I love this rustic dessert and it’s customizability. After several attempts, I came up with a recipe that is naturally sweet and bursting with flavor and has a light yet crunchy, sturdy crust.
In college and our various programs, we are given SO much advice; however the following are tips and tricks that I didn’t pick up in college, but through my own experiences and with the guidance of my amazing veteran teacher friends and colleagues. Once I figured these things out, I was able to have a life outside of planning and grading. I even often received the compliment that I seemed “too calm and organized for a first year.” Whoa!
I was so happy with how this cake turned out! I had some left over sour cream, so I decided to add that in to make the cake dense and moist as a bundt cake should be, and the strawberries lend the cake a beautiful juiciness in each bite. The combination of almond and sweet strawberries with a hint of lemon zest give this cake a lovely, light flavor that is a perfect warm-weather dessert.
There was a time when I thought I was Italian. My grandfather was Italian, and Italian food has always been a source of comfort for me, but I vividly remember the day I learned that I am not Italiana – after a family dinner at (yup, you guessed it) an Italian restaurant, I made a comment that I was so happy that we’re Italian – we have the best food, and everyone is so loud and happy! That’s when my seven-year-old boot-shaped bubble was popped – we’re not Italian, but Grandpa is… This was also the night I learned about step parents.