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Sour Cream Coffee Cake


Yields 10 servings 


2 1/2 cups all purpose flour 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt 

3 large organic room temperature eggs 

1 1/2 sticks unsalted butter - room temperature 

1 1/2 cups organic cane sugar 

1 teaspoon vanilla extract 

1 cup sour cream 

Walnut Cinnamon Streusel Center

1 cup chopped walnuts 

2 tablespoons butter - melted 

2 teaspoons ground cinnamon 

1/4 cup brown sugar 


Preheat oven to 350 degrees. Grease a bundt pan with butter and coat with flour, discard the extra flour. 

In a stand mixer, cream together the sugar and butter on high, until the color turns into a pale yellow. 

Scrape down the bowl. Add one egg at a time, until the yolks are broken. 

Add the vanilla extract and sour cream, mix. 

In a separate large bowl, mix together the dry ingredients. 

While the mixer is on low, add in the 3rds the dry ingredients to the wet ingredients. 

Once the batter is mixed, turn the stand mixer off. 

In a bowl mix together all the streusel ingredients. 

Pour a little half the batter in the greased bundt pan, then layer the streusel in the center evenly. 

Pour the remaining batter on top of the streusel. 

Bake in the oven for 50-65 minutes, until the center is completely cooked. 

Remove from oven, allow the cake to cool in the pan for 10 minutes. 

Then gently flip the cake out of the bundt mold and allow it to cool for 20-25 minutes. 

Serve and enjoy! 

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