Cakes

Devil’s Food Cake

This is the perfect chocolate cake, if we do say so ourselves. Full of rich chocolate flavor with the perfect moist-texture, this cake makes for the ultimate celebration cake when paired with Devil’s Fudge Icing or Italian Buttercream. Ingredients All-purpose flour, for dusting 2 1/2 cups cake flour 1 3/4 […]

Cakes

Devil’s Fudge Icing

Makes about 5 cups, or enough to fill and ice an 8- or 9-inch cake Ingredients 1 1/2 cups unsweetened cocoa powder 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1/2 cup hot water 2 1/4 […]

Cakes

Flourless Chocolate Soufflé Cake

Makes one 8-inch cake Ingredients 5 oz bittersweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter plus extra for greasing 10 large eggs (divided use) 2/3 cup sugar (divided use) 1/4 cup Grand Marnier or other orange-flavored liqueur Confectioners’ sugar, for dusting (optional) Directions Preheat the oven to 375°F. […]

Cakes

Italian Buttercream

Makes about 6 cups Italian buttercream starts with a very stable meringue, making it creamy and light, but also very sturdy. It is almost impossible to mess this recipe up, so don’t panic. If your buttercream appears melted, it means it’s too warm. Place the whole mixing bowl in the […]

Breakfast & Brunch, Cakes

Matcha-Swirled Pound Cake

Makes one 8 1/2-inch loaf Unsweetened matcha powder is bitter, so if you prefer a milder matcha flavor, use less matcha powder. The matcha is not structural, so you can use as little as none (for just a great pound cake!) or as much as 1/3 cup. Ingredients 3 tablespoons […]

Cakes

Mocha Torte

Makes one 8-inch torte A torte is a European-style pastry typically made with layers of sponge cake, a jam or cream filling, and a frosting. These rich and complex desserts are often enjoyed in the middle of the afternoon, served with coffee or tea, rather than as a dessert following […]

Breakfast & Brunch, Cakes

Peanut Butter Banana Bread Muffins

Makes 12 muffins These muffins are the perfect way to showcase the ideal flavor partnership of bananas and peanut butter. They still satisfy the banana bread spot, with just the right amount of peanut butter flavor peeking through. The streusel topping adds a little sweetness and texture, but they are […]

Breakfast & Brunch, Cakes, Desserts

Pear Cake

Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]

Cakes

Pear Skillet Cake

Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]

Cakes, Desserts

Polenta Cake with Grappa, Berries, and Minted Mascarpone

Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]

Cakes

Pumpkin Bread

Makes 1 loaf Ingredients 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 cup vegetable oil 1/4 cup sugar 1/2 cup pumpkin purée 1 egg 2 tablespoons water 1/4 cup chopped toasted pecans Directions Coat a 5-in by […]

Cakes, Desserts

Pumpkin Date Cake with Maple Caramel Sauce

Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]