To celebrate I made this cake I found in the pages of this month’s Bon Appetit. It’s super moist (even if you don’t like that word it is!) & flavorful. The raspberries are the perfect balance of sweet & tart. I even ate a piece for breakfast because why not it’s my blog birthday :) (Yes, sometimes I eat cake for breakfast even though my Instagram feed would make you believe I only eat smoothie bowls)
I think this would be a great cake to make for Easter or just this spring in general, or just breakfast.
Super huge thanks again for reading these past three years! Cheers to you all (especially my biggest fan, best friend, main taste-tester, oh & best husband, Chris)! xx Heather






















