We had the best day celebrating our sweet baby and his first trip around the sun. We did all his most favorite things: we woke up early (just the way he likes) and played with some new birthday toys, he ate his morning egg and took a little nap – a rhythm he’s developed that’s dramatically improved the quality of our days, B + I took Roux shopping, swimming, and to lunch while the big kids had a lunch date with their daddy, and we all met up again in the evening for dinner, cake, and a few more presents for the birthday boy. It couldn’t have been a better day.

How far we’ve come in just one year.

With the addition of eggs and dairy into our regular diet, it was the perfect opportunity for me to try out a traditional white cake recipe I’ve been tossing around since I started getting reacquainted with traditional foods. It turned out just the way I’d hoped, better even, and I look forward to making it again for the little party we’re throwing for our precious one year old.

1/2 C cane sugar
1/2 C grass-fed butter
2 pasture raised eggs
2 tsp. organic vanilla extract
1 1/2 C flour
1 3/4 tsp. baking powder
1/2 C organic cream
1 tbsp. maple syrup

Preheat oven to 350° and butter a round cake pan.

Cream butter and sugar together. Add each egg individually, beating first in a separate dish. Stir in vanilla extract. In a small bowl, whisk together flour and baking powder, adding these dry ingredients to the butter mixture. Once combined, add the cream and beat until a smooth batter forms. Add the maple syrup and beat for one more minute, before transferring batter to prepared cake pan.

Place cake in preheated oven and bake 35-40 minutes, until a fork inserted into the middle comes out clean.

Let cool completely before frosting, though this makes a delicious naked cake. I served it with freshly whipped cream and a side of blueberries.

The baby is still not sure, but the rest of us loved it! Simple, golden, delicious, everything a birthday cake should be.