The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Claudia Fleming
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely...
Author: Nick Malgieri
Author: Cory Schreiber
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Author: Emeril Lagasse
Author: Bon Appétit Test Kitchen
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
This moist cake keeps beautifully for a day or two after you make it.
Author: Sheri Castle
Author: Ian Knauer
Author: Julie Hasson
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Author: Carole Bloom
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Author: Mary McCartney
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Fred Thompson
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Anne Byrn