Happy Friday! It’s been gorgeous sunshine all week long and summer is still going strong. While our neighbours in Alberta are shovelling their driveways after the crazy dump of early September snowfall, we can lay by the pool (which I was doing just yesterday) and soak up the sunshine.
I haven’t been baking as much this summer because it was so dang hot – and with Adam out of town so often for work it’s hard to keep an entire tray of cookies or cakes around without consuming them completely myself. I’ve been reaching for fresh fruit as a sweet treat on hot days. My favourite summer fruits are blueberries, strawberries, pears, apples, and of course nectarines. When it comes to stone fruits the best way to enjoy it is cold from the fridge – I can’t stand mushy fruit – even peaches are better when they’re crisp.
When you do feel like turning on the oven, I highly suggest folding those end of summer fruits like nectarines into this lemony yogurt poppy seed pound cake – made gluten/wheat free!