This lemon cake, drizzled with a sugar-lemon topping, is a bit of sunshine all year long. Simple and easy to make, it’s a perfect weeknight dessert.

This pound cake is rich with creamery butter, flecked with vanilla seeds, and sports crispy dark-brown sugary edges. A great Christmas or celebration cake.

Say hello to crumb cakes that are sour cream-enhanced, cinnamon-and-walnut-crumb-topped chocolate cupcakes. These crumb cakes are packed with flavor.

Deep, dark chocolate cupcakes are swirled on top with a dollop of creamy butterscotch icing. Serve the cupcakes as an after-school treat or for dessert.

This isn’t a coffee cake, as in a cake you drink with coffee. It’s a cake flavored with strong coffee and spiced with ginger, cinnamon, cloves and nutmeg.

The is peach cake is ripe with flavor. The secret? Canned peaches. They stud the cake, adding extra flavor. The cream cheese frosting is, well, you know.

Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.

Simple to make, these festive apple fritters are great for brunch or alongside ice cream for dessert. The secret ingredient of beer not only deepens the flavor of the apple fritters, its bubbles make them light and crispy

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

Sticky toffee pudding is a classic holiday favorite. Date cake is smothered with a toffee topping, lending the sticky element to the dessert. The cake is served with a pecan and crème fraîche topping.

This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

Gingerbread cupcakes are swirled with a cardamom cream cheese frosting. The gingerbread cupcakes are great for kids. Spread the frosting on everything.

This pandowdy is bulging with ginger-scented pears and raspberries. The buttery pandowdy crust is a nice foil to the pear-raspberry filling. Make ahead.

Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.

This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.

Layers of apples are tossed in a baking dish, covered with a cinnamon-scented crumb mixture, then drizzled with orange juice. A perfect cake for Passover.

Forget souffle dishes. This recipe for lemon souffle is made in a nonstick skillet. Serve the lemon souffle right from the pan at the table. Simple.

The summery combination of blueberries and whipped cream tops berry-filled mini cupcakes. Serve these delights for breakfast, brunch, or dessert.

For these mini-cheesecakes, buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.

Dramatic spiky peaks of coffee-flavored seven-minute frosting and a single coffee bean crown mocha cupcakes. This simple recipe is great for parties.

Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.

One master recipe, six variations. You’ll never tire of these souffles with so many recipes to chose from. An elegant end to a meal for family or guests.

These little cupcakes are made with peanut butter and frosted with whipped bittersweet chocolate ganache, then decorated with a flower of salted peanuts.

Mini shortcake scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.