Hello, there. To those who are still here, reading and following, thank you. To those who are new, welcome.

These are scary times we live in right now. Everything feels surreal, and my heart breaks to hear the news of the devastation that COVID-19 has brought to our world. I am so worried for my family, friends, and community. But I’m also grateful. Grateful to be safe and healthy, to have a paycheck so I can afford to help others in need, to feel so much love.

While it may seem trivial to post a cake recipe right now, I also know that having a sense of normalcy helps. Baking calms me down, and I can imagine other poeple may also find some happiness in it. Because while the world outside is scary and we don’t know what the future holds, we can still celebrate little sparks of joy indoors.
This Orange Olive Oil Snack Cake is simple. Made with only a few ingredients that you most likely already have at home: olive oil, flour, baking powder, baking soda, sugar, eggs, oranges, milk, and vanilla. Lemon would work, too. Or grapefruit. The recipe is adapted from the New York Times, but I tweaked it to be a little sweeter and less dense.

The resulting cake is super soft, moist, with a wonderfully crusty and sugary top. I cut the cake into bars, and keep it chilled in the fridge. Matt and I have been snacking on them and eating for breakfast. It’s light and springy, bright and sweet, exactly what we need right now.

I hope you are all doin...