I like compartmentalizing my time. Saturday was for work. Sunday was for leisure, and Monday was for recovery and regrouping. I definitely was in need of the extra day this weekend. It gave me some time to process the end of my beloved summer.
San Diego summers last well into October, so I’m not willing to throw in the towel just yet, but I am willing to give way to a little bit of fall inspiration.
It’s September now, so school is officially back in session, and people are starting to adjust to a new routine. I know that for me, every change in my life, every new step, starts with coffee.
There’s something supremely comforting about coffee. It’s the symbol of the dawning of each new day in this house, and the jumping off point for pretty much everything I do. It’s like a starting gun for new possibilities. I’m in love with coffee.
I figured as an homage to the drink that I love so much, and in honor of new beginnings, I’d make a delicious cappuccino bundt cake. Fall is a great time for baking, and for drinking warm drinks, so even though the temps are still high here in SoCal, i’ll make this small concession and honor the onset of fall.
Starting off a new season fully caffeinated can only mean good things are on the horizon. As much as I hate to say goodbye to summer, I am starting to feel the fall love…..just a little. The spicy and comforting flavors of fall are definitely something I’m looking forward to, as well as soup (my favorite!) and getting to wear my slippers again.
I hope you’ll all stay tuned to check out the new stuff I’ll be bringing you in the coming months. I’m kind of insanely excited about it, but that might just be the coffee talking.
Cappuccino Bundt Cake
Easy Cappuccino cake recipe that's perfect for breakfast, brunch or dessert.
For the cake
- 1 1/2 cups self rising flour
- 3 Tbsp instant espresso powder
- 1 Tbsp cocoa powder
- 1 1/4 cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup plain greek yogurt
For the syrup
- 1/4 cup sugar
- 3 Tbsp instant espresso powder
- 1/2 cup water
For the glaze
- 1 cup powdered sugar sifted
- 2-3 Tbsp strong brewed black coffee or espresso
- Preheat oven to 350 degrees.
- In a medium bowl whisk together flour, 3 Tbsp instant espresso and cocoa powder.
- In the bowl of a mixer, cream together butter and sugar, about 5 minutes until light and fluffy.
- Beat in the eggs one at a time. Mix in vanilla.
- Turn the mixer to low and slowly incorporate the dry ingredients until well combined. Slowly stir in the milk and greek yogurt.
- Pour batter into a greased and floured bundt pan. Bake for 35-45 minutes until a toothpick inserted comes out clean.
- Meanwhile, combine the syrup ingredients in a small saucepan. Bring mixture to a boil and continue cooking until mixture is reduced by half.
- When the cake comes out of the oven, use a long toothpick or a chopstick to poke holes all over the surface of the cake. Pour the reduced syrup over the top and allow to soak into the cake.
- Cool cake in the pan for 30 minutes. Turn the cake out of the pan onto a cooling rack. Cool completely.
- Whisk together powdered sugar and 2-3 Tbsp espresso powder until smooth. Pour glaze over the top of the cake.
- Slice and enjoy