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KILLING ME SOUFFLÉ is the twentieth book in the Bakeshop Mysteries by Ellie Alexander. Filled with family, friends, great food, and a new adventure along the Oregon coast, I breezed through this newest release, not wanting to put the book down as I caught up with Jules and the gang. Jules’ young mentees, Sterling and Stephanie, have struck out on their own, taking over the coastal Whaleshead Resort restaurant. To celebrate their grand opening, Jules and the team from Torte, along with family members, have joined the young couple to celebrate. One of the most endearing qualities of this series is the theme of family and friends. No matter what, they support each other, encourage each other, and pitch in to help whenever it’s needed. Ms. Alexander also captures the setting with her strong descriptive language. You can smell the sea salt in the air, here the squawking of the seagull, taste the chocolate soufflé coming from the kitchen, and feel the chill wind blowing off the ocean. It makes me want to take a trip to the Oregon coast.
No matter how much preparation Sterling and Stephanie have put into making the opening a success, nothing could have prepared them for the manager of the resort being found murdered… unfortunately, by Jules. With their livelihoods on the line, Jules and her team start hunting down information. As she digs into the manager’s life, it becomes apparent that no one liked him, and multiple people just might be happy he’s no longer around. Being a virtual stranger to the area, investigating isn’t as easy as it is back in Ashland. Still, Jules is determined to help her young friends. I really liked that Jules’ mother and step-dad (the Professor) are also around. As a trained detective, the Professor has an in with local law enforcement which aids Jules in her quest. There are a few twists, but for the most part, this is the kind of book to curl up with beneath a quilt, a cup of hot tea at hand, and immerse yourself in a cozy read.
There are several recipes at the back of the book for the home cook to try. The second I saw the recipe for Rhubarb Crumble Cake I just knew I had to make it since my family loves rhubarb. Rhubarb, with it’s tart bite, is the perfect complement to a vanilla-based cake and a cinnamon crumble topping. This moist cake makes for a great breakfast (you get fruit, oatmeal, and eggs in one handy slice!) or for an afternoon pick-me-up with a cup of coffee or tea, or dessert when served with a scoop of ice cream. Since this blog post happened early in the year, I couldn’t find fresh rhubarb and had to resort to frozen rhubarb. With a tweak or two, it can be a fine substitute: first, defrost it ahead of time and drain off the excess liquid. I didn’t and the cake center didn’t bake through even after adding 15 minutes of extra baking time. But with spring on the horizon, fresh rhubarb is around the corner which means more Rhubarb Crumble Cake is in our future!
Amazon Synopsis
Amidst the rocky beaches of the Oregon coast, Torte’s beloved Sterling and Stephanie have been hired to take over the aging restaurant at the cliffside Whaleshead Resort. They’re nervous about striking out on their own, but excited by the opportunity to put their own spin on a new menu. From fresh fish caught the very same day to vegan options and handcrafted pastries, they’re buzzing with ideas. What’s even better is that Jules and the team from Torte have come out for opening weekend to cheer them on.
Despite some opening night jitters, the dinner is off with a bang. Guests and long-term residents of Whaleshead Resort are eager to taste the young couple’s creations. As the tickets begin to line up and guests pile in the front door, Jules and Carlos offer to roll up their sleeves and help in any way they can.
Stephanie is taking on every chef’s nightmare—a fluffy chocolate soufflé—and Sterling is fast at work prepping shrimp linguini and pan-seared halibut when they suddenly hear screaming. Erik Morton, the manager of Whaleshead and their new boss, has taken a fatal fall down the steep and dangerous cliffside trail leading to the beach. Jules and her young protégés quickly realize this was no accident. Now, the team will have to juggle the investigation while keeping the restaurant—and Steph and Sterling’s new jobs—from crashing like the waves along the cliffs.
A special thanks to Minotaur Books for offering a print copy of KILLING ME SOUFFLÉ to one lucky winner! Contest ends March 2, 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!)
- 1/2 cup unsalted butter, softened
- 1-1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh rhubarb, washed and chopped into cubes
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, chilled and cubed
- Whipped cream for serving
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Preheat the oven to 350 degrees (F). Grease a 9-inch square baking dish and set aside.
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In a large mixing bowl, cream together the softened butter, 1 cup of the sugar, and vanilla extract. Bead in the eggs one at a time.
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In a small bowl, combine 1-1/2 cups of the flour with the baking powder and salt.
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Alternate adding the milk and the dry ingredients to the butter mixture. Mix until just combined.
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Mix the chopped rhubarb with the remaining 1/4 cup sugar, cornstarch, orange juice, and orange zest in a separate bowl until the rhubarb is well coated.
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Spread the cake batter evenly over the bottom of the greased baking dish. Layer the coated rhubarb over the batter.
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In a new bowl, combine the oats, remaining 1/2 cup flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut the chilled butter into the mixture until it resembles sand. Sprinkle the crumbly topping evening over the rhubarb layer.
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Bake for 45 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Allow the cake to cool to room temperature. Serve slices with a dollop of whipped cream.
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If you can't find fresh rhubarb, you may substitute frozen rhubarb. Be sure to defrost first and drain excess liquid before using. You may need to increase the baking time by 5 to 10 minutes. Use a toothpick inserted into the center to check for doneness before increasing the baking time.
From Killing Me Soufflé by Ellie Alexander. Copyright © 2025 by the author and reprinted by permission of St. Martin’s Publishing Group.
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I was provided with an advance copy. All thoughts and opinions are my own.
Thanks for the chance! I love crumb cake! And enjoy the Bakeshop Mystery series very much!
Love this post Thank you so much for the chance!
I’ll have to use my frozen rhubarb until mine comes back in a few months….this looks so good and can’t wait to make it….thanks for sharing…
Rhubarb is fabulous! Thanks for the recipe and contest too!
Thank you for the opportunity! The crumble cake looks delicious and I’ll have to try it. Love Bakeshop Mysteries!