b-day par-tay

photo 2 a few days ago, the fam gathered for a joint birthday celebration for my parents.  they are just the cutest and are pretty much inseparable.  even their birthdays are only eight days apart.  awwwwhhhh.  so had some dinner at salty sow and then headed back to their swanky pad for some cake, cards, and chatting.

you can check out last year's celebrations here and here

* and p.s. it was most definitely not elinor's birthday but she wanted to get in on the action.  i'm just glad that she didn't spit all over the cake since her new favorite is to make a dramatic pppffff sound and spray everyone.  #splashzone

photo 3 photo 1

and hurray for made-up cake concoctions that turn out rather tasty!

and since i have had a few requests...here is my recipe for banana cake with coffee cream cheese frosting:

ingredients {cake}

3.5 cups almond flour/meal

1 cup coconut oil

4 ripe bananas, mashed

1 cup unsweetened apple sauce

1 tablespoon vanilla paste, with bean flecks

1 teaspoon ground cinnamon

4 eggs + 1 egg yolk, beaten

2 tablespoons baking powder

ingredients {frosting}

1 pound confectioners' sugar

8 ounces cream cheese, room temperature

8 tablespoons pasture, european style butter, softened

1 tablespoon vanilla {or dark rum}

1/4 cup coffee, cooled

1 tablespoon milk, or more if needed

1/2 cup crushed unsaled pistachios for decoration


preheat oven to 320 degrees. butter and parchment-line two 9-inch springform pans.  prepare the cake - in a large bowl, stir to combine all ingredients.  divide batter evenly between prepared pans, smoothing with an offset spatula. bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 20-25 minutes.  do not overbake.  transfer pans to a wire rack to cool.  prepare the frosting - in the bowl of an electric mixer fitted with the paddle attachment, combine ingredients until smooth.  trim and frost cake.  coat the cake with pistachios.  refrigerate until ready to serve.  serve with vanilla bean ice cream.