These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.

Think of this as almost a spice cake with pumpkin. It’s a super moist cake and the maple-cream cheese frosting adds just the right autumnal flavor to the cake. One of Leite’s Culinaria’s most popular recipes.

This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.

Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.

This bittersweet chocolate cake is a deep, dark-as-night fudgy dessert that’s a cool ending to a dinner party on a starry evening. Chocoholics unite.

The combination of vanilla, coffee, and chocolate extracts lends great flavor, and the yogurt keeps the mocha cake moist. The cherry sauce is irresistible.

This inviting pound cake is the next best thing to a cup of eggnog. The dense, tender cake showcases the flavors of eggnog, rum, nutmeg, and currants.

Coconut snowball cupcakes are filled with fresh coconut curd and topped with a flurry of shredded coconut. These cupcakes are perfect for coconut addicts.

Flo Braker’s twist on the classic red velvet cake takes the form of a roulade, or jelly roll, spiraled around a silky white chocolate cream.

These classic buttery French crepes from Delmonico’s are busting with flavor from candied orange peel, Grand Marnier, and orange juice.

Stollen is a traditional Christmas sweet bread. This version is rich with a cream and marzipan filling and studded with nuts and dried fruits. Stollen make great holiday gifts.

Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.

These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.

This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.

Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.

A completely satisfying dessert, this cheesecake recipe combines the coffee and cream flavors of a morning cappuccino with bittersweet chocolate.

This buckle is no more than a giant tender muffin that’s bursting with fresh blueberries and topped with crumbs gently suffused with cinnamon and ginger.

A cream cheese-pecan mousse is spread on a sponge cake and the whole thing is rolled up, jelly roll style, called a roulade, for an impressive dessert.

This lovely spice-infused pear bread, which is covered in a buttermilk glaze, is an ideal addition to tea or a welcome change from ho-hum breakfast fare.

Two cake layers filled with sweet carrots, pineapple, and coconut are filled and swathed in a thick coating of vanilla-scented cream cheese frosting.

Brown sugar makes this dense sweet and buttery pound cake even richer. Drizzle the quick caramel glaze over the top for an elegant presentation.

Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.

Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.

Lemon and blueberry star in this cake. Blueberry preserve fills the cake and is swirled through the batter. The cake is also iced with a lemon buttercream frosting.

You’re allowed to eat this one for breakfast. Nutty pecans and toasted coconut in a white buttery frosting cover the moist layers of this oatmeal cake.