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Pumpkin Layer Cake with Goat Cheese Frosting

November 22, 2015



Lots has happened in the past few weeks! Most importantly, I received a full time position in a grade 5 class! And I’m so excited to have my own class. At first I was a little nervous about teaching intermediate, since I did my practicum before in a grade 2 class. However, I’ve been substitute teaching in all grades over the last two years and so far I’m really enjoying grade 5. I find that the day goes by faster, since there’s always something happening and things to get done, students to help etc. In primary there is a lot more play time, ‘centre’ time, and down time with the little ones. I really enjoy teaching a lesson, being able to introduce new concepts and themes for each subject, and really interacting with the students. So far everything’s going well!

Also in the past week or two it’s gotten an awful lot more chilly. In the morning there is noticeable frost on the ground and windows, making the drive into work look like a frosty winter wonderland. As Adam tells me, I’m lucky to have a short commute to work – only a 15 minute drive! Which i’ll be even happier about when it starts snowing. 

sfAll the cold weather and frosty windows makes me want to start decorating for the holidays, so this weekend Adam brought out the boxes of christmas decor. I always love going through them and re-discovering old items or things I had purchased at the end of the holiday season last year. The only thing I’m having trouble with is that we don’t have a mantle or fireplace, and we don’t even really have a shelf/countertop in the living/dining room. So, when I took out the stockings and stocking holder I wasn’t sure where it was going to go. Last year we put it under the TV, on the shelf with the playstation/tv PVR etc. but since we always swivel our TV to face the kitchen etc, it knocks off the stocking holder or you constantly have to move it out of the way. I’m still not sure where they’ll go, but i’m trying to talk Adam into making a ‘credenza’ in the dining room… we’ll see how that goes ;)

For now, i’m gathering my holiday baking recipes together so I can start baking for get togethers. We already have our third annual neighbour get together at our place next Sunday with about 15 people, so I’m trying to get ready early. 


I made this cake for a dinner with Adam’s sister and brother-in-law one night and it’s a dense cake, almost like a pumpkin pie meets cake – cake. Since I have a dairy allergy to cow’s milk, I wondered what it would taste like to use goat cheese in the frosting instead of cream cheese, and it was delicious. I would definitely use this frosting on other cakes or even brownies. 

Pumpkin Layer Cake
A dense spiced pumpkin layer cake with goat cheese frosting.
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  1. 2 sticks unsalted butter, room temperature
  2. 2 3/4 cups all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1 1/2 cups packed light-brown sugar
  6. big dash of cinnamon, nutmeg
  7. 3 large eggs
  8. 1 1/2 cups pumpkin - not filling
  9. 1 teaspoon pure vanilla extract
  10. 1/2 cup almond milk or other milk alternative
for the frosting
  1. 1/2 cup soft goat cheese
  2. 3-4 cups sifted confectioners sugar
  3. 1/2 cup butter, softened
  1. Preheat oven to 350 degrees.
  2. Line three 6 or 8 inch cake pans with parchment paper
  3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, in a medium bowl.
  4. With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy
  5. Beat in eggs, 1 at a time.
  6. Beat in pumpkin; add vanilla
  7. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of almond milk; beat until just combined, scraping down sides of bowl as needed.
  8. Divide batter evenly between prepared pans.
  9. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 20 minutes.
  10. Transfer to rack to cool.
For the frosting
  1. beat butter and goat cheese until fluffy, add in icing sugar one cup at a time, beating until light and fluffy.
  2. Place bottom layer on a cake stand and spread evenly with half the frosting.
  3. Top with second layer, spread more frosting and top with last layer. finish the top with more frosting and sprinkle with walnuts.
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New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples //

hasselback apples //

Over the summer my love for yoga blossomed. I had maybe taken one yoga class before March of this year, when on a whim I decided I wanted to join a yoga studio up the street. It’s about a 5 minute drive up the road, or a 10 minute run.

They had a new member special for one month and I decided to buy it over spring break. At the time I was thinking about the future, and how i wanted to zen my way through wedding planning and be totally blissed out by the time the wedding day came around. I’d like to this this helped a little, seeing as how I was miraculously calm on the actual day and day before it. 

I knew I would have two weeks off at spring break, so I could go to the early morning classes. And, since it was a month unlimited I took as many classes as I could. I tried all of them, but really love flow, alignment flow, and power and strength classes. The yin and restore classes, or the ‘seated position’ classes where you hold a pose for 3-5 minutes are too slow for my liking. I can hardly get through holding some of the poses without thinking ‘omg, omg, omg’ in my head before finally being able to let go of the pose. 

Seriously – how long is three breaths??? I swear I can take 3 breaths quicker than others, because when they say ‘and hold for three more breaths’ I’m like annnnnnd done – except its like a whole other minute longer. oops.

Some days I can zen out way longer than others, by the time savasana is over i have almost fallen asleep. And now, I love moving through vinyasa’s. downward dog is my friend some days, and others i swear i can’t hold any longer, but somehow make it until we go through a vinyasa. 

Over the summer i bought the unlimited summer membership and again, could go to the early classes. After the wedding I bought a 10 class pass and I’ve made my way through it over the last month. Although since I’m back at work I don’t get to go to all the morning classes I love, but when I do have a morning off I’ll be sure to go to my favourite class. 

I like to think that yoga and baking are my relaxation techniques. I can zen out on the mat, but also in the kitchen – and these little beauties will most certainly be making their way into our regular fall dessert routine – post yoga. 

Having made hasselback potatoes before, I’m not sure why I haven’t used this technique in more recipes. I had seen hasselback apples online before on pinterest, and on instagram, and I’m not sure why it took so long to try them. 

They’re simple, few ingredients, and taste quintessentially like fall. It’s like a personal apple pie, without the buttery crust. These are perfect for dinner parties since you can prepare them beforehand, and finish them after eating, and they’re simple enough that you can make them for a crowd. hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //
hasselback apples //
hasselback apples //

Hasselback Apples
baked apples topped with a cinnamon oatmeal crumble
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For the apples
  1. 2 large firm apples, peeled and core cut out carefully (I like to use ambrosia apples, or other firm apples, not granny-smith)
  2. 2 tablespoons coconut sugar
  3. 2½ tablespoons coconut oil or butter, melted
  4. cinnamon
optional (but totally recommended)
  1. non-dairy ice cream - cinnamon, vanilla bean
For the Crumble
  1. 3 tablespoons coconut sugar
  2. 5 tablespoons rolled oats
  3. big dash of cinnamon
  4. 3 tablespoons melted butter or coconut oil
  5. walnuts (optional)
  1. 1. Preheat oven to 375°.
  2. 2. Take the peeled and cored apple, and cut most of the way through (not all the way though) each apple half in thin slices. Place apple halves, cut sides down on a baking sheet with parchment paper. Combine the butter or coconut oil, cinnamon and sugar for the apples together. Brush or spoon mixture evenly over apples.
  3. 3. Cover pan with foil; bake at 375° for 20 minutes. Remove foil. Bake at 375° for 10 minutes or until apples are tender. Remove from oven.
  4. At this point, you can leave the apples for later before moving on to the next step. Turn off the oven until you are ready to bake again. You can prepare the apples this far until you are ready to eat.
  5. 4. Combine remaining crumble topping mixture - coconut sugar, rolled oats, cinnamon and coconut oil or butter in small bowl. Spoon oat mixture evenly over apples, trying to get it into the crevices of the slices.
  6. Bake at 375° for 10 minutes. Turn broiler to high and broil 1-2 minutes. Serve with non-dairy ice cream.
  1. You can make this recipe for any number of guests, by adding more apples and adding to the crumble topping. I like to add walnuts to the crumble, but you can leave this out if there are any allergies.
Adapted from Cooking Light Magazine
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Loaf, Pumpkin

Pumpkin Loaf

October 8, 2015

pumpkin bread

I’m hoping now that wedding craziness has ended, and I’ve regained my waking moments free from wedding planning thoughts, I can return to baking and blogging.  

Adam and I ‘celebrated’ our one month-aversary monday evening with drinks & some appetizers at a restaurant down the street. We came home to share some italian pastries from the same bakery that we used for our wedding – since we both didn’t eat a single dessert at the wedding. Shocking – since i’m a self-professed dessert lover and foodie. I think someone brought us a mini jar of tiramisu after it was served, but the biscotti had been stolen out of it already and it was mostly cream with some espresso. That didn’t stop us from spooning the coffee creation into each others face. 

If you follow along over on Instagram (@AliciaBakeaholic) or Snapchat @Aihconti, you’ll have noticed that I’m definitely back in the kitchen making some delicious fall creations. While I didn’t necessarily stop cooking and baking over the summer, it was most certainly less frequently placed on the blog. It was on record our hottest, driest summer yet and turning on an oven just was not what i wanted to do, amidst wedding diy’s. 

However, I honestly think that fall baking is my most favourite. The flavours (yes, pumpkin spice, but also cinnamon apple), the colours, the fall ingredients popping up in the market produce bins all create the most wonderful dishes and desserts. There’s a squash bin at the produce market i visit frequently that is always fully stocked with butternut, spaghetti squash and buttercup all for .68 cents a pound. Adam and I were even lucky enough to have an early Thanksgiving dinner this week with his family before they jet off to Europe for a couple weeks on Monday. We’re having one with our family on Sunday. I also love fall baking because of the weather – the cooler days, the sun slung low in the sky, set the tone for cozying up in the kitchen with a good cookbook. 

pumpkin loaf

I had leftover pumpkin from some muffins that didn’t turn out quite right, and decided to make a pumpkin loaf. I loosely used my basic banana bread recipe, and swapped out the banana for pumpkin, and of course added some pumpkin pie spices.

bakeaholic  pumpkin bread


I decided to make two loaves, since it takes less time to bake two at once, and this way I have another one to give away.

Pumpkin Loaf
A staple of fall - lightly sweetened and spiced pumpkin loaf.
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Cook Time
1 hr
Total Time
1 hr 10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 2 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1/2 cup sugar
  4. 1/2 cup coconut sugar (or brown sugar)
  5. 1/4 cup almond milk
  6. 1/2 cup melted butter or coconut oil
  7. 2 large eggs
  8. 1 cup pumpkin puree
  9. big dash of pumpkin pie spice, or cinnamon & nutmeg
  1. Preheat oven to 325 degrees.
  2. Line loaf pan with parchment paper.
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend almond milk, melted butter/oil, and eggs.
  5. Add in the pumpkin and spices.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan. Sprinkle with pumpkin seeds if you like.
  8. Bake for 1 hour.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through.
  1. Slice, and freeze easily to bring for lunches.
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pumpkin bread