Rebecca's Spiced Ginger Cake

I feel really grateful to have a woman as lovely as Rebecca in my life. She is my fairy godmother and she lives in the town just next to Bend. When I think about why I am living in Bend, it really comes down to being close to family and having community. I feel endlessly grateful for the friendship and sisterhood I have with Rebecca. She is the most whimsical cook/baker, has an incredible eye for styling and is as equally as in love with hunting for vintage items as I. Every few weeks we get together and have an artistic creation day where we cook something up and style and photograph it. I seriously live for these days. This all started when we shot the Rainshadow Cookbook together this past fall (more to be shared about that soon!) We had such a blast styling scenes out and making food look super pretty. I wanted to share these images with you from my first shoot in my new trailer. Rebecca brought a spiced ginger bundt cake; drool. How gorgeous is it? Rebs is kindly letting me share this sweet recipe with you. And the best part is it's so easy to make gluten-free! Just use your favorite cup for cup flour. 


Rebecca's Spiced Ginger Cake

1 stick of butter, softened

1/2 cup coconut oil, melted

3/4 cup brown sugar

1/4 cup molasses

2 cups flour

1/2 tsp salt

2 cups flour (or cup for cup GF flour!)

1/4 tsp black pepper 

1/2 tsp cinnamon

1/4 tsp cloves

grate 1/4 cup ginger root or 3 teaspoons powdered ginger

1/2 sour cream

1/2 apple sauce

1 tsp baking soda

1/2 tsp baking powder

Beat together butter, coconut oil, brown sugar and molasses with three eggs. Whip it for 3 minutes so it is mousse like. Slowly combine sour cream/apple sauce and flours + spices into mixture. Bake at 350 for approx. 35-40 minutes. Top with fresh cream or a simple icing made with powdered sugar, water, cream cheese and orange zest. Garnish with flowers (always!)