After a little time at home, I’m back on the road.


Thankfully this trip is going to be much shorter than my last stint in Baltimore; I’m in Pittsburgh this time, but only for two days.  The short and sweet trip is definitely more my speed, as being an extreme homebody away from home always makes me anxious.

My brain goes into hyperdrive worrying abut whether Luke turns off the AC before leaving for work, or if Izzy is secretly peeing in a corner of the couch or being destructive in other ways when she doesn’t get the attention she wants.


I’ve been getting better at letting these things go—it’s been a necessity after this year and its four business trips (3 of them for two weeks or longer).  Otherwise I’d probably go insane from lack of control and worry.  I know, OCD much?

Now, I do dislike how the travel has been affecting this space though.  After moving into our new house, it feels like I still haven’t settled into a groove of baking/cooking and photographing, and I haven’t been feeling inspired lately at all.  I’m hoping it’s because my mind keeps pushing ahead to the next trip and wonders why I should bother, but after this one, I’ll have at least a few months before another possible trip to China.  I’m optimistic that once I get home at last, and actually feel like I’ve made the space my own, the recipes will start to flow.


This maple cake was actually enjoyed at Father’s Day, but I think its flavors are still applicable as we move through the last days of summer.  Bursting with berries with a moist, dense crumb and a delectable maple glaze, this cake didn’t last long even in a house where a couple people “don’t eat dessert.”  If you’ve got any extra berries (or even some over-ripe peaches) hanging around your kitchen, I bet they’d shine in this awesome little cake.


One Year Ago: Cinnamon Peach Cake

Two Years Ago: Peach Yogurt Mix-In

Triple Berry Maple Cake

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Makes about 8 servings


  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour (or use all all-purpose flour)
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • ½ tsp ground cinnamon
  • ? cup real maple syrup
  • 1 large egg
  • ½ cup milk (I used 2%)
  • 6 Tbsp unsalted butter, melted
  • 1 cup fresh mixed berries or diced peaches (I used blueberries, strawberries and raspberries)
  • 2 Tbsp unsalted butter
  • 3 Tbsp real maple syrup
  • Pinch of sea salt
  • ¼ cup powdered sugar, sifted


  1. Preheat oven to 400 degrees F. Lightly grease an 8-inch square pan and set aside.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, whisk together the maple syrup, egg, milk and melted butter. Make a well in the middle o the dry ingredients, then pour the wet mixture in and mix just until combined. Gently fold in the berries or peaches. Pour the batter into your prepared pan, spread it evenly into the corners with a spatula and bake for about 25 minutes, or until the cake is golden brown and a toothpick inserted into the middle comes out clean.
  4. While the cake is cooling, make the glaze. In a small saucepan over medium heat, melt the butter. Add the maple syrup and salt, then stir in the powdered sugar. Cook until the sugar is completely dissolved, stirring constantly. Pour the warm glaze over the cake and use the back side of a spoon to distribute it evenly. Let the cake cool completely, slice and serve. Cover leftovers and store in the refrigerator for up to 3 days.

Adapted from Cook This Now

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