THE DIVA POACHES A BAD EGG is the eighteenth book in the Domestic Diva Mysteries by Krista Davis. I just adore revisiting Old Town Alexandria and catching up with protagonist event planner Sophie Winston and her pals. I especially enjoy her close friendship with her BFF, Nina, and her ex-husband and co-dog parent, Mars. They show how to support each other no matter the circumstances, and their banter brings a lightness to the story. The author keeps each new installment in the series fresh and inviting with the various themes, and this newest book is no exception. I also greatly enjoy the advice column starters to every chapter, with Sophie answering some of them and her frenemy, Natasha, answering others. It gives a good glimpse of the personalities of both women and you can’t help but admire Sophie and her genuine good nature. This series is a strong example of a character driven cozy mystery, and while you can read this as a standalone, it’s been a joy following along with Sophie over the course of the series and seeing the growth of the individuals.
This time around, it seems interior designers are being targeted by a killer. One of Sophie’s friends, Mitzi, is fearful of her life after her business partner was murdered, and begs Sophie for help. When Mitzi disappears, Sophie and her pals put their heads together to try to find her and find out who might be targeting the interior designer. There are twists and some surprises I didn’t see coming that kept me on my toes. The author keeps the pace on track, interspersed with strategy sessions around meals, to discuss clues and share what the friends know. As the pieces fell into place and the culprit was apprehended, the details of why the crimes were committed were brought to light, going back decades. The author does a wonderful job weaving the old with the new, and bringing the story to a cohesive and satisfying conclusion.
With brunch on the menu, be prepared to drool over the descriptions of dishes… well, except for Natasha’s contributions, lol. Fortunately, Ms. Davis only shares palate pleasing recipes that Sophie prepares, from savory to sweet, along with a couple of delectable drink recipes too. I was particularly interested in the Apple Sharlotka cake recipe since it’s naturally dairy-free (which my husband must follow) and doesn’t use any butter or oil for that matter. Using a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, the result was heavenly. As one of my taste testers said: So delicious and the texture is gorgeous. It felt very angel food adjacent. That is high praise indeed!
Amazon Synopsis
Stylish brunches are all the rage this autumn in Old Town Alexandria, and everyone’s posting their parties on social media. But while Domestic Diva Sophie Winston juggles her event-filled calendar, she’s approached by local designer Mitzi Lawson—who is afraid someone is following her. The very next day Mitzi loses her best friend and business partner, Denise. The two were renovating a generations-old house where Denise died unexpectedly, and Mitzi fears that it wasn’t a medical condition to blame, but murder.
It could just be the shock talking, but Sophie agrees to help Mitzi involve the police. Then she receives a panicked phone call from Mitzi, and when she rushes to the old house, Mitzi is nowhere to be found. Now Sophie’s appetite for investigation is piqued even more than her appetite for eggs Benedict and mimosas.
Could Denise’s death be connected to her viper’s nest of in-laws or the house she was working on which her husband just inherited? What of the self-proclaimed etiquette expert with some improper secrets, or the scheming mistress? Or does the old house harbor secrets of its own? There’s a generous buffet of suspects to keep the Diva scrambling for an answer . . .
A special thanks to Krista Davis for offering a print copy of THE DIVA POACHES A BAD EGG to one lucky winner! Contest ends June 1, 2025 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

This recipe has quite a history. It has been around for a long time so there are loads of variations on the recipe, many of them passed down for generations. I found Ukrainian, Polish, Russian, Jewish, and British versions. Most call for 3-4 apples and either bread slices or a sponge cake. Allegedly, it was invented by a famous French chef named Marie Antoine Carême. Some claim she created this cake in honor of Queen Charlotte of England and others claim it was named after princess Charlotte of Prussia who became Empress of Russia. Over the years, people have used alternate fruits, like peaches, and some add nuts or dried fruit.
- 10-inch springform pan
- Tray to catch juices
- 1-1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 6 large eggs at room temperature
- 1 cup sugar
- 3 apples, approximately 1.5 pounds
- 1 teaspoon vanilla
- Powdered sugar (optional)
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Preheat oven to 350 degrees (F).
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Line the springform pan with parchment paper on the bottom and around the sides. Place an empty lipped baking sheet on the lowest rack to catch any juices that may leak during baking.
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In a bowl, mix together the flour, baking powder, and cinnamon. Stir with a fork to mix well.
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Place the eggs in a mixing bowl with the sugar. Beat 8-10 minutes until it is thick and forms a ribbon on the mixture as it falls back into the bowl.
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Meanwhile, wash, peel and core the apples. Slice them very thin and place in a large bowl.
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Add the vanilla to the thick egg and sugar mixture. Beat on high once or twice to combine. Gently fold the dry ingredients into the egg mixture until incorporated. Pour the mixture over the sliced apples and mix well. Pour into the prepared springform pan.
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Bake for 1 hour and 10 minutes or until a tester in the middle comes out clean.
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Remove from the oven and let stand for fifteen minutes before undoing the springform.
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Dust the top with powdered sugar if desired and serve with ice cream or lightly sweetened whipped cream.
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I was provided with an advance copy. All thoughts and opinions are my own.