Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This...
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.
Author: Martha Stewart
This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.
Author: Martha Stewart
Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.
Author: Martha Stewart
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then...
Author: Martha Stewart
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Author: Martha Stewart
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pastry cream that has whipped cream and sliced strawberries...
Author: Martha Stewart
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Author: Martha Stewart
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped...
Author: Martha Stewart
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which...
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Author: Martha Stewart
This Armagnac-infused cake renders this a very special ending for any holiday meal.
Author: Martha Stewart
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish...
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Author: Martha Stewart
Author: Martha Stewart
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders...
Author: Martha Stewart
Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Author: Martha Stewart
Layered and light, the tiers of this lemon cake with curd call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply, and fun to eat, while gold licorice whiskers...
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.
Author: Martha Stewart
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Author: Martha Stewart
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart