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cooking.nytimes.com
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too
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Feast your eyes on the Aunt Sassy, a pistachio cake with honey buttercream, presented by Baked, a pair of rustic-chic bakeries owned by Matt Lewis and Renato Poliafito in Brooklyn, New York, and Charleston, South Carolina.
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A chocolate cookie crumb crust gets a rich sweet fudgy filling and a layer of peppermint ice cream for a frozen dessert especially for mint lovers.
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Get Red Velvet Cream Cheese Bundt Cake Recipe from Food Network
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This pineapple-poppy seed cake is refreshingly light and a welcome finish to summertime meals. Perfect for your next Fourth of July party!
cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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A lightly spiced apple cake with a crunchy cinnamon and walnut topping.
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Get Blueberry Cake with Lemon-Mascarpone Cream Recipe from Food Network
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Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. It's really moist, delicious, and simple.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh berries.
cooking.nytimes.com
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.