While getting ready this morning:
Saurus: I want to take all of my animals to school
Me: You can take as many animals as you can carry. (I naively thought this would be like….4)
Saurus: Okay. Good plan. I need a big bucket.
Me: Oh dear.
Saurus: Oh good. Shorts have pockets.
After he loads up his bucket and shorts pockets with plastic animals, he struggles to haul it the 5 feet to me and hands it over saying proudly, “There! Carried it! Mama’s turn to carry the animals!”
I’ve been outwitted by a 3-year-old. Another parenting milestone reached.
Also this week, I reached the milestone of making this cake which has been in my recipe book for YEARS. Like 10 of them. YEARS. I came up with this recipe for a dessert auction all those years ago, made it once, and then never made it again. Not sure why except that I’ve just never really gotten around to it. But I regret it – I’d forgotten how delicious this cake is and Husband chastised me for missing out on 10 years of cake
Husband: Where did you get this cake?
Me: My recipe book.
Husband: I don’t remember it.
Me: Because it was from my before-husband years.
Husband: And you never once thought in the last 10 years “I should make this amazing cake that has all Husband’s favorite flavors in it”?
Me: Guess it slipped my mind.
Husband: WE ARE TALKING ABOUT 10 YEARS OF GLORIOUS CAKE, WOMAN!
Husband: Just get me more cake
I meant for this to be a sweet, pastel, spring-looking cake. But then Saurus wanted to help and was put in charge of food coloring and stirring. Moderation is not in his vocabulary so the result was a (still great tasting) highlighter neon cake. It works. Saurus was beside himself with happiness and Husband said it was good so I’ll take it. Just know your cake doesn’t have to be something requiring sunglasses.
- 1/2C pecans
- 1/2C butter, melted
- 1C graham crackers crumbs
- 1/2 C pure cane white sugar
- 1C sour milk*
- 3/4C butter, room temperature
- 2Tbsp lemon olive oil**
- 2Tbsp orange olive oil**
- 1 1/2C pure cane white sugar
- 4 eggs, room temperature
- 1 1/2tsp vanilla bean paste
- 1tsp almond extract
- 3C flour, sifted
- 3tsp baking powder
- 1tsp salt
- Preheat oven to 350F and grease your cake pans
- Put all ingredients in food processor or blender and pulse until finely chopped and well-combined.
- Press mixture into the bottom of your pans, dividing evenly.
- Bake at 350F for 8-10 minutes or until beginning to brown around the edges
- Remove from oven and allow to cool.
- Reduce oven temperature to 325F
- Prepare sour milk.
- Beat butter, oils, and sugar together until fluffy. Add eggs one at time, vanilla, and almond extract, beating well after each.
- Gradually add dry ingredients, alternating with the sour milk. Mix just until combined.
- Pour on top of cooled crunch layer.
- Bake at 325F for 20-25 mins (times vary depending on your pan size)
- I used my beloved Wilton 5-layer cake pan set for this cake but the recipe makes the standard amount of batter for 24 cupcakes, a 9x13 pan, two 9-inch pans....whatever strikes your fancy
- *To make sour milk, whisk together 1C milk and 1Tbsp white vinegar and set aside until it looks lumpy and gross (about 5 mins)
- **I used citrus infused olive oils in my recipe because I had them (and LOVE them) but you can substitute 3Tbsp orange juice and 1tsp lemon extract and add 3Tbsp of butter and 1/4C flour to the recipe.
- 1/2C butter, room temperature
- 8oz cream cheese, room temperature
- 1tsp almond extract
- 3C powdered sugar
- 1/4C heavy cream
- 8oz crushed pineapple, drained*
- Beat butter and cream cheese together until creamy.
- Add almond extract
- Slowly sift in powdered sugar and beat well.
- Add cream and beat on high for a few minutes until frosting is perfectly fluffy.
- Fold in crushed pineapple.
- Use immediately on your amazing citrus cake.
- *Even crushed pineapple was a bit too chunky for my tastes so I dumped it in the food processor and pureed it. But if you like little bits of actual pineapple in your frosting, just go straight from the can (don't forget to drain it!)