Most recipes on C&L have been shot within the comforts of our own homes and inside our kitchens that we know like the back of our hands. (This one is no exception.) I can shoot a recipe in my kitchen without much thinking or planning — it’s become almost second nature. For that convenience, I’m thankful; it’s made creating content steady and consistent. But our comfort has caused us to reevaluate our work and decidedly push ourselves outside of our routines and what we know works.
This may not be the last cake recipe you see, but it will be one of the last ones I shoot in my own kitchen. This year we’re choosing to get out of our own kitchens and back into the storytelling that we love. We want to spend more time telling the stories of other people’s recipes and fewer of our own. You’ll still hear from us, but this may mean more time spent shooting and planning and fewer recipes on the blog. (But we promise the ones we bring to you won’t skimp!)
In an effort to publish fresh content weekly on top of our full-time lives, the longer-form work we love most has become harder to come by and more infrequent. Stories like April’s bread, Cindy’s cookies, Brooke’s bagels, and Brie’s pies are among some of our favorites — we want C&L to foster more of this creativity and be a place for more stories like this to live.
We’re still dreaming up ideas, posts and plans for the future, and we will keep you posted as we navigate our plans for the coming weeks. It may be a few weeks until we’re back with new stories — but in the mean time, here is a blueberry yogurt morning cake. It helped me through a rough week last week and reminded me of something I love doing when everything seemed harder than usual. Even in times of fogginess and loneliness, cooking brings me back in and makes me share with people I love. A story I hope to continue telling through others who are living and learning in the kitchen, just like me.
- Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
- In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well.
- Add flour, salt, baking powder, baking soda, and mix by hand until combined. Be careful to not over mix.
- Pour the batter into the springform. Toss the berries with the two tablespoons sugar, and then scatter them over the top of the batter.
- Bake for 50 minutes to 1 hour, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool for 10 minutes and then transfer to a cake plate or stand.