I can feel bath season coming on. I can expect for my shower curtain to be untucked from my bathtub, I can expect to make a new batch of mustard bath soak every week, I can expect to likely drop my phone into the water before bath season is done.
Bath season is also vegetable season though every season is technically vegetable season. It’s my desire for everything roasted and toasted that led me to this place, with both mustard bath ingredients and zucchini cake ingredients on my kitchen counter.
All of this to say that… I put vegetables on our cake (not mustard – not yet). I took a perfectly lovely spice cake and not only put vegetables inside, I put them on top, well… bottom, too. Fall seems like a good time to experiment with ways we can roast, toast, and caramelize so let’s!
This is a simple fall spice cake, the kind you toss together in one bowl with a whisk making it a very reasonable cake to make on a weekend morning, or weekday night. It’s an everyday cake and we’re technically getting our vegetables in, too so technically, we all win!