Cake Archives • Page 2 of 2 • Butter For All

This spicy carrot cake is sweetened with fresh Medjool dates. The dates add a deep earthy flavor while the cardamom brings an unexpected spicy kick. The whole cake is refined sugar free so it’s a lot more wholesome than most recipes out there. It even boasts a maple-sweetened cream cheese frosting that is not cloyingly …

This clabber milk corncake is the perfect accompaniment to so many meals. We like to serve it with, well, everything. It also makes a great snack to pack along in lunches, or try it toasted with butter for breakfast! You will find that because the grain has been soaked in a traditional way it is …

To fruit cake or not to fruit cake? That is the question! When you taste this spicy cake you will instantly realize why people have been making fruit cakes for centuries. Naturally sweetened and packed with the healthy nuts and fruits of the season, this spiced fruit and nut cake seems more like a full …

Hi, I’m Courtney

I am a chef, author, creator, and dedicated mom passionate about transforming lives through wholesome, real food. I craft nutrient-dense, farm-sourced recipes rooted in traditional cooking techniques, and using only authentic ingredients. From my days in San Francisco’s high-pressure kitchens, armed with a Culinary Arts degree and a sourdough starter, to thriving as a homeschooler, entrepreneur, and businesswoman in Oregon’s lush McKenzie River Corridor, I pour my heart and soul into creating recipes that nourish and inspire. Join me on this heartfelt journey—I can’t wait to share it with you!

At Butter For All, I’m committed to nutritional excellence and food integrity through sustainable practices. I recommend sourcing sustainable pastured meats, raw dairy ingredients, and organic, non-GMO grains, nuts, seeds, and legumes—preparing the latter by soaking, sprouting, or fermenting to enhance digestion and nutrition. I encourage you to shop locally for organic seasonal produce, support small family farms and biodiverse local food producers whenever possible, and eat seasonally while preserving and fermenting foods for future use.