citrusy raspberry cornmeal cake

March came with a hefty snow storm. The icy roads became even more slippery and the shoveling continues. Evenings are spent with a blanket wrapped around the shoulders, a mug of tea in hand, fighting the chills while dreaming of the snow melting away. Yet there is something good even in this: a snow storm in March calls for baked goods, something cozy and sweet to drive away the blues settling in.

In my opinion? Nothing fights the blues as well as a cozy cake, bursting bright with juicy berries and citrus fruit.

These cozy everyday cakes have stolen my heart. Now, it is not likely that I would turn down any kind of cake, let alone a fancy one. But there is something in these cakes, fit for any - and every - time of the day. Usually they aren't anything special to look at; nothing to make them stand apart. Yet when given the chance, they take their place, providing that easy and sweet moment of time that is meant to be enjoyed.

Another thing that I love about everyday cakes is their easiness. Best times with only one bowl and a spoon, these cakes are delicious as they are, stripped bare. Yet they can be fancied up easily, with a simple frosting or maybe whipped cream, without having to put hours into it. Honestly, what's not to love about that?

This cake, I can't help but love. The slightly coarse texture from the cornmeal makes the cake really interesting. Raspberries and that hint of citrus fruits provide a burst of brightness. For serving, crème fraîche is mixed with lemon curd to enhance the citrus flavour while the slight tang brings everything together.

Originally, I wanted to make this cake with a clear taste of lemon on the background but as it happened, I forgot to buy lemons. We had a grapefruit, though, so that's what I used and ended up loving it. Whether you use lemon or grapefruit or even orange for that matter, it will be delicious.

Citrusy Raspberry Cornmeal Cake with Lemon Curd Crème Fraîche
adapted from bleubird blog
makes one 9-inch cake

1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 to 2 tbsp lemon curd
1/2 tsp grapefruit or lemon zest
1/2 tsp pure vanilla extract

1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp salt

1/3 cup sour cream
2 cups raspberries, fresh or frozen


Preheat oven to 175C (350F). Grease and flour a 9-inch round cake pan.

In a bowl, whisk together the flour, cornmeal, baking powder and salt; set aside. In another bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the lemon curd, zest and vanilla.

Set aside about 1/4 cup of the flour mixture. Stir in 1/2 of the remaining flour mixture to the wet ingredients until just combined. Stir in the sour cream, then the other half of the flour mixture until just combined. Combine the raspberries with the 1/4 cup of the flour mixture; fold in to the batter. Pour the batter into the prepared pan. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool to room temperature before serving. Serve with a good dollop of lemon curd crème fraîche.


Lemon Curd Crème Fraîche: mix 1 cup of crème fraîche with 4 to 5 tbsp of lemon curd.

sour cream banana bread

When we lived in the States, I used to babysit for a Finnish-American family with three sweet under 4-year-olds. Let me tell you, all of those kids absolutely loved bananas. There would always be a huge bunch of them sitting on the kitchen counter and the kids would munch on them whenever given one. Sometimes, though, it happened that a few of those bananas went brown. Those times, the mom would bake banana bread that, in my opinion, was the best of them all.

Somehow, though, I never got the recipe. Since moving back to Finland, I have been making banana bread every now and then, trying different recipes to find the right one, like hers. Finally, a few months back, a friend of mine had baked banana bread and to my surprise, it tasted very much like the banana bread I had been craving for so long.

Bananas in this household usually get brown and baked into something. I buy bananas every now and then, usually for running fuel, or sometimes Grandma gives me a bunch. Often I manage to eat only one or two before they are sitting forgotten in a corner, getting brown. Yet, I find it difficult to feel bad about this because brown, spotty bananas mean delicious baked goods. And those baked goods are made without guilt because hey, those bananas really needed to be used.

This banana bread is sweet with a hint of caramel, thanks to the brown sugar and vanilla. The spices come through just so, deepening the sweetness and the flavour of the bananas. It is somewhat dense, yet with a soft, tender crumb. You can skip the crumb topping if you want more of a breakfast-like banana bread; for me, this (like all banana breads) falls into the dessert category and the crumb topping is more than welcome.

Sour Cream Banana Bread
adapted from Allrecipes
makes 1 (9x5-inch) loaf and a few muffins OR 2 smaller (7x4-inch) loaves

I halved the original recipe as it is rare that I would have 6 very ripe bananas at the same time. If at any point you do have, though, I'd suggest making the whole recipe (that is, doubling this recipe), yielding three (9x5-inch) loaves, and freezing one or two.

2 tbsp white sugar
1/2 tsp cinnamon

90g (6 tbsp) butter
3/4 to 1 cup white sugar (depending how sweet you like)
1/3 cup packed brown sugar
2 eggs
3 medium very ripe bananas, mashed
225g sour cream
2 tsp vanilla
1 tsp cinnamon
a good pinch of nutmeg
a pinch of cloves

2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt

Crumb topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon
40g cold salted butter


Preheat oven to 160C (325F). In a small bowl, combine 2 tbsp white sugar and 1/2 tsp cinnamon. Grease a loaf pan (or pans) and dust it with the cinnamon sugar.

In a bowl, cream together the butter and sugar. Beat in the eggs one at a time. Mix in the mashed bananas, sour cream, vanilla, cinnamon, nutmeg, and cloves. Stir in the flour, baking soda, and salt. Pour the batter into the prepared pan(s).

In a small bowl, rub together the brown sugar, flour, cinnamon and cold butter until the mixture resembles sand. Sprinkle the crumb on the top. Bake the 9x5-inch loaf for about 1 hour 15 minutes, 7x4-inch loaf for about 1 hour and muffins for about 25 minutes, until a toothpick inserted in the center comes out clean.

chocolate chip espresso muffins

It feels as if I am baking purely for brain fuel nowadays. Because when you spend most of your free time writing, there comes times when all the words seem to be used, all the thoughts already written down, all the emotions poured out.

When it feels like I am stuck between thoughts, muffins are a good option. Muffins are easy to make and there are plenty of options as for the kinds of muffins you can bake. The act of baking always manages to relax me. I love baking just for that. There isn't much flexibility in baking; rather, the fixed ratios are very important if you want something edible as a result. Still, there is always something small that can be done to make the baked good more to your taste. Whether it is adding spices or chocolate, using different flours or sugars, making muffins instead of a cake. That's why I like baking so much. It takes time and trials to know what you like, and what you don't like. It takes time to know what goes well with what.

And while there is the excitement of trying something new when baking, you can also find comfort in baking those goods you have been baking for years now. In using those old recipes that are perfect just as they are. For those days when you are feeling adventurous, the internet is full of new recipes and ideas for you to try. And when comfort is needed, there is no judgement to be found in baking those brownies you have been making for the last 10 years without changing anything. If it's good, no explanations are needed. All will be received with a glad heart.

If there ever is a time when words fail me, chocolate and coffee usually help. When those two are combined in a muffin form with a delicious oat streusel topping, it seems as if words start to flow again. Thoughts start clearing up and taking a form.

As for these muffins, they pack flavour as the espresso and dark chocolate come together, but these aren't too sweet. Rather, they are hearty, full-bodied muffins with a sweet streusel topping, and I love them as they are. However, if you are looking for sweet muffins specifically, I'd recommend adding maybe 1/4 cup white sugar and a little more yoghurt if the mixture seems too dry. Another option is using milk chocolate, which would add some sweetness to the mix as well.

Chocolate Chip Espresso Muffins
adapted from Sprouted Kitchen
makes 12

115g butter
2 eggs
1/3 cup + 1 tbsp plain whole milk yoghurt
1 tsp vanilla bean paste (or vanilla extract)

11/3 cups plain flour
3/4 cup spelt flour
3/4 cup packed brown sugar
1 tbsp espresso (or finely ground coffee)
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

100g dark chocolate, chopped

Streusel Topping:
30g cold, salted butter, cut into pieces
1/2 cup old-fashioned rolled oats
1/4 cup turbinado sugar

Preheat oven to 175C and grease a muffin pan or line with paper lines.

Place the butter in a small saucepan over medium heat, and let it melt. Watch the butter as foam starts to form and when the butter starts to bubble, stir it with a spatula. When the foam starts to subside, watch for small brown flecks in the bottom of the saucepan. When you see the brown flecks, take the butter off the heat and set aside to cool. The butter should be light brown in colour.

In a small bowl, whisk together the eggs, yoghurt and vanilla. When the butter has cooled, whisk it in as well.

In a bowl, whisk together the dry ingredients, making sure there are no brown sugar lumps. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the chopped dark chocolate and mix until just combined. Be careful not to overmix. Divide the batter evenly into the prepared 12 muffin tins.

In a small bowl, rub the streusel topping ingredients with your fingers until the butter is evenly mixed into the oats and sugar. Sprinkle the streusel topping evenly on top of the muffins.

Bake the muffins on the middle rack for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

pear & coconut spice muffins

In addition to a sweet 3-year-old, I take care of a temperamental toddler with quick feet. From the moment she wakes up until the end of my work day, she keeps me busy running after her and trying to keep her safe.

She is a bundle of energy, if anything. She likes to test and try everything possible. She is tall enough to reach and climb things, and that's exactly what she does. She will throw a fit if she doesn't get what she wants. When she is hungry and/or tired, she gets cranky and with her, cranky means trying to do everything she has been told not to. In other words, she keeps me on my toes all day long.

She is also absolutely and totally adorable, and always makes my day. She loves music, and we sing and dance together every day. At the age of 1 year 9 months, she is fast learning to talk and amazes me every day with her expanding vocabulary and the 2-word sentences she's already managing very well. She loves to read books together, and if I'm out of her sight for more than 10 minutes, she will come running and asks to be held. She often makes herself laugh, and it is the funniest thing ever.

All this is to say, oftentimes a moment of silence and stillness is highly appreciated around here. A moment to sit down, to collect my thoughts. To breathe in and calm down. Which leads me to my new favourite: getting home early in the afternoon to take the moment and delight in the silence, to brew myself a cup of coffee and enjoy it with something sweet. That is what these muffins were baked for. Having a few early mornings this week thankfully also means getting home earlier and enjoying a moment or two of silence.

In these muffins, warming spices combine with pears to make a delicious, seasonal treat. The addition of coconut, which happens to be one of my favourites, makes them a touch more indulgent, as does the browned butter. Even so, these are a healthy enough treat to have with a cup of coffee or tea without any need to feel guilty. I mean, they are packed with fruit and fruit is healthy, right? Moreover, these are perfectly spiced in the comforting way to make the best of that quiet moment or two you might find.

I had some firm but sweet pears that I shredded, and I loved the moist, somewhat crumbly muffin that resulted from the shredded pears. In case the only pears you can get your hands on are those juicy, soft pears, finely dice them as shredding them would not work. I didn't have any ground ginger this time but next time I am going to add a pinch of ground ginger to the mix as well.

Pear & Coconut Spice Muffins
adapted from The Flourishing Foodie
makes 12 muffins

60g (4 tbsp) butter

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
3 tsp baking powder
1/2 tsp salt
heaping 1/2 tsp cinnamon
a good pinch of nutmeg

1/2 cup full-fat coconut milk
1 large egg
1 tsp pure vanilla extract
1 1/2 cups peeled and shredded or finely diced pears (about 3 or 4 medium pears)
1/2 cup dried shredded coconut

Topping:
4 tbsp dried shredded coconut
4 tbsp brown sugar
1 tbsp all-purpose flour
15g (1 tbsp) cold salted butter, cubed
a pinch of cinnamon


Preheat oven to 190C. Line a muffin tin with 12 baking cups.

Place the butter in a small saucepan over medium heat, and let it melt. Watch the butter as foam starts to form and when the butter starts to bubble, stir it with a spatula. When the foam starts to subside, watch for small brown flecks in the bottom of the saucepan. When you see the brown flecks, take the butter off the heat and set aside to cool. The butter should be light brown in colour.

In a bowl, combine the flours, sugar, baking powder, salt, and spices. Make sure that there are no lumps of brown sugar anywhere. In another bowl, lightly whisk together coconut milk, egg, and vanilla. Stir the pears into the mixture.

Add the dry ingredients, shredded coconut, and browned butter to the wet ingredients. Mix until just combined. Spoon the mixture evenly to the prepared muffin tin.

In a small bowl, rub together the topping ingredients with your fingers. Sprinkle on top of the muffins. Place the muffins into the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for at least an hour before eating.

cinnamon rolls

On Monday, I baked cinnamon rolls. On Tuesday, I started my new job as a full-time nanny for the next 9 months. So far, they have both been great.

Now, my Dad went back to work on Monday. Knowing that he had had a pretty restless night, I called him around noon, telling him I'd bake anything he wanted if he made it through the day. He did, and he wanted cinnamon rolls. Which was good, because the only bad thing about cinnamon rolls is that it takes quite a bit of time to make them and I needed that distraction to forget to stress about my new job.

Fragrant and sweet, cinnamon rolls are perfect any time of the day, although I highly recommend to have one with your afternoon cup of coffee or tea. While it does take time to make a batch, cinnamon rolls freeze well when using thick enough plastic bags and making sure to squeeze out all the air before freezing them.

Cinnamon rolls are also comfort in the form of a baked good. No matter how heavy the weight on your shoulders is, it is worth it to stop and enjoy a cinnamon roll. Don't just eat it - enjoy it. On Monday, I had tons of questions in my mind. Everything had happened so quickly. I had seen the ad for the job only a week before and here I was, already with a work contract. Fear was starting to cripple me. It was all too fast for my liking.

Then, I sat down with a warm cinnamon roll and a cup of tea. Comfort. For that moment, I was happy and all was good in the world. So no matter how heavy the weight or how light the life is, cinnamon rolls are always the way to go.

Cinnamon rolls are very traditionally Finnish (although the origin is said to be Sweden). Cinnamon rolls are actually one of the most popular baked goods here in Finland, and they are baked and enjoyed throughout the year. The way that I have shaped these rolls, on their side, is the Swedish (and lazier) way to do it. Here in Finland, we don't frost our cinnamon rolls and while there is nothing wrong with frosting, this way the cinnamon rolls are more of an everyday treat, in my mind.

It will take a few hours to make a batch of cinnamon rolls, but they are very well worth it. As a batch results in quite a few cinnamon rolls, these are perfect to be shared with family and friends. Your neighbours might also be stopping by if you leave a window open while baking the cinnamon rolls...


Cinnamon Rolls
makes about 30

500 ml milk
20g dry active yeast
1 tsp salt
1 tbsp ground cardamom
200 ml white sugar
1 large egg

900g - 1000g all-purpose flour
150g butter, room temperature

Filling: *
50g - 100g butter, room temperature
4 - 6 tbsp sugar
a tablespoon or two of cinnamon

+ an egg for brushing


Heat the milk to 42C; add yeast and stir until dissolved. Add salt, cardamon, sugar, and stir until dissolve. Lightly beat the egg into the milk.

Add in the wheat flour bit by bit, starting first with a wooden fork and then moving on to kneading with hands. Towards the end of adding the flour, add in the soft butter and work it evenly into the dough. Add flour until the dough feels soft but doesn't stick to your hands.

Cover the bowl with a clean tea towel and place the bowl in a warm place. (I like to place to bowl in a sink and run warm/hot water into the sink.) Once the whole has doubled in size, gently punch the dough down to release any air trapped inside. On a floured surface, gently knead the dough until it doesn't stick to your hands and divide the dough into two.

Roll the dough into a 1/2-inch thick square. Spread half of the butter evenly on the dough, then sprinkle with cinnamon and sugar to taste. Tightly roll the dough into a log-like shape. Cut into even-sized pieces. (I made mine about 2 cm thick.) Repeat with the other half of the dough. Lay the pieces on their sides on baking trays lined with parchment paper, leaving plenty of room for the rolls to rise. Cover with a clean tea towel, and let rise for another 30 minutes in a warm place.

Preheat the oven to 225C. Lightly beat the egg and lightly brush the pieces with the egg. Bake for 10-12 minutes, or until nicely browned. Enjoy warm with a tall glass of cold milk or a cup of coffee.


* The proportions of the filling can be adjusted to your taste. The basic is to spread butter evenly on the dough and then sprinkle some cinnamon and sugar on top of the butter. I love mine with lots of filling (so, the latter measurements are what I used), but suit yourself.