachios. Spread the batter into your prepared pan. 

  4. Bake for 60-65 minutes, or until a cake tester comes out clean. Cool completely before icing. 

  5. In a small bowl, whisk together the powdered sugar, water, and vanilla until smooth. Drizzle over the top of your cake before slicing and serving. Enjoy!


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