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Raspberry Tiramisu

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com

While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!

Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!

If you like this raspberry tiramisu, you should check out:

Classic Tiramisu
Chocolate Tiramisu
White Chocolate Raspberry Tarts
Raspberry Champagne Pop-Tarts

Raspberry Tiramisu by Wood and Spoon Blog. This is a recipe for a raspberry jam and whipped mascarpone tiramisu using ladyfingers and no eggs. This summery recipe comes together easily and feeds a crowd. Learn how simple the recipe is at thewoodandspoon.com
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Raspberry Tiramisu

This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 8 Servings
  • Category: Dessert

Ingredients

  • ½ cup sugar, divided
  • ½ cup water
  • 2 cups raspberries
  • 1 teaspoon lemon zest
  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream
  • ¾ cup raspberry preserves
  • 20 or so ladyfinger cookies, soft or hard are fine
  • Confectioner’s sugar and raspberries, for decorating

Instructions

  1. Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
  2. In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
  3. In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
  4. Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
  5. Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
    To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.

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Creamy Rice Pudding & My Spring Break Must-Haves

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

You know what doesn’t typically go hand-in-hand? Creamy rice pudding and spring break. Absolutely nothing about rice pudding makes me want to throw on a bathing suit, but with that special week just around the corner and my recent rice pudding obsession well underway, there was no avoiding the inevitable. Today, I’m going to share all my favorite things I’ve been picking out for the change of seasons as well as this simple stovetop rice pudding that I cannot stop making. Who says we can’t have it all, anyways?!

Let’s start with the spring break must-haves. Now, don’t confuse me for someone who is still trying to pass for a Daytona-bound college student; I’m well beyond my twenties. But every year, come March, I’m reminded of those fun weeks away with friends and suddenly get the itch to ready my wardrobe for the coming season. Today, I have a few of my [slightly more grown-up] faves to share with you. Here they are:

Creamy Rice Pudding and spring break must haves for women on Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com
  1. Blow Dry Brush For quick-drying those salty locks, look no further than this round brush!
  2. Bucket Hat Protect your hair color (& skin!) with this throwback look.
  3. Net Bags If you’re traveling with kiddos, be sure to pack some mesh bags for shaking sand out of toys!
  4. Full-Coverage Bikini There are few things as challenging as shopping for a full coverage bikini in 2022, but this one from J. Crew hits all the marks!
  5. Sun Bunny Bronzer For faking a spring break glow, this bronzer is my absolute fave.
  6. Warby Parker Sunglasses Colorful sunglasses you can try on from the comfort of home? Yes, please!
  7. Vintage Tees These soft tees from Madewell are great for covering up with or wearing out.
  8. Supergoop Makeup Resetting Spray with SPF Protect your skin and your makeup with this SPF makeup setting spray.
  9. St. Tropez Self-Tanning Mousse No more tanning oils- get your tan before you even leave for vacay with my favorite mousse from St. Tropez.
  10. Montce Sarong These simple sarongs make for a great daytime coverup.
  11. Woven Sandals Whether you’re headed for the beach or out to lunch, these sandals are a great summery option.
  12. Tinted Lip Treatment with SPF This SPF lipstick glides on smooth and adds just a hint of color.
Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

And now for the weirdest blog post transition of my life, let’s talk about rice pudding. (LOL)

I have long been a fan of store-bought creamy rice pudding, and when I took the topic to my social media, it seems a whole bunch of you feel the same. Don’t get me wrong- I’m not under the misconception that rice pudding is as beloved as chocolate chip cookies, apple pie, or even other pudding varieties, but it is 100% one of those cult favorite foods that some people absolutely LOVE. So if you happen to fall into the “LOVE” category wherever rice pudding is concerned, you are absolutely going to adore today’s recipe.

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

My goal for this creamy rice pudding was a sweet cream-flavored pudding reminiscent of the store-bought favorite. I opted for arborio rice for loads of texture and quite a bit less heavy cream that many other internet recipes recommended. No vanilla and no cinnamon in this rice pudding means that the creamy milk flavor rings true, and honestly, nothing could be more delightful. Plus, it’s so easy! With just a few ingredients and a whole lot of stirring, you’ll have homemade stovetop rice pudding in less than an hour. Voila!

To make this rice pudding, simply combine the rice, sugar, milk, cream, and butter in a heavy-bottomed saucepan. Bring to a boil and then reduce the heat, simmering and stirring for about 45 minutes or until the rice has plumped to an al dente. Add the eggs, stir to combine, and then place covered in the fridge to thicken and set. I like to serve this rice pudding as is, but my friends on Instagram tell me it tastes great with fresh fruit, a sprinkle of cinnamon, or even a handful of chocolate chips. Who knows- we love what we love!

Creamy Rice Pudding by Wood and Spoon blog. Check out this copycat recipe for homemade rice pudding. This is a simple stovetop recipe requiring no bake time. The pudding is sweet cream flavored and can easily be made vanilla or cinnamon as well. Learn how to make easy homemade rice pudding on thewoodandspoon.com

So whether you’re going away for spring break or staying home to make loads of creamy rice pudding, I hope you’ve found something perfectly, randomly yours here today. Happy Thursday to you and Happy Baking!

If you like this creamy rice pudding you should try:

Chocolate Budino
Chocolate Pudding Pie
Classic Tiramisu
Caramelized Banana Pudding
Southern Coconut Cream Pie

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Creamy Rice Pudding

This creamy rice pudding is a simple stovetop rendition of the store-bought favorite!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 12 Servings
  • Category: Dessert

Ingredients

  • 7 cups reduced fat or whole milk
  • 1 cup heavy whipping cream
  • 1 cup medium-grain or arborio rice
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • 2 large eggs
  • Optional: 2 teaspoons vanilla extract or ¾ teaspoon cinnamon

Instructions

  1. In a medium-sized saucepan, combine the milk, cream, rice, sugar, butter, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, and then decrease the heat to low to simmer. Stirring about every 8 minutes or so, continue to cook the mixture on low heat until the rice is tender but not falling apart, about 45 minutes. Once tender, remove from heat and whisk the two eggs together in a bowl. While whisking, slowly and carefully add in 1 cup of the hot milk mixture to temper the eggs, and then add all of the egg mixture into the saucepan containing the rice. If desired, stir in the vanilla or cinnamon (I prefer plain!) Stir together to combine and then pour the pudding into a heat-safe container. Place a sheet of plastic wrap directly on top of the pudding so it doesn’t form a thickened layer on the top. Allow to cool in the fridge about 4-6 hours or until cold. Stir and serve!

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Santa’s White Christmas Cookies (and a sneak peek at my book launch party!)

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.

Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors, and this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved- not just because people came out to help or buy a book, but because their joy for me and this project was so tangible. It’s a great picture of what love in a community of good humans looks like.

While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bites and memories that were first experienced alongside of family and friends who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort of HDB: buy a copy, read it, cook it, and if something fill your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!

While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com
Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!

If you like these Santa’a White Christmas Cookies you should check out:

Espresso White Chocolate Chunk Cookies
White Chocolate Caramel Pretzel Cookies
White Chocolate Peppermint Cookies
Toffee Espresso Chocolate Chip Cookies
Mocha Cookies

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Santa’s White Christmas Cookies

These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 36 Cookies
  • Category: Cookies

Ingredients

For the cookies:

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • ¾ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 teaspoons instant coffee or espresso granules
  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 11/4 teaspoons salt
  • 1 cup caramel baking chips
  • 1 cup white chocolate baking chips
  • 1 cup sweetened coconut flakes

For the drizzle (Optional):

  • ½ cup powdered sugar
  • ¾ teaspoon instant coffee or espresso granules
  • 21/2 tablespoons heavy cream, plus more as needed.

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
  3. Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.

To prepare the drizzle (optional):

  1. Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.

Did you make this recipe?

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Pumpkin Layer Cake

Pumpkin Layer Cake by Wood and Spoon blog. This is a fluffy and moist pumpkin cake layers with cinnamon sugar buttercream. This dessert is a spiced cake perfect for fall or winter holidays. To learn how to make a festive cake for thanksgiving or fall, check out the recipe and how-to on thewoodandspoon.com

I know what you’re thinking- TWO RECIPES IN ONE WEEK!? IS THIS THE SAME KATE? The truth is, I wanted to squeeze in a final pumpkin recipe before we roll into November and I allow myself to go full-on apples, pecans, and caramel. If you bellies are ripe for one last pumpkin recipe, make room for this yummy and festive pumpkin layer cake!

One of my absolute favorite cakes of 2020 was the cinnamon sugar cake I shared last fall. We hosted a small, COVID-friendly family wedding in our backyard, and the bride and groom requested a spiced, cozy cake. The end result was perfection, and it’s been some time since I’ve ventured out to create another fall-inspired layered treat.

Pumpkin Layer Cake by Wood and Spoon blog. This is a fluffy and moist pumpkin cake layers with cinnamon sugar buttercream. This dessert is a spiced cake perfect for fall or winter holidays. To learn how to make a festive cake for thanksgiving or fall, check out the recipe and how-to on thewoodandspoon.com

This pumpkin layer cake uses a cinnamon sugar buttercream similar to the one featured in the cinnamon sugar cake, but instead of simple vanilla layers, we have opted for fluffy pumpkin layers. As a whole, this cake is incredibly simple to put together and packs major bang for your buck. If you or someone in your family is a pumpkin lover, this is definitely one to try.

Pumpkin Layer Cake by Wood and Spoon blog. This is a fluffy and moist pumpkin cake layers with cinnamon sugar buttercream. This dessert is a spiced cake perfect for fall or winter holidays. To learn how to make a festive cake for thanksgiving or fall, check out the recipe and how-to on thewoodandspoon.com

To make this pumpkin layer cake, we start with the cake layers. Unsalted butter and sugar come together in a stand mixer before eggs, extract, and pumpkin puree are added. The dry ingredients are simple- just a little flour, leavening, salt, and pumpkin pie spice- and are added alternatively with whole milk. The prepared batter gets divided between 3 prepared round pans before being baked in the oven.

Pumpkin Layer Cake by Wood and Spoon blog. This is a fluffy and moist pumpkin cake layers with cinnamon sugar buttercream. This dessert is a spiced cake perfect for fall or winter holidays. To learn how to make a festive cake for thanksgiving or fall, check out the recipe and how-to on thewoodandspoon.com

Once the layers have cooled completely, we can prepare the buttercream. Unsalted butter is creamed and combined with powdered sugar, extract, and loads of cinnamon. After being smoothed out with a little milk, we can assemble the cake by spreading a little of the spiced buttercream between each of the leveled layers. Use any remaining buttercream to garnish or decorate the cake as desired. I opted to sprinkle on a few Valrhona Pearls, but that is entirely optional.

Pumpkin Layer Cake by Wood and Spoon blog. This is a fluffy and moist pumpkin cake layers with cinnamon sugar buttercream. This dessert is a spiced cake perfect for fall or winter holidays. To learn how to make a festive cake for thanksgiving or fall, check out the recipe and how-to on thewoodandspoon.com

If you’re looking for a fall-flavored cake to try this weekend, I hope you’ll consider this pumpkin layer cake! Happy Friday and Happy Baking!

If you like this pumpkin layer cake you should try:

Pumpkin Pecan Cake with Burnt Sugar Frosting
Brown Butter Balsamic Caramel Cake
Creme Brûlée Cake
Pumpkin Pancakes

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Pumpkin Layer Cake

This pumpkin layer cake features fluffy pumpkin layers and a cinnamon sugar buttercream that is perfect for fall desserts!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ¾ cup unsalted butter, at room temperature
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup whole milk, at room temperature

For the filling:

  • ¼ cup light brown sugar
  • ¼ cup powdered sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons water 

For the buttercream:

  • 2 cups unsalted butter, at room temperature
  • 7 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 23 tablespoons whole milk

Instructions

To bake the cake:

  1. Preheat the oven to 350 degrees. Lightly grease 3- 8” round pans with baking spray and cut out rounds of parchment paper to fit into the bottom of the pan. Set aside.
  2. In a stand mixer or large bowl, cream the butter on medium speed for 2 minutes until smooth. Scrape the sides of the bowl and add the sugar, creaming for an additional 2 minutes until smooth. Add the eggs, mixing on low speed after each addition until combined evenly. Add the vanilla and pumpkin, stirring on low to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add half of the dry ingredients to the butter and egg mixture. Stir on low to combine. Add half of the milk, stirring on low to combine. Repeat this process with the remaining dry and wet ingredients. Scrape the sides of the bowl and fold in any unincorporated bits. Divide the batter evenly between the three pans and smooth with an offset spatula. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean. 

To prepare the filling:

  1. Combine all the ingredients in a small bowl, whisking together until smooth.  

To prepare your buttercream and cake:

  1. In the bowl of a stand mixer, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla, salt, and cinnamon and whip an additional minute. Add the milk and beat until smooth and fluffy, about an additional minute. Assemble your cake by first using a serrated knife to level the cakes. Spoon a small amount of the cinnamon sugar soak on to two of the layers to soak in. Spread a small amount of buttercream on a 8” cake board. Add your first cake layer with the cinnamon soak to the board and use an offset spatula to spread the buttercream on top. Continue layering your cakes and buttercream, finishing with the cake layer that didn’t have any soak on it, and use an offset spatula to smooth frosting on the outside as desired. Decorate with any remaining frosting.

Did you make this recipe?

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Announcing My First Book: Her Daily Bread

It’s here! I could not be more thrilled to share an early glimpse of my first book, HER DAILY BREAD: Inspired Words and Recipes to Feast on All Year Long. What was once a far-fetched, unattainable dream has evolved into one of the COOLEST, most humbling and heart-filling chapters of my life, and it’s finally ready to pass on to you. So here she is, y’all: HER DAILY BREAD.

HER DAILY BREAD (HDB) is due on shelves on December 14th, 2021, but it is already available for pre-order now! Simply head over to my book landing page for information and online retails links. All purchases made before the December 14th publication date will receive exclusive early access to a handful of the recipes included in the book! Just to make your mouth water, take a peek below.

I’d be remiss to not take a moment to offer a sincere thank you to all of you. HDB has been a labor of love and nothing short of a collaborative effort. So much of this book was inspired by friends, family, and followers like you who have offered up stories from their own experiences around the table. Creating these pages fed my heart and imagination in such unique and beautiful ways, and I’m so grateful to have shared this experience alongside some of the most supportive and fun people this planet has to offer (THAT’S YOU!!)

So THANK YOU. Thank you for joining me at Wood & Spoon and sticking by me while this dream unfolded. Thank you for sharing your own stories and encouraging me when I was vulnerable about my own process. And thank you in advance for supporting HER DAILY BREAD. I hope it feeds your heart in the same way it has fed mine these past two years. It’s an honor to share this table with you.

I’ll be doing more sneak peeks in the future, but you can learn more immediately at the HER DAILY BREAD landing page on my brand new website. Buy a copy for every. single. person. you know, pls & thank you. I love y’all!

Chocolate Caramel Cookies

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain, but the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.

For months, I’ve been saying that I’m in a season of change, but I’m even more sure of it today than I have been before. It’s strange: even without some pending shift or newness that I can see on the horizon, I’m able to sense that I’m being nudged into something different, something more. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if it’s a family shift, a personal shift, or a professional one, but I am wanting more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Onto these chocolate caramel cookies.

These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.

To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!

Happy Tuesday to you all and HAPPY BAKING!

If you like these chocolate caramel cookies you should try:

Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies

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Chocolate Caramel Cookies

These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 120
  • Yield: 16 Cookies
  • Category: Cookies

Ingredients

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 11/3 cups all-purpose flour
  • ¾ cups cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 11-/2 cups semisweet chocolate chips or chunks
  • 16 soft caramels or rolo candies

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips. 
  2. Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired. 
  3. When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying. 

Notes

  • Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool. 

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Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com

Greetings to you all from beautiful Orange Beach, Alabama, one of my favorite gulf coast beaches. I know, I know- if you’re not from Alabama, you probably haven’t ever associated the Southern state with white sand and crystal waters, but since moving to the deep South, this Florida girl has softened to this place. If you’ve yet to travel to the Gulf coast, consider this a call to action: DO IT. You won’t regret it.

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com

My family and I have been lucky enough to spend a few days here swimming, visiting with extended family and friends, and eating an abundance of incredible seafood. After a year (or more) with little travel, this week has felt like a luxury, and truly, I’m so grateful. I’ve really been taking strides to make the most of these summer days this year, and this week has reminded me how valuable time away spent intentionally for the benefit and enjoyment of your family is. Every bit of the- from the laughter and fun to the meltdowns and swim diaper blow outs- has been 100% worth the effort, and I can’t wait to do it again soon.

What are your family summer traditions? Are there places where you feel at rest and connected to the people you love? The beach seems like an obvious spot for R&R, but I’d encourage you to embrace that happy place of your own, whether it’s the ocean, the mountains, or a little bench in your backyard. Take time, even just a few minutes, to recharge and enjoy the people within your reach this summer. It’s an investment worth making.

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com
Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com

And speaking of investments worth making: This blueberry lemon pound cake. I’m usually not so eager to turn on the oven during the summer, but when I found myself with an abundance of fresh-picked blueberries, I knew I had to make the most of them. This southern-style pound cake is simple enough to make and serves as a yummy breakfast cake to share with family or friends. Lemon zest and fresh-squeezed juice adds brightness to the cake batter that is moistened with unsalted butter and whole milk. With the addition of a few eggs and more than enough sugar, this cake is a summery twist on the classic pound cake we all know and love.

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com

To make this blueberry lemon pound cake, we start by creaming butter and sugar until it is pale and fluffy. Whipping the butter well incorporates air into the batter, yielding a softer cake. Next comes the eggs and extracts followed by the dry and liquid ingredients. Once the blueberries have been folded into the finished batter, it is all spooned into a greased and floured tube pan before being baked, just until a toothpick inserted comes out clean.

Blueberry Lemon Pound Cake by Wood and Spoon blog. This is a simple buttery pound cake brightened up with the fresh taste of lemon juice and zest and summer blueberries. The cake is iced with a lemon glaze and serves well as a summery breakfast or dessert. Learn how simple it is to make this Southern pound cake on thewoodandspoon.com

I like to enjoy this blueberry lemon pound cake as a breakfast item, but it certainly is decadent enough to double as a dessert too. The addition of a tangy lemon glaze offers additional sweetness that helps to qualify it as a dessert for sure. If you dare to turn your oven on this summer, I hope you’ll give this pound cake a try! Happy Saturday to you and Happy Baking!

If you like this blueberry lemon pound cake you should try:

Blueberry Cream Cheese Muffins
Whole Wheat Blueberry Muffins
Blueberry Cornbread
Cherry Pound Cake
Peaches and Cream Trifle
Lemon Pound Cake

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Blueberry Lemon Pound Cake

This blueberry lemon pound cake is a bright and summery take on a traditional southern pound cake made with fresh lemon juice and zest and blueberries!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 9 Servings
  • Category: Cake

Ingredients

For the pound cake:

  • 21/2 cups (420 gm) all-purpose flour
  • 2 cups blueberries
  • 1 cup (230 gm) unsalted butter, at room temperature
  • 21/4 cups (450 gm) sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Whole Milk, at room temperature

For the icing: 

  • 3 tablespoons melted butter
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 12 tablespoons Whole Milk

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
  2. In a small bowl toss the flour and blueberries together. Set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, zest, and lemon juice. Add about half of the remaining flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the milk. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits as well as the floured blueberries. Spoon the batter into the prepared pan and bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely pior to icing.

To prepare the icing:

  1. Once the cake is cooled, stir together the butter, sugar, and extract and add milk a teaspoon or two at a time until it reaches your desired consistency. Spoon the icing over the cooled cake  and enjoy!

Did you make this recipe?

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Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com

We’re a week or so into this summer business, and I’m starting to see what our pace will look like over the coming weeks. Having a house full of kiddos and little to no agenda at hand presents both blessings and challenges: How will we fill our days? How do we keep everyone kind and engaged? How do I balance working from home and being present? Last year, during the hardest moths of the pandemic, I learned quickly how tricky it can be to teeter-totter work and playtime, and this summer is proving to be no different. Work from home moms: how do you do it!?

Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com

My most helpful back-pocket tactics so far has been to 1.) have a few small goals planned for each day and 2.) to stretch out every fun activity as much as I can. Case-in-point: these blueberry cream cheese muffins. Instead of pouring another bowl of cereal or popping a slice of toast in the toaster, we’ve been taking time for slower breakfasts, allowing the kids to get their hands dirty and help whenever possible. Muffins are a favorite in our home and these blueberry ones filled with fresh summer produce and a swirl of sweetened cream cheese filling are absolutely delightful. They’re just the kind of thing that make a random summer weekday morning feel extra special.

Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com
Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com

To make these blueberry cream cheese muffins, we start with the batter. Softened butter and two kinds of sugar are creamed together until smooth. Next comes the liquid ingredients: eggs, vanilla, sour cream and milk. Once combined, the dry ingredients follow and the batter is set aside. The filling is a simple mixture of cream cheese, sugar, and egg yolk. Once combined, it’s dolloped into the prepared baking tin with the batter and the blueberries and baked until a toothpick inserted comes out clean.

Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com

If you don’t love cream cheese, you can opt out of the filling on these blueberry cream cheese muffins, or feel free to check out my whole wheat blueberry muffins! Both ways are hugely delicious and worth the squeeze in the kitchen. In the meantime, I hope you have an awesome weekend complete with a killer breakfast treat like these little babies! Happy Friday and Happy Baking!

If you like these blueberry cream cheese muffins you should try:

Chamomile Blueberry Scones
Whole-Wheat Blueberry Muffins
Blueberry Brioche
Blueberry Cornbread
Blueberry Babka

Blueberry Cream Cheese Muffins by Wood and Spoon blog. These are soft and fluffy blueberry muffins swirled with a tangy cream cheese filling. These breakfast pastries make for an interesting spin on the normal morning muffin and taste delicious served warm! Learn how simple it is to make these butter muffins on thewoodandspoon.com
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Blueberry Cream Cheese Muffins

These blueberry cream cheese muffins feature ripe summer fruit and a tangy swirl of cream cheese filling!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 14
  • Category: Breakfast

Ingredients

For the muffins:

  • ½ cup unsalted butter at room temperature
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 11/2 cups fresh blueberries (see notes)

For the cream cheese filling:

  • 4 ounces of cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 large egg yolk

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
  2. In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, and milk and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, and salt on low, just until combined. Fold in the blueberries
  3. Use a medium cookie scoop to fill the muffin tins about 1/3 of the way full (see notes). Spoon a teaspoon-sized dollop of the cream cheese on top. Use the cookie scoop to spoon another dollop of muffin batter on top of the cream cheese and swirl another teaspoon of the filling on top. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.

Notes

  • You can substitute frozen blueberries here but it will chill the batter and make it difficult to stir. Just keep that in mind. 
  • I like to use barely wet fingertips to pat the dollops of batter into the bottom of the pan so the cream cheese filling won’t seep out the sides. Flatten the first part of batter and make a divit. Add the cream cheese and continue assembling.

Did you make this recipe?

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Cinnamon Sugar Cake

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Today’s recipe has been one of the most requested recipes via social media lately. About a month ago, we hosted a small, family-only wedding at our home. The bride and groom had a hard time selecting a flavor for their wedding cake, but we eventually settled on cinnamon sugar. After a few test runs, I landed a recipe I felt comfortable serving for their tiny, two-tiered cake, and WOW. It did not disappoint. Since that time, I’ve made the cake a few times, and finally, I get to share it with you today! So without further ado, here’s the cinnamon sugar cake!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

My best description of this cake is cinnamon toast crunch. There’s something very comforting and cozy about the flavors represented in this cinnamon sugar cake, and I think what it most reminds me of is a bowl of that nostalgic cereal. Here, fluffy cake layers (a rendition of my bourbon caramel cake!) sandwich a thick schmear of salted cinnamon and brown sugar buttercream filling, and the whole thing is slathered with a whipped vanilla bean buttercream. The brown sugar in the filling lends a certain grit that textures the otherwise fluffy and smooth cake, and that addition of salt offers the balance that a lot of other layer cakes lack. In short, this cake is the bomb, and if you make it you’ll know why.

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

A few things about this cake are different from our standard approach: first, this is a two layer cake. I know: so weird. We normally stick with three layers around here, but with COVID, what do we need that third layer for? Second, this is kinda a tiny cake too! Just 6″. In keeping with the theme of these days, less in more. But not to worry: if you’re wanting to serve a larger crew, you can easily double this recipe. Just double and bake the cake in two deep 9″ pans. Easy peasy!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

I know November is ordinarily the month for pies, pies, and more pies, but this cinnamon sugar cake had to make it out into the world. I really think you’ll like it. Give it a shot and let me know what you think! Not to worry- we’ve got some Thanksgiving-ish stuff coming in soon. Happy Monday and happy baking!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

If you like this cinnamon sugar cake you should try:

Cinnamon Sugar Scones
Cinnamon Raisin Biscuits
Brown Sugar Apple Bundt
Coffee Cake Muffins
Sweet Potato Cinnamon Rolls

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Cinnamon Sugar Cake

This cinnamon sugar cake has fluffy layers, a salted brown sugar cinnamon filling, and a whipped vanilla buttercream frosting the outside!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 7 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ½ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 13/4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 11/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 11/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons milk or cream

For the buttercream:

  • ¾ cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 tablespoons milk or cream

Instructions

To prepare the cake:

  1. Preheat the oven to 350. Lightly grease two 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 30-33 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.

To prepare the filling:

  1. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium until smooth, about one minute. Add the remaining ingredients and beat until smooth and combined, about 1 minute. Set aside in a different bowl while you prepare your buttercream.

To prepare your buttercream:

  1. In the same bowl as you made your filling, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla and salt and whip and additional minute. Add the cream and beat until smooth and fluffy, about an additional minute. Assemble your cake by spreading a small amount of buttercream on a 6” cake board. Level your cake layers using a serrated knife and place the first layer on the board. Use an offset spatula to spread the filling on the top of that first layer and place the second on top. Use an offset spatula to spread the buttercream on the outside and decorate with any remaining frosting. I like to mix the remaining filling and buttercream together to pipe décor on top! Enjoy!

Notes

  • For a larger cake, simply double all the ingredients and bake the batter in 2 9″ pans! Bake time may be longer.

Did you make this recipe?

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Pineapple Ginger Rum Punch (and a Short Summer Recipe Round-up!)

Pineapple Ginger Rum Punch by Wood and Spoon. Beachy flavors of pineapple, rum, lime, and ginger combine over ice to make a sweet and boozy beach day drink perfect for your summer days. Serve with a dollop of whipped cream and make a big batch to serve a crowd. Learn how to make this poolside cocktail on thewoodandspoon.com

This is it! The summeriest week of the year! If you guys aren’t already knee-deep in ice cream cones and barbecue and watermelon slices, it’s time. Since I already shared one recipe earlier this week, I thought I’d keep it short and sweet today with this pineapple ginger rum punch. This is a seriously beachy cocktail- perfect for all of y’all spending the holiday weekend in the sand or on the water. In addition, I wanted to pass along some of my personal favorite recipes to make during these toasty months. There’s still time to make each and every one of these, so get after it!

Pineapple Ginger Rum Punch by Wood and Spoon. Beachy flavors of pineapple, rum, lime, and ginger combine over ice to make a sweet and boozy beach day drink perfect for your summer days. Serve with a dollop of whipped cream and make a big batch to serve a crowd. Learn how to make this poolside cocktail on thewoodandspoon.com

Favorite Summer Desserts

Pineapple Ginger Rum Punch by Wood and Spoon. Beachy flavors of pineapple, rum, lime, and ginger combine over ice to make a sweet and boozy beach day drink perfect for your summer days. Serve with a dollop of whipped cream and make a big batch to serve a crowd. Learn how to make this poolside cocktail on thewoodandspoon.com

Favorite Summer Savories

  • Despite its name, this Texas Hot Sauce is not too hot or from Texas, but it is the BEST hotdog topping ever.
  • This tomato galette is the perfect way to use up all those fresh tomatoes from the farmer’s market.
  • This corn dip is the best appetizer/snack for those outdoor summer gatherings, especially this time of year when the corn is extra sweet!
  • I use this pan-roasted fish recipe for basically any fresh seafood I get my hands on during the summer.
  • I almost always grill burgers outside on the fourth, but these classic smashed burgers are my indoor rain plan. Make them yours too!
Pineapple Ginger Rum Punch by Wood and Spoon. Beachy flavors of pineapple, rum, lime, and ginger combine over ice to make a sweet and boozy beach day drink perfect for your summer days. Serve with a dollop of whipped cream and make a big batch to serve a crowd. Learn how to make this poolside cocktail on thewoodandspoon.com

Favorite Summer Cocktail Recipes

  • Summer water meets summer fruit with these rosé popsicles!
  • By far, one of my favorite marg recipes is this honey basil margarita. Perfectly sweetened and seriously refreshing!
  • If you took a mojito and added tequila and grapefruit, these grapefruit tejitos would be the product. They’re delightful!
  • Bourbon doesn’t usually go hand in hand with summer cocktails, but this recipe for a Bufala Negra is great on warm weather days!
  • Summer Brew is maybe the first cocktail I ever made, and guess what- it’s still great. Make a batch of these for the holiday weekend!

Pineapple Ginger Rum Punch

While we’re talking cocktails, let me introduce the pineapple ginger rum punch. This is a boat drink if I’ve ever had one- sweet summer pineapple combines with rum and the bright zesty flavors of ginger liquor and lime. Together, the end product is a great make-ahead cocktail that you can pour over a Yeti cup filled with ice ALL DAY LONG. It’s sweetness is balanced by the addition of citrus, and if you’re feeling extra fancy, you can muddle some mint in there too! The world is your oyster! Have a terrific holiday weekend. Stay safe, stay cool, and definitely enjoy one of the summery recipes on this list. Happy 4th, friends!

Pineapple Ginger Rum Punch by Wood and Spoon. Beachy flavors of pineapple, rum, lime, and ginger combine over ice to make a sweet and boozy beach day drink perfect for your summer days. Serve with a dollop of whipped cream and make a big batch to serve a crowd. Learn how to make this poolside cocktail on thewoodandspoon.com
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Pineapple Ginger Rum Punch (and a Short Summer Recipe Round-up!)

Pineapple juice, lime juice, ginger liquor, and rum combine to make a beachy cocktail perfect for summer days!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Cocktail

Ingredients

  • 2 ounces pineapple juice
  • ½ ounce lime juice
  • 1 ounce ginger liquor
  • 1 ounce rum
  • Whipped cream, if desired

Instructions

  • In a tall shaker, combine pineapple juice, lime juice, ginger liquor, and rum and top with ice. Shake for 20 seconds and then pour into a short glass. Top with a dollop of whipped cream! For a stronger cocktail, skip the ice shaking and pour directly over ice.

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