This stunning Southern belle and its dozen tiers—yup, count ‘em, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.
Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!
This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something you never knew was missing.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
This banana rum cheesecake is as delicious as it is dairy-free and vegan. Rich and satiny, the cake get a dressing up from an earthy maple rum sauce.
Nothing heralds warm, muggy weather like strawberries. Here, the sweet berries are layered with whipped cream and piled high on cloud-like biscuits.
Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
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