Apple Cider Bundt Cake

For most people, Fall is about pumpkins and apples. I love drinking a nice cup of apple cider along with eating piping hot fresh apple cider donuts. Our family buys a whole gallon of Honeycrisp apple cider (our favorite apple!) every Fall. This Apple Cider Bundt Cake is a great snack or dessert to enjoy during the Fall season especially with its warm spices and lovely apple taste. You can compliment a slice of apple cider cake with a warm cup of apple cider, hot chocolate, or tea. Warm large sweaters, a comfortable blanket, and a good book also makes a nice addition! 😊

Yield: 1 Large Bundt Cake
Time: 50 minutes


  • 8 TBSP unsalted butter, at room temperature
  • 1 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 container of 4 oz apple sauce
  • 2 ½ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup apple cider


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) together well and set aside.
  3. In an electric mixer, beat butter and sugar until light and fluffy for about 2-3 minutes on medium-low speed. Add 1 egg at a time, beating well after each egg. Beat in vanilla extract and apple sauce.
  4. Alternate stirring in flour mixture and apple cider in 3 separate batches. Make sure all ingredients are well mixed.
  5. Pour batter into bundt pan. Bake for 35 minutes or until a toothpick comes out clean from the center of the cake. Let the cake completely cool and enjoy!

Honey Lemon Cake with Almond Flour

This is a wonderful cake to enjoy by itself or with some lovely tea. I really liked eating this cake because it’s so soft and moist. It’s also sweetened naturally with honey instead of only using sugar. I would rate this cake as one of the best cakes I’ve made! I used Greek yogurt flavored with real fruit instead of plain yogurt. Then I topped it with more yogurt and fruit before serving. It came out delicious and there was not a crumb left! 😊

Yield: 9 inch round cake
Time: 45 minutes


  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 TBSP lemon juice
  • Zest of 1 lemon
  • 1 cup Greek yogurt flavored with real fruit
  • 1 ½ cup cake flour
  • ¾ cup almond flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 350°F with racks in the middle. Spray oil on the bottom and sides of a 9 inch cake pan.
  2. In an electric mixer, mix butter and sugar together until fluffy. Add eggs and mix until well combined.
  3. Add honey, vanilla extract, lemon juice, lemon zest, and yogurt and mix until well combined.
  4. Mix together cake flour, almond flour, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture into the wet ingredients while mixing at the lowest speed.
  5. Pour the batter into the cake pan and bake for 30-35 minutes or until it’s golden brown. A toothpick should come out clean when inserted in the middle of the cake. Let it cool completely before serving.

Gingerbread Bundt Cake with Blueberries

Who says you can’t enjoy gingerbread spices all year round? Especially when the weather is still a bit chilly in the mornings up here in the tristate area! I love this Gingerbread Bundt Cake mainly for two reasons. One is that it’s full of blueberries which is one of my favorite fruits! Another is that the combination of different spices really bring out a nice warm flavor to the cake. This is a nice cake to celebrate with any time of the year or to just enjoy with loved ones!

Make sure you use a large bundt cake pan with enough capacity for up to 15 cups. I used a bundt cake pan with a 10-15 cup capacity.

Yield: 1 large bundt cake with about 8 servings
Time: 80 min.


  • 4 large eggs
  • 2 cups brown sugar
  • 1 cup + 2 TBSP high quality butter
  • 1 ¼ cup milk
  • ¾ cup heavy cream*
  • 3 ¾ cup all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground bitter orange peel
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp ground cloves
  • 1 cup blueberries

-For a lighter version of the cake, you can replace the heavy cream with milk.


  1. Preheat oven to 350°F with racks in the lower-middle.
  2. Spray the bundt cake pan with oil.
  3. Mix flour, baking soda, salt, ground cinnamon, ginger, bitter orange peel, cardamom, and cloves in a large bowl.
  4. Beat eggs and sugar in an electric mixer until fluffy for about 3 minutes.
  5. Melt the butter in a small pot and mix in cream and milk.
  6. Add about 1/3 of dry ingredients to the egg mixture, mix, and add 1/3 of butter mixture to the egg mixture and mix well. Repeat until everything is well mixed and smooth.
  7. Stir in blueberries and pour batter into the bundt cake pan.
  8. Bake for about 55-60 minutes or until a clean toothpick comes out in the center of the cake. Let it cool and enjoy! You can decorate with powdered sugar after the cake is cooled if you’d like!


This is a delicious Italian cake and one of my family’s favorite!
This tiramisu is creamy, not overly sweet, and has a lovely balance between the espresso flavor and creamy-sweet mascarpone filling. It’s also in harmony with the lady finger biscuits. I really recommend you try making this cake~
As far as making cakes, tiramisu takes a bit more time and effort but I think it’s worth it and not too difficult. It took me a few tries to really make this cake shine but here are a few tips to give you a head start!

-Make sure to use fresh ingredients as the eggs in this recipe are not cooked. If you’re worried, you can use pasteurized eggs which is what I used this time since I am pregnant.
-I highly recommend using good quality Italian espresso for an authentic and delicious flavor. I used the brand Illy.
-If you are re-using beaters or a mixing bowl, make sure they are completely washed with soap and free of any fat from the heavy cream. Otherwise, the egg whites may not form peaks.
-Use hard Italian lady finger biscuits and not the soft kind.
-Don’t leave the lady fingers in the espresso for too long on each side. It should be quickly soaked with 3 seconds on each side. The espresso should be completely cooled to room temperature and not hot!
-Tiramisu can be chilled up to one day. It’s best to finish it within the next day if you chill it overnight. If you leave it out any longer, it will get soggy, sad, and not as tasty. ☹


IMG_1759 (2)Tiramisu decorated with chocolate shavings, Ferraro Raffaello, and Giotto

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Yield: 8 servings
Time: 25 minutes + 7 hours chilling time or overnight


  • 2 cups of brewed espresso, cooled to room temperature
  • 2 TBSP sweet Marsala wine
  • 3 large eggs, separated
  • ¾ cup brown sugar
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 20 hard lady fingers/savoiardi biscuits
  • Chocolate shavings for decoration



  • Beat ½ cup of sugar and egg yolks in a large bowl until thick and well combined. Beat in mascarpone cheese until just combined.
  • Whisk heavy cream with an electric mixer until it holds medium peaks. In a separate bowl, whisk the egg whites with a pinch of salt while slowly adding the remaining ¼ cup of sugar in an electric mixer until stiff peaks form.
  • Fold cream into the mascarpone mixture gently. Then gently fold in the egg whites mixture.
  • Pour espresso into a large bowl and add the marsala wine. Gently place 1 lady finger in the espresso mixture for 3 seconds on each side. Place the lady finger neatly onto the bottom of a large rectangular glass container (8 x 10 inches) Repeat with 9 more lady fingers or until the bottom of the container is neatly covered. Spread half of the mascarpone mixture evenly on top of the lady fingers. Repeat the procedure with placing lady fingers in espresso and adding mascarpone mixture on top to make another layer. Cover and chill the tiramisu for at least 6 hours.
  • Decorate with chocolate shavings on top before serving. Enjoy! 😊




Lemon Madeleines

Madeleines are delicious French mini cakes in the shape of seashells. They’re delectable and go perfectly well with your coffee or tea! I’ve been making these madeleines since I was in college and they’re always a hit at parties and potluck. My first madeleine mold was a petite/mini size so it took a lot of hard work and time to use up all the batter. They were pretty and cute but it was really inefficient with one mold. Thankfully, I’ve bought a full-size madeleine mold since then and now can mix up my sizes of madeleine cakes! You can purchase the petite madeleine molds here and the full-size madeleine molds here.

I especially love these madeleines as they have a hint of lemon from the lemon zest. I used my Microplane Premium Zester Grater which I highly recommend as it finely grates lemon, cheese, spices and more! I especially use it to grate cheese and lemon and the end result is always fluffy, light, and delicate. I really enjoy baking these madeleines since they made my house smell like a divine French pastry shop! My family really enjoyed these madeleines and I hope you will love them as well! Happy baking!

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On a side note, sweet Chai brought these home for me from work. These are one of my favorite gummies from Germany but in a mini package full of mini sized gummies! How adorable is this? I had a lot of fun admiring how tiny they were before eating them! I usually buy a pack every time I visit Germany but you can also buy the imported regular sized gummies on amazon.


IMG_1100Look how tiny!


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  • 3 large eggs
  • 2/3 cup brown sugar or sugar in the raw
  • Pinch of sea salt
  • 1 ¼ cup all-purpose flour; need extra flour to dust molds
  • 1 tsp baking powder
  • 8 TBSP of unsalted butter, melted and cooled to room temperature
  • Zest of one lemon


Yield: 28 large madeleines
Time: 1 hr 30 minutes


  1. Spray the madeleine mold with cooking oil. Dust the mold with extra flour and shake off the excess. Place the mold in the freezer. This is an important step to prevent the madeleines from browning too much.
  2. Whisk the eggs, sugar, and salt for 5 minutes until frothy and thick.
  3. Fold the flour and baking powder into the wet mixture a large spoonful at a time.
  4. Drizzle the melted butter very slowly into the batter while folding at the same time. Try not to add too much butter at once and take a break in between the butter additions to fold the batter and completely incorporate the butter.
  5. Add the lemon zest and gently fold.
  6. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours.
  7. Preheat the oven to 425°F with racks placed in the middle of the oven.
  8. Spoon batter into the middle of the madeleine mold so that it fills up ¾ of each individual cake mold. Do not spread it.
  9. If using a large madeleine mold, bake for 8 minutes or until the edges are golden brown.
    If using a petite/mini madeleine mold, bake for 5 minutes.
  10. Take all the madeleines out to a cooling rack immediately after baking. Let them cool completely before dusting them with powdered sugar which is optional. Enjoy!