This flourless chocolate-orange almond cake is bittersweet in the best way.
Bacardi Rum cake is an extremely moist cake. Our tried-and-true recipe makes the moistest cake you'll ever eat. In fact, it gets better as it ages.
Author: Carroll Pellegrinelli
Author: Susan Herrmann Loomis
Begin preparing the cheesecake one day before you plan to serve it.
This simple lemon pound cake is buttery moist, rich, and tastes incredible under a thick layer of lemon glaze.
Author: Sally
Author: Matt Lewis
Tiny friand cakes may be small but are packed with flavor, and there are endless variations. Perfect for teatime or any time, they are super easy to make.
Author: Elaine Lemm
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Author: Miriam Chandler
Author: Kay Schlozman
Author: Joan Nathan
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
This easy and simple chocolate brownie recipe is low in calories and absolutely delicious!
Author: Jolinda Hackett
Author: Elizabeth Falkner
This delicious banana "tube" cake recipe uses pineapple, bananas, and cinnamon. Top it off with a cream cheese frosting if desired.
Author: Diana Rattray
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
Author: Terry Conlan
Author: Karen DeMasco
Author: Georgia Downard
Author: Carolyn Miller
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
German apple cake made with a shortcrust base, chopped apples, and a lemon-flavored cake layer is a popular offering at German bakeries and cafes.
Author: Jennifer McGavin
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: Ian Knauer
Author: Nick Malgieri
Author: Doris Schechter