A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.
Author: Phoebe Lapine
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
Author: Maida Heatter
A whipped frosting lightens up this classic chocolate cake.
Author: Jeanne Thiel Kelley
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.
Author: Candace Nelson
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and...
Author: Alison Roman
Author: Suzanne Tracht
Author: Julie Richardson
Author: Ruth Cousineau
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...
Author: Jeanne Thiel Kelley
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Author: Susan Haskell
Author: Jean Anderson
Author: Patricia Wells
Author: Jean Jamieson