Full

09 . 10 . 12

We’re scraping together some semblances of rhythm and routine around these parts. Week to week, there is almost nothing that resembles our old life in San Diego let alone the day we cut a check for the new lease. I just rolled the dice in June and haven’t stopped throwing them up to the sky since. There have been a few Sunday mornings reading the Times, cutting out articles that inspire over a hearty breakfast and a few cups of coffee, but haven’t exactly found that same sort of grounding consistency of days past that puts our souls at ease. No complaints, none at all. Just an observation. All summer long we’ve bounced around the country and this new place rounding up jobs and memories. Not busy, just full. I might be maxing out on stimulation here, the months of activity and new-ness since our move is starting to catch up with me I think. I feel it in my knees. I see it under my eyes. I anticipate (I hope) that when Autumn arrives at the end of the month we will have found or created some balance for our weeks.

There was time for a bit of cake this weekend. Oh, and a glacier. That was nice.

And so were your comments from the last post. Boy, just floating on all that love and good energy. Thanks guys.


Almond Bundt

  • 2 cups Gluten Free or AP Flour
  • 1 cup Almond Meal
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 6 eggs
  • 1 1/2 cups sucunat sugar
  • 1 cup melted, lukewarm coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup canned light coconut milk
  • 2 baskets green figs

Frosting(s) 

  • 2 cups cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • juice of 2-3 lemons

dairy free option 

  • 2 cups soaked cashews
  • 1/2 + cup coconut milk
  • 1 tsp vanilla
  • 1 drop almond extract
  • 1/2 cup brown rice syrup or Grade B maple syrup
  • juice of one lemon
Directions

Preheat oven to 350′ F. In a medium bowl combine flour, almond meal, baking powder, cinnamon, a salt. Set aside. In a large bowl, lightly beat 6 eggs until just broken up. Add sugar, coconut oil, vanilla, almond extract, and coconut milk one item at a time, mixing lightly between each addition, until combined. Fold in flour mixture to liquid one cup at a time, stirring lightly until just blended. Grease bundt pan with coconut oil or butter, dusting with flour to coat and prevent sticking. Pour in batter slowly and distribute evenly. Bake for 45-55 minutes until it passes the toothpick test. Let the cake cool for 30 minutes before trying to remove. TRUST.

Cut fresh figs in quarters or halves, toss with sugar. Set aside.

For the cream cheese frosting, beat blocks of cream cheese in a stand mixer for 2-3 minutes. As it begins to smooth out, add powdered sugar (I make my own in my blender using turbinado sugar), vanilla, and lemon juice. Beat together. Taste. Does it need more lemon? More sugar? Adjust to taste. If you’d like to achieve the drippy look on the bundt cake, add a bit of coconut milk or water to thin.

Cashew frosting: use this technique, but add vanilla, almond extract, maple syrup while blending or after straining.

Pour frosting into a piping bag, or, as I did, into a large ziploc bag with a hole cut in the corner. Drizzle generously over the bundt. Top with sugared figs.

  • Kelsey. That looks wonderful. And I totally feel you on the nearly-too-much fullness of life in a new place. You’ve phrased it better than I’ve yet been able — “maxing out on stimulation.” Routine sounds lovely to me, too, but I trust it will come for both of us! Best wishes to you in the meantime; eat plenty of cake. :)

  • There’s nothing like the routine of baking to ground you again is there? I’ve had a summer without routines so I know how it can make you feel a little lost without it there to provide structure for your days.

  • Grace

    Beautiful. This cake looks so delicious! I definitely want to try it with the cashew frosting. What brand of measuring cups/spoons do you use? I’m looking for some metal beauties like those.

  • I just loved the way you added figs to the equation.

  • Balance…something we all yearn for. I can feel both your excitement for the “full-ness” and the yearning for some well-love and familiar routine. Baking a cake seems to be a good start, in my book at least. Especially a cake a beautiful as that!

  • This is so pretty! Love this idea!

  • You should bake more often.

  • I totally hear you, Kelsey – for different reasons than your own, I too have been all over the place this summer. Learning a bit about balance myself – not quite balanced yet, but getting there. This looks amazing – but then again, I would eat cream cheese frosting off of a rock. But with the almond? And the figs? You’re killing me – looks delicious!

  • I love slightly living vicariously through all your Colorado adventures (which in return, just makes me want to move that much more!) This cake looks lovely and I can’t wait to try the dairy free option for the frosting!

  • When do we get to be neighbors? You know, so that you can bring me delicious cake all the time? I make some baller coffee so this whole thing is bound to work out just fine. Also love that you mentioned the arrival of autumn as impending, not yet here. Preach.

    But gosh, this cake. You nailed it, lady.

  • Sarah

    This cake looks so delicious and pretty. I love the figs. Since I started another year of college, I’m still figuring out a new routine with my new classes.

  • Hooray, almond cake! Almonds are right up there with plums and peaches as my absolute favorite cake ingredients. :) I have to say those figs look pretty amazing too. :)

  • Wow, this sounds and looks fantastic. I hope the autumn brings you peace and balance :)

  • So beautiful, this cake just looks like fall. I don’t think Colorado in autumn will disappoint. It’s a feast for the eyes and soul.

  • oh sweet baby jesus that frosting! I love how you said “not busy, just full”…that seems the best way to live. always thinking good things for you two, love to hear that life there is full.

  • Oh my! So delicious looking! I love almonds and figs and the thought of them together – in cake – sigh… :D
    Where was the glacier?

  • These things just take time… you’ll find your groove. And if there’s anything that can help create a warm and cozy place, it’s this cake.

  • I love that feeling of newness, but I can totally appreciate the comfort of routine. I hope you find that balance this fall because fall is a great time to sit back and reflect a little. Kelsey this cake, those figs. Ah! Figs are maybe my favorite thing ever. Simply stunning. xo

  • This looks INSANE! I’ll have to make this before figs go away!

  • I know what you mean about trying to find some rythmn and consistency to your life. I do hope you know, though, that you and Shaun’s openness to adventure has influenced me when I’m trying to have some sort of vision to my post-graduate plans. Here’s to throwing up the dice and not looking back… and then hopefully figuring out some way to be grounded once you settle.

  • I went on an exchange year during highschool and “maxing out on stimulation” is a very good description of how I felt during my first weeks and month there, so I guess I know what you mean. My hostmum made us cake every Sunday and I guess, that was one of the reasons why I was able to settle in after a while. I think routines really help settle in, especially if they involve cake. This one is also such a beautiful one, the frosting looks pretty fantastic. And I like the photos a lot too.

  • omg i love your photos. they are beautiful and unique. and this recipe is amazing!

  • Christiane

    A few weeks ago I spent about a month in Las Vegas and then Toronto. I know how it feels, we did something every day, lots of walking, we were exhausted by the end. I love look of this cake! Sounds so good, I definitely would love to try it sometime. The photos are beautiful!

  • Rhythm and consistency are what I’ve been lacking as of late, too. There’s nothing quite like moving and traveling to throw you off like that. I’m sorry I didn’t get in touch in advance of my trip to Colorado, I was frantically trying to meet a deadline at work and pack and squeeze in a few hours of sleep before I left. Someday! This cake looks amazing. Send me a slice? :)

  • Our summers seem so parallel, despite some superficial differences. If ever there’s a time to make the most of adventuring, newness, over-stimulation, this felt like the season. I’m with you on being ready for fall, slowing down a little, turning inward. Feels good, all of it.

  • Looks fabulous. Can’t wait to try. Thanks so much for sharing.
    Kathleen

  • Dude. The light you two are letting slip through in these photos….INSANE ENERGY! It’s just not possible that this light won’t translate into some balance for you two in the next few weeks. Gosh, not only has the space that you share here been so pretty and inviting lately, but it’s just so telling of what’s to come. Bright images, bright lives. And I’m just admiring the strength…You guys rock. Amazing stuff, always! xo

  • Fall is a magical time. A transition with its cooler weather, shorter days and falling leaves. There’s something very grounding about it. I’m sure you guys will find that balance soon. And lady, the light in these photos takes my breath away. Seriously, my favorite yet. I’ve played around with a cashew frosting and loved the result. I’ll have to give this cake a try when we have reason to celebrate.

  • Love the light in the last few images – inspiring! This is the perfect recipe for my sister-in-law, too. She has a green fig tree in her yard. :)

  • Karran Driskill

    Finally got to do some catching up on Ur website very nice Think of you two often. Summers coming to a close here, its raining and raining and soon snow. It was a good time canning fish, making fireweed jelly, and green tomato mincemeat, rhubarb chutney, kosher dill pickles, zucchini bread so we our still having good times in the food arena with you. Hope you are both a good time still there in Colorado Love from us here in Alaska

  • Last week marked my one year anniversary in Zürich; a year of new people, new places, new things and lots of stimulation. I am hoping this coming year will bring comfort, direction and balance. In an effort to encourage change we’ve spent the last few weekends at home, which has been calming after a summer hopping all over the map. I’m going to make this cake and celebrate the calm after the storm. Wonderful post as always Kelsey.

  • I’m so behind on all my blog reading! This is just beautiful. Thinking of you – sending lots of peace and light your way. xo friend.

  • This looks beyond fantastic. Your photos are art. I was curious what type of lens you used for these photos? I love how thick the frosting is. Thanks for such a beautiful and delicious blog!

  • The cake looks divine. Glad you’re settling in.

  • The cake looks divine. Glad you’re settling in okay.

  • wonder-wonderful..

  • All in due time, my friend. All in due time.

    xo,
    M

  • Full is much better than busy. I like that distinction you make. I find the transition into Autumn almost always feels a bit unsettling, a constant stirring, like a steady breeze running through your life and lifting all the details, sending them fluttering this way and that. And then you breathe and you slow and it all settles, and in a slightly different way than before. The cake looks delicious. And baking is always a nice way to get grounded! Thank you for another lovely and honest offering.

  • This is so beautiful. I’m glad to hear that you’re settling into your new life. And while it’s different, I hope that different is good (and exciting and challenging and wonderful).

  • Zoe

    This looks beautiful and delicious. And the figs seem like the perfect addition. Thanks for sharing.

  • so lovely and simple. I adore figs, and this is a sublime little way of letting them do their thing. Your shots are so warm and comfortable, I really love this blog!

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