Hi guys! I hope everyone had an amazing weekend! Mine consisted of work and homework, but it's okay because I still made time for this beaut of a cake.
If I can have a bit of an honesty hour though? I think it can be so easy to keep posting content without really ever updating others on your real life (at least for me). But this is a blog, dammit! I am going to share my thoughts, and try to talk genuinely about the struggles that are far too easy to push away.
Trying to work, go to school, and run this blog has been supppper challenging lately. Maybe it's just that end of the semester / I'm graduating-anxiety. But whatever it is, it's real!
Don't get me wrong, I flippin' love running this blog, especially because baking and recipe making is such a stress relieving hobby for me BUT I also think it's nice to be open about stress in life. Something I need to practice a bit more!
Anyhooow. I hope this can act as a word of encouragement to those out there who are feeling stressed or overwhelmed. You are not alone in this crazy life! Okay, but This cake, people. I really am not a braggy person, I promise. (Yes, I made that word up.) But this cake was SO GOOD! Basically, if you are lazy and want to slap something together that looks like it took you a long ass time, then this cake is for you.
Perfect for springtime. I hope you guys give it a try!
1 cup unsalted butter (room temperature)
1 cup sugar
1 teaspoon baking powder
1 1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
5 teaspoons milk
1/2 cup Roughly chopped raspberries
1 cup heavy cream
1 tablespoon powdered sugar
1 whole pear
1/4 cup chopped pistachios
sprinkle of cinnamon
1) Preheat your oven to 350 degrees fahrenheit.
2) Cut out parchment paper that fits into your blank 9X12 sheet pan. Take some extra butter and rub it around the pan to avoid the cake from sticking.
3) Place flour, baking powder, salt, and nutmeg through a sifter into a bowl. Set that shit aside.
4) In the bowl of a stand mixer (with the paddle attachment) begin mixing the butter and sugar until light and fluffy on medium speed. About 2 minuets.
5) Add eggs and mix until incorporated. After completely mixed, add in the sifted dry ingredients. Mix until just combined.
6) Add milk and vanilla to loosen the batter. Add in Raspberries and fold in gently with a rubber spatula.
7) Spread cake into pan with an offset spatula until smooth. Pop in the oven for 20-22 minuets.
8) While the cake is in the oven pour heavy cream and sifted powdered sugar into a bowl. Whisk until light peaks begin to form. Cut pears in desired shape. Roughly chop pistachios.
9) Once cake has come out of the oven and cooled to the touch, spread whipped cream on top. Arrange fruit however you like. Sprinkle with pistachios and cinnamon. Enjoy!