Eating In // Caramel Soaked Spiced Loaf Cake

When Autumn rolls around, I, unashamedly, bake many many cakes and treats. It just feels appropriate. After all, we are entering the cold months...perfect time to bulk up for winter's hibernation. Jokes aside, there's nothing better than getting something sweet and spicy in the oven and sharing it with other people. Mostly so you (I) don't eat it all yourself (myself). This cake encompasses all that is fall- caramel, spices, and sweetness. Now, I have to admit, I used the fleur de sel caramel sauce from Traders Joes for the topping. Could I make caramel sauce myself? Of course. Have I? Yes. The TJ's sauce tasted nice and saved me from stressing out over my caramel crystalizing. That being said, I recommend it for this. Let's get baking! The sun is down by 7:00 these days so you may as well give it a try.

Serves 8 or so
  • 2.5 cups all purpose flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup organic whole milk 
  • 1 teaspoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 -3/4 cup salted caramel sauce 

1. Preheat the oven to 350 degrees. Generously grease an average sized loaf pan.In a medium bowl, whisk the flour, spices, salt, baking powder and baking soda and set aside. 
2. Cream the butter and sugars together in a mixer on medium high speed until nice and fluffy, something like 5 minutes total. 
3. beat in the eggs one at a time and then add the vanilla extract. 
4. Starting with the flour mixture, pour a little bit in at low speed and alternate it with the milk until both are gone.
 5. pour the batter into the loaf pan and bake for 30 minutes or until a cake tester comes clean. Allow to cool on a rack and then turn it out onto a plate. Pour the caramel sauce over the top while it's still warm. That's it! 

Recipe: Megan Forbes
Photos: Christina Hussey

Fall // Around The House

I always have mixed feelings when fall comes around. It's mostly due to the fact that I know it's going to be wet, cold, and dark for a long while until spring comes again. On the other hand, I love leaves and pumpkins and stuff. So what do I do to cope? I decorate my house with said leaves and pumpkins and throw as many dinner parties as possible. I feel like connecting with people and making things pretty is the only way to combat the sadness that comes along with the shortened days, colder nights, etc. I hope this inspires you to enjoy all that fall brings, good and bad, and throw some stuff in a terrarium to a make a little autumn display.

Photos by: Christina Hussey

Eating In // Red Velvet Cupcakes

For a long time I avoided a Red Velvet Cake recipe. The reason is because you have to use red food coloring to make it red, which, ins kind of the opposite of how I like to make things. However, someone asked me to make some Red Velvet Cupcakes the other day, and I gotta say, it was very good. So, let's throw caution to the wind and make this unnaturally red, delicious cake.

The Goods
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cup melted butter
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • Red food coloring (enough to make it red)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
Cream cheese frosting:
  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 1 stick unsalted butter, softened
  • 1/2 Greek yogurt (for tartness)
  • 1 teaspoon vanilla
1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
2. In the bowl of your mixer, pour the buttermilk, melted butter, eggs, vinegar, vanilla and food coloring (alternatively I'm sure we could figure out to use beet juice or whatever instead. Haha). Mix it all together on medium speed.
3. Slowly add the dry ingredients and mix until combined.
4. Pour into prepared cupcake tins and bake 20-25 minutes. Allow to cool and then make the cream cheese frosting!

For the frosting:
1. Beat the cream cheese, butter and yogurt on high speed until fluffy.
2. Slowly add the powdered sugar and beat some more until fluffy. Then add the vanilla extract. This icing will be relatively soft so don't worry.

Have fun!

Recipe by:
Megan Forbes
Photos by: Christina Hussey

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