By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe. Caramelizing the brown sugar in a skillet...
Author: Melissa Clark
Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef...
Author: Kim Severson
This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it...
Author: David Tanis
This towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden star here is Katherine Yang's utterly delicious...
Author: Gabrielle Hamilton
This Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes call for coloring the individual layers of cake...
Author: Erin Jeanne McDowell
This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.
Author: Jennifer Steinhauer
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just...
Author: Nigella Lawson
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.)...
Author: David Tanis
It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling. The sides crack, forming the outside of the nest, and into the cake's sunken cavity you spread a soft,...
Author: Nigella Lawson
Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because layer cakes may be as close as some will ever...
Author: Lisa Donovan
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.
Author: Mark Bittman
Crème fraîche enriches this flourless cake, and dark cocoa powder bolsters its chocolate flavor. Both fresh and dry ginger add a nuance of heat and spice that show why ginger pairs so well with chocolate....
Author: Susan Spungen
Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability - make it on Thursday or Friday...
Author: Dorie Greenspan
This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert...
Author: Yossy Arefi
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite...
Author: Alison Roman
This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor only improves. For best results, grind blanched almonds...
Author: David Tanis
These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam. The bittersweet chocolate filling is a bit more...
Author: Melissa Clark
Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it. Mr. Levin took...
Author: Joan Nathan
Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf,...
Author: Alison Roman
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy...
Author: Ligaya Mishan
For 34 years, Otis Lee drew crowds to Mr. Fofo's Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches and lemon-glazed poundcake. Mr. Lee, who died in April 2020 from coronavirus...
Author: CC Allen
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern...
Author: Margaux Laskey
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together...
Author: The New York Times
This cake is a showstopper that a baker with rudimentary skills could pull off. The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while...
Author: Oliver Strand
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well...
Author: Tejal Rao
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant. Kuchen, a German cake topped with fruit...
Author: Sam Sifton
A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated...
Author: Alison Roman
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers,...
Author: Yotam Ottolenghi
Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and...
Author: Jerrelle Guy
Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust. It's a simple confection, and even...
Author: Florence Fabricant
These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of course. The cream soda flavoring gives these cupcakes...
Author: Yotam Ottolenghi
This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make sure your ingredients are at room temperature, and...
Author: Vallery Lomas
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup...
Author: David Tanis
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered...
Author: Nicole Taylor
The story goes that Pavlova, a dessert which both Australia and New Zealand lay claim to, is named after the prima ballerina Anna Pavlova, who performed in both countries in the 1920s. Ms. Pavlova's tutu,...
Author: Eric Kim
This deeply tender orange cake is the perfect backdrop for a vivid sauce made of blueberries, sugar, lemon juice and cornstarch. The cake and syrup are both quite simple to make (you'll have to pull out...
Author: Matt Lee And Ted Lee
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly...
Author: Marian Burros
This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Author: The New York Times
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines...
Author: Laurie Ellen Pellicano
The nice thing about this cheesecake is that it doesn't require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan,...
Author: Alison Roman
This trifle is inspired by one of Sydney's most exquisite cakes - layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented...
Author: Tejal Rao
This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special...
Author: Tejal Rao
Author: Amanda Hesser
In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It's allowed to rest in the refrigerator so the cake can absorb the cream and peach juices,...
Author: Melissa Clark
This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with a sweet-and-sour tamarind glaze as contrast. As the cake bakes, the fresh figs release...
Author: Nik Sharma
This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread. It's more delicate and tender than the classic loaf, fresh ginger and orange zest add a dash of vibrancy, and hazelnuts...
Author: Molly O'Neill
This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick,...
Author: Tejal Rao
If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.
Author: Nigella Lawson
The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl cake, which tastes wonderful on its own, but...
Author: Yossy Arefi
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
Author: The New York Times