Copyright©2013byMarthaStewartLivingOmnimedia,Inc.

Allrightsreserved.PublishedintheUnitedStatesbyClarksonPotter/Publishers,animprintoftheCrownPublishingGroup,adivisionofRandomHouseLLC,aPenguinRandomHouseCompany,NewYork.

www.crownpublishing.comwww.clarksonpotter.com

CLARKSONPOTTERisatrademarkandPOTTERwithcolophonisaregisteredtrademarkofRandomHouseLLC.

SelectedphotographsandrecipesappearedinMarthaStewartLivingpublications.

LibraryofCongressCataloging-in-PublicationDataMarthaStewart’scakes/TheeditorsofMarthaStewartLiving.pagescmIncludesindex.1.Cake.I.MarthaStewartLiving.TX771.M3148242013641.8653—dc232013004803

ISBN978-0-307-95434-3eISBN:978-0-307-95435-0

BookdesignbyMicheleOutlandCoverdesignbyGillianMacLeodandJenniferWagnerCoverphotographsbyJonathanLovekin(cake)andMillerMobley(portrait)

v3.1

ACKNOWLEDGMENTSManytalentedpeopleworkedtogethertocreatethisbook,inparticularJenniferAaronson,editorialdirectoroffood,andEllenMorrissey,editorialdirectoroftheSpecialProjectsGroupatMarthaStewartLivingOmnimedia.ExecutiveeditorEvelynBattaglia,managingeditorSusanneRuppert,andeditoratlargeAmyConwayalsoworkeddiligentlyontherecipesandsupportingtextthroughoutthebook.WearegratefultocontributingartdirectorMicheleOutlandforthebook’sbeautifuldesignandfortheartdirectionofthephotography,particularlythenewworkbyphotographersJonathanLovekinandConPoulos,wholenttheirconsiderabletalentstothisproject(acompletelistofcontributingphotographersappearsonthispage).MillerMobleyphotographedthelovelyportraitofMarthathatgracesthecover.ThankyoutodesigndirectorJenniferWagneranddeputyartdirectorGillianMacLeodfortheirworkaswell,particularlyonthebook’scoverdesign.Wearegrateful,asalways,toeditorialandbranddirectorEricA.Pikeforhisguidance,todesignproductionassociateJohnMyersforhisassistancewiththevoluminousphotography,andtophotoassistantAnnaRossforhervaluablecontributions.Otherswhoprovidedideasandsupportinclude:

TheteamatMarthaStewartLivingOmnimediaKateBittmanJessiBlackhamJanaBransonDeniseClappiNicoleCoppolaJanineDesiderioAlisonVanekDevineBethEakinStephanieFletcherTanyaGraffAidaIbarraKiyomiMarshKelseyMirandoRyanMonaghanAyeshaPatelGertrudePorterLucindaScalaQuinnMichelleWong

OurpartnersatClarksonPotterAngelinBorsicsDorisCooperCarlyGorgaDerekGullinoLinneaKnollmuellerPamKraussMayaMavjeeMarkMcCauslinMarysarahQuinnPatriciaShawJaneTreuhaftKateTyler

Thisbookisdedicatedtoeveryonewhodesirestocreatetheperfectcakeforanyspecialoccasion.

Pictured,lefttoright:MarblePoundCake,TangerineCake,NewYork–StyleCrumbCake,andBretonButterCake

CONTENTSIntroductionbyMarthaStewartCakeRecipes

LoavesBasicPoundCakewithVariationsLemonPoundCakesBloodOrange–OliveOilCakeCream-CheesePoundCakeGingerbreadTwo-Colored-SquashLoafCakeClementine–VanillaBeanLoafCakeRhubarbTeaCakesPistachioPoundCakeFruitcakePumpkin,Sage,andBrowned-ButterCakesCornmeal-ButtermilkLoafCakeRosemaryPoundCakesChocolate-GingerMarbleCakesCranberry-Orange-WalnutTeaCakesCarrotTeaCake

Bundts&TubesLemon-GingerBundtCakePeaches-and-CreamBundtCakeMiniRumBundtCakesChocolateBundtCakeAngel-FoodCakewithVariationsBlueberry-LemonBundtCakeAllspiceAngel-FoodCakesSpicedPruneCakeLemonChiffonCakeCannelésBananaChiffonCakeCoconut-RumRaisinCakeFreshGinger-MolassesCakeSourCherrySavarinsGlazedPecan-RaisinCakeOliveOil–AniseMiniBundtCakesTangerineCakeZucchiniBundtCakeGoldenCakeswithGinger-PoachedFruit

CoffeeCakesNewYork–StyleCrumbCakeUltimateStreuselCakeMiniAlmondCoffeeCakesCinnamonStreuselCoffeeCakeApplesauceCoffeeCakePlum-NectarineBuckleWild-BlueberryBuckleMeyer-LemonCoffeeCakeMiniCherry-PecanStreuselLoavesStickyBuckwheatCakeAlmond-BerryCoffeeCake

SingleLayersRichChocolateCakeMapleCakeVanillaSheetCakewithMalted-ChocolateFrostingBretonButterCakeLighterChocolateCakeWalnut-OliveOilCakeHoneyCakewithPearsChocolateandHazelnutMeringueCakeApplesauceCakeFlourlessChocolate-EspressoCakeOrange-YogurtCakeFlourlessPecanTortePoppy-SeedTorteCoconutCakewithTropicalFruitMoltenChocolateCakesMolasses-SpiceCakeChocolate-CoconutSheetCakeAlmondSemolinaCakeChocolate-Cherry-StoutCakeAlmondTortewithPearsCitrusCakeBananaPecanCakePumpkinSpiceCake

Pictured,lefttoright:Raspberry-SwirlCheesecake,ChocolateIceboxCake,PineappleUpside-DownCake,andButtermilkCakewithChocolateFrosting

CheesecakesNewYork–StyleCheesecakeCheesecakewithPoachedApricotsStrawberries-and-CreamCheesecakeLemon-SwirlCheesecakewithVariationsBlood-OrangeNo-BakeCheesecakeRicottaCheesecakeMargaritaCheesecakeNo-BakeSpiderwebCheesecakeMapleCheesecakewithRoastedPearsChocolateCheesecakeGingerbreadCheesecakeNo-BakeCheesecakeswithPomegranate

IceboxStripedIce-CreamCakeChocolate–PeanutButterIceboxCakeMintChocolate-ChipCakeChocolate-ChestnutMousseCakeChocolate,Banana,andGrahamCrackerIceboxCakeLemon-BlackberrySemifreddoRoll

ChocolateBakedAlaskasRaspberryIce-CreamCakeChocolate-Chip-CookieIceboxCakeChocolate-BerryIce-CreamCakeFrozenEspressoCheesecakeChocolate-HazelnutIce-CreamCakeGingerbreadIceboxCake

CakeswithFruitCranberryUpside-DownCakePineappleUpside-DownCakeStoneFruitUpside-DownCakesCoconut-Lime-BerryCakeMandarinOrangeandVanillaUpside-DownCakeLemon-FigCakeApplePieUpside-DownCakeRhubarbUpside-DownCakeStrawberryCakePearPavlovaOlive-OilCakewithRedGrapesPlumSkilletCakeStrawberry-BasilShortcakePeachandCornmealUpside-DownCakeBlackberryCornmealCakeGingerbread-PearUpside-DownCakeChocolate-CherryUpside-DownCakes

LayerCakesButtermilkCakewithChocolateFrostingChiffonCakewithStrawberriesandCreamCoconut-PecanCakewithMilkChocolateGanacheCandied-PecanCakewithBrowned-ButterPearsTenderLemonCakeRedVelvetCakeChocolateTruffleCakeCitrus–PoppySeedCakeOne-BowlChocolateCakewithMochaButtercreamLemonMeringueCakePumpkinLayerCakeSugar-and-SpiceCakeVanillaLayerCakeApple-GingerStackCakeHummingbirdCakeDevil’sFoodCakeRumRoseCakeGermanChocolateCakeRaspberryWhiteCakeDouble-ChocolateCake

1-2-3-4LemonCakeCarrotCakeChestnut-ChocolateLayerCakeAlmond-OrangeLayerCakeCoconutLayerCakeGluten-FreeChocolateLayerCakeBlackForestCake

TheBasicsSourcesPhotoCreditsIndex

INTRODUCTIONInone’slifetime,therearesomanyoccasionsthatcallforcelebration,somanyritesofpassagethatrequire“somethingspecial”—birthdays,anniversaries,graduations,engagements,weddings,showers,newjobs,retirements,andmore.Ahomemade,home-baked,andhandcraftedcakesomehowmakestheseeventsfeelevenmorejoyful.Butyoudon’tneedtowaitforaspecialoccasiontobakeacake.AloaforBundtorcoffeecakeisjustrightforservingwithafternoontea,forbringingtoafriend’sforbrunch,orsimplyforsnackingon.These“anyday”cakesarejustasmemorableasthosewebakeanddecoratetosay“congratulations”or“happybirthday”or“bonvoyage.”

FollowinginthetraditionofCookies,Cupcakes,andPiesandTarts,MarthaStewart’sCakescoversthegamutofcake-makingwithmorethan150foolproofrecipesandtechniquesthatwillkeepyoubakingandembellishingallsortsofdesserts—traditionalandmodern—formanyyearstocome.Thesecakesareflavorfulandunforgettable,madefromtheverybestingredients,wellfilledorfrosted(orboth),tenderwithaperfectcrumbordelicatetexture,andunderstated,elegant,orknock-em-deadgorgeous!

Trysome,tryall.Yourfamilyandfriendswilladoreyou,andyouwillmaintainthat“herointhekitchen”statusweallstrivesohardtoattain.

GOLDENRULESFORCAKES

1Readtherecipeallthewaythroughbeforeyoubegin,andhaveeverythingyouneedmeasuredandattheready.Planahead,soyoucanhaveingredientsatthepropertemperaturesandallowforcoolingandchillingasneeded.

2Chooseyouringredientswisely.Itmakesallthedifferencetousethefreshest,best-qualitybutter,eggs,chocolate,vanilla(andotherextracts),nuts,andspices.

3Bemindfulofrecipedetails.Iftheingredientslistcallsfor“1cupsiftedflour,”thensiftitfirstbeforeyoumeasure.Ifitcallsfor“1cupflour,sifted,”thenmeasurebeforesifting.

4Don’trushthemixingprocessforbatterorfrosting.Scrapedownthesidesofthebowloftentoavoidlumpsandtoensureasmoothbatterorcreamyfrosting.Takecarenottooverbeatoncethemixtureiscombined.

5Prepareyourpansproperly.Unlessotherwisespecified,brushwithsoftened(nevermelted)butter,linewithparchmentpaper,brushwithmorebutter,andfinally,dustwithflour,shakingoutanyexcess.(Usecocoapowdertodustpansforchocolatecakes.)

6Agoodoventhermometeriskey.Oventemperaturesmayvarybyasmuchas50degrees;relyonastand-alonethermometerforaccuracyinstead.

7Rotatecakepanshalfwaythroughthebakingtime,toensureevenbaking.8Watchoutforclueswhengaugingwhetheracakeisdone(insteadofrelyingsolelyonthesuggestedbakingtime).Whenacakebeginstopullawayfromthesideofthepanandacaketestercomesoutclean,youknowitisdone.

9Letcakescoolcompletelybeforeyoufrostthem;agood-qualitywirecoolingrackwillallowairtocirculatebeneathpansastheycool.Makesurethefrostingitselfisatroomtemperatureinordertogetthedesiredswoop,swirl,orsmoothfinish.

10Serveyourcakeattherighttemperatureaswell.Some,likecheesecakesandiceboxcakes,arebestchilled;others,especiallythosecoveredinbuttercreamfrostingsandganacheglazes,shouldcometoroomtemperatureforthebestconsistencyandtexturecontrastbetweencakeandtopping.

BASICPOUNDCAKE

LoavesTheseareanytimecakes,easyonesyouwillwanttowhipupandkeeponthekitchencountertoenjoyforbreakfast,sliceforsnacks,orservewithpotsoftea.Poundcakesmaybethemostwell-known,butplentyofotherbatterscanbebakedinthefamiliarrectangularpans,too.Theloavesarealsoacinchtodressupwithfreshfruit,sauces,curds,compotes,orwhippedcreamforaplateddessert.

BasicPoundCake

BasicPoundCakeLightoneffort,heavyonsatisfaction,poundcakeowesitsnametothetraditionalingredients—onepoundeachofflour,butter,sugar,andeggs—whichremainessentiallythesametoday.Thisbattermakesadeliciousclassicpoundcake,andit’salsothebaseforthevariationsonthefollowingpages.Acoupleoftipsforsuccess:Leavethebutterandeggsoutatroomtemperatureforanhourbeforemixing;ifthey’recold,thebatterwillnotbeproperlysmooth.Creamingthebutterandsugarthoroughlyiscrucial,becauseitgivesthebatterthenecessaryvolume.MAKESTWO9-BY-5-INCHLOAVES

2cups(1pound)unsaltedbutter,roomtemperature,plusmoreforpans1pound(about3cups)all-purposeflour1teaspooncoarsesalt2¼cupssugar(1pound)1teaspoonvanillaextract9largeeggs,roomtemperature,lightlybeatenWhippedCream,forserving(optional)MaceratedBerries,forserving(optional)

1.Preheatovento325°F.Buttertwo9-by-5-inchloafpans.Inamediumbowl,whisktogetherflourandsalt.2.Withanelectricmixeronhighspeed,beatbutterandsugaruntilpaleandfluffy,about8minutes.Scrapedownsidesofbowl.Reducespeedtomedium;beatinvanilla.Addeggsin4batches,beatingthoroughlyaftereachandscrapingdownsidesofbowl.Reducespeedtolow;addflourmixturein4batches,beatinguntiljustincorporated.3.Dividebatterevenlybetweenpreparedpans.Tappansoncounter;smoothtopswithanoffsetspatula.Bakeuntilacaketestercomesoutclean,about65minutes.Transferpanstoawireracktocool30minutes.Turnoutcakesontoracktocoolcompletely.Servewithwhippedcreamandmaceratedberries,ifdesired.

FiveMorePoundCakes

VANILLABEAN–GINGERPOUNDCAKEFollowPoundCakerecipe,substitutingseedsof1vanillabean(splitlengthwiseandscraped)fortheextract.Bakeandcoolasdirected.Forthegingerglaze:Heat¼cupplus2tablespoonsmilkand¼cupslicedfreshgingerinasaucepanovermediumheatuntilmilkbeginstosimmer.Letcool;discardginger.Stirin2cupsconfectioners’sugar.Drizzleovercooledcakes.Sprinklesomechoppedcandiedgingerontop.

CHOCOLATE-CHIPPOUNDCAKEFollowPoundCakerecipe,folding2cupssemisweetorbittersweetchocolatechipsorchunksintobatter.Bakeandcoolasdirected.ServecakewithChocolate–CoffeeLiqueurSauceandvanillaicecream.

BLUEBERRY–SOURCREAMPOUNDCAKEFollowPoundCakerecipe,substituting½cupsourcreamfor½cupbutter.Toss2cupsfreshblueberrieswith2tablespoonsflour;foldintobatter.Beforebaking,sprinkle2tablespoonssandingsugarovereachcake.Bakeandcoolasdirected.ServewithWhippedCream(lemonvariation).

TOASTEDCOCONUTPOUNDCAKEFollowPoundCakerecipe,folding2cupssweetenedshreddedcoconutintobatter.Beforebaking,sprinkle⅓cupadditionalcoconutovereachcake;bake,tentedwithfoil,andcoolasdirected.Servewithmango-limesauce:Purée1choppedpittedmango,2tablespoonsfreshlimejuice,1teaspoonsugar,andapinchofsaltinafoodprocessoruntilsmooth.Stirin¾cupdicedmangoand1teaspoonfinelygratedlimezest.

MARBLEPOUNDCAKEFollowPoundCakerecipe,omittingflourandsalt,anddividingbatterinhalfaftertheeggsaremixedintothebatterinstep2.Mix1½cupsplus2tablespoonsflourand1½teaspoonssaltintohalfthebatter;mix1cupplus2tablespoonsflour,½cupunsweetenedcocoapowder,and1½teaspoonssaltintotheotherhalf.Scoopbattersintopreparedpan,½cupatatime,alternatingplainandchocolate.Swirlwithaknife.Bakeandcoolasdirected.

LemonPoundCakes

LemonPoundCakesLemon-flavoreddessertsalwaystopthelistoffavoritesamongMarthaStewartLivingstaffers—andreaders,too.Thisoneisguaranteedtobeacrowd-pleaser,withlemonzestmixedinthebatter,syrupsoakedintothewarmcakes,andglazepouredoverthetop—nottomentionthebeautifulgarnishofcandiedlemonslices.MAKESTWO9-BY-5-INCHLOAVES

FORTHECAKES1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupsall-purposeflour,plusmoreforpans¾teaspoonsalt½teaspoonbakingsoda2tablespoonsfinelygratedlemonzest(from2lemons)2½cupsgranulatedsugar6largeeggs1teaspoonvanillaextract1cupsourcream

FORTHECANDIEDLEMONSLICESANDSYRUP1cupgranulatedsugar1cupwater2lemons,sliced⅛inchthickorthinner,seedsremoved⅓to½cupfreshlemonjuice(from3to4lemons)

FORTHEGLAZE2cupsconfectioners’sugar4to6tablespoonsfreshlemonjuice(fromabout2lemons)

1.Makethecakes:Preheatovento350°F.Buttertwo9-by-5-inchloafpans;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,salt,bakingsoda,andlemonzest.2.Withanelectricmixeronhighspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,about5minutes.Addeggs,1atatime,beatingwellaftereachaddition;mixinvanilla.Reducespeedtolow;beatinflourmixturein3batches,alternatingwith2batchesofsourcream.3.Dividebatterevenlybetweenpreparedpans;smoothtopswithanoffsetspatula.Bakeuntilacaketestercomesoutclean,55to65minutes(tentloosely

withfoiliftopsbegintobrowntooquickly).4.Meanwhile,makecandiedlemonslicesandsyrup:Inamediumsaucepan,combinegranulatedsugarandthewater;bringtoaboil,stirringtodissolvesugar.Addlemonslices;simmerverygentlyovermedium-lowheat,swirlingpanoccasionally,untilslicesareopaquethroughout,about35minutes.Removefromheat;withaslottedspoon,transferslicestoasheetofwaxedpaper.Stirlemonjuiceintosyruptotaste.5.Removecakesfromoven.Whilestillinpans,useawoodenskewerortoothpicktopokeseveralholesintops.Setaside¼cuplemonsyrup;pourremainderovercakes.Transferpanstoawireracktocoolcompletely,about2hours.Turnoutcakesontorack;setrackoveraparchment-linedrimmedbakingsheet.Brushtopsandsidesofcakesalloverwithreservedsyrup.6.Maketheglaze:Inasmallbowl,whisktogetherconfectioners’sugarand4tablespoonslemonjuice;addupto2moretablespoonsjuiceuntilglazeispourablebutthick.Pourovercakes(stillonrack),lettingitdripdownsides.Letset,about30minutes.Garnishwithcandiedlemonslices.

BloodOrange–OliveOilCake

BloodOrange–OliveOilCakeThewinningcombinationofchocolateandorangegetsatwist:Blood-orangezestandjuiceflavoranolive-oilcakethatisgenerouslydrizzledwithadeep,darkchocolateglaze.Eachsliceofcakeistoppedwithahoney-sweetenedblood-orangecompote.MAKESONE9-BY-5-INCHLOAF

Unsaltedbutter,roomtemperature,forpan1¾cupsall-purposeflour,plusmoreforpan6bloodoranges1cupsugar½cupbuttermilk3largeeggs⅔cupextra-virginoliveoil1½teaspoonsbakingpowder¼teaspoonbakingsoda¼teaspoonsalt¼cuphoney2ouncesbittersweetchocolate(preferably70percentcacao),finelychopped(⅓cup)¼cupheavycream

1.Preheatovento350°F.Buttera9-by-5-inchloafpan;dustwithflour,tappingoutexcess.Withavegetablepeeler,removecolorfulpeelfrom1orange,leavingwhitepithbehind.Withaparingknife,cutrindintoenoughmatchstickstoyield2tablespoons.Finelygrateenoughrindofremainingorangestoyield1packedtablespoonzest.2.Peel6oranges,andthenworkingoverabowl,cutsegmentsfreeofmembranes.Squeezeorangejuicefrommembranesintoabowl(youwillneed¼cupjuice).Cutsegmentsinhalf,andplaceinbowlwithorange-peelmatchsticks.3.Combinesugarandzestinanotherbowl;usingyourfingers,rubtogetherwell.Addjuiceandthebuttermilk;whisktocombine.Addeggsandoil;whisktocombine.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoasmallbowl;addtobuttermilkmixture,whiskinguntilsmooth.4.Transferbattertopreparedpan.Bakeuntilgoldenandacaketestercomesoutclean,40to45minutes.Transferpantoawireracktocool15minutes.Turnout

cakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)5.Stirhoneyintobowlwithorangesegments.Placechocolateinaheatproofbowl.Bringcreamtoagentlesimmerinasmallsaucepan.Pouroverchocolate,letstand5minutes,andthenwhiskuntilsmooth.Drizzleganacheovercooledcakeandletset,about1hour.Servewithorangecompote.

Cream-CheesePoundCake

Cream-CheesePoundCakeTheadditionofcreamcheesetotheclassicreciperesultsinanirresistiblymoistandflavorfulpoundcake.Insteadofmakingtwoloaves,youcanmakeasinglecakebybakingthebatterinafour-quarttubeorBundtpan;increasethecookingtimebyaboutfiveminutes.Thesecakestastebetterthenextday,andtheystorebeautifullyinthefreezer(uptothreemonths),wrappedwellinplasticandfoil.MAKESTWO9-BY-5-INCHLOAVES

3cupsall-purposeflour2teaspoonssalt1½cups(3sticks)unsaltedbutter,roomtemperature8ounces(1bar)creamcheese,roomtemperature3cupssugar6largeeggs1teaspoonvanillaextractVegetableoilcookingspray

1.Preheatovento350°F.Generouslycoattwo9-by-5-inchloafpanswithcookingspray.Inamediumbowl,whisktogetherflourandsalt.2.Withanelectricmixeronhighspeed,beatbutterandcreamcheeseuntilsmooth.Addsugarslowly;beatuntilpaleandfluffy,about5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Mixinvanilla.Reducespeedtolow;addflourmixturein2batches,beatinguntiljustcombined.3.Dividebatterbetweenpreparedpans(panswillseemfull).Tappansoncounter;smoothtopswithanoffsetspatula.Bakeuntilgoldenandacaketestercomesoutwithafewcrumbsattached,70to85minutes(tentwithfoiliftopsbrowntooquickly).Transferpanstoawireracktocool10minutes.Turnoutcakesontoracktocoolcompletely.

Gingerbread

GingerbreadGingerbreadhassomehowbeenrelegatedtotheholidayseason,butthisloafissoeasyanddeliciousthatitmeritsbeingmadethroughouttheyear.Dustthecakewithconfectioners’sugarbeforeserving,andtopsliceswithWhippedCreamsprinkledwiththesamespicesusedinthecake,ifdesired.MAKESONE9-BY-5-INCHLOAF

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan1¼cupsall-purposeflour1teaspoonsalt½teaspoonbakingsoda½teaspoonbakingpowder1teaspoongroundcinnamon¾teaspoongroundginger¾teaspoonfreshlygratednutmeg¼teaspoongroundcloves½cuppackeddarkbrownsugar½cupgranulatedsugar4largeeggs1teaspoonvanillaextractConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttera9-by-5-inchloafpan.Sifttogetherflour,salt,bakingsoda,bakingpowder,cinnamon,ginger,nutmeg,andclovesintoalargebowl.2.Withanelectricmixeronmediumspeed,beatbutter,brownsugar,andgranulatedsugaruntilpaleandfluffy,2to3minutes.Addeggs,1atatime,mixingwellaftereachaddition.Beatinvanilla.Reducespeedtolow;graduallyaddflourmixtureandbeatuntiljustincorporated.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,50to55minutes.Transferpantoawireracktocoolcompletely.Runathinknifearoundedgeofcaketoloosen.Turnoutcakeontoaservingplatter;dustgenerouslywithconfectioners’sugar.

Two-Colored-SquashLoafCake

Two-Colored-SquashLoafCakeOnceAugustrollsaroundandfarmstandsareoverflowingwithsummersquash,thissnackingcakeisjustthethingtobake.Here,twovarieties—zucchiniandyellowsquash—arecombinedwithnutsinaflavorfulloaf.MAKESONE9-BY-5-INCHLOAF

½cupplus2tablespoons(1¼sticks)unsaltedbutter,roomtemperature,plusmoreforpan2cupsall-purposeflour,plusmoreforpan4summersquash(combinationofzucchiniandyellowsquash)1cupshelledunsaltedpistachios,coarselychopped1teaspoonsalt1½teaspoonsbakingpowder1¼cupssugar4largeeggs1teaspoonvanillaextract2teaspoonsfennelseeds

1.Preheatovento425°F.Generouslybuttera9-by-5-inchloafpan;dustwithflour,tappingoutexcess.Usingaboxgrater,coarselygratebothtypesofsquash.Placegratedsquashinapieceofcheesecloth(orcleanthindishtowel);squeezeoutasmuchliquidaspossible.2.Spreadpistachiosonarimmedbakingsheet;toastinoven5minutes.Transfersheettoawireracktocool.Sifttogetherflour,salt,andbakingpowderintoamediumbowl.3.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Addflourmixture;beatuntiljustcombined.Foldinsquash,pistachios,andfennelseeds.4.Transferbattertopreparedpan.Bake10minutes.Reduceheatto350°F.Continuetobakeuntilcakeisgoldenbrownandacaketestercomesoutclean,about1hour.Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)

Clementine–VanillaBeanLoafCake

Clementine–VanillaBeanLoafCakeThisfragrantcakemakesthemostofaplentifulsupplyofcandy-sweetclementines—zest,juice,andsegments.Vanillabeanscontributetotheflavorinabigway.Savethesplitpodsformakingvanillasugar:Placetheminajarofsugar,seallid,andleaveforatleastaweek;thesugarshouldkeepforseveralmonths.MAKESONE9-BY-5-INCHLOAF

½cup(1stick)unsaltedbutter,plusmoreforpan2cupsall-purposeflour,plusmoreforpan10clementinesortangerines¾cupheavycream1tablespoonvanillaextract¼teaspoonbakingpowder¼teaspoonbakingsoda¼teaspoonsalt1¼cupssugar2vanillabeans,splitlengthwiseandscraped,podsreservedforanotheruse2largeeggs

1.Preheatovento350°F.Buttera9-by-5-inchloafpan;dustwithflour,tappingoutexcess.Finelygratethezestof4clementinestoyield1tablespoonzest.Peel2zestedclementines,thenslicefruitalongmembranestoreleasesegmentsintoabowl;discardmembranesandanyseeds.Juiceremaining8clementines(includingzestedones)toyield¾cupjuice.2.Combine¼cupclementinejuice,thecream,andvanillaextractinamediumbowl.Inanotherbowl,whisktogetherflour,bakingpowder,bakingsoda,andsalt.3.Withanelectricmixeronmediumspeed,beatbutter,zest,1cupsugar,andthevanillaseedsuntilpaleandfluffy,about4minutes.Addeggs,1atatime,beatingwellaftereachaddition.Reducespeedtolow;beatinflourmixturein3batches,alternatingwith2batchesofcreammixture.Foldclementinesegmentsintothebatter.4.Transfertopreparedpan;smoothtopwithanoffsetspatula.Placepanonarimmedbakingsheet.Bakeuntilacaketestercomesoutclean,55to65minutes.Meanwhile,bringremaining½cupclementinejuiceand¼cupsugartoaboilin

asmallsaucepan.Reduceheat;simmer3minutes.5.Removecakefromoven.Withawoodenskewer,pokeholesallovertop;brushwithhalftheclementinesyrup.Transferpantoawireracktocool15minutes.Turnoutcakeontoracktocoolcompletely.6.Brushremainingclementinesyrupontosidesandtopofcake.(Cakecanbewrappedinplasticandstoredatroomtemperatureovernight,refrigeratedupto5days,orfrozenupto2weeks;letthawatroomtemperaturebeforeserving.)

RhubarbTeaCakes

RhubarbTeaCakesAlthoughoncecommonlyknownas“pieplant,”rhubarbisversatileenoughtobebakedintoothersweets,includingthesecharminglittlecakes.Dicedfruitisnotonlystirredintothebatter,itisalsosimmeredwithwaterandsugar,thenspoonedoverthewhippedcreamontop.MAKES8

FORTHECAKES½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpans1½cupsall-purposeflour½teaspooncoarsesalt¼teaspoonbakingpowder¼teaspoonbakingsoda1cupsugar2largeeggs1teaspoonvanillaextract½cupsourcream2cupsdiced(¼inch)rhubarb(about8ounces)

FORTHETOPPINGS1vanillabean,splitlengthwise1cupwater1cupsugar1cupdiced(¼inch)rhubarb(about4ounces)WhippedCream,forserving

1.Makethecakes:Preheatovento350°F.Buttereight4-by-2½-inchminiloafpans,linewithparchment,andbutterparchment.Inabowl,whisktogetherflour,salt,bakingpowder,andbakingsoda.2.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,about3minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Reducespeedtolow;addflourmixturein2batches,alternatingwiththesourcreamandbeginningandendingwiththeflour;beatuntiljustcombined.Stirinrhubarb.3.Dividebatterevenlyamongpreparedpans.Placeonarimmedbakingsheet.Bakeuntilacaketestercomesoutclean,about40minutes.Transferpanstoawireracktocoolcompletely.(Cakescanbestoredatroomtemperaturein

airtightcontainersupto3days.)4.Makethetoppings:Usingthetipofasharpparingknife,scrapevanillaseedsintoasaucepan,reservingpodforanotheruse(seenote).Addthewaterandsugar;bringtoasimmer,stirringuntilsugarisdissolved.Removefromheat;stirinrhubarb.Letcool.Removerhubarbwithaslottedspoon,andreserve.Returnliquidtoasimmer;cookuntilreducedbyhalf,5to8minutes.Letcoolslightly;returnrhubarbtosyrupandletcooltoroomtemperature.(Rhubarbandsyrupcanberefrigeratedinanairtightcontainerupto1week.Bringtoroomtemperaturebeforeserving.)5.Toserve,spoonagenerousamountofwhippedcreamovereachcake,andtopwithrhubarbandsyrup.

PistachioPoundCake

PistachioPoundCakeTogivethiscakeapronouncednuttiness,pistachiosaregroundtoapasteinafoodprocessorbeforebeingmixedintothebatter.Buybest-qualitypistachios,andpickthroughthenutsforthegreenestones(snackontherest!).Finishthecakewithcreamywhiteicingandsliverednuts.MAKESTWO9-BY-5-INCHLOAVES

FORTHECAKES1¼cups(2½sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsall-purposeflour,plusmoreforpans6ounces(¾cup)creamcheese,roomtemperature1cupshelledsaltedpistachios,groundtoapasteinafoodprocessor,plus¾cupcoarselychoppedshelledsaltedpistachios3cupsgranulatedsugar6largeeggs,roomtemperature2teaspoonsvanillaextract1tablespooncoarsesalt

FORTHEICING1cupplus3tablespoonsconfectioners’sugar¾cupheavycream1teaspoonfreshlemonjuice1½cupsunsaltedsliveredpistachios

1.Makethecakes:Preheatovento325°F.Buttertwo9-by-5-inchloafpans;linewithparchment.Butterparchment;dustwithflour,tappingoutexcess.2.Withanelectricmixeronmediumspeed,beatbutter,creamcheese,andpistachiopasteuntilfluffy,about3minutes.Reducespeedtomedium-low.Graduallyaddgranulatedsugar;beatuntilsmooth.Scrapedownsidesofbowl.Addeggs,1atatime,beatingwellaftereachaddition;mixinvanilla.Reducespeedtolow.Addflourandsalt;beatuntiljustcombined.Foldinchoppedpistachios.3.Dividebatterevenlybetweenpreparedpans;smoothtopswithanoffsetspatula.Bakeuntilacaketestercomesoutclean,about1hour35minutes.Transferpanstoawireracktocool20minutes.Turnoutcakesontoracktocoolcompletely.(Cakescanbestoredatroomtemperature,wrappedwellinplastic,upto1day.)

4.Maketheicing:Whiskconfectioners’sugar,heavycream,andlemonjuiceinasmallbowluntilsmooth.Pourmixturethroughasieveintoanotherbowl.Immediatelydrizzlecakeswithicing,andsprinklewithpistachioslivers.

Fruitcake

FruitcakeSincetheearlyeighteenthcentury,fruitcakehasbeenservedatcelebrations—especiallyChristmas.It’salsobecomesomethingofapunchline,butitshouldn’tbe.Thisrecipedoesn’trequiresoakingthecakeinliquorforweekslikeold-fashionedversions,anditmakesgooduseofbest-qualitydriedfruit,notthesupermarketmixesthathavegivenfruitcakeitsbadname.MAKESTWO9-BY-5-INCHLOAVES

1cupgoldenraisins1cupdriedCalimyrnafigs,chopped1cupdriedapricots,chopped1cupdriedpears,chopped⅓cupcandiedginger,chopped¼cupcandiedorangepeel,chopped¾cupCointreau,plusmore(optional)forbrushing1cup(2sticks)unsaltedbutter,melted,plusmoreforpans3cupsall-purposeflour,plusmoreforpans1½teaspoonsbakingpowder1teaspoongroundcinnamon½teaspoongroundginger½teaspoongroundcloves½teaspoonsalt1½cupsgranulatedsugar¾cuppackeddarkbrownsugar4largeeggs2tablespoonsdarkunsulfuredmolasses(notblackstrap)1tablespoonvanillaextract1cupchoppedtoastedwalnuts1cupsweetenedflakedcoconut½cupapricotjam5tablespoonswater

1.Stirtogetherdriedfruit,candiedginger,candiedorangepeel,and¾cupliqueur.Letstandatroomtemperature3hoursorovernight.2.Preheatovento325°F.Buttertwo9-by-5-inchloafpans;linewithparchment.Butterparchment;dustpanswithflour,tappingoutexcess.Inamediumbowl,

whisktogetherflour,bakingpowder,spices,andsalt.3.Withanelectricmixeronmediumspeed,beatbutterandbothsugarsuntilsmooth,about2minutes.Mixineggs,1atatime,followedbymolassesandvanilla.Graduallyaddflourmixture;mixuntilsmooth.Mixinfruitmixture,walnuts,andcoconut.4.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,about1hour35minutes.Transferpanstoawirerack.Ifdesired,brushtopswithupto½cupliqueur;letcool15minutes.Turnoutcakesontorack.(Cooled,unglazedcakescanbestored,wrappedinplastic,atroomtemperatureupto3daysorintherefrigeratorupto1month.)5.Heatjamandthewaterinasmallsaucepanuntilloose.Brushhalftheglazeoverwarmcakes.Letcakescoolcompletely;brushagainwithremainingglaze.

Pumpkin,Sage,andBrowned-ButterCakes

Pumpkin,Sage,andBrowned-ButterCakesPumpkinandwarmspices,sageandbrownedbutter:Fall’sflavorcombinationscometogethertogoodeffectintheseminiatureloaves.Brownedbutterstrikesanicebalancebetweensweetandsavory.Tomakealargeloafinsteadofseveralsmallerones,usea9-by-5-inchloafpan,andbakefor40minutes.MAKES8

¾cup(1½sticks)unsaltedbutter,plusmoreforpans1⅔cupsall-purposeflour,plusmoreforpans¼cupfreshsage,cutintothinstrips,pluswholeleavesforgarnish(optional)2teaspoonsbakingpowder½teaspoongroundcinnamon¼teaspoonfreshlygratednutmeg⅛teaspoongroundcloves1teaspoonsalt1cupsolid-packpumpkin(notpumpkinpiefilling)1cuppackedlightbrownsugar2largeeggs

1.Preheatovento350°F.Buttereight4-by-2½-inchloafpans;dustwithflour,tappingoutexcess.Meltbutterinasaucepanovermedium-lowheat.Addsagestrips;cookuntilbutterturnsgoldenbrown,5to8minutes.Transfermixturetoabowl;letcoolslightly.2.Meanwhile,whisktogetherflour,bakingpowder,cinnamon,nutmeg,cloves,andsalt.Inaanotherbowl,whisktogetherpumpkin,brownsugar,eggs,andsage-buttermixture.Addflourmixture;whiskuntilincorporated.3.Dividebatterevenlyamongpreparedpans;smoothtopswithanoffsetspatula.Placepansonarimmedbakingsheet;bakeuntilacaketestercomesoutclean,about30minutes.Transferpanstoawireracktocool15minutes.Turnoutcakesontoracktocoolcompletely.(Cakescanbewrappedinplasticandstoredatroomtemperatureovernightorrefrigeratedupto5days.)Garnishwithwholesageleavesbeforeserving,ifdesired.

Cornmeal-ButtermilkLoafCake

Cornmeal-ButtermilkLoafCakeThistenderloafmakesagreatbasefornectarinesorothersummerfruits.Substituteapricotsorpeaches,orwhateverberrieslookplumpestandjuiciestatyourmarket.Dependingonthesweetnessofthefruit,adjustthesugarinstep5asneeded.MAKESONE9-BY-5-INCHLOAF

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpan1cupplus2tablespoonssugar,plusmoreforpan1¼cupsplus2tablespoonsall-purposeflour,plusmoreforpan½cupplus2tablespoonsyellowcornmeal1tablespoongratedlemonzest,plus2tablespoonsfreshlemonjuice1½teaspoonsbakingpowder1teaspoonbakingsoda½teaspoonsalt3largeeggs¾cupbuttermilk4mediumnectarines,halved,pitted,andcutinto¼-inch-thickwedges2tablespoonswater

1.Preheatovento350°F.Generouslybuttera9-by-5-inchloafpan.Dustwithsugarandflour,tappingoutexcess.Inabowl,whisktogetherflour,cornmeal,lemonzest,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutteruntilsmooth,about2minutes.Add1cupsugar;beatuntilpaleandfluffy,about3minutes.Inaseparatebowl,whisktogethereggs,buttermilk,andlemonjuice.3.Reducemixerspeedtolow.Addflourmixturetobuttermixturein2batches,alternatingwiththebuttermilkmixtureandbeginningandendingwiththeflour.Beatuntiljustcombined,scrapingdownsidesofbowlasneeded.4.Transferbattertopreparedpan;tappanoncounter.Bakeuntilcenterisspringytothetouch,about55minutes(tentwithfoiliftopbeginstobrowntooquickly).Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)5.Inaskillet,stirtogethernectarinesandremaining2tablespoonssugar;addthewater.Cook,stirring,untilfruitissoftandliquidissyrupy,about5minutes.Let

coolbeforeservingwiththecake.

RosemaryPoundCakes

RosemaryPoundCakesThesecakesareexcellentservedwarm,whenthedelicateflavorsofhoneyandrosemaryaremostpronounced.Drizzleanyleftoverherb-infusedhoneyoverricottaandothersoftcheeses,orstiritintoahotcupoftea.MAKESTWO9-BY-5-INCHLOAVES

FORTHEROSEMARYHONEY1cuplight-flavoredhoney,suchasclover5rosemarysprigs(3incheseach)

FORTHECAKES1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans2¾cupsall-purposeflour,plusmoreforpans1cupcakeflour(notself-rising)1tablespoonbakingpowder1teaspoonsalt2¼cupssugar3tablespoonsfinelychoppedfreshrosemary1½teaspoonsvanillaextract3largewholeeggsplus1largeeggwhite1cupmilk

1.Maketherosemaryhoney:Bringhoneyandrosemarytoasimmerinasmallsaucepan;cook5minutes.Removefromheat;letsteepuntilcool,about45minutes.Removerosemary,orleaveinforastrongerflavor.(Honeycanbestoredinanairtightcontaineratroomtemperatureupto1week.)2.Makethecakes:Preheatovento350°F.Buttertwo9-by-5-inchloafpans;linewithparchment,leavinga1-inchoverhangoneachlongside.Butterparchment;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherbothflours,bakingpowder,andsalt.3.Withanelectricmixeronmediumspeed,beatbutter,sugar,choppedrosemary,andvanillauntilpaleandfluffy,about4minutes.Addwholeeggsandtheeggwhite,1atatime,beatingwellaftereachaddition.Reducespeedtolow;addflourmixturein2batches,alternatingwiththemilkandbeginningandendingwiththeflour;beatuntiljustcombined.4.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,

untildeepgoldenandacaketestercomesoutwithonlyafewmoistcrumbsattached,50to60minutes.Removefromoven;brushtopsofcakeswith¾cuprosemaryhoney.Transferpanstoawireracktocool10minutes.Usingparchment,liftcakesfrompans;coolonrack15minutesmore.Servewarmwithmorehoneydrizzledoverslices.(Cooledcakescanbestoredatroomtemperature,wrappedinplastic,upto3days.)

Chocolate-GingerMarbleCakes

Chocolate-GingerMarbleCakesChocolateandgingerjoinforcesintheseholiday-worthyloaves.Afulltablespoonofgroundgingerflavorsthecakes,andcandiedgingerisusedasagarnishatopthechocolateganacheglaze.MAKESTWO9-BY-5-INCHLOAVES

FORTHECAKES1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupsall-purposeflour,plusmoreforpans1teaspoonsalt1teaspoonbakingsoda1tablespoongroundginger4ouncessemisweetorbittersweetchocolate,chopped2cupssugar6largeeggs,roomtemperature1teaspoonvanillaextract1cupsourcream

FORTHEGLAZE8ouncessemisweetchocolate,chopped¾cupheavycreamCandiedginger,forgarnish

1.Makethecakes:Preheatovento350°F.Buttertwo9-by-5-inchloafpans;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,salt,bakingsoda,andginger.2.Placechocolateinamediumheatproofbowlsetover(notin)apanofsimmeringwater.Stiroccasionallyjustuntilmelted,4to5minutes;removefromheattocoolslightly.3.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,4to5minutes.Addeggs,1atatime,beatingwellaftereachaddition;mixinvanilla.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatjustuntilincorporated(donotovermix).Addhalfthebattertomeltedchocolate;foldtocombine.4.Dropalternatingdollopsofplainandchocolatebattersintoeachpan.Dragaparingknifebackandforththroughthemseveraltimestoswirl.Bakeuntilacaketestercomesoutclean,60to65minutes(tentlooselywithfoiliftopsbegin

tobrowntooquickly).Transferpanstoawireracktocool30minutes.Turnoutcakesontorackstocoolcompletely.5.Maketheglaze:Placechocolateinaheatproofbowl.Bringcreamtoasimmerinasmallsaucepan.Pouroverchocolate,letstand2minutes,andthenwhiskuntilsmooth.Letcooluntilslightlythickenedbutpourable.Setcakes,stillonrack,overarimmedbakingsheet.Pourglazeovertops,allowingittodripdownsides;letsetabout30minutes.Garnishwithstripsofcandiedginger.

SwirlingtheBatter

Cranberry-Orange-WalnutTeaCakes

Cranberry-Orange-WalnutTeaCakesWrappedinpinkglassinepaperandtiedwithwaxedtwine,theseminiloavesmaketerrifichostessgifts,atholidaytimeoranytimeofyear.Tomakealargeloafinsteadofseveralsmallerones,usea9-by-5-inchloafpan,andbakefor55minutes.MAKES9

½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpans2cupsall-purposeflour,plusmoreforpans¾cupheavycreamFinelygratedzestof1orange,plus2tablespoonsfreshorangejuice1teaspoonvanillaextract¼teaspoonbakingpowder¼teaspoonbakingsoda¼teaspoonsalt1cupsugar2largeeggs¾cupfreshorfrozen(thawed)cranberries½cupwalnuts,toastedandcoarselychopped

1.Preheatovento350°F.Butternine4-by-2½-inchloafpans;dustwithflour,tappingoutexcess.Combinecream,orangejuice,andvanillainasmallbowl.Inamediumbowl,whisktogetherflour,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronmediumspeed,beatbutter,orangezest,andsugaruntilpaleandfluffy,3to5minutes.Reducespeedtolow;addeggs,1atatime,beatingwellaftereachaddition.Addflourmixturein3batches,alternatingwith2batchesofcreammixture;beatuntilcombined.Gentlyfoldincranberriesandwalnuts.3.Dividebatterevenlyamongpreparedpans;smoothtopswithanoffsetspatula.Placepansonarimmedbakingsheet;bakeuntilcakesaregoldenandacaketestercomesoutclean,about30minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.(Cakescanbestoredinanairtightcontaineratroomtemperatureupto2days.)

CarrotTeaCake

CarrotTeaCakeThisloaf-panversionofthebelovedlayercakehasthesamesignatureflavorsbutissimplertoprepare.Servethefrostedcakewithteaforanafternoonpick-me-up;unfrosted,itmakesawelcomeoptiononthebreakfasttable.MAKESONE9-BY-5-INCHLOAF

FORTHECAKE½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan1¼cupsall-purposeflour,plusmoreforpan1teaspoonbakingpowder½teaspoonbakingsoda½teaspoonsalt½teaspoongroundcinnamon½teaspoonfreshlygratednutmeg½cuppackeddarkbrownsugar2largeeggs1teaspoonvanillaextract1cuppackedgratedcarrots(fromabout2carrots)

FORTHEFROSTING8ounces(1bar)creamcheese,roomtemperature1cupconfectioners’sugar½teaspoonvanillaextract

1.Makethecake:Preheatovento350°F.Buttera9-by-5-inchloafpan;dustwithflour,tappingoutexcess.Inabowl,whisktogetherflour,bakingpowder,bakingsoda,salt,cinnamon,andnutmeg.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilpaleandfluffy,3to5minutes.Beatineggsandvanillauntilincorporated,scrapingdownsidesofbowlasnecessary.Beatincarrots.Reducespeedtolow.Graduallyaddflourmixture;beatjustuntilcombined.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,40to45minutes.Transferpantoawireracktocool15minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedwellinplastic,upto2days.)4.Makethefrosting:Withanelectricmixeronmedium-highspeed,beatcreamcheese,confectioners’sugar,andvanillauntilfluffy.Spreadfrostingovertopof

cake.

CHOCOLATEBUNDTCAKE

Bundts&TubesItmayhavebeenbasedonEuropeancakemolds,buttheBundtpanisanAmericanclassic—soAmerican,infact,thatoneofthefirstonesevermade,in1950,nowresidesintheSmithsonianInstitution.Ring-shapedcakeswithflutedsideshavegracedtablesacrossthecountryeversince.ButtheBundtisnottheonlyring-shapedcake:Inthiscategory,too,residechiffon,angel-food,andothermoldedcakes,suchastheFrenchcannelés.Thankstotheirdistinctiveforms,asprinklingofsugaroradrizzleofglazeistheonlyembellishmentnecessary,makingthesedessertsamongthesimplesttocreate.

Lemon-GingerBundtCake

Lemon-GingerBundtCakeAgenerousamountofmincedcrystallizedgingersetsthiscakeapartfromtherest.Insteadofreachingforyourknifetomincetheginger,grabyourkitchenshears;theymakequickworkofthetask.SERVES12

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsall-purposeflour,plusmoreforpan2tablespoonsfinelygratedlemonzestplus⅓cupfreshlemonjuice(from2lemons)⅓cupmincedcandiedginger1teaspoonbakingsoda1teaspoonsalt2½cupsgranulatedsugar6largeeggs1cupsourcreamConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttera12-cupBundtpan;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,zest,ginger,bakingsoda,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinlemonjuice.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatjustuntilincorporated(donotovermix).3.Transferbattertopreparedpan;tappanoncounter,andsmoothtopwithanoffsetspatula.Bakeuntillightgoldenandacaketestercomesoutclean,55to60minutes(tentwithfoiliftopbeginstobrowntooquickly).Transferpantoawireracktocool30minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto3days.)Dustwithconfectioners’sugarbeforeserving.

Peaches-and-CreamBundtCake

Peaches-and-CreamBundtCakeTryanewtakeonabelovedflavorcombination,peachesandcream.Freshfruitandsourcreammakeacakethat’swonderfullymoist.Insteadoficing,thecakegetsbrushedwithmeltedbutterandthengenerouslydustedwithcinnamon-sugar.Whippedcreammakesafittingfinish,thoughvanillaicecream(or,betteryet,peach)wouldbewelcome,too.SERVES14

1½cups(3sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsplus2tablespoonsall-purposeflour,plusmoreforpan1teaspoonbakingsoda1teaspoonsalt4peaches,peeled,pitted,anddicedsmall2¼cupssugar6largeeggs,roomtemperature1¼cupssourcream1¼teaspoonsvanillaextract1¼teaspoonsgroundcinnamonWhippedCream,forserving(optional)

1.Preheatovento350°F.Buttera14-cupBundtpan;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogether3cupsflour,thebakingsoda,andsalt.Inanotherbowl,tosspeacheswithremaining2tablespoonsflourtocoat.2.Withanelectricmixeronmedium-highspeed,beat1cupbutterand2cupssugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Reducespeedtolow;addflourmixturein2additions,alternatingwithsourcreamandbeginningandendingwiththeflour;beatuntilcombined.Foldinpeachesandvanilla.3.Transferbattertopreparedpan;tappanfirmlyoncounterseveraltimes.Bakeuntilacaketestercomesoutclean,about60minutes.Transferpantoawireracksetoverarimmedbakingsheettocool15minutes.4.Meanwhile,meltremaining½cupbutter.Combineremaining¼cupsugarandthecinnamon.Runanoffsetspatulaorsmallknifearoundedgeofcaketoloosen;turnoutontorack.Workinginsections,brushcakewithbutterandsprinkleliberallywithcinnamon-sugar.Servewarmoratroomtemperature,with

whippedcream,ifdesired.(Cakecanbestoredatroomtemperature,covered,upto3days.)

MimiRumBundtCakes

MiniRumBundtCakesIt’sabouttimethatonce-popularrumcakecamebackintofashion,andthesepetiteversionsareenticingreasonstomakeitso.Darkrum,agedinwoodcasks,isthemostcomplexandthebestforbaking.ToneatlyfilltheminiBundtpanswithbatter,useapastrybagfittedwithjustacoupler,oralargeresealableplasticbagwithonecornercutoff.Ifyoudon’thaveninepans,youmaybakethecakesinmultiplebatches.MAKES9

FORTHECAKES1cup(2sticks)butter,roomtemperature,plusmoreforpans2cupsall-purposeflour,plusmoreforpans2teaspoonsbakingpowder½teaspooncoarsesalt½cupbuttermilk2tablespoonsdarkrum1cuppackedlightbrownsugar½cupgranulatedsugar5largeeggs

FORTHEGLAZE2cupsconfectioners’sugar1tablespoonrum,plusupto1½teaspoonsmore,ifneeded1tablespoonplus1½teaspoonsmilk

1.Makethecakes:Preheatovento325°F.Generouslybutternine1-cupminiBundtpans;dustwithflour,tappingoutexcess.Sifttogetherflour,bakingpowder,andsaltintoamediumbowl.Combinebuttermilkandruminaglassmeasuringcup.2.Withanelectricmixeronhighspeed,beatbutter,brownsugar,andgranulatedsugaruntilpaleandfluffy,about3minutes.Reducespeedtomedium.Addeggs,1atatime,beatingwellaftereachaddition.Reducespeedtolow.Addflourmixturein2batches,alternatingwiththebuttermilkmixtureandbeginningandendingwiththeflour;beatuntiljustcombined.3.Filleachpanwithabout½cupbatter;tappanoncounter.Bakeuntiltopsspringbackwhenlightlytouched,edgesbegintopullawayfrompan,andacake

testercomesoutclean,18to25minutes.Transferpanstoawireracktocool10minutes;turnoutcakesontoracktocoolcompletely.(Cakescanbestoredatroomtemperature,wrappedinplastic,upto3days.)4.Maketheglaze:Whisktogetherconfectioners’sugar,1tablespoonrum,andmilkuntilsmooth,addingmorerumifneededtoreachdesiredconsistency.Setcakesonawirerackoverarimmedbakingsheet.Drizzle1½tablespoonsglazeovereachcake.

ChocolateBundtCake

ChocolateBundtCakeGuaranteedtosatisfyanychocolatecraving,thisisanexcellentcaketokeepinmindwhenyouhaveahousefulofguests.Theganacheglazemakesitdressyenoughfordessertafteraspecialdinner.SERVES14

FORTHECAKE1cup(2sticks)unsaltedbutter,plusmoreforpan2¼cupsall-purposeflour¾cupunsweetenedcocoapowder1teaspoonbakingsoda1teaspoonsalt½cupmilk½cupsourcream1½cupssugar4largeeggs1teaspoonvanillaextract

FORTHEGLAZE3ouncesbittersweetchocolate,chopped½cupheavycream2tablespoonsunsaltedbutter

1.Makethecake:Preheatovento325°F.Buttera14-cupBundtpan.Inalargebowl,whisktogetherflour,cocoa,bakingsoda,andsalt.Mixmilkandsourcreaminaglassmeasuringcup.2.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition;addvanilla.Reducespeedtolow;addflourmixturein2batches,alternatingwiththemilkmixtureandbeginningandendingwiththeflour;beatuntiljustcombined.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,about55minutes.Transferpantoawireracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto1day.)4.Maketheglaze:Placechocolateinaheatproofbowl.Bringcreamtoasimmerinasmallsaucepan;pouroverchocolate.Letstand2minutes.Addbutter,and

mixuntilsmooth.Letstand,stirringoccasionally,untilslightlythickened.Pourglazeovercake.

Angel-FoodCake

Angel-FoodCakeAngel-foodcakesareairyandlight(nobutteroroilinthebatter),andveryversatile;theclassicrecipehereisagoodplacetostartbeforetryingyourhandatthevariationsthatfollow.Becauseangel-foodcakesdonotcontainanyleaveners,whiskinguptheperfectmeringueiscrucial;overbeatingwillcausethewhitestodeflate,whileunderbeatingwon’tincorporateenoughair.It’salsoimportanttocoolthecakeupsidedown,eitheronthepan’slegsoroveraglassbottle;otherwisethetopwillsink.Servealoneortoppedwithwhippedcream,chocolatesauce,orfreshfruit;slicesareexcellenttoastedthenextday.SERVES10TO12

1cupsiftedcakeflour(notself-rising)1½cupsgranulatedsugar12largeeggwhites,roomtemperature1teaspooncreamoftartar1tablespoonfreshlemonjuice2teaspoonsvanillaextract¼teaspoonsaltConfectioners’sugar,fordusting

1.Preheatovento325°F,withrackinlowerthird(butnotonbottomshelf).Usingasieve,siftflourand½cupgranulatedsugarontoapieceofparchment.Setsieveoverabowl,andsiftagain.2.Withanelectricmixeronmediumspeed,beateggwhitesuntilfrothy,about1minute.Addcreamoftartar,lemonjuice,vanilla,andsalt;beatuntilsoftpeaksform,about2½minutes.Withmixerrunning,addremaining1cupsugar,alittleatatime,beatingnolongerthan1minute.3.Raisespeedtomedium-high;continuebeatinguntilfirm,butnotstiff,peaksform(whenbeaterislifted,onlythetipofthepeakshouldfalloverslightly).Gentlytransferegg-whitemixturetoalarge,widebowl.Sprinkleathirdofreservedflourmixtureoverthewhites.Usingawhisk,gentlycombineinafoldingmotion,allowingbattertofallthroughthewhiskasyoufold.Sprinkleremainingflourmixtureoverwhitesin2morebatches;foldinwithaflexiblespatulauntiljustcombined.Becarefulnottoovermixortheeggwhiteswill

deflate.4.Gentlyspoonbatterintoa10-inchtubepan.Runanoffsetspatulagentlythroughthecenterofthebattertoremoveanylargeairbubbles.Bakeuntilacaketestercomesoutclean,andcakeisspringytothetouch,45to50minutes.5.Removecakefromoven;invertpanontoitslegsoroveraglassbottleandletcoolcompletely.Turnpanrightsideup.Runaknifearoundedgeofcaketoloosen;turnoutcakeontoservingplate.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)Dustwithconfectioners’sugar.Toserve,slicewithaserratedknife.

RemovingAirBubblesfromBatter

FiveMoreAngel-FoodCakes

MOCHA-CHIPANGEL-FOODCAKEMix2tablespoonsinstantespressopowderwith1tablespoonwater.FollowAngel-FoodCakerecipe,butinstep3,afterfoldingflourmixtureintoeggwhites,gentlyfoldinespressomixtureand1cupminiaturechocolatechips.Bakeabout55minutes.Finishcakewithmochaglaze:Heat¼cupmilk,3ounceschoppedsemisweetchocolate,and1teaspoonespressopowderinasaucepan,stirring,untilchocolateismelted;drizzleglazeovercooledcake.

RASPBERRY-SWIRLANGEL-FOODCAKEMash¾cupfreshraspberries,andpassthroughasieve,discardingsolids;youshouldhave¼cuppurée.FollowAngel-FoodCakerecipe,transferringonlyonethirdofbattertopreparedpan.Spoon2tablespoons

raspberrypuréeoverbatter.Addanotheronethirdofbatter,remaining2tablespoonspurée,andremainingbatter.Runaknifethroughbattertoswirl.Bakecakeat350°F;servewithadditionalfreshraspberries.

CHOCOLATEANGEL-FOODCAKEFollowAngel-FoodCakerecipe,substituting¼cupsiftedunsweetenedcocoapowderfor¼cupofthecakeflour;siftflourandcocoatogetherinstep1.Bakeabout55minutes.Dustcooledcakewithcocoapowderbeforeserving.

LEMONANGEL-FOODCAKEFollowAngel-FoodCakerecipe,adding1tablespoonplus1teaspoonfreshlemonjuice(from2lemons)anddecreasingvanillato1teaspoon.Add2tablespoonsfinelygratedlemonzesttotheegg-whitemixtureinstep2.Bake40to45minutes.Ifdesired,makeaglazebycombining2cupsconfectioners’sugarwith2teaspoonsgratedlemonzestand¼cuplemonjuice(from3to4lemons);drizzleovercooledcakebeforeserving.

BROWNSUGARANGEL-FOODCAKEFollowAngel-FoodCakerecipe,replacinggranulatedsugarwithanequalamountofpackedlightbrownsugar.ServewithWhippedCream,ifdesired.

Blueberry-LemonBundtCake

Blueberry-LemonBundtCakeThiscakeisdottedwithtart-sweetblueberriesandlacedwithlemon,and,bestofall,it’sabreezetoputtogether.Here’satrickforpreventingtheberriesfromsinkingtothebottomwhilebaking:Justtossthemandthezestwithateaspoonofflourbeforemixingthemintothebatter.SERVES12

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan2½cupsall-purposeflour,plus1teaspoonforblueberriesandzest,plusmoreforpan2teaspoonsbakingpowder½teaspoonsalt1cuppackedlightbrownsugar1cupgranulatedsugar4largeeggs1teaspoonvanillaextract1cupsourcream2cupsfreshblueberries2tablespoonsfinelygratedlemonzestConfectioners’sugar,fordusting(optional)

1.Preheatovento350°F,withrackonbottomshelf.Buttera12-cupBundtpan;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogether2½cupsflour,thebakingpowder,andsalt.2.Withanelectricmixeronhighspeed,beatbutter,brownsugar,andgranulatedsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Reducespeedtolow;addflourmixturein3batches,alternatingwith2batchesofsourcreamandbeatinguntiljustcombined.Tossblueberriesandzestwithremaining1teaspoonflour;gentlyfoldintobatter.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,60to70minutes.Transferpantoawireracktocool20minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto3days.)Dustwithconfectioners’sugarbeforeserving,ifdesired.

AllspiceAngel-FoodCake

AllspiceAngel-FoodCakesThistropicaltakeonangel-foodcakefeaturesallspiceinthebatter.Pineapple,arefreshingchangeofpacefromcitrus,isaddedtothecurdthatisdrizzledovereachcake;italsomakesalovelygarnishwhenthinlycutanddriedintheoven.Forbestresults,useanadjustable-bladeslicer.MAKES6MINI4-INCHCAKES(ORONE10-INCHCAKE)

FORTHECAKES½cupplus2tablespoonssiftedcakeflour(notself-rising)¼teaspoongroundallspicePinchofsalt7largeeggwhites,roomtemperature¾cupsugar¾teaspooncreamoftartar

FORTHEPINEAPPLESLICES½freshpineapple(about2¼pounds),peeled,thinlyslicedintorounds,andcored

FORTHECURD7largeeggyolks¾cupsugar¼teaspooncoarsesalt½cupfreshpineapplejuice1tablespoonfreshlemonjuice½cup(1stick)unsaltedbutter,cutintosmallpieces

1.Makethecakes:Preheatovento350°F.Inamediumbowl,whisktogetherflour,allspice,andapinchofsalt.2.Withanelectricmixeronmediumspeed,whiskeggwhitesandsugaruntilfoamy,about1minute.Beatincreamoftartar.Raisespeedtohigh;beatuntilmixtureisstiffandglossyandhastripledinvolume,about3minutes.Gentlyfoldinflourmixturein3batches.3.Spoonbatterintoaresealableplasticbag;snipoffacornerofthebag.Squeezebatterinto6minitubepans(about4inchesindiameterand2¼incheshigh),dividingevenly.(Alternatively,spoonbatterintoa10-inchtubepan.)Bakeuntilgoldenandcakesspringbackwhentouched,about30minutes(orabout40minutesfora10-inchcake).Transferpanstoawireracktocool30

minutes.Runathinknifearoundedgesofcakestoloosen;turnoutontoracktocoolcompletely.(Cakescanbestoredatroomtemperatureinanairtightcontainerupto1day.)4.Makethepineappleslices:Preheatovento200°F.Spreadpineappleroundsinasinglelayeronarimmedbakingsheetlinedwithanonstickbakingmat.Cook,flippingonce,untildried,about2hours.Transfertoawireracktocoolcompletely.(Driedpineappleslicescanbestoredinanairtightcontainerupto3days.)5.Makethecurd:Whisktogethereggyolks,sugar,andsaltinalargeheatproofbowluntilsmooth.Graduallywhiskinpineappleandlemonjuices.Setbowlover(notin)apanofsimmeringwater;whiskuntilthickened,about8minutes.Removefromheat;whiskinbutter,1pieceatatime,untilsmooth.Coverwithplastic,pressingwrapdirectlyonsurfacetopreventaskinfromforming;refrigeratecurdatleast1houroruptoovernight.6.Toserve,drizzlecurdovereachcake,andtopwithadriedpineappleslice.Serveremainingcurdontheside.

SpicedPruneCake

SpicedPruneCakePrunecakesenjoyalongtraditionasholidaydesserts,especiallyinEnglandandAustralia.Thisupdatedversionscalesbackthesweetnessfactorwithamixofspicesandbuttermilk.Besuretobakethiscakeforaslongastherecipespecifies;anyshorteranditmightnotbeeasytoremoveitfromthepan.SERVES12

Unsaltedbutter,forpan2cupsall-purposeflour,plusmoreforpan1cuppittedprunes(driedplums)2cupsgranulatedsugar1teaspoongroundcinnamon1teaspoongroundcloves½teaspoonfreshlygratednutmeg1teaspoonsalt1teaspoonbakingsoda1cupcanolaorsaffloweroil1cuplow-fatbuttermilk3largeeggs1cupcoarselychoppedwalnuts,toastedConfectioners’sugar,fordusting(optional)

1.Preheatovento325°F.Buttera12-cupBundtpan;dustwithflour,tappingoutexcess.2.Bringasmallsaucepanofwatertoaboil;removefromheat,andaddprunes.Cover;letsoak10minutes.Drainprunesandfinelychop.3.Meanwhile,inalargebowl,whisktogetherflour,granulatedsugar,cinnamon,cloves,nutmeg,salt,andbakingsoda.Inamediumbowl,whisktogetheroil,buttermilk,andeggs.Addoilmixturetoflourmixture;mixjustuntilcombined.Stirinprunesandwalnuts.4.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutcleanandcakehaspulledawaycompletelyfromsidesofpan,1hour45minutesto2hours.Immediatelyturnoutcakeontoawireracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)Dustwithconfectioners’sugarbeforeserving,ifdesired.

LemonChiffonCake

LemonChiffonCakeChiffoncakeisatrueAmericanclassic,andforgoodreason:It’slightandairyandtenderallatonce.Whippedeggwhitesarefoldedintothebatterforloft;usingoilinsteadofbuttermakesforasoftertexture—andhelpsthecakekeepwell.SERVES8

¾cupcakeflour(notself-rising)¼teaspoonbakingsoda¼teaspoonsalt¾cupplus1tablespoongranulatedsugar3largeeggs,separated,roomtemperature¼cupcanolaorsaffloweroil⅓cupwater2tablespoonsgratedlemonzestplus1tablespoonfreshlemonjuice(about2lemons)½teaspoonvanillaextract¼teaspooncreamoftartarConfectioners’sugar,fordustingLemonCurd,forserving(optional)

1.Preheatovento325°F.Inamediumbowl,sifttogetherflour,bakingsoda,salt,and¾cupgranulatedsugar.2.Inalargebowl,whisktogethereggyolks,oil,thewater,lemonzestandjuice,andvanilla.Addflourmixture;beatuntilsmooth.3.Withanelectricmixeronmediumspeed,beateggwhitesuntilfoamy.Addcreamoftartar;beatonhighspeeduntilsoftpeaksform,about1minute.Graduallyaddremaining1tablespoongranulatedsugar;beatonhighspeeduntilstiffpeaksform,about2minutes.4.Foldonethirdofegg-whitemixtureintobatter,thenfoldinremainingtwothirds.Transferbattertoanungreased7-inchtubepan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutcleanandthecakeisgolden,about45minutes.5.Removecakefromoven;invertpanontoitslegsoroveraglassbottleandletcoolcompletely.Turnpanrightsideup.Runaknifearoundedgesofcaketoloosen;turnoutcakeontoservingplate.Dustcakewithconfectioners’sugarbeforeservingwithlemoncurd,ifdesired.

Cannelés

CannelésThecrisp,crunchyshellsdon’tbegintohintattherichnessoftheselittlecakes—andtheirultra-moistinteriors.Tomakecannelés,amixtureofmilk,butter,egg,sugar,andpastryflour—whichhaslessproteinthanall-purpose,butmorethancakeflour—iswhiskedintoathinbattersimilartothatofYorkshirepudding.Whenbakedintheirnamesakemolds,theoutsidehardensintoaflutedshell(canneléisFrenchfor“fluted”)whiletheinsideremainscustardy.Themoldsareavailableatbaking-supplystoresandfromonlineretailers.Besuretouseextra-large(ratherthanlarge)eggs;theyareessentialtoachievingtheproperresult.MAKESABOUT20

4¼cupsmilk3tablespoonsunsaltedbutter1extra-largewholeeggplus5extra-largeeggyolks2¼cupsplus3tablespoonssugar2teaspoonsvanillaextract2cupsplus2tablespoonsunbleachedpastryflourVegetableoilcookingspray

1.Inamediumsaucepan,bring2½cupsmilkandthebuttertoaboil.Removefromheat;letcoolslightly.2.Inalargebowl,whisktogetherwholeegg,yolks,sugar,vanilla,andremaining1¾cupsmilk.Whiskinflourtocombine.Addmilk–buttermixtureinaslow,steadystream,whiskinguntilcombined.Passbatterthroughafinesieveintoamediumbowl.Cover;refrigerate24to48hours.3.Preheatovento400°F.Coat20cannelémoldswithcookingspray;freezemolds20minutes.Placemolds1½inchesapartonarimmedbakingsheet.Gentlywhiskbatter.Filleachmoldto⅛inchfromthetop.4.Bake,rotatinghalfwaythrough,untilcannelésslipeasilyfrommoldswithagentletapandareevenlybrowned,1hour30minutesto1hour45minutes.Transferbakingsheettoawireracktocool15minutes.Turnoutcannelésontoracktocoolcompletely.Cannelésarebesteatenthedaytheyaremade.

BananaChiffonCake

BananaChiffonCakeBananasmaybecommoninbakedgoods,butwe’rebettingyou’venevertastedacakequitelikethisone.Unlikethefamiliarhearty,spicedquickbreadsandmuffins,thischiffoncakehassubtleflavorfromjustonemashedbananaandgetsitsheightfromwhippedeggwhites.SERVES12

2cupsall-purposeflour1½cupsgranulatedsugar1tablespoonbakingpowder1teaspoonsalt1ripebanana½cupcanolaorsaffloweroil7largeeggs,separated1teaspoonvanillaextract¾cupcoldwater½teaspooncreamoftartarConfectioners’sugar,fordusting

1.Preheatovento350°F.Inalargebowl,whisktogetherflour,granulatedsugar,bakingpowder,andsalt.Inamediumbowl,mashbanana.Addoil,eggyolks,vanilla,andthewater;mixtocombine.Addtoflourmixture;whiskbatteruntilsmooth.2.Withanelectricmixeronmedium-highspeed,beateggwhitesandcreamoftartaruntilstiffpeaksform,about3minutes.Gentlyfoldintobatterjustuntilcombined(donotovermix).3.Transferbattertoanungreased10-inchtubepan.Bakeuntilacaketestercomesoutclean,about55minutes.Removecakefromoven;invertpanontoitslegsoroveraglassbottleandletcoolcompletely.Turnpanrightsideup.Runaknifearoundedgesofcaketoloosen;turnoutcakeontoservingplate.Dustwithconfectioners’sugarbeforeserving.

Coconut–RumRaisinCake

Coconut–RumRaisinCakeTakeafavoriteice-creamflavorcombination—rumraisin—andaddcoconutandcaramelsauce,andyouhaveawinnerofacake.Soakingtheraisinsintherummakesthemplumpandflavorful.SERVES12

FORTHECAKE1¼cups(2½sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsall-purposeflour,plusmoreforpan1cupraisins½cupdarkrum1teaspoonsalt½teaspoonbakingpowder2¾cupsplus2tablespoonspackedlightbrownsugar6largeeggs2teaspoonsvanillaextract¾cupheavycream1cupsweetenedflakedcoconut

FORTHEGLAZE1cupgranulatedsugar¼cupwater¼cupdarkrum2tablespoonsheavycream

1.Makethecake:Preheatovento325°F.Buttera12-cupBundtorkugelhopfpan;dustwithflour,tappingoutexcess.Placeraisinsandruminabowl,andletsoak.2.Whisktogetherflour,salt,andbakingpowder.Withanelectricmixeronmediumspeed,beatbutterandbrownsugaruntilsmooth,about3minutes.Addeggs,1atatime,beatingwellaftereachaddition.Addvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofcream;beatuntiljustcombined.Mixinraisinmixtureandcoconut.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,about1hour55minutes.Transferpantoawireracktocool20minutes.Runathinknifearoundedgeofcaketoloosen;turnoutontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)

4.Maketheglaze:Heatgranulatedsugarandthewaterinasmallsaucepanovermedium-highheat,gentlystirring,untilsugarisdissolvedandsyrupisclear.Cook,withoutstirring,untilsyrupcomestoaboil,washingdownsidesofpanwithawetpastrybrushtopreventcrystalsfromforming.Letboil,gentlyswirling,untilmixtureturnsmediumamber.Removefromheat.Carefullypourinrumandcream.Letcool,stirring,untilthickened.Drizzleovercake.

FreshGinger-MolassesCake

FreshGinger-MolassesCakeThisBundtcakeissoeasyandversatile,you’llwanttomakeitallyearlong.It’sequallydeliciouswithfreshberrycompoteinspring,sautéedstonefruits(plumsandpeaches)insummer,applesandpearsinfall,andlemoncurdandwhippedcreaminwinter.SERVES12

8ounces(abouttwo6-inchpieces)freshginger,peeledandcoarselychopped3cupsall-purposeflour,plusmoreforpan2teaspoonsbakingsoda1teaspoonsalt1½cupsgranulatedsugar⅔cupunsulfuredmolasses2largeeggs1cup(2sticks)unsaltedbutter,melted,roomtemperature,plusmoreforpan⅓cuphotwaterConfectioners’sugar,fordusting

1.Preheatovento350°F.Brusha12-cupBundtpanwithbutter;dustwithflour,tappingoutexcess.Inafoodprocessor,pulsegingeruntilfinelychopped(orchopbyhand).Youshouldhave1cup.2.Inalargebowl,whisktogetherflour,bakingsoda,andsalt.Inanotherbowl,whisktogethergranulatedsugar,molasses,andeggsuntilsmooth.Whiskinbutterandthehotwater.Stirinflourmixturejustuntilincorporated;stiringinger.3.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutclean,about45minutes.Transferpantoawireracktocoolcompletely,about1hour.Runaknifearoundedgeofcaketoloosen;turnoutcakeontorack.Dustwithconfectioners’sugarbeforeserving.

SourCherrySavarins

SourCherrySavarinsJuicy,wine-simmeredsourcherriescapturetheessenceofearlysummer.SavarinsareclassicFrenchyeastedcakestraditionallybakedinlargeringmolds(ofthesamename),butminiatureversionsarealsocommon.Youcanuseeithersizesavarinmoldorsubstitutean8-inchBundtpan.Itwilltakeabout15minutestobakealargecake.MAKES6

FORTHESAVARINS1⅛teaspoonsactivedryyeast¼cupwarmwater(110°Fto115°F)1tablespoonsugar1¼cupsall-purposeflour½teaspoonsalt2largeeggs,roomtemperature,lightlybeaten5tablespoonsunsaltedbutter,roomtemperature,plusmoreformolds

FORTHECHERRIESANDGLAZE2½cupsfreshsourcherries,pitted(or2cupsthawedfrozensourcherries)½cupsugar½cupMuscatdeBeaumes-de-VeniseorSauternesPinchofsalt

1.Makethesavarins:Sprinkleyeastoverthewarmwaterinasmallbowl;stirin½teaspoonsugar.Letstanduntilfoamy,about5minutes.2.Mixtogetherflour,salt,andremaining2½teaspoonssugarinalargebowl.Makeawellinthecenter;addyeastmixtureandeggs.Withanelectricmixeronmediumspeed,beatuntilasticky,elasticdoughforms,2to3minutes.Scrapedownsidesofbowl.Coverwithplasticwrap;letstandinawarmplaceuntildoubledinvolume,about1hour.3.Preheatovento400°F.Buttersix3½-inchsavarinmolds;placeonarimmedbakingsheet.Addbuttertodough;beatonmedium-highspeeduntilincorporated,about1minute.4.Usingapastrybagfittedonlywithaplainroundtip,pipedoughintomolds,fillinghalfway.Letstand,uncovered,inawarmplaceuntildoughrisesandalmostfillsthemolds,25to30minutes.

5.Bakesavarinsuntilgoldenbrownandbeginningtopullawayfromsidesofmolds,10to12minutes.Transfermoldstoawireracktocoolslightly,about5minutes.Turnoutcakesontoracktocoolcompletely.6.Makethecherriesandglaze:Bringcherries,sugar,wine,andsalttoaboilinasmallsaucepan.Reduceheat;simmergently2minutes.Removecherrieswithaslottedspoon.Simmerremainingliquiduntilreducedtoaglaze,about5minutes(youshouldhaveabout¾cup).Spoonglazeoverwarmcakes;topwithcherries.Serveimmediately.

PipingtheBatter

GlazedPecan-RaisinCake

GlazedPecan-RaisinCakeChock-fullofraisinsandnutsandlacedwithbrandyandnutmeg,thisisaneasyalternativetofruitcake.Itwilllastforseveraldaysafterbaking,soit’sagreatmake-aheaddessertoption.SERVES10TO12

FORTHECAKE2cups(4sticks)unsaltedbutter,roomtemperature,plusmoreforpan4cupsall-purposeflour,plusmoreforpan2tablespoonsfreshlygratednutmeg1teaspoonbakingpowder2¼cupspackedlightbrownsugar(1pound)6largeeggs½cupbrandy3cupspecans(about12ounces),chopped3cupsraisins(1pound)

FORTHEGLAZE1cupconfectioners’sugar1tablespoonplus1teaspoonfreshorangejuice

1.Makethecake:Preheatovento350°F.Buttera12-cupBundtpan;dustwithflour,tappingoutexcess.Inalargebowl,whisktogetherflour,nutmeg,andbakingpowder.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Addbrandy;beatuntilcombined.Reducespeedtolow.Graduallyaddflourmixture;beatjustuntilcombined(donotovermix).Foldinpecansandraisins.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilcakehaspulledawayfromsidesofpanandacaketestercomesoutclean,about1hour30minutes.Immediatelyturnoutcakeontoawireracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto3days.)4.Maketheglaze:Inasmallbowl,whisktogetherconfectioners’sugarandorangejuiceuntilsmooth.Drizzleovercake.

OliveOil–AniseMiniBundtCakes

OliveOil–AniseMiniBundtCakesThecombinationofaniseandoliveoilistypicalinItalianbaking;hereitworkswondersinabatchofmoderatelysweetminiaturecakes.Toastingtheaniseseedshelpsreleasetheirflavor:Heattheseedsinadryskilletovermediumheat,gentlyshakingthepan,justuntiltheyarefragrantandbegintopop,aboutthreeminutes,thenletcoolslightly.Thisrecipedoubleseasily.MAKES4

Unsaltedbutter,forpan⅔cupcakeflour(notself-rising),plusmoreforpans2largewholeeggsplus1largeeggyolk½cupgranulatedsugar1packedteaspoonfinelygratedorangezest1½teaspoonstoastedaniseseeds½cupextra-virginoliveoil½teaspooncoarsesalt½teaspoonbakingpowderConfectioners’sugar,fordusting

1.Preheatovento325°F.Butterfour1-cupminiBundtpans;dustwithflour,tappingoutexcess.Whiskwholeeggs,yolk,granulatedsugar,zest,andaniseseedsuntilfoamy.Addoilinaslow,steadystream,whiskingconstantlyuntilcombined.2.Whisktogetherflour,salt,andbakingpowderinasmallbowl.Foldflourmixtureintoeggmixturein3batches.3.Dividebatterevenlyamongpreparedpans;smoothtopswithanoffsetspatula.Bakeuntillightgoldenandacaketestercomesoutclean,about20minutes.Transferpanstoawireracktocool10minutes.Turnoutcakes,andservewarm,dustedwithconfectioners’sugar.

TangerineCake

TangerineCakeChaseawaythewinterdoldrumswithasliceofthisbright,sunnycake.Tangerinesarearefreshingchangeofpacefromothertypesofcitrus,andtheirthinskinsmakeiteasytojuicethembyhand.(Ifyoucan’tfindtangerines,thiscakeisequallydeliciousmadewithoranges.)Thetwo-ingredientglazemakesafoolprooffinish.Forasmoothglaze,strainthejuicethroughafine-meshsievebeforemixingwiththesugar.SERVES12

FORTHECAKE1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan3cupsall-purposeflour,plusmoreforpan1teaspoonbakingsoda1teaspoonsalt2cupsgranulatedsugar6largeeggs2tablespoonsfinelygratedtangerinezestplus½cupfreshtangerinejuice(from6tangerines)2tablespoonsorange-flavoredliqueur,suchasGrandMarnier1teaspoonvanillaextract¾cupplainyogurt

FORTHEGLAZEANDGARNISH1½cupsconfectioners’sugar3tablespoonsfreshtangerinejuice(from2tangerines)Sugaredcurrants(optional;seeSugaredGarnishes)

1.Makethecake:Preheatovento350°F.Buttera12-cupBundtpan;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,bakingsoda,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatintangerinezestandjuice,liqueur,andvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofyogurtandbeatingtocombine.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula,andfirmlytappanoncounter.Bakeuntilacaketestercomesoutclean,50to55minutes.

Transferpantoawireracktocool30minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)4.Maketheglaze:Whisktogetherconfectioners’sugarandtangerinejuiceuntilsmooth.Withaserratedknife,trimcaketositflat,ifnecessary.Setcakeonrackoverarimmedbakingsheet.Spoonglazeevenlyovercake;letsetbeforeserving,garnishedwithsugaredcurrants,ifdesired.

ZucchiniBundtCake

ZucchiniBundtCakeHere’sanotherwaytouseabumpercropofzucchini(besidesmakingmuffinsandquickbreads):BakeitintoaBundtcake.Thisoneisflavoredwithorangeandalovelycombinationofspices—cinnamon,anise,andcardamom.Zucchiniisnaturallyhighinwater,sobesuretosqueezeoutasmuchmoistureaspossibleinstep2.YoucanusethisrecipetomakeeitheronelargeortwosmallerBundtcakesasdirectedbelow.SERVES10

FORTHECAKE¾cup(1½sticks)unsaltedbutter,melted,plusmoreforpan2½cupsall-purposeflour,plusmoreforpan2½teaspoonsbakingpowder¼teaspoongroundcinnamon¼teaspoonaniseseeds⅛teaspoongroundcardamom(optional)1teaspooncoarsesalt1poundzucchini(about2medium)3largeeggs1½cupsgranulatedsugar½teaspoongratedorangezestplus1tablespoonfreshorangejuice

FORTHEGLAZE1¼cupsconfectioners’sugar,sifted2pinchesofgroundcardamom(optional)¼teaspoonfinelygratedorangezestplus3tablespoonsfreshorangejuiceWholemilk,asneeded,forthinning

1.Makethecake:Preheatovento325°F.Brusha14-cupBundtpanortwo4-cupBundtpanswithbutter.Dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,spices,andsalt.2.Gratezucchinionthelargeholesofaboxgrater;squeezedryinacleankitchentowel(youwillneed2½cups).Inalargebowl,stirtogethereggsandgranulatedsugar;stirinmeltedbutter,zucchini,andorangezestandjuice.Stirinflourmixture.3.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutclean,

about60minutesfor14-cupcakeorabout48minutesfor4-cupcakes(cakewillrisequiteabitoverthetopofthepanbutshouldnotrunover).Transfertoawireracktocool10minutes.Runaknifearoundedgesofcaketoloosen,andturnoutontoracktocoolcompletely.(Cakecanbewrappedinplasticandstoredatroomtemperatureupto1dayorfrozenupto1month.)4.Maketheglaze:Whisktogetherconfectioners’sugarandcardamom,ifusing.Addorangezestandjuice,whiskinguntilmixturereachestheconsistencyofthickhoney.Ifmixtureistoothick,whiskinmilk,1teaspoonatatime.(Ifnotusingimmediately,refrigerateglaze,withplasticwraponthesurfacetopreventaskinfromforming,upto1day.Stirbeforeusing.)Brushseverallayersoforangeglazeevenlyovercake,thendrizzlemoreglazeontop.

GoldenCakeswithGinger-PoachedFruit

GoldenCakeswithGinger-PoachedFruitTheselittlecakesarebakedinapanmadeupofsixindividualangel-foodcakemolds.Theygettheirsingulargoldencolorandrichtastefromtheadditionoffoureggyolks(andnowhites)inthebatter.MAKES6

FORTHEGINGER-POACHEDFRUIT¾cupsugar4slices(⅛incheach)freshginger(unpeeled)4wholeallspiceberries¾cupwater1cupdicedpineapple1cupdicedmango(from2smallpittedmangoes)1tablespoongoldenrum

FORTHECAKES½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan2cupssiftedall-purposeflour,plusmoreforpan1¾teaspoonsbakingpowder¼teaspoonbakingsoda½teaspoonsalt⅛teaspoonfreshlygratednutmeg1cupsugar4largeeggyolks1½teaspoonsvanillaextract⅔cupbuttermilk

FORSERVING2pintscoconutsorbet

1.Maketheginger-poachedfruit:Bringsugar,ginger,allspice,andthewatertoaboilinamediumsaucepan,stirring;cook1minute.Addpineapple,mango,andrum;returntoaboil.Removefromheat;letcool1hour.Discardgingerandallspice.(Fruitinsyrupcanberefrigeratedinanairtightcontainerupto1week.)2.Makethecakes:Preheatovento350°F.Buttercupsofa6-cakeminiangel-foodmold;dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,bakingsoda,salt,andnutmeguntilcombined.3.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpale

andfluffy,about3minutes.Beatineggyolks,1atatime.Beatinvanilla.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined.4.Usingapastrybagfittedonlywithacoupler,pipedoughintomolds,fillinghalfway.Bakeuntilcakesaregoldenandspringbackwhentouched,about25minutes.Transferpantoawireracktocool10minutes.Runaknifearoundedgesofcakestoloosen;turnoutontoracktocoolcompletely.5.Toserve,cutoutabitfromthetopofeachcaketomakeahollowforsorbet.Placeascoopofsorbetoneachplate.Flipcakes;placehollowoversorbet.Topeachwithanotherscoopofsorbet,spoonfruitandsyrupontop,andserveimmediately.

WILD-BLUEBERRYBUCKLE

CoffeeCakesThesetreats,withtheircrumblytoppings,arenamedforthedrinktheypairwithsowell.Europeanimmigrantsaretothankforthetraditionofenjoyingsweetbakedgoodswithcoffeeandconversation(“klatsch,”asin“kaffeeklatsch,”means“gossip”).Bakeoneofthesecakesandlingeroverbreakfast,brunch,oranyafternoonget-togetherwithfriendsorfamily—andacup(ortwo)offreshlybrewedcoffee.

NewYork–StyleCrumbCake

NewYork–StyleCrumbCakeMakecrumbcakefromscratchjustonce,andchancesareslimthatyou’lleventhinkofbuyingaboxedversionagain.Thisonehitsalltherightnotes—richbuttermilkcaketoppedwithathicklayerofsugary,buttery,cinnamon-spikedcrumbs.Tomixthingsupjustabit,trysandwichingacupoffruitjambetweenthebatterandthetoppingbeforebaking.SERVES10TO12

FORTHECRUMBTOPPING3½cupscakeflour(notself-rising)⅔cupgranulatedsugar⅔cuppackeddarkbrownsugar1½teaspoonsgroundcinnamon½teaspooncoarsesalt1¼cups(2½sticks)unsaltedbutter,melted

FORTHECAKE¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpan2½cupscakeflour(notself-rising)½teaspoonbakingsoda½teaspooncoarsesalt1cupgranulatedsugar2largewholeeggsplus2largeeggyolks1teaspoonvanillaextract⅔cupbuttermilkConfectioners’sugar,fordusting

1.Makethecrumbtopping:Mixtogetherflour,granulatedsugar,brownsugar,cinnamon,andsaltinamediumbowl.Pourwarmmeltedbutterovermixture;usingyourhands,mixuntilmediumtolargeclumpsform.2.Makethecake:Preheatovento325°F.Buttera9-by-13-inchbakingpan,linewithparchmentwithoverhangonbothlongsides,andbutterparchment.Whisktogetherflour,bakingsoda,andsaltinamediumbowl.3.Withanelectricmixeronmediumspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,about2minutes.Addeggsandyolks,1atatime,beatingwellaftereachaddition;mixinvanilla.Addflourmixturein3additions,alternatingwith2additionsofbuttermilk;beatuntilwellcombined.

4.Transferbattertopreparedpan;spreadevenlywithanoffsetspatula.Sprinklecrumb-toppingmixtureevenlyoverbatter.Bakeuntilgoldenbrownandacaketestercomesoutclean,about1hour.Transferpantoawireracktocoolslightly,about15minutes.Dustwithconfectioners’sugar.Transfercake,withparchment,towirerack.Servewarmoratroomtemperature.(Cakecanbestoredatroomtemperature,covered,upto5days.)

UltimateStreuselCake

UltimateStreuselCakeOnegenerous-sizecoffeecakeiseasiertomakeforbrunchthanabunchofmuffinsorscones.Here,aringofpecanstreuselisconcealedinsidethegolden-brownexteriorofasourcreamcake.Keepthestreuselmixtureinthefreezeruntilreadytotoptheloaves;thiswillpreventitfrommeltingtooquicklyinthehotoven.SERVES10TO12

FORTHESTREUSEL1½cupslightlypackedlightbrownsugar½cupgranulatedsugar1½cupschoppedpecans½cupall-purposeflour1tablespoongroundcinnamonPinchofgroundcloves½cup(1stick)butter,roomtemperature

FORTHECAKE½cupplus2tablespoons(1¼sticks)unsaltedbutter,roomtemperature,plusmoreforpan2½cupsall-purposeflour1teaspoonbakingsoda1teaspoonbakingpowder¼teaspooncoarsesalt1cupgranulatedsugar3largeeggs1teaspoonvanillaextract1¼cupssourcream(or1cupbuttermilk)

FORTHEGLAZE2½cupssiftedconfectioners’sugar¼cupmilk

1.Makethestreusel:Combinebrownsugar,granulatedsugar,pecans,flour,cinnamon,andclovesinamediumbowl.Cutinbutterwithapastryblenderorrubinwithyourfingersuntilmixtureiswellcombinedandcrumbly.Coverandrefrigerateuntilreadytouse(upto3days).2.Makethecake:Preheatovento350°F.Buttera10-inchBundtpan.Sifttogetherflour,bakingsoda,bakingpowder,andsaltintoabowl.3.Withanelectricmixeronmediumspeed,beatbutterandgranulatedsugar

untilpaleandfluffy,about4minutes.Addeggs,1atatime,beatingwellaftereachaddition.Addvanilla;beatuntilcombined.Addtheflourmixturein2batches,alternatingwiththesourcreamandbeginningandendingwiththeflour;beatjustuntilwellcombined.4.Transferhalfthebattertopreparedpan.Makeawellinthebatter;crumbletwothirdsofthestreuselmixtureintothewell.Topwithremainingbatter,smoothingtopwithanoffsetspatula.Sprinkleremainingstreuselevenlyovertop.Bakeuntilgoldenbrownandacaketestercomesoutclean,about60minutes.Transfertoawireracktocool10minutes;turnoutcakeontoracktocool.5.Meanwhile,maketheglaze:Inamediumbowl,whisktogetherconfectioners’sugarandmilkuntilwellcombined.Drizzleicingoverslightlywarmcakebeforeserving.

MiniAlmondCoffeeCakes

MiniAlmondCoffeeCakesEachoftheselittletreatsisliketheverybestcoffeecake,renderedinminiature.Toastedalmondsareaddedtothebrown-sugarstreusellayeredinthemiddle;brownedbutterflavorstheglazeontop.Bakeacoupleofbatchesforabakesale,orservethemaspartofabrunchbuffet.Tomakeonelargecake,doubletherecipe,andbakethebatterinaten-inchBundtpanforforty-fivetofiftyminutes.MAKES6

½cupplus2tablespoons(1¼sticks)unsaltedbutter,roomtemperature,plusmoreforpans1½cupsall-purposeflour,plusmoreforpans⅓cupwholealmonds¼cupplus2tablespoonsslicedalmonds5tablespoonspackedlightbrownsugar1teaspoongroundcinnamon⅛teaspoonfreshlygratednutmeg1teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt¾cupgranulatedsugar1largeegg3teaspoonsvanillaextract¾cupsourcreamorplainyogurt2cupssiftedconfectioners’sugar3to4tablespoonsmilk

1.Preheatovento350°F.Generouslybuttersix1-cupminiBundtpans;dustwithflour,tappingoutexcess.Spreadwholealmondsonarimmedbakingsheet;toastuntilfragrant,about10minutes.Meanwhile,spreadslicedalmondsinasinglelayeronanotherbakingsheet;toastuntilgoldenbrown,5to7minutes.Letcool;chopwholealmonds.2.Inamediumbowl,combinechoppedalmonds,brownsugar,cinnamon,andnutmeg.Intoanotherbowl,sifttogetherflour,bakingpowder,bakingsoda,andsalt.3.Withanelectricmixeronmediumspeed,beat6tablespoonsbutterandthegranulatedsugaruntillightandfluffy,about3minutes.Addegg;beatuntilcombined.Add1teaspoonvanilla;beatuntilsmooth.Addflourmixturein3

batches,alternatingwith2batchesofsourcream;beattocombine.4.FilleachBundtpanwith3tablespoonsbatter;spreadevenlywithanoffsetspatula.Sprinkleeachwith2tablespoonsalmond-spicemixture.Divideremainingbatteramongpans.5.Bakeuntilcakesaregoldenbrownandacaketestercomesoutclean,20to25minutes.Transferpanstoawireracktocool10minutes.Turnoutcakesontoracktocoolcompletely.6.Setrackoverarimmedbakingsheet.Heatremaining4tablespoonsbutterovermedium-highuntilcolorturnsnut-brown,about5minutes.Pourbutterintoamediumbowl,leavingbehindanydarksediment.Stirinconfectioners’sugar,remaining2teaspoonsvanilla,and3tablespoonsmilkuntilsmooth;addanadditionaltablespoonmilk,ifnecessary,soglazeispourable.Drizzleglazeovercakes,andsprinklewithtoastedslicedalmondsbeforeserving.

CinnamonStreuselCoffeeCake

CinnamonStreuselCoffeeCakeWithstreuselontopandlayeredwithin,plusabasicmilkglazedrizzledontop,thisisaboutasclosetoaclassicexampleofaSwedishcoffeecakeasyouarelikelytofind.Tomakeabanana-coconutvariation,substitutewalnutsforthepecans,andaddaboutthreemashedripebananasand¾cupunsweetenedshreddedcoconuttothebatterattheendofstep3.Bakeandglazeasdirected.SERVES12

FORTHESTREUSEL1¾cupsall-purposeflour1cuppackedlightbrownsugar1¼teaspoonsgroundcinnamon1teaspooncoarsesalt¾cup(1½sticks)coldunsaltedbutter,cutintosmallpieces1½cupscoarselychoppedtoastedwalnuts

FORTHECAKE½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan2cupsall-purposeflour1¼teaspoonsbakingpowder½teaspoonbakingsoda½teaspooncoarsesalt1cupgranulatedsugar2largeeggs1½teaspoonsvanillaextract1cupsourcream

FORTHEGLAZE1cupconfectioners’sugar2tablespoonswholemilk

1.Makethestreusel:Mixtogetherflour,¾cupbrownsugar,1teaspooncinnamon,andthesalt.Cutinbutterwithapastryblenderorrubinwithyourfingersuntilsmalltomediumclumpsform.Mixin½cupnuts.Refrigeratetoppinguntilreadytouse.Makethestreuselcenter:Mixtogetherremaining¼cupbrownsugar,¼teaspooncinnamon,and1cupnuts;reserveforlayeringincenterofbatter.2.Makethecake:Preheatovento350°F.Buttera9-inchtubepanwitha

removablebottom.Siftflour,bakingpowder,bakingsoda,andsaltintoamediumbowl.3.Withanelectricmixeronmedium,beatbutterandgranulatedsugaruntilpaleandfluffy,about2minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatuntilwellcombined.4.Transferhalfthebattertopreparedpan.Sprinklestreuselevenlyoverbatter.Topwithremainingbatter;spreadevenlywithanoffsetspatula.Sprinklestreuseltoppingevenlyoverbatter.5.Bakeuntilcakeisgoldenbrownandacaketestercomesoutclean,about55minutes.Transferpantoawireracktocoolcompletely.Removecakefrompan;transfertoaparchment-linedworksurfaceorservingplatter.6.Maketheglaze:Mixtogetherconfectioners’sugarandmilk.Drizzleovercake,allowingglazetodripdownsides.Letset5minutesbeforeserving.(Cakecanbestoredatroomtemperature,covered,upto5days.)

ApplesauceCoffeeCake

ApplesauceCoffeeCakeMakingthisrusticcoffeecakeisagreatwaytouseupanabundanceofapples(especiallyanybruisedorotherwiseimperfectones)afteratriptotheorchard.Someareusedtomakeanapplesaucethatismixedintothebatter;othersareslicedandlayeredatopthecakebeforebaking,alongwithadeliciousoat-cinnamoncrumbtopping.Youcanusestore-boughtunsweetenedapplesauceinapinch.SERVES10TO12

FORTHECRUMBTOPPING4tablespoonsunsaltedbutter,roomtemperature½cuppackeddarkbrownsugar¼cupold-fashionedrolledoats¾teaspoongroundcinnamon¼teaspoonsalt½cupchoppedtoastedpecans

FORTHECAKE½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan2cupsall-purposeflour,plusmoreforpan1teaspoonbakingsoda½teaspoonfreshlygratednutmeg⅛teaspoongroundcloves2teaspoonsgroundcinnamon¾teaspoonsalt1cupgranulatedsugar½cuppackedlightbrownsugar4largeeggsApple-CiderApplesauceor1½cupsstore-boughtapplesauce1½cupschoppedtoastedpecans2small,juicyapples,suchasMcIntosh,peeled,cored,andcutinto¼-inch-thickwedges

1.Preheatovento350°F.Makethecrumbtopping:Mixtogetherbutter,darkbrownsugar,oats,cinnamon,andsaltinamediumbowluntilcrumbly.Stirinpecans.2.Makethecake:Buttera10-inchtubepanwitharemovablebottom;dustwithflour,tappingoutexcess.Sifttogetherflour,bakingsoda,nutmeg,cloves,cinnamon,andsaltintoamediumbowl.Withanelectricmixeronmedium

speed,beatbutterandbothsugarsuntilsmooth,about3minutes.Addeggs,1atatime,beatingwellaftereachaddition.Reducespeedtolow;mixinapplesauceandthenflourmixture.Stirinpecans.3.Transferbattertopreparedpan;sprinklecrumbtoppingoverbatter.Arrangeapplesontop,tuckingsomeintobatter.Bakeuntilacaketestercomesoutclean,about70minutes.Transfertoawireracktocoolcompletely.(Cakecanbestoredatroomtemperature,coveredwithplasticwrap,upto3days.)

Plum-NectarineBuckle

Plum-NectarineBuckleOfalltheold-fashioneddessertswithoddnames—thinkgrunts,slumps,betties,andcobblers—abuckleistheclosestthingtoacake,withitsfruit–heavybatterandstreuseltopping.Asthisdessertbakes,cracksandcrevicesform,“buckling”thebatterasitrises(hencethename).Herethebatter,lightlyscentedwithvanillaandallspice,iscoveredwithwedgesofplumsandnectarines,butyoucouldsubstituteotherstonefruitsorberries,ortryacombinationofthetwo.SERVES8TO10

FORTHESTREUSEL6tablespoonsunsaltedbutter,roomtemperature¼cuppackedlightbrownsugar1cupall-purposeflourPinchofsalt

FORTHECAKE6tablespoonsunsaltedbutter,melted1½cupsall-purposeflour1cupplus2tablespoonsgranulatedsugar1½teaspoonsbakingpowder⅛teaspoongroundallspice¾teaspoonplusapinchofsalt1largeegg⅔cupmilk1teaspoonvanillaextract¾poundplums,halved,pitted,andcutinto½-inch-thickwedges(2cups)¾poundnectarines,halved,pitted,andcutinto½-inch-thickwedges(2cups)1tablespoonfreshlemonjuice

1.Makethestreusel:Withanelectricmixeronmediumspeed,beatbutterandbrownsugaruntilcreamy,about3minutes.Stirinflourandsalt.Workmixturethroughfingersuntilitformscoarsecrumbsranginginsizefrompeastogumballs.2.Makethecake:Preheatovento350°F.Brusha9-inchsquarecakepanor10-inchcast-ironskilletwith2tablespoonsbutter.Whisktogetherflour,¾cupgranulatedsugar,thebakingpowder,allspice,and¾teaspoonsaltinamedium

bowl.3.Whisktogetheregg,milk,vanilla,andremaining4tablespoonsbutterinanothermediumbowl.Addtoflourmixture;stirtocombine.Transferbattertopreparedpan,spreadingwithanoffsetspatula.4.Tossplums,nectarines,lemonjuice,remaining¼cupplus2tablespoonssugar,andpinchofsaltinalargebowl.Scatterfruitmixtureevenlyoverbatter.Sprinklewithcrumbletopping.Bakeuntilacaketestercomesoutwithmoistcrumbsattached,about1hour15minutes.Transfertoawireracktocool1hourbeforeserving.

Wild-BlueberryBuckle

Wild-BlueberryBuckleBecausethisrecipewasdevelopedatMartha’shomeinMaine,itmakesgooduseofwildblueberries,whicharesmallerandhaveamoreconcentratedflavorthanmorewidelyavailablecultivatedvarieties.Ifyoucan’tfindfreshwildberries,usethawedfrozenblueberriesorcultivatedonesfromthesupermarketorfarmers’market.SERVES8TO10

FORTHESTREUSEL1teaspoongroundcinnamon¼teaspoonsalt¼cuppackedlightbrownsugar1cupall-purposeflour6tablespoonsunsaltedbutter,roomtemperature

FORTHECAKE4tablespoonsbutter,roomtemperature,plusmoreforpan1½cupsall-purposeflour,plusmoreforpan1½teaspoonsbakingpowder¼teaspooncoarsesalt¾cupgranulatedsugar1egg1teaspoonvanillaextract⅔cupmilk5cupswildorcultivatedfreshblueberries

1.Makethestreusel:Inamediumbowl,mixcinnamon,salt,brownsugar,andflourtogether.Mixinbutteruntilmixtureformsfinecrumbs.Usingyourhands,squeezetogethermostofmixturetoformlargeclumps.Refrigerateinanairtightcontaineruntilreadytouse(upto3days).2.Makethecake:Preheatovento350°F.Buttera10-inchspringformpan;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,bakingpowder,andsalt.3.Withanelectricmixeronmediumspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,about3minutes.Reducespeedtolow;addeggandvanilla.Addflourmixturein2batches,alternatingwiththemilkandbeginningandendingwiththeflour;beatuntiljustcombined.Stirinberries.

4.Transferbattertopreparedpan;sprinkletoppingoverbatter.Bakeuntilacaketestercomesoutclean,about60minutes.Transfertoawireracktocool10minutes.Runaknifearoundedgeofpantoloosen.Removesideofpan.Letcool15minutesbeforeserving.

Meyer-LemonCoffeeCake

Meyer-LemonCoffeeCakeIfyou’veneverbakedwithMeyerlemons,thiscakeisanexcellentplacetostart(you’llneedaboutten).Thoughttobeacrossbetweenalemonandamandarinorange,thefruitisslightlysweeterandmorefloralthanregularlemons.Here,theyareslicedextremelythin(near-transparent)andblanchedbeforebeinglayeredinthebatter.Amandoline(orotheradjustablebladeslicer)slicesthelemonspaperthin,butawell-sharpenedchef’sknifewillalsowork.SERVES10TO12

FORTHESTREUSEL1¾cupsall-purposeflour¾cuppackedlightbrownsugar1teaspooncoarsesalt¾cup(1½sticks)coldunsaltedbutter

FORTHECAKE5Meyerlemons,cutintopaper-thinslices,endsdiscarded½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan2cupsall-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda1½teaspoonscoarsesalt1cupgranulatedsugar3tablespoonsfinelygratedMeyer-lemonzest(from4to5lemons)2largeeggs1teaspoonvanillaextract1cupsourcream

FORTHEGLAZE1cupconfectioners’sugar3to4tablespoonsMeyer-lemonjuice

1.Makethestreusel:Mixtogetherflour,brownsugar,andsalt.Cutinbutterwithapastryblenderorrubinwithyourfingersuntilmixtureformsclumps.Coverandrefrigerateuntilreadytouse(upto3days).2.Makethecake:Cooklemonslicesinamediumsaucepanofsimmeringwaterfor1minute.Drain;repeat.Arrangelemonslicesinasinglelayeronaparchment-linedbakingsheet.

3.Preheatovento350°F.Buttera9-inchtubepanwitharemovablebottom.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoamediumbowl.Withanelectricmixeronmediumspeed,beatbutter,granulatedsugar,andzestuntilpaleandfluffy,about2minutes.Addeggs,1atatime,beatingwellaftereachaddition;thenaddvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatuntiljustcombined.4.Transferhalfthebattertopreparedpan.Arrangehalfthelemonslicesinasinglelayeroverthebatter.Addremainingbatter;spreadevenlywithanoffsetspatula.Coverwithremaininglemonslicesinasinglelayer.Sprinklechilledstreuselevenlyovertop.5.Bakeuntilcakeisgoldenbrownandacaketestercomesoutclean,about55minutes.Transferpantoawireracksetoveraparchment-linedbakingsheettocool15minutes.Runaknifearoundtheedgesofcaketoloosen.Letcoolonrack15minutesmore.Runaknifearoundthecentertube.Slide2widespatulasbetweenthebottomofthecakeandthepan,andliftcaketoremovefromthecentertube.Letcoolcompletelyonrack.6.Maketheglaze:Justbeforeserving,stirtogetherconfectioners’sugarandlemonjuiceinamediumbowl.Drizzleovercooledcake,lettingexcessdripdownthesides.Letglazesetbeforeslicing,about5minutes.Cakecanbestoredatroomtemperature,covered,upto3days.(Thelemonflavorwillintensifywithtime.)

MiniCherry-PecanStreuselLoaves

MiniCherry-PecanStreuselLoavesCoffeecakescancomeinallshapesandsizes,includingtheseminiatureloaves.Tryswappinginequalamountsofotherdriedfruitsandnutsforthecherriesandpecans.MAKES6

FORTHESTREUSEL½cupall-purposeflour½cuppackedlightbrownsugar½cupcoarselychoppedpecans4tablespoonscoldunsaltedbutter,cutintosmallpieces

FORTHECAKE½cup(1stick)unsaltedbutter,melted,plusmoreforpans2½cupsall-purposeflour,plusmoreforpans1½teaspoonsbakingpowder¾teaspooncoarsesalt½teaspoonbakingsoda1½cupsgranulatedsugar1cupsourcream2largeeggs½teaspoonvanillaextract1½cupsdriedcherries1cupcoarselychoppedpecans

1.Makethestreusel:Inabowl,mixtogetherflour,brownsugar,pecans,andbutterwithfingertipsuntilmoistclumpsform.Coverandfreezeuntilreadytouse.2.Makethecake:Preheatovento350°F.Buttersix5¾-by-3-inchminiloafpans;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,bakingpowder,salt,andbakingsoda.Inalargebowl,whisktogetherbutter,granulatedsugar,sourcream,eggs,andvanillauntilsmooth.Mixindryingredientsuntilmoistened.Foldindriedcherriesandpecans.3.Dividebatterevenlyamongpreparedpans;spreadtofillcornersandsmoothtopswithanoffsetspatula.Placepansonarimmedbakingsheet.Bake15minutes,thenremovefromoven;quicklysprinkleloaveswithstreuseltopping,dividingevenly.4.Returnloavestooven,andbakeuntilgoldenandacaketestercomesoutwith

onlyafewmoistcrumbsattached,25to30minutes.Transferpanstoawireracktocool10minutes,andturnoutcakesontoracktocoolcompletely.

StickyBuckwheatCake

StickyBuckwheatCakeFamouslycompatiblebakingingredients—apples,raisins,pecans,cinnamon,andbrownsugar—arecombinedtocreateatoppingforthisrusticgingercakemadeheartierwithbuckwheatflour.It’sbestwhenbakedinawell-seasonedcast-ironskillet,inverted,andservedwhilethecakeisstillwarm,soyoucangeteverylastdropofthesyrupyglaze.SERVES8TO10

FORTHETOPPING½cupraisins½cupbrandy1tablespoonunsaltedbutter½cuppackeddarkbrownsugar1½teaspoonsgroundcinnamon⅔cuplightcornsyrup½cupcoarselychoppedpecans(1¾ounces)1apple,peeled,cored,andcutinto½-inchcubes

FORTHECAKE¾cup(1½sticks)unsaltedbutter,roomtemperature1¼cupspackedlightbrownsugar3largeeggs1¾cupsall-purposeflour1cupbuckwheatflour1½teaspoonsgroundginger1tablespoonbakingpowder½teaspoonsalt1cupmilk1tablespoonpeeledandgratedfreshginger

1.Makethetopping:Inabowl,combineraisinsandbrandy;letstanduntilraisinsareplump,about20minutes.Drainraisins;discardliquid.2.Ina10-inchseasonedcast-ironskillet,meltbutterovermediumheat.Sprinklewithbrownsugarandcinnamon;removefromheat.Drizzlewithcornsyrup.Strewpecans,apple,andraisinsoversyrup.3.Makethecake:Preheatovento350°F.Withanelectricmixeronmediumspeed,beatbutteruntilsmooth,about2minutes.Addbrownsugar;beatuntil

paleandfluffy.Addeggs,1atatime,beatingwellaftereachaddition.4.Intoalargebowl,sifttogetherbothflours,thegroundginger,bakingpowder,andsalt.Inanotherbowl,combinemilkandfreshginger.Addflourmixturetobuttermixturein3batches,alternatingwith2batchesofmilkmixture,andbeatingwellaftereachaddition.5.Pourbatterovertoppinginpreparedskillet;smoothtopwithanoffsetspatula.Bakeuntilgoldenbrownandacaketestercomesoutclean,about50minutes.Transfertoawireracktocool5minutesbeforeinvertingontoservingplatter.Servewarmoratroomtemperature.

Almond-BerryCoffeeCake

Almond-BerryCoffeeCakeOnewaytochangeupcoffeecakeistoincorporateseasonalfruitintothemix.Here,freshraspberriesarefoldedintoblackberryjamandthenlayeredwiththebatterinthepan,sotheberrymixtureformsaringinthemiddle.Otherfruitandjamcombinationswouldalsowork,suchasdicedpeachesandapricotjam,ordicedplumsandConcordgrapejam.SERVES10TO12

FORTHESTREUSEL1cupall-purposeflour⅔cuppackedlightbrownsugar¼teaspoongroundcinnamon½teaspoonsalt¾cupslicedalmonds,toasted½cup(1stick)unsaltedbutter,roomtemperature¼teaspoonalmondextract

FORTHECAKE2½cupsall-purposeflour1teaspoonbakingpowder½teaspoonbakingsoda½teaspoonsalt6ouncesfreshraspberries(about1½cups)⅔cupblackberryjam¾cup(1½sticks)unsaltedbutter,roomtemperature1¼cupsgranulatedsugar1¼teaspoonsfinelygratedlemonzest3largeeggs2teaspoonsvanillaextract1¼cupssourcream

1.Makethestreusel:Whisktogetherflour,brownsugar,cinnamon,salt,andalmondsinamediumbowl.Mixinbutterwithyourfingersuntilmixtureformscoarsecrumbs.Sprinklewithalmondextract;tosstocombine.2.Makethecake:Preheatovento350°F.Buttera10-inchtubepanwitharemovablebottom;dustwithflour,tappingoutexcess.Placepanonabakingsheet.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoabowl.Fold

raspberriesintojaminanotherbowl.3.Withanelectricmixeronmedium-highspeed,beatbutter,granulatedsugar,andzestuntilpaleandfluffy,3to4minutes.Reducespeedtomedium.Addeggs,1atatime,beatingwellaftereachadditionandscrapingdownsidesofbowlasneeded.Mixinvanilla.Reducespeedtolow.Addflourmixturein2batches,alternatingwiththesourcreamandbeginningandendingwiththeflour;beatuntiljustcombined.4.Transferhalfthebattertopreparedpan.Moundberrymixtureinaringincenterofbatter.Topwithremainingbatter.Smoothtopwithanoffsetspatula.Sprinklestreuseloverbatter.5.Bakeuntilgoldenbrownandacaketestercomesoutclean,65to70minutes.Transferpantoawireracktocoolslightly,10to15minutes.Runaknifearoundedgesofcaketoloosen.Pullupontubetoliftcakefromouterring.Letcoolonrack15minutes(withtubestillattachedtocake).Removecakefromtube,andcoolcompletelyonrack.(Cakecanbestoredatroomtemperature,covered,upto3days.)

MAPLECAKE

SingleLayersAlthoughthesedessertskeepalowprofile,theirflavors,charm,andversatilityreallystandout.Whateveryoufeellike,you’llfindithere:lemon,chocolate,coconut,orapple;homespunorelegant;crunchyorgooey.Noneofthesecakestakesmuchtimeoranyspecialsuppliestoputtogether,sowhenyouhaveacraving,juststartbaking.

RichChocolateCake

RichChocolateCakeThisdense,one-layercakeisgreatforbeginners:It’ssupposedtolookimperfect,anditissimplydustedwithconfectioners’sugarratherthanfrosted.It’sheavenlyservedwithcoffeeorcaramelicecream.SERVES8TO10

1¾cups(3½sticks)unsaltedbutter,roomtemperature,cutintotablespoons,plusmoreforpan12ouncesbittersweetchocolate,finelychopped3tablespoonswater12largeeggs,separated,roomtemperature2cupsgranulatedsugar2teaspoonsvanillaextract1tablespoondarkrum¼cupall-purposeflour½cupunsweetenedcocoapowder½teaspoonsaltConfectioners’sugar,fordusting

1.Preheatovento325°F.Buttera10-inchspringformpan.Placechocolateandthewaterinaheatproofbowlsetover(notin)apanofsimmeringwater.Stiruntilmeltedandsmooth;letcoolslightly.2.Withanelectricmixeronhighspeed,beateggyolksandsugaruntilpaleandthick,about3minutes.Reducespeedtomedium-low;addvanillaandrum.Raisespeedtomedium.Graduallyaddchocolatemixtureandbutter;mixuntilsmooth.Transfermixturetoalargebowl.Siftflour,cocoa,andsaltovertopofmixture;gentlybutthoroughlyfoldintobatterwithaflexiblespatula.3.Inthecleanbowlofanelectricmixer,beateggwhitesuntilalmost-stiffpeaksform.Foldintochocolatemixturein2batches(donotovermix).4.Carefullytransferbattertopreparedpanandbakeuntilpuffed,cracked,andset,about1hour20minutes.Transferpantowireracktocoolcompletely.Justbeforeserving,runaknifearoundedge,removecakefrompan,anddustwithconfectioners’sugar.

MapleCake

MapleCakeTheincomparableflavorofpuremaplesyrupisreasonenoughtomakethissweettreat;thatitisalsoquicktoprepareisanaddedbonus.Maplesyrupismarkedandgradedbyitscolor,rangingfromlighttodark—thedarkerthecolor,themoreintensetheflavor.IfyoucanfindgradeB,useithereforboththebatterandtheicing.SERVES16

FORTHECAKE1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan2½cupsall-purposeflour,plusmoreforpan2teaspoonsbakingpowder½teaspoonbakingsoda½teaspooncoarsesalt¾cuppuremaplesyrup½cupgranulatedsugar2largeeggs1teaspoonvanillaextract¾cupsourcream

FORTHEICING⅓cuppuremaplesyrup,plusmoreifneeded3tablespoonsunsaltedbutter,melted2½cupsconfectioners’sugar,plusmoreifneeded

1.Makethecake:Preheatovento350°F.Buttera9-inchsquarebakingpan;linewithparchment,andbutterparchment.Dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronmediumspeed,beatbutter,maplesyrup,andgranulatedsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition;mixinvanilla.3.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatuntiljustcombined.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,about40minutes.Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.4.Maketheicing:Combinemaplesyrupandbutterinabowl.Siftin

confectioners’sugar,andwhiskuntilcombined.Adjustconsistencywithmoresyruporsugar,ifnecessary.Spreadmapleicingovertopofcake.Letset,atleast15minutes,beforeserving.

VanillaSheetCakewithMalted-ChocolateFrosting

VanillaSheetCakewithMalted-ChocolateFrostingSheetcakes,longastapleofbakesalesandpotlucks,areeasytomakeandeveneasiertotransport.Besuretoletthecakecoolcompletelybeforeyoufrostit.Oncefrosted,thecakecanbecoveredwithplasticwrapandkeptatroomtemperatureuptothreedays.SERVES12

FORTHECAKE½cup(1stick)plus1tablespoonunsaltedbutter,roomtemperature,plusmoreforpan2¼cupsall-purposeflour,plusmoreforpan2¼teaspoonsbakingpowder¾teaspoonbakingsoda½teaspoonsalt1cupplus2tablespoonssugar3largeeggs1cupbuttermilk1⅛teaspoonsvanillaextract

FORTHEFROSTING3tablespoonsunsweetenedcocoapowder1¾cupsplus2tablespoonsmaltedmilkpowder¼cupplus2tablespoonsboilingwater¾cup(1½sticks)plus1½tablespoonsunsaltedbutter,roomtemperature10½ouncesmilkchocolate,meltedandcooledPinchofsaltChoppedmaltedmilkballs(optional),fordecorating

1.Makethecake:Preheatovento350°F.Lightlybuttera9-by-13-inchbakingpan.Dustwithflour,tappingoutexcess.Inalargebowl,whisktogetherflour,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronhighspeed,beatbutterandsugaruntilpaleandfluffy,about5minutes.Beatineggs,1atatime,untilcombined.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beattocombine,scrapingdownsidesofbowlasneeded.Beatinvanilla.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bake,

rotatinghalfwaythrough,untilcakeisgoldenandpuffedandacaketestercomesoutclean,about30minutes.Transferpantoawireracktocoolcompletely.4.Meanwhile,makethefrosting:Inamediumbowl,whisktogethercocoaandmaltedmilkpowders.Addtheboilingwater,whiskuntilsmooth,andletcool.Withmixeronhighspeed,beatbutteruntilsmooth.Addcocoamixture;beatuntilcombined.Addchocolateandsalt.Raisemixerspeedtomedium-high;beatuntilfrostingissmoothandpeaksform,about3minutes.Spreadfrostingovercake;sprinklewithmaltedmilkballs,ifdesired.

BretonButterCake

BretonButterCakeMadewithlittlemorethanbutter,flour,sugar,andeggs,thisdesserthailsfromBrittany(thewesternmostregioninFrance).Bakingthebatterinaflutedtartpancreatesanattractiveprofile;thesignaturecrosshatchpatternontopismarkedwiththetinesofafork.WeservedourswithfreshstrawberrycompotespikedwithGrandMarnier,butit’sperfectallonitsown.SERVES8TO10

FORTHECAKE1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan1cupsugar1tablespoonvanillaextract1largewholeegg,lightlybeaten,plus6largeeggyolks2¾cupsall-purposeflour¼teaspoonsalt

FORTHECOMPOTE1½poundsfreshstrawberries,stemmedandcutlengthwiseintoslices2tablespoonsGrandMarnier1tablespoonfinelygratedorangezestplus1½cupsfreshorangejuice,strained

1.Makethecake:Preheatovento350°F.Withanelectricmixeronmediumspeed,beatbutterandsugaruntilpaleandfluffy,about6minutes.Beatinvanillaandyolks,1atatime,beatingwellaftereachaddition.Addflourandsalt;beatjustuntilcombined(donotovermix).2.Transferbattertoa9-inchtartpanwitharemovablebottom;spreadbatterandsmoothtopwithasmalloffsetspatula.(Ifnecessary,chillbatter10minutesbeforesmoothing.)Refrigerate15minutes.3.Brushtopwithbeatenegg,andmarkacriss-crosspatternwithafork.Brushagainwithegg.Bakeuntilcakeisdeepgoldenbrownandedgespullawayfromsidesofpan,about50minutes.Transferpantoawireracktocoolslightly.4.Whilecakeisbaking,makethecompote:Tossberries,GrandMarnier,andzestinamediumbowl;letstand30minutes.Bringjuicetoaboilinasmallsaucepan.Reduceheat;simmeruntilliquidisreducedto¼cup,about20minutes.Removefromheat;letcool.Pouroverstrawberries,andtosstocombine.

5.Removecakefrompanandservewarmwithstrawberrycompote.

MarkingtheCriss-CrossPattern

LighterChocolateCake

LighterChocolateCakeTakeheart:Youcanswapoutthebutterandeggswithoilandwatertomakealightened—andvegan—versionofdevil’sfoodcakethatstillfeelssinful.It’sfinishedwithathinlayerofdarkchocolateglaze;ifyouprefer,simplydustitwithcocoapowderorconfectioners’sugar,forastudyinrestrainedextravagance.SERVES8TO10

FORTHECAKE1cupwarmwater½cupunsweetenedcocoapowder1½cupsall-purposeflour1cupgranulatedsugar¾teaspoonbakingsoda½teaspoonsalt½cupcanolaorsaffloweroil1tablespoonvanillaextract2teaspoonsdistilledwhitevinegarVegetableoilcookingspray

FORTHEGLAZE2ouncesdarkchocolate(preferablyatleast70percentcacao),finelychopped½cupconfectioners’sugar,sifted2tablespoonswater

1.Makethecake:Preheatovento375°F.Coatan8-inchroundcakepanwithcookingspray.Whiskwaterandcocoainasmallbowluntilsmooth.Combineflour,sugar,bakingsoda,andsaltinalargebowl;makeawellincenter.Addcocoamixture,oil,andvanilla.Whiskuntilsmooth.Whiskinvinegar.2.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutclean,30to35minutes.Transferpantoawireracktocool20minutes.Runaknifearoundedgeofcaketoloosen;turnoutontoracktocoolcompletely.Transfercaketoaservingplateorcakestand.3.Maketheglaze:Meltchocolateinaheatproofbowlsetover(notin)apanofsimmeringwater,stirringuntilsmooth.Letcoolslightly.4.Whisktogetherconfectioners’sugarandwateruntilsmooth.Addmeltedchocolateinaslow,steadystream,whiskinguntilthickenedandspreadable.

Immediatelypourglazeontocenterofcooledcake.Usinganoffsetspatula,gentlyspreadglazeovertopandsides.Cakecanbestoredatroomtemperature,covered,upto2days.

Walnut–OliveOilCake

Walnut–OliveOilCakeThisrecipewasoriginallydevelopedforalunchinaCaliforniaolivegrove.Nocello,anut-flavoredliqueurfromItaly,complementsthefinelychoppedwalnutsinthebatter.Theotheraccompaniments—applecompoteandcrèmefraîche—areentirelyoptionalbuthighlyrecommended.SERVES8TO10

FORTHEAPPLECOMPOTE3poundsmixedapples,suchasGrannySmith,PinkLady,andRomeBeauty,peeled,cored,andcutinto1-inchchunks2tablespoonsfreshlemonjuice1tablespoonCalvados,applebrandy,orCognac(optional)¼cupgranulatedsugar¼teaspoongroundcinnamon

FORTHECAKEUnsaltedbutter,forpan1½cupsunbleachedall-purposeflour2teaspoonsbakingpowder¼teaspooncoarsesalt3largeeggs,roomtemperature¾cupplus2tablespoonsgranulatedsugar⅓cupextra-virginoliveoil⅓cupItalianwalnut-and-hazelnutliqueur,suchasNocello¾cupwalnuthalves,toastedandfinelychopped

FORSERVINGConfectioners’sugar,fordustingCrèmefraîche(optional)

1.Maketheapplecompote:Combineapples,lemonjuice,Calvados,granulatedsugar,andcinnamoninalargepot.Cover;cookoverlowheat,stirringoccasionally,untilapplesaretender,about30minutes.Removefromheat;letcoolcompletely.Applecompotecanberefrigeratedinanairtightcontainerupto1week.2.Makethecake:Preheatovento350°F.Generouslybuttera9-inchroundcakepan.Siftflour,bakingpowder,andsaltintoabowl.Withanelectricmixeronhighspeed,whiskeggsuntillightincolor,about2minutes.Reducespeedto

medium.Addgranulatedsugar;mixuntilmixtureispaleandthick,about4minutes.Reducespeedtolow;mixinoilandliqueur.Usingaflexiblespatula,gentlyfoldinflourmixturein3batches,thenfoldintoastedwalnuts.3.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutclean,about20minutes.Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.4.Servecakedustedwithconfectioners’sugar,withapplecompoteandcrèmefraîche,ifdesired.

HoneyCakewithPears

HoneyCakewithPearsThismoisthoney-infusedcake,anditsluscioustoppingofwarmpearsinhoneysyrup,isinspiredbytheRoshHashanahtraditionofeatinghoney-dippedfruittorepresenthopeforasweetyearahead.Agenerousdollopofcoldwhippedcreammakestheperfectcomplement.Foreitherakosherordairy-freeversion,substitutemargarineforthebutterandsoymilkfortheregularmilk.SERVES8TO10

FORTHECAKEUnsaltedbutter,forpan1¾cupsall-purposeflour,plusmorefordusting¾teaspoonbakingpowder½teaspoonbakingsoda1teaspooncoarsesalt½teaspoongroundcinnamon2largeeggs½cupgranulatedsugar¼cuppackedlightbrownsugar½cupplus2tablespoonshoney½cupmilk½cupcanolaorsaffloweroil½teaspoongratedlemonzest

FORTHECARAMELIZEDPEARS1tablespoonunsaltedbutter¼cupgranulatedsugar1¾poundsredAnjoupears,cutinto½-inch-thickslices(or¼-inch-thickslicesifpearsarefirm)¼cuphoney

FORSERVINGWhippedCreamornondairywhippedtopping(optional)

1.Makethecake:Preheatovento325°F.Buttera10-inchspringformpan;dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,bakingsoda,salt,andcinnamoninabowl.Withanelectricmixeronhighspeed,mixeggsandbothsugarsuntilpaleandthick,about3minutes.

2.Whisktogetherhoney,milk,oil,andzest.Withmixeronlowspeed,addhoneymixturetoeggmixture;mixuntilcombined,about1minute.Addhalftheflourmixture;mixuntilsmooth.Mixinremainingflourmixture.3.Transferbattertopreparedpan.Bakeuntildarkgoldenbrownandacaketestercomesoutclean,about50minutes.Transferpantoawireracktocool15minutes.Runaknifearoundedgeofcaketoloosen;carefullyremovesideofpan.Transfercaketoaservingplatter.4.Makethecaramelizedpears:Heatbutterinalargeskilletovermedium.Addgranulatedsugar;cook,stirring,untilalmostdissolved,1to2minutes.Addpears;cook,stirringoccasionally,untilsoftandjustgolden,12to20minutes.Pourinhoney;cook,stirring,untilpearsarecoatedandverysoft,3to5minutes.5.Topcakewithpears.Servewithwhippedcreamortopping,ifdesired.

ChocolateandHazelnutMeringueCake

ChocolateandHazelnutMeringueCakeAtwo-stepbakingprocessresultsinameringuetoppingstuddedwithnutsandchocolatechunksatoparichchocolatecake.Thecakeisalsodeliciouswithoutthetopping;bakeituntilcracklingandslightlyfirm,40to45minutes.SERVES8TO10

10tablespoonsunsaltedbutter,plusmoreforpanAll-purposeflour,forpan¾cuppackedlightbrownsugar6largewholeeggs,separated,plus4largeeggwhites,roomtemperature12ouncesbittersweetchocolate,meltedandcooled,plus4ouncescoarselychopped(1cup)1tablespoonvanillaextract1tablespoondarkrumPinchofsalt1cuphazelnuts,toasted,skinned,andcoarselychopped1tablespooncornstarch¼teaspooncreamoftartar1cupsuperfinesugar

1.Preheatovento350°F.Buttera9-inchroundspringformpan;linewithaparchmentround,andbutterparchment.Dustwithflour,tappingoutexcess.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilpaleandsmooth.Addeggyolks,1atatime,beatingwellaftereachaddition,untilmixtureisfluffy.Addmeltedchocolate,vanilla,andrum;beatuntilcombined.3.Inacleanmixerbowl,withmixeronhighspeed,whisk6eggwhitesandthesaltuntilsoftpeaksform,about2minutes.Stironethirdofeggwhitesintochocolatemixture.Usingaflexiblespatula,foldinremainingbeateneggwhitesjustuntilcombined.Transferbattertopreparedpan;bake25minutes.4.Meanwhile,combinehazelnuts,choppedchocolate,andcornstarchinasmallbowl.Inacleanmixerbowl,withmixeronhighspeed,whiskremaining4eggwhitesandthecreamoftartaruntilfrothy.Withmixerrunning,slowlyaddsuperfinesugar;continuebeatinguntilstiffpeaksform,about8minutes.Foldinhazelnutmixture.5.Usinganoffsetspatula,spreadmeringuemixtureovertopofcake.Bakeuntil

meringueislightlybrownedandcrisp,25to30minutes.Transferpantoawireracktocool10minutes.Runaknifearoundedgeofcaketoloosen;releasesidesofpan.Letcoolabout30minutesmorebeforeslicingandservingwarm.

SpreadingMeringueOvertheCake

ApplesauceCake

ApplesauceCakePreparingyourownapplesaucemayseemlikeaneedlessstep,butitmakesallthedifferenceintheflavorofthisone-layercake,andit’snotatalldifficulttodo.Usingacombinationofapplesproducesasaucewithmorecomplexity.Therecipeusedhereyieldsjustabitmoreapplesaucethanyouwillneedforthecake;usetheextraasatoppingforpancakesorasasidedishforsavorychopsandroasts.SERVES8

FORTHECAKE½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan1½cupsall-purposeflour,plusmoreforpan1teaspoonbakingsoda½teaspoonsalt¾teaspoongroundcinnamon½plus⅛teaspoongroundcardamom1cuppackedlightbrownsugar2tablespoonshoney1largeegg1cupApple-CiderApplesauceorstore-boughtchunkyapplesauce

FORTHEGLAZE3tablespoonsapplecider1¾cupsconfectioners’sugarDriedAppleSlices,forgarnish

1.Makethecake:Preheatovento350°F.Butteran8-inchroundcakepan;linewithaparchmentround.Butterparchment;dustwithflour,tappingoutexcess.Inalargebowl,whisktogetherflour,bakingsoda,salt,cinnamon,andcardamom.2.Withanelectricmixeronmedium-highspeed,beatbutter,brownsugar,andhoneyuntilpaleandfluffy,3to5minutes.Addegg;beatuntilcombined.Reducemixerspeedtolow;graduallyaddflourmixtureandbeatjustuntilcombined.Beatinapplesauce.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,butslightlywet,about50minutes.Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.

4.Maketheglaze:Whisktogetherappleciderandconfectioners’sugaruntilsmoothandpourable.Placecake,stillonrack,overarimmedbakingsheet.Pourglazeovercake.Garnishwithdriedappleslices.

FlourlessChocolate-EspressoCake

FlourlessChocolate-EspressoCakeThesedays,everyoneneedsagoodgluten-freecakerecipe.Thisoneisboundtobekeptinheavyrotation.SERVES8

FORTHECAKE3tablespoonsunsaltedbutter,plusmoreforpan6ouncesbittersweetchocolate(preferably70percentcacao),chopped6largeeggs,separated,roomtemperature1cupsugar3tablespoonsinstantespressopowder¼teaspooncoarsesalt1tablespoonvanillaextract

FORTHEGLAZE3ouncesbittersweetchocolate,chopped1½tablespoonsunsaltedbutter2teaspoonsvanillaextract⅓cupheavycream⅓cupsugar1tablespooninstantespressopowder¼teaspooncoarsesalt

FORSERVINGIcecream(optional)

1.Makethecake:Preheatovento350°F.Butterbottomofa9-inchspringformpan;linewithaparchmentround.Meltbutterandchocolateinaheatproofbowlsetover(notin)apanofsimmeringwater.2.Withanelectricmixeronmedium-highspeed,whiskeggyolkswith½cupsugaruntilthickandpale,about3minutes.Addespressopowderandsalt;whiskabout1minute.Addvanillaandthechocolatemixture;whiskabout1minutemore.3.Inthecleanbowlofanelectricmixer,whiskeggwhitesonmedium-highspeeduntilfoamy.Raisemixerspeedtohigh.Slowlyaddremaining½cupsugar,whiskinguntilstiffpeaksform,about5minutes.Usingaflexiblespatula,foldwhitesintochocolatemixturein3batches.4.Transferbattertopreparedpan.Bakeuntilset,40to45minutes.Transferpantoawireracktocoolcompletely.Removesideofpan.Carefullytransfercaketo

aservingplate.5.Maketheglaze:Placechocolate,butter,andvanillainaheatproofbowl.Bringremainingingredientstoaboilinasmallsaucepan,stirringtodissolvesugarandespressopowder;pouroverchocolatemixture.Whiskuntilsmooth.Servecakewithwarmglazeandscoopsoficecream,ifdesired.

Orange-YogurtCake

Orange-YogurtCakeYogurtcakedeservestobeaswellknownintheUnitedStatesasitisinFrance.It’seasytoprepare—twostepsandyou’redone—andlighterthanAmericanpoundcakes(butjustastasty).Thisoneisflavoredwithorangeandatouchofvanillaextract.SERVES8

Unsaltedbutter,forpan2largeoranges1cupall-purposeflour½cupplus3tablespoonsgranulatedsugar½teaspoonbakingpowder⅛teaspoonbakingsodaPinchofsalt½cupplainwhole-milkyogurt¼cupcanolaorsaffloweroil1largeegg½teaspoonvanillaextractConfectioners’sugar,fordusting

1.Preheatovento350°F.Butteran8-inchroundcakepan.Finelygratezestof1orangetoyield1teaspoon,thenremoveremainingzestinlongstripsandreserveforgarnish.Peelbothoranges;workingoverabowltocatchthejuices,useaparingknifetoreleasewholesegmentsfrommembranes.Squeezemembranesintobowltoextractjuice;reserve1tablespoon.2.Intoalargebowl,sifttogetherflour,½cupplus2tablespoonsgranulatedsugar,thebakingpowder,bakingsoda,andsalt.Inaseparatebowl,whisktogetheryogurt,oil,gratedorangezestandjuice,egg,andvanilla.Stiryogurtmixtureintoflourmixtureuntiljustcombined.Transferbattertopreparedpan.Bakeuntilacaketestercomesoutclean,about25minutes.Transferpantoawireracktocoolcompletely.3.Placereservedorangezeststripsinabowlandstirinorangesegmentsandremaining1tablespoongranulatedsugar.Removecakefrompan,dustwithconfectioners’sugar,andgarnishwithsomeoftheorangemixture.Serveremainingcitrusalongside.

FlourlessPecanTorte

FlourlessPecanTorteWhippedeggwhitesandgroundpecansstandinforflourandleaveninginthiscake.TomakeitkosherforPassover,usemargarineinsteadofbutterinthelemoncurd,andomittheconfectioners’sugarontop.Or,makeyourownconfectioners’sugarbypulsingacupofgranulatedsugarwithatablespoonofpotatostarchinafoodprocessoruntilpowdery.SERVES8TO10

9largeeggs,separated,roomtemperature1½cupsgranulatedsugar1tablespoonfinelygratedlemonzest,plusmoreforgarnish1teaspoonvanillaextract1teaspoonsalt12ouncespecans,toastedandfinelyground(3cups)Confectioners’sugar,fordusting(seenote,above)LemonCurd,forservingMixedberries,forserving

1.Preheatovento350°F.Withanelectricmixeronmedium-highspeed,whiskeggyolks,granulatedsugar,zest,vanilla,andsaltuntilpaleandthickened,about4minutes.Gentlyfoldinpecanswithaflexiblespatula.2.Inacleanmixerbowl,withmixeronhighspeed,whiskeggwhitesuntilstiffbutnotdrypeaksform,thenfoldwhitesintoyolkmixture.3.Transferbattertoa10-inchspringformpan.Bakeuntilgoldenbrown,about60minutes(iftopbrownstooquickly,tentwithfoil).Transferpantoawireracktocool30minutes.Runaknifearoundedgeofpantoloosen.Removesideofpan.Letcoolcompletely.Dustwithconfectioners’sugar,garnishwithzest,andservewithcurdandberries.

Poppy-SeedTorte

Poppy-SeedTorteThewordtortecanrefertoanynumberofAustriancakes.Therearesingle-layertortesandmultilayertortes,flourlesstortes,tortesglazedwithchocolateganache,andtortesdustedwithconfectioners’sugar.Thepoppy-seedtorte,orMohntorte,isamongthebest-knownexamples.Itneedslittleadornment,butforanauthenticVienneseexperience,serveaslicemitschlag(withunsweetenedwhippedcream)—andtheessentialstrongcupofcoffee.SERVES6TO8

Unsaltedbutter,forpan3tablespoonsall-purposeflour,plusmoreforpan½cuppoppyseeds3tablespoonsfinelygroundtoastedwalnuts½teaspoonalmondextract¼teaspoonsalt2largeeggs,separated,roomtemperature½cupgranulatedsugarConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttera7-inchspringformpan;linewithaparchmentround,andbutterparchment.Dustwithflour,tappingoutexcess.Inasmallbowl,combinepoppyseeds,walnuts,flour,almondextract,andsalt.2.Withanelectricmixeronmedium-highspeed,whiskeggyolksand¼cupgranulatedsugaruntilpaleandthick,about3minutes.Transfertoalargemixingbowl.Addpoppy-seedmixture,butdonotstirin.3.Placeeggwhitesinacleanheatproofbowlsetover(notin)apanofsimmeringwater;whiskuntilwarmtothetouch.Removebowlfromheat;withanelectricmixeronhighspeed,whiskuntilsoftpeaksform.Addremaining¼cupgranulatedsugar;beatuntilstiff,glossypeaksform.Usingaflexiblespatula,foldeggwhitesintoyolkmixturein3batches,gentlyincorporatingthepoppy-seedmixture.4.Transferbattertothepreparedpan.Bakeuntillightlygoldenandfirmontop,about30minutes.Transferpantoawireracktocoolcompletely.Runaknifearoundedgeofpantoloosen.Carefullyremovesidesofpan,andtransfertortetoaservingplate.Dustwithconfectioners’sugarbeforeserving.

CoconutCakewithTropicalFruit

CoconutCakewithTropicalFruitThinkofthisasatakeonTresLechesCake,aMexicanfavorite.Thespongecakeitselfisrelativelylight;therichnesscomesonlyafterit’sbaked,whenitissoakedinaheadycombinationofmilkinthreeforms:inthiscase,heavycream,sweetenedcondensedmilk,andcoconutmilk.Serveitwithfreshfruitandwhippedcream.SERVES12TO14

½cup(1stick)unsaltedbutter,meltedandcooled,plusmoreforbakingdish6largeeggs,separated,roomtemperature¼teaspoonbakingsoda¼teaspoonsalt1cupsugar⅓cupunsweetenedflakedcoconut,toastedandfinelyground;pluslarge-flakecoconut,toasted,forserving1cupall-purposeflour2cupsheavycream1can(14ounces)unsweetenedcoconutmilk1can(14ounces)sweetenedcondensedmilkSlicedtropicalfruit,suchaspineappleandstarfruit,forserving

1.Preheatovento350°F.Generouslybuttera9-by-13-inchglassbakingdish.Withanelectricmixeronmediumspeed,whisktogethereggwhites,bakingsoda,andsaltuntilsoftpeaksform,4to5minutes.2.Addeggyolkstoegg-whitemixture;whiskuntilcompletelycombined.Graduallyaddsugar;whiskuntilcombined.Foldinbutterandfinelygroundcoconutwithaflexiblespatula.3.Sift¼cupflourontomixture;foldtocombine.Repeatwithremainingflour,foldingin¼cupatatime.Transferbattertopreparedpan.Bakeuntilgoldenandacaketestercomesoutclean,20to25minutes.4.Meanwhile,whisktogether1cupheavycream,thecoconutmilk,andcondensedmilk.Assoonascakeisremovedfromoven,pourcreammixtureovercake.Transferpantoawireracktocoolcompletely.Covercakewithplasticwrap;refrigerateatleast5hoursandupto8hours.5.Justbeforeserving,whiskremaining1cupheavycreamuntilsoftpeaksform.Servecakewithwhippedcream,slicedfruit,andtoastedflakedcoconut.

MoltenChocolateCakes

MoltenChocolateCakesWhowouldhaveguessedthatthisrestaurantfavoritehappenstobeextremelyeasytore-createathome?Thecakesarenotentirelyflourless,sincealittleflourhelpstheformationofadelicatecrustontheoutside,leavingtheinsidesoftandmolten.Becausethesedessertsareallabouttheflavorofchocolate,useagood-qualitybittersweetchocolatethatisatleast70percentcacao.MAKES6

½cup(1stick)plus3tablespoonsunsaltedbutter,cutintosmallpieces,plusmoreforramekinsUnsweetenedcocoapowder,fordusting½cupall-purposeflour6ouncesbittersweetchocolate(preferably70percentcacao),chopped(1¼cups)5largeeggs,roomtemperature¾cupsugarPinchofsalt

1.Buttersix6-ounce(2-inch-deep)ramekins.Dustwithcocoa,tappingoutexcess.2.Meltbutterandchocolateinaheatproofbowlsetover(notin)apanofsimmeringwater.Meanwhile,whisktogethereggsandsugaruntilpaleandthick,about4minutes.Siftflourandsalttogetherintoanotherbowl.3.Usingaflexiblespatula,foldeggmixtureintochocolatemixture,thenimmediatelyfoldinflourmixture.Dividebatteramongramekins,fillingeachthree-quartersfull.Transfertoarimmedbakingsheet.Refrigerateatleast1hour.4.Preheatovento400°F.Bakecakesuntiljustset,14to16minutes.Transferbakingsheettoawireracktocool3minutes.Turnoutcakesontoplatesandserveimmediately,dustedwithcocoa,ifdesired.

Molasses-SpiceCake

Molasses-SpiceCakeWarmingspices,heartymolasses,andaheftyamountoffreshgingerbringtomindtheflavorofafavoriteold-fashioneddropcookie.Considerofferingthiscrowd-pleasingcakeasanalternativetomorefamiliarappleandpumpkinpiesontheThanksgivingtable.SERVES8TO10

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpan2cupsall-purposeflour1teaspoonbakingpowder½teaspoonsalt½teaspoongroundcinnamon¼teaspoongroundmace¼teaspoonfreshlygroundblackpepperPinchofgroundcloves4largeeggs,roomtemperature,lightlybeaten⅓cupsourcream,roomtemperature⅓cupunsulfuredmolasses3tablespoonsfinelygratedpeeledfreshginger1tablespoonfinelygratedlemonzest(from1to2lemons)1teaspoonvanillaextract1⅓cupspackedlightbrownsugarCreamCheese–SourCreamFrostingBrown-SugarGlaze

1.Preheatovento350°F.Buttera9-inchroundcakepan,linewithaparchmentround,andbutterparchment.Whisktogetherflour,bakingpowder,salt,andspicesinalargebowl.Inanotherbowl,whisktogethereggs,sourcream,molasses,ginger,lemonzest,andvanilla.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilpaleandfluffy,about3minutes.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofeggmixture;beatuntiljustcombined.3.Transferbattertopreparedpan.Bakeuntilgoldenbrownandacaketestercomesoutclean,40to45minutes.Transferpantoawireracktocool15minutes.Turnoutcakeontoracktocoolcompletely.4.Toserve,spreadfrostingovertopofcake,anddrizzlewithglaze.

Chocolate-CoconutSheetCake

Chocolate-CoconutSheetCakeHere’sanunintimidating,foolproofcakeanyonecanmake.Agenerousamountofcoconuttopping,spreadoverthemoistcakewhileit’sstillwarm,providesrichnessandadeliciouslygooeytexture.SERVES10TO12

FORTHECAKEUnsaltedbutter,forbakingdish¾cupunsweetenedcocoapowder,plusmoreforbakingdish1½cupsall-purposeflour1½cupsgranulatedsugar1½teaspoonsbakingsoda¾teaspoonbakingpowder¾teaspooncoarsesalt2largeeggs,lightlybeaten¾cupbuttermilk¾cupwarmstrongbrewedcoffee3tablespoonscanolaorsaffloweroil1teaspoonvanillaextract

FORTHETOPPING½cupplus2tablespoons(1¼sticks)unsaltedbutter2cupsconfectioners’sugar¼cupplus2tablespoonsunsweetenedcocoapowder3cupsfinelyshreddeddriedunsweetenedcoconut⅔cupwarmstrongbrewedcoffee1teaspoonvanillaextract

FORSERVINGWhippedCreamToastedlarge-flakecoconut

1.Makethecake:Preheatovento350°F.Buttera9-by-13-inchbakingdish;linewithparchment,leavinganoverhangonbothlongsides.Butterparchment;dustwithcocoa,tappingoutexcess.Whisktogethercocoa,flour,granulatedsugar,bakingsoda,bakingpowder,andsaltinalargebowl.2.Gatherflourmixtureintoamound,andcreateawellincenter.Poureggs,buttermilk,coffee,oil,andvanillaintowell,andwhiskuntilthoroughly

combinedandsmooth.Transferbattertopreparedbakingdish,andspreadevenlywithanoffsetspatula.Bakeuntilsetandacaketestercomesoutclean,about25minutes.Transferdishtoawirerack.3.Makethetopping:Meltbutterinasmallsaucepan.Combineconfectioners’sugar,cocoa,andcoconutinalargebowl.Stircoffeeandvanillaintobutter,andthenpourovercoconutmixture.Stirtocombine,andimmediatelyspreadevenlyoverwarmcake.Letcoolcompletelyonrack.Cakecanberefrigeratedindish,coveredwithplasticwrap(donotletplastictouchcake),upto3days.4.Toserve,useparchmenttotransfercaketoacuttingboard.Cutintopieces;serveeachpiecewithwhippedcreamandtoastedcoconut.

AlmondSemolinaCake

AlmondSemolinaCakeRecipesforsemolinacakecomefromallovertheMediterraneanregion—Italy,Greece,Turkey,theMiddleEast,andpartsofFrance.Thisonefeaturesalmondpasteinthebatterandslicedalmonds(coatedinabrown-sugaregg-whitemixturetomakethemextra-crisp)inthetopping.Youcansubstituteyellowcornmealforthesemolinaifyouwish;thecakewillstillbedelicious,butatadbitcrumblier.SERVES8TO10

½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpan1cupall-purposeflour1¼teaspoonsbakingpowder¾teaspoonplusapinchofsalt½cupfinelygroundsemolinaflour4largewholeeggs,separated,plus1largeeggwhite¾cupslicedalmondswithskins3tablespoonspackedlightbrownsugar1¼cupsgranulatedsugar⅓cupalmondpaste½teaspoonvanillaextract⅔cupwholemilk

1.Preheatovento350°F.Generouslybuttera9-inchspringformpan.Siftall-purposeflour,bakingpowder,and¾teaspoonsalttogetherintoabowl;whiskinsemolinaflour.2.Inasmallbowl,whisk1eggwhitevigorouslyuntilfoamy.Transfer2teaspoonswhiskedeggwhitetoamediumbowl;discardremainder.Stiralmonds,brownsugar,andapinchofsaltintoeggwhite.3.Withanelectricmixer,beatbutter,1cupgranulatedsugar,andthealmondpasteuntilpaleandfluffy,3to4minutes.Addeggyolksandvanilla;mixuntilwellblended,about2minutes.4.Withmixeronlowspeed,mixinreservedflourmixturein3batches,alternatingwith2batchesofmilk.Mixuntilnotracesofflourormilkremain,about2minutes.Transfercakebattertoalargebowl.5.Inacleanmixerbowl,withmixeronmedium-highspeed,whiskremaining4

eggwhitesuntilfoamy.Graduallywhiskinremaining¼cupgranulatedsugaruntilsoftpeaksform,about2minutes.Usingaflexiblespatula,foldhalfofegg-whitemixtureintobatter.Gentlyfoldinremainingegg-whitemixture.6.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilcakebeginstoturngoldenbutcenterisstillwobbly,15to20minutes.Removecakefromoven;scatterreservedalmondmixtureevenlyovertop.7.Returncaketooven;bakeuntiltoppingisgoldenbrownandacaketestercomesoutclean,about25minutes.(Checkcake10to15minutesbeforehand;ifalmondtoppingisbrowningtooquickly,tentlooselywithfoil.)Transferpantoawireracktocoolcompletely.Runathinknifearoundedgeofcaketoloosen;removesideofpan.Usingtwospatulas,transfercaketoaservingplatteroracakestand.(Cakecanbestoredatroomtemperature,covered,upto4days.)

Chocolate-Cherry-StoutCake

Chocolate-Cherry-StoutCakeSometimesasimpletechnique,likestenciling,canproduceastrikingeffect.Youcanfindcakestencilsatcraftsandbaking-supplystores,orcutoutyourown.Theglaze,madewithcornstarch,setstoafirmfinishidealforstenciling;letitdrycompletelybeforeyouapplydesignswithcocoapowderorconfectioners’sugar.SERVES8TO10

FORTHECAKEUnsaltedbutter,forpans1cupall-purposeflour¾teaspoonbakingsoda½teaspooncoarsesalt6ounces(½bottle)darkstout,suchasGuinness3tablespoonsunsulfuredmolasses3ouncesdriedcherries(about⅔cup)¼cupplus3tablespoonsunsweetenedDutch-processcocoapowder,sifted,plusmoreforstencils(optional)1largeegg,roomtemperature½cupgranulatedsugar¼cuppackeddarkbrownsugar½cupcanolaorsaffloweroil¾teaspoonvanillaextract¼cupplus2tablespoonssourcreamConfectioners’sugar,forstencils(optional)

FORTHEGLAZE1tablespoonplus1½teaspoonsgranulatedsugar1⅛teaspoonscornstarch2tablespoonsplus1½teaspoonswater,plusmoreasneeded3ouncesbittersweetchocolate(preferablyatleast61percentcacao),finelychopped

1.Makethecake:Preheatovento350°F.Butteran8-inchroundcakepan;linewithaparchmentround,andbutterparchment.Whisktogetherflour,bakingsoda,andsaltinamediumbowl.2.Simmerstout,molasses,andcherriesinasaucepan,stirringoccasionally,untilcherriesareplump,about5minutes.Strain,reservingliquid.Letcherriescoolcompletely.Returnliquidtopan,andbringtoaboil.Removefromheat,and

whiskin¼cupplus2tablespoonscocoauntilsmooth.Transfertoabowl,andletcoolslightly.3.Withanelectricmixeronmedium-highspeed,beateggandbothsugarsuntilcombined,2to3minutes.Reducespeedtolow.Graduallybeatinstoutmixture.Raisespeedtomedium,andbeatuntilcombined.Reducespeedtolow,andbeatinoilandvanilla.Addflourmixturein3batches,alternatingwith2batchesofsourcream,andbeatuntilcombined.Tosscherrieswithremainingtablespooncocoa,andgentlyfoldintobatter.4.Transferbattertopreparedpan.Gentlytappanoncounter.Bakeuntilacaketestercomesoutclean,about50minutes.Transferpantoawireracktocool20minutes.Runaknifearoundedgeofcaketoloosen,andturnoutontoracktocoolcompletely.Usingaserratedknife,trimtopofcaketolevel.Transfer,cutsidedown,toawireracksetoverabakingsheet.5.Maketheglaze:Heatsugar,cornstarch,andthewaterinalargesaucepanovermedium,whiskinguntilsugarhasdissolved.Addchocolate,andbringtoasimmer,whiskingconstantlyandscrapingdownsidesofpanasneeded.Cookuntilsmoothandthick,4to5minutes.Removefromheat.Ifneeded,whiskinmorewater,1teaspoonatatime,untilglazeisthickbutpourable.6.Ladleglazeontocenterofcake.Spreadtotheedgewithanoffsetspatula.Refrigerateuntilset,atleast1hour,orletstand,uncovered,atroomtemperatureovernight.Placeastencilontopofcake,andsiftcocoaovertop.Carefullyremovestencil,andserve.

AlmondTortewithPears

AlmondTortewithPearsThiscakeisnolessdeliciousforwhatitlacks—namely,flourandbutter.Themethodusedtopreparethebatter—beatingtheeggyolkswithsugarandflavorings,thenfoldingingroundnutsandstifflybeateneggwhites—isstandardforEasternEuropeantortessuchasthis.Allinall,it’slighterthanmostcakes,evenwiththepoachedpearsandadollopofcreamytopping.SERVES8

FORTHECAKE1¼cupswholenaturalalmonds(about6ounces),toasted1teaspooncornstarch4largeeggs,separated¾cupsugar2teaspoonsfinelygratedlemonzest(from1lemon)½teaspoonvanillaextract½teaspooncoarsesalt

FORTHEPOACHEDPEARS4cupswater¾cupsugar1cinnamonstick5widestripslemonzest(from1lemon)4firm,ripeAnjouorBartlettpears,peeled,cored,andquartered

FORTHETOPPING1cupheavycream¼cupsourcream2tablespoonssugar

1.Makethecake:Preheatovento350°F.Inafoodprocessor,blendalmondsandcornstarchuntilfinelyground,about15seconds.Withanelectricmixeronmedium-highspeed,beateggyolks,sugar,lemonzest,vanilla,andsaltuntilpaleandthick,4to5minutes.Usingaflexiblespatula,gentlyfoldinalmondmixture.2.Inanotherlargebowl,whiskeggwhitesuntilstiffpeaksform.Foldonethirdoftheeggwhitesintoalmondmixture;foldalmondmixtureintoremainingwhitesjustuntilcombined.Pourbatterintoa9-inchspringformpan.Bakeuntilacaketestercomesoutclean,25to30minutes.Transferpantoawirerackto

coolcompletely.3.Makethepoachedpears:Inalargesaucepan,bringthewater,sugar,cinnamon,andlemonzesttoaboil.Reducetoasimmer,addpears,andcoverpanwithapieceofparchmenttokeeppearssubmerged.Cookuntilpearsaretenderwhenpiercedwithaparingknife,about15minutes.Withaslottedspoon,transfertoaplate.Bringliquidtoaboil;reduceuntilthickandsyrupy,15to20minutes.Removefromheat;letcoolcompletely.4.Makethetopping:Inalargebowl,whiskheavycreamuntilsoftpeaksform.Whiskinsourcreamandsugar;continuetowhiskuntilsoftpeaksreturn.5.Servecakewithpears,syrup,andwhippedcreamtopping.

CitrusCake

CitrusCakeYoumayverywellbetemptedtoservethisdelectablytenderbuttermilkcakewithjustthelemonyicing—itwouldbeaperfecteverydaytreat.Butthecandied-orange-peelgarnishtakesitfromsimpletoextraspecial.SERVES8TO10

½cup(1stick)unsaltedbutter,plusmoreforpan1½cupscakeflour(notself-rising),plusmoreforpan¾teaspoonbakingpowder¼teaspoonbakingsoda¾teaspoonsalt1cupgranulatedsugar2largeeggsZestof2lemons½cupbuttermilk1cupconfectioners’sugar2tablespoonsplus1½teaspoonsfreshlemonjuice1½cupscandiedorangepeel,cutinto¼-inchstrips

1.Preheatovento350°F.Buttera9-inchroundcakepan;linewithaparchmentround,andbutterparchment.Dustwithflour,tappingoutexcess.Intoamediumbowl,sifttogetherflour,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutteruntilcreamy,about3minutes.Graduallyaddgranulatedsugar,andbeatuntilpaleandfluffy,1to2minutes.Addeggs,1atatime,beatinguntilincorporatedaftereach.Addlemonzest.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntilcombined.3.Transferbattertopreparedpan.Bakeuntilgoldenbrownandacaketestercomesoutclean,about30minutes.Transferpantoawireracktocoolcompletely.Turnoutcakeontoaservingplatter.4.Whisktogetherconfectioners’sugarandlemonjuiceuntilsmoothandopaque.Spreadglazeovertopofcakewithanoffsetspatula,allowingglazetodripoversideofcake.Garnishwithcandiedorangepeel,andserve.

BananaPecanCake

BananaPecanCakeThoughit’sonthesmallside,thiscakefeelssubstantialnevertheless.(Tomakeitina9-by-5-inchpan,doubletheingredientsandbake55minutes.)It’ssimilartobananabreadbutnotasdense,thankstocakeflourandbuttermilkinthebatter.Brownsugarlendsahintofcaramelflavor.SERVES4TO6

4tablespoonsunsaltedbutter,roomtemperature,plusmoreforpan1cupsiftedcakeflour(notself-rising),plusmoreforpan½teaspoonbakingsoda¼teaspoonbakingpowder¼teaspoonsalt¼teaspoongroundcinnamonPinchofgroundcloves1veryripelargebanana,mashed(about½cup)¼cupbuttermilk½teaspoonvanillaextract½cuppackeddarkbrownsugar1largeegg⅓cupchoppedtoastedpecansConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttera6-by-2-inchroundcakepan;linewithaparchmentround,andbutterparchment.Dustwithflour,tappingoutexcess.Intoabowl,sifttogetherflour,bakingsoda,bakingpowder,salt,cinnamon,andcloves.Inanotherbowl,whisktogetherbanana,buttermilk,andvanilla.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilpaleandfluffy,3to5minutes.Beatinegg.Addflourmixturein2batches,alternatingwithbananamixtureandbeginningandendingwiththeflour;beatuntiljustcombined.Stirinpecans.3.Transferbattertopreparedpan.Bakeuntilgoldenbrown,about45minutes.Transferpantoawireracktocool10minutes.Runaknifearoundedgeofcaketoloosen;turnoutontoracktocoolcompletely.Dustwithconfectioners’sugarbeforeserving.

PumpkinSpiceCake

PumpkinSpiceCakeAcakethatrequiresnomixer—forthebatterorthefrosting—deservesaspecialspotinanyhomebaker’scollectionofback-pocketrecipes.Thisoneismadewithcannedpumpkinpuréeforevengreaterease.Tobakethecakeina9-by-5-inchloafpan,increasethecookingtimebytwenty-fivetothirtyminutes.SERVES9

FORTHECAKE½cup(1stick)unsaltedbutter,melted,plusmoreforpan2½cupsall-purposeflour2teaspoonsbakingsoda½teaspoonsalt1tablespoonpumpkin-piespice(orseenote)2largeeggs1½cupssugar1can(15ounces)solid-packpumpkin(notpiefilling)

FORTHEFROSTING½cup(1stick)unsaltedbutter,roomtemperature8ounces(1bar)creamcheese,roomtemperature¼cuphoney

1.Makethecake:Preheatovento350°F.Buttera9-inchsquarebakingpan.Inamediumbowl,whisktogetherflour,bakingsoda,salt,andpumpkin-piespice.Inalargebowl,whisktogethereggs,sugar,butter,andpumpkinuntilcombined.Addflourmixtureandmixuntilsmooth.2.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutwithjustafewcrumbsattached,45to50minutes.Transferpantoawireracktocool10minutes.Turnoutcakeontoracktocoolcompletely.3.Makethefrosting:Inamediumbowl,whisktogetherbutter,creamcheese,andhoneyuntilsmooth.Withanoffsetspatula,spreadfrostingovertopofcooledcake.Toserve,cutintosquares.NOTE:Tomakeyourownpumpkin-piespice,combine1½teaspoonsgroundcinnamon,¾teaspoongroundginger,½teaspoonfreshlygratednutmeg,and⅛teaspooneachgroundallspiceandcloves.

RASPBERRY-SWIRLCHEESECAKE

CheesecakesNowondercheesecakeissoirresistible:IthasitsoriginsinancientRome,sochefsandhomecookshavehadthousandsofyearstotinkerwithitsbasiccomponentsandtheirproportions,andtodevelopnewinterpretationstoonumeroustocount.Today’scheesecakesenticeuswithlusciousfillings,crispcookiecrusts,vibrantfruittoppings,andplentyofvariationstosuiteverydesire.Somepeoplemayarguethatthey’remoretartsthancakes—butnoonecandisagreewiththefactthatthey’redelicious.

NewYork–StyleCheesecake

NewYork–StyleCheesecakeNewYorkersareconvincedthat“their”cheesecakeisthebest,andindeed,thisdessert—saidtohavemadeitsdebutatacitydelicatesseninthe1920s—isthepictureofsmooth,creamyperfection.Whilethere’snosingledefinitionofNewYork–style,thetermgenerallyreferstoaclassic,unadornedcheesecake.Thisluxuriousversionfeaturesacream-cheeseandsour-creamfillingoverahomemadecookie-doughcrust.SERVES8TO10

FORTHECRUST½cup(1stick)unsaltedbutter,roomtemperature½cupsugar2largeeggyolks2¼teaspoonsvanillaextract1¼cupsall-purposeflour,plusmorefordustingPinchofsalt

FORTHEFILLINGUnsaltedbutter,forpan3½pounds(seven8-ouncebars)creamcheese,roomtemperature2¼cupssugar½cupall-purposeflour5largeeggs,roomtemperature1cupsourcream,roomtemperature1½teaspoonsvanillaextract

1.Makethecrust:Withanelectricmixeronmediumspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addyolks,1atatime,beatingwellaftereachandscrapingdownsidesofbowlasneeded.Beatinvanilla.Addflourandsalt;beatuntilmixturecomestogetherbutstillcrumbles.2.Preheatovento350°F.Onalightlyflouredsurface,rolloutdoughtoslightlymorethan⅛inchthick.Placethebottomofa10-inchspringformpanontopofdough;usingaparingknife,cutoutaroundabout¼inchlargerindiameterthanthepan.Transferdoughtoabakingsheet;freeze15minutes.Bakeuntilgolden,12to15minutes.Transfercrusttoawireracktocoolcompletely.3.Makethefilling:Setakettleofwatertoaboil.Replacebottomofspringform

pan,butterside,andinsertbottomcrust.Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes,scrapingdownsidesofbowlasneeded.Inasmallbowl,combinesugarandflour.Reducemixerspeedtolow.Graduallyaddsugarmixturetocreamcheese;beatuntilsmooth.Addeggs,1atatime,beatinguntilwellincorporatedaftereachandscrapingdownsidesofbowlasneeded.Mixinsourcreamandvanilla.4.Pourfillingovercrust.Wrapbottomandsidesofspringformpaninadoublelayeroffoil;setspringformpaninalargeroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsideofspringformpan.Bakecheesecakeuntilset,45minutes;reduceoventemperatureto325°F.Continuetobakeuntilcakeisgoldenontopbutstillslightlywobblyincenter,about30minutesmore.Turnoffoven;leavecakeinovenwithdoorslightlyajar1hour.5.Removefromwaterbath;transfertoawireracktocoolcompletely.Refrigerate,uncovered,atleast6hoursoruptoovernight.Runaknifearoundedgeofcaketoloosenbeforeunmolding.

CheesecakewithPoachedApricots

CheesecakewithPoachedApricotsThischeesecakereallymakesastatement,thankstoitsunexpectedsquareshapeandtheneatrowsofgorgeous,glossypoachedapricots.There’snocrust—youjustmixthebatterandbakeitinasquarepan,thenturnoutthecakeontoaplatterandtopitwiththeapricots,lettingsomeoftheirdelicatelyspicedpoachingsyrupdripdownthesides.SERVES8

FORTHEPOACHEDAPRICOTS2⅔cupswater1cupsugar2strips(about2incheslong)freshlemonpeel,pithremoved2thinslicespeeledfreshginger5cardamompods,cracked1vanillabean,splitlengthwiseandscraped8smallripeapricots(about1pound),halvedandpitted

FORTHECHEESECAKEUnsaltedbutter,forpan1½pounds(three8-ouncebars)creamcheese,roomtemperature¾cupsugar½cupsourcream,roomtemperature1teaspoonvanillaextract3largeeggs,roomtemperature1tablespoonfreshlemonjuice

1.Poachtheapricots:Ina3-to4-quartpotovermediumheat,combinethewaterwithsugar,lemonpeel,ginger,cardamom,andvanillaseeds.Bringmixturetoaboil.Cookuntilsugardissolves,thenreduceheattolow.Simmer,uncovered,untilliquidhasthickenedslightly,about10minutes.2.Addapricotstothepot.Rinseadoublethicknessofcheesecloth(youcanuseaparchmentroundinitsplace)undercoldwater;drapeitoverapricotssoallthefruitiscoveredbytheclothandsubmergedinliquid.Continuesimmeringuntilapricotssoftenslightly,2to4minutes.Removefromheat;coolcompletely.Useimmediately,ortransferapricotsandpoachingliquidtoanairtightcontainer,makingsureapricotsarecompletelysubmergedinliquid.Refrigerateuntilreadytouse,upto4days.

3.Makethecheesecake:Preheatovento400°F.Butteran8-inchsquarebakingpan;linewithparchment.Setakettleofwatertoaboil.4.Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes.Mixinsugar,sourcream,andvanilla.Addeggs,1atatime,beatinguntileachisfullyincorporatedbeforeaddingthenext.Beatinlemonjuice.5.Transfercream-cheesemixturetopreparedpan;smoothtopwithanoffsetspatula.Setpaninalargeroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsidesofbakingpan.Bakeuntilcheesecakeisjustsetinthecenterandlightlybrownedontop,about35minutes.6.Transferpantoawireracktocool30minutes.Invertcheesecakeontoservingplatter.Refrigerate,covered,overnight.7.Toserve,arrangepoachedapricothalves,cutsidedown,ontopofcheesecake,allowingjuicetopoolonsurfaceanddrizzledownedges.

Strawberries-and-CreamCheesecake

Strawberries-and-CreamCheesecakeTwocontrastinglayersofcheesecake—onewhite,onefleckedwithintenselyflavoredoven-roastedstrawberries—makethisdesserttrulyprettyinpink.Foraneatline,useanoffsetspatulatospreadsmalldollopsoftheplaincheesemixturegentlyovertheberrybase.Ifyouprefer,youcanfoldthestrawberriesintoallofthemascarpone–creamcheesemixtureandskipthelayeredeffect.SERVES8TO10

FORTHEBERRIES1½poundsfreshstrawberries,hulled3tablespoonslightcornsyrup

FORTHECRUST12grahamcrackersheets(6ounces),finelyground(1½cups)3tablespoonssugar3tablespoonsunsaltedbutter,melted

FORTHEFILLING1½pounds(three8-ouncebars)plus5ouncescreamcheese,roomtemperature1cupsugar¼teaspoonsalt2largeeggs,roomtemperature1vanillabean,splitlengthwiseandscraped,podreservedforanotheruse1container(about8ounces)mascarponecheese,roomtemperature

1.Roasttheberries:Preheatovento300°F.Spreadstrawberriesinasinglelayeronarimmedbakingsheet.Drizzlewithcornsyrup,andtossgentlytocoat.Bakeuntilsyrupthickensandstrawberriesturndeepredandshrinkslightly,about1hour30minutes.Transferstrawberriesandsyruptoamediumbowl;mashwithapotatomasher.Letcoolcompletely.2.Makethecrust:Raiseoventemperatureto350°F.Inasmallbowl,stirtogethergraham-crackercrumbs,sugar,andbutter.Pressmixtureevenlyintothebottomofa9-inchspringformpan.Bakeuntilcrustissetandhasjustdarkened,about10minutes.Transferpantoawireracktocoolcompletely.3.Makethefilling:Reduceoventemperatureto325°F.Wrapexteriorofspringformpanwithadoublelayeroffoil.Setakettleofwatertoaboil.Withanelectricmixeronmedium-lowspeed,beatcreamcheeseuntilfluffyandsmooth,

about3minutes.Graduallybeatinsugarandsalt.Addeggs,1atatime,mixingwellaftereachadditionandscrapingdownsidesofbowlasnecessary.Mixinvanillaseedsandmascarponeuntilverycreamyandnolumpsremain,about3minutes.4.Add5cupscream-cheesemixturetobowlwithmashedstrawberries;stirtocombine.Pourstrawberry–creamcheesemixtureovercrust;smoothwithanoffsetspatula.Carefullyspoondollopsofplaincream-cheesemixtureontop,smoothingwithoffsetspatula.5.Setspringformpaninalargeroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsideofspringformpan.Bakecheesecakeuntilset,60to70minutes.Removespringformpanfromwaterbath;transferspringformpantoawirerackandremovefoil;letcoolcompletely.Refrigerateuntilcold,atleast4hoursoruptoovernight.

Lemon-SwirlCheesecake

Lemon-SwirlCheesecakeNoonewilleverguesshoweasyitistoachievethisswirled,two-toneeffect.Thesecret?Awoodenskewer.Dollopasecondcomponent(suchaslemoncurd,picturedabove,orraspberrysauce,shownbelow)ontopofthecheesecakebatter,anddragtheskewerthroughtomakethepattern.Seeothervariationsonthepagesthatfollow.SERVES8TO10

FORTHECRUST8grahamcrackersheets(5ounces),finelyground(1cup)2tablespoonsunsaltedbutter,melted2tablespoonssugar

FORTHEFILLING2pounds(four8-ouncebars)creamcheese,roomtemperature1½cupsplus2tablespoonssugarPinchofsalt1teaspoonvanillaextract4largeeggs,roomtemperature1cupLemonCurd

1.Preheatovento350°F.Linebottomofa9-inchspringformpanwithaparchmentround.2.Makethecrust:Stirtogethergraham-crackercrumbs,meltedbutter,andsugarinamediumbowl.Presscrumbmixturefirmlyontobottomofpan.Bakeuntilset,about10minutes.Transferpantowireracktocoolcompletely.3.Makethefilling:Reduceoventemperatureto325°F.Wrapexteriorofa9-inchspringformpanwithadoublelayeroffoil.Setakettleofwatertoaboil.Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes.Reducetolowspeed;addsugarinaslow,steadystream.Addthesaltandvanilla;beatuntilwellcombined.Addeggs,1atatime,beatingaftereachuntiljustcombined(donotovermix).Pourcreamcheesefillingovercrust.4.Droplemoncurdinsmalldollopsovertopofcream-cheesefilling.Withawoodenskewerortoothpick,swirlintofilling.5.Setspringformpaninsidealarge,shallowroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsideofspringformpan.Bakeuntil

cakeissetbutstillslightlywobblyincenter,about75minutes.6.Transferspringformpantoawirerackandremovefoil;letcoolcompletely.Refrigerate,uncovered,atleast24hours.Runaknifearoundedgeofcaketoloosenbeforeunmolding.

SwirlingtheCheesecake

FourMoreCheesecakes

CARAMEL-SWIRLCHEESECAKEMakecrustandfillingasdirectedinLemon-SwirlCheesecakerecipe;omitlemoncurd.Transferonethirdofcheesecakemixturetoabowl;add1cupCaramelSauce,whilestillwarm.Pourhalfofplainfillingovercrust;dollophalfofcaramel-cheesecakemixtureoverfilling.Swirlwithawoodenskewerortoothpick.Repeatwithremainingplainfillingandcaramelmixture.Bake,cool,andrefrigerateasdirected.

CHOCOLATE–PEANUTBUTTERBULL’S-EYECHEESECAKEMakecrustandfillingasdirectedinLemon-SwirlCheesecakerecipe;omitlemoncurd.Dividefillinginhalf.Stir½cupcreamypeanutbutterintoonehalfoffilling;stir4ouncesmeltedsemisweetchocolateintootherhalf.Ladle1cuppeanut-butterfillingintocenterofcrust.Tappanoncountertosettlefilling;ladle1

cupchocolatefillingdirectlyontop.Repeat.Switchto½cup;continueaddingfillingtocenterofcrust,alternatingpeanutbutterandchocolate,untilallfillingisused.Bakeabout80minutes;letcoolandrefrigerateatleast6hoursorovernight.Ifdesired,spoonChocolateGlazeovercooledcheesecake.

PUMPKIN-SWIRLCHEESECAKEMakecrustandfillingasdirectedinLemon-SwirlCheesecakerecipe;omitlemoncurd.Transferonethirdofcheesecakemixturetoabowl;add1cupsolid-packpumpkinpurée,½teaspoongroundcinnamon,and¼teaspoonfreshlygratednutmeg.Pourplainfillingovercrust.Drop¼-cupdollopsofpumpkin-cheesecakemixtureoverfilling;swirlwithawoodenskewer.Bake,cool,andrefrigerateasdirected.

RASPBERRY-SWIRLCHEESECAKEPurée6ouncesraspberries(about1½cups)untilsmooth,about30seconds.Passpuréethroughafinesieveintoasmallbowl;discardsolids.Whiskin2tablespoonssugar.MakecrustandfillingasdirectedinLemon-SwirlCheesecakerecipe;omitlemoncurd.Pourfillingovercrust.Instep5,droppuréebytheteaspoonontop;swirlwithawoodenskewer.Bake70to80minutes;letcoolandrefrigerateatleast6hoursorovernight.

Blood-OrangeNo-BakeCheesecake

Blood-OrangeNo-BakeCheesecakeBlood-orangeglazeaddsabrilliantpopofcolor—andflavor—tothisricottacheesecake.Thefruit,inseasonfromDecemberthroughMarch,hasabalanced,sweettastethatreallyshines.Beforeyoubegin,drainricottainacheesecloth-linedsieveoverabowlintherefrigeratorforatleast3hours,preferablyovernight.SERVES8TO10

FORTHECRUST4tablespoonsunsaltedbutter,melted,plusmore,roomtemperature,forpan6grahamcrackersheets(3ounces),finelyground(¾cup)2tablespoonssugar

FORTHEFILLING2cupswhole-milkricottacheese,drained(seenoteabove)3tablespoonsfreshlemonjuice¾teaspoonunflavoredpowderedgelatin4largeeggyolks½cupplus2tablespoonsmilk¾cupplus2tablespoonssugarPinchofsalt2teaspoonsfinelygratedblood-orangezest1teaspoonvanillaextract4ouncescreamcheese,roomtemperature½cupheavycream,whippedtosoftpeaks

FORTHEGLAZE¼teaspoonunflavoredpowderedgelatin7tablespoonsstrainedblood-orangejuice(from1to2oranges)2tablespoonssugar1candiedblood-orangeslice

1.Makethecrust:Preheatovento350°F.Brushbottomandsideofa7-inchspringformpanwithbutter;linewithaparchmentround.Combinegraham-crackercrumbsandsugarinasmallbowl.Stirinmeltedbutterwithaforkuntilcrumbsaremoistened.Pressintobottomofpan,andbakeuntilset,about10minutes.Transferpantoawireracktocoolcompletely.2.Makethefilling:Placelemonjuiceinasmallbowl,andsprinklegelatinoverthesurface.Setasideforafewminutestosoften.

3.Inasaucepan,beateggyolksuntilsmooth.Whiskinmilk.Graduallywhiskinsugar.Addsalt.Cookoverlowheat,stirringconstantly,untilmixturecoatsthebackofaspoon,about7minutes.(Donotboil.)Transfertoabowl,andstirinsoftenedgelatin,orangezest,andvanilla,mixinguntilgelatiniscompletelydissolved.4.Puréericottainafoodprocessoruntilsmooth.Addcreamcheese,andprocessuntilsmooth.Withmachinerunning,addcustard,andprocessjustlongenoughtocombine.Transfertoabowl,andfoldinwhippedcream.Pourovercrust,cover,andrefrigerateovernight.5.Maketheglaze:Inasmallbowl,sprinklegelatinover2tablespoonsjuice;letstandafewminutesuntilsoft.Inasmallsaucepan,bringsugarandremaining5tablespoonsjuicetoaboil.Removefromheat;stirinsoftenedgelatin.Cooltolukewarm,1to2minutes.Placecandiedorangesliceincenterofcheesecake.Pourglazeovertop,tippingcakepantocovercompletely.Refrigerateuntilglazeisset,about1hour.6.Tounmold,wrapahottowelaroundpantohelpreleasecake,runaknifearoundedgeofcrust,andcarefullyremoveoutsideofpan.Runanoffsetspatulaunderneathcrusttoloosen.Carefullyslidecakeontoaservingplate,andrefrigerateuntilreadytoserve.

RicottaCheesecake

RicottaCheesecakeTheItalianfreshcheesegivesthisdessert—alsoknownasricottapieandoftenenjoyedonEaster—awonderfullylight,fluffytexture.It’sexceptionallyeasytomake:Ittakesjustfifteenminutestoassembleanddoesn’tneedtobakeinawaterbathasmanyothercheesecakesdo.Avanilla-scentedcitrustoppingisexcellentalongside,butinthesummer,servefreshberriesinstead.SERVES10TO12

FORTHECHEESECAKEUnsaltedbutter,forpan¾cupsugar,plusmoreforpan1½pounds(3cups)whole-milkricottacheese6largeeggs,separated,roomtemperature⅓cupall-purposeflour1packedtablespoonfinelygratedorangezest¼teaspoonsalt

FORTHECITRUS-VANILLACOMPOTE1redorpinkgrapefruit,washedwell1navelorange,washedwell¼cupwater,plusmoreforboiling¼cupsugar½vanillabean,splitlengthwiseandscraped,podreservedPinchofsalt

1.Makethecheesecake:Preheatovento350°F.Generouslybuttera9-inchspringformpan;dustwithsugartocoat.Whisktogetherricotta,eggyolks,flour,6tablespoonssugar,thezest,andsaltinalargebowl.2.Withanelectricmixeronlowspeed,whiskeggwhitesuntilfoamy.Raisespeedtohigh,andgraduallyaddremaining6tablespoonssugar,whiskinguntilstiff,glossypeaksform,3to4minutes.Gentlyfoldonethirdofthewhitesintoricottamixture,usingaflexiblespatula,untiljustcombined.Gentlyfoldinremainingwhitesuntiljustcombined.3.Pourbatterintopreparedpan,andbakeuntilcenterisfirmandtopisdeepgoldenbrown,about60minutes.Transferpantoawireracktocool10minutes.Runaknifearoundedgeofcaketoloosen;releasesidetoremovefrompan,andcoolcompletely.(Cheesecakecanberefrigerated,coveredlooselywithplastic

wrap,upto3days.Letstandatroomtemperature20minutesbeforeserving.)4.Meanwhile,makethecompote:Cutpeelsfromgrapefruitandorange.Cutpithfrompeels,andslicepeelsintoverythinstrips.Slicefruitalongmembranestoreleasesegmentsintoabowl.Squeezejuicefrommembranesintobowl;discardmembranes.Pour¼cupjuicethroughafinesieveintoasmallbowl.5.Bringasaucepanofwatertoaboil.Cookcitruspeels1minute;drain.Bring¼cupwater,thesugar,andvanillaseedsandpodtoaboilinacleansaucepan,stirringuntilsugardissolves.Reduceheattolow.Addreservedjuiceandpeelsandthesalt;cook2minutes.Removefromheat;coolcompletely.6.Discardvanillapod.Tosssyrupwithreservedfruit.Ifnotservingimmediately,refrigeratecompote,covered,upto2days.Servecheesecakewithcompote.

MargaritaCheesecake

MargaritaCheesecakeThisdesserttakesinspirationfromtheclassicTex-Mexcocktail—rightdowntothesaltontherimoftheglass(inthiscase,asalted-pretzelcrust).Tequilaandorange-flavoredliqueurmakethisultra-creamycheesecakeanadults-onlytreat(orreplacetheliquorwithlimejuiceforanalcohol-freeversion).SERVES8TO10

FORTHECRUST4ouncessaltedpretzels(4cups)⅓cupsugar4tablespoonsunsaltedbutter,melted

FORTHEFILLING1½pounds(three8-ouncebars)creamcheese,roomtemperature1cupsourcream,roomtemperature¾cupsugar2tablespoonsGrandMarnier,TripleSec,orotherorange-flavoredliqueur1tablespoontequila1tablespoonplus2teaspoonsgratedlimezest(fromabout3limes)Pinchofsalt4largeeggs,roomtemperatureKeylimesorsmallPersianlimes,verythinlysliced,forgarnish

1.Makethecrust:Preheatovento375°F,withrackincenter.Inafoodprocessor,pulsepretzelsuntilfinecrumbsform(youwillhavealittlemorethan1cup).Addsugarandmeltedbutter;processuntilcombined.Pressevenlyinbottomand1inchupsideofa9-inchspringformpan.Bakeuntilgoldenbrown,about9minutes.Transfertowireracktocoolcompletely.2.Makethefilling:Reduceoventemperatureto325°F.Wrapexteriorofspringformpanwithadoublelayeroffoil.Setakettleofwatertoaboil.Withanelectricmixeronmedium-highspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes,scrapingdownsidesofbowlasneeded.Reducespeedtomedium.Mixinsourcream,sugar,GrandMarnier,tequila,limezest,andsalt;beatuntilwellincorporated.Addeggs,1atatime,beatingwellaftereach.3.Pourcream-cheesemixtureovercooledcrust(fillingwillcomeuphigherthancrust).Setspringformpaninaroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsideofspringformpan.

4.Bakeoncenterrackuntilcakeissetandslightlyfirmtothetouch,about65minutes.Transferspringformpantoawirerack,andremovefoil;letcoolcompletely.Refrigerateuntilchilled,atleast6hoursoruptoovernight.Runaknifearoundedgeofcaketoloosenbeforeunmolding.Garnishwithlimeslices.

No-BakeSpiderwebCheesecake

No-BakeSpiderwebCheesecakeThisHalloween-worthydessertisreallyjustasupereasycheesecakewithadeep,darkcookiecrust.Serveitanytimeoftheyearwithoutthespiderwebdesign.SERVES12TO14

FORTHECRUST¾cup(1½sticks)unsaltedbutter,melted,plusmoreforpan2boxes(each9ounces)chocolatewafercookies,finelyground(4½cups)¼cupplus2tablespoonssugar1teaspooncoarsesalt

FORTHEGANACHE4ouncesbittersweetchocolate,finelychopped½cupheavycream

FORTHEFILLING2pounds(four8-ouncebars)creamcheese,roomtemperature1½cupssugar¼teaspooncoarsesalt3tablespoonsfreshlemonjuice1½cupscoldheavycream

1.Makethecrust:Buttera10-inchspringformpan.Mixcookies,sugar,butter,andsaltinamediumbowl.Patmixtureintopreparedpan,pressingfirmlyintobottomandallthewayupside.Coverandrefrigerateuntilreadytofill.2.Maketheganache:Placechocolateinafoodprocessor.Bringcreamtoasimmerinasmallsaucepan;pouroverchocolate.Whenchocolatebeginstomelt,processuntilsmooth.Reserve2tablespoonsganachefordecorating;spreadtheremainderevenlyoverbottomandupsidesofcrust.Refrigerateuntilreadytofill.3.Makethefilling:Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes.Reducespeedtolow;slowlyaddsugarandsalt.Raisespeedtomedium-high;beatuntilveryfluffy,about3minutes.Beatinlemonjuice.4.Inaseparatebowl,whiskcreamuntilmedium-stiffpeaksform.Whiskonequarterofthewhippedcreamintocreamcheesemixture,thenfoldinremainingwhippedcream.Pourfillingintocrust;spreadevenly.Gentlytapbottomofpan

oncounter.5.Transferreservedganachetoapastrybagfittedwithasmallroundtip(suchas#3).Startingincenterofcheesecake,pipeaspiral,spacinglinesabout½inchapart.Pullthetipofaparingknifeinagentlycurvedlinefromthecenterofthespiraltoouteredge.Wipeknifeclean;repeateveryinchorsotoformaweb.6.Cover;freezeatleast3hoursorovernight.Unmoldcheesecake,andserveimmediately.

FormingtheSpiderweb

MapleCheesecakewithRoastedPears

MapleCheesecakewithRoastedPearsCheesecake’scomfort-foodstatusmakesitawonderfultreatinthefall.Addtheseasonalsweetnessofmaplesyrupandroastedpears,andyou’vegotadessertthat’sdownrightirresistible,andonethatwouldbeawelcomeoptionatThanksgiving.Slicingthepearslengthwise—stems,seeds,andall—leavestheirshapeintact,makingthemanespeciallyprettygarnish.SERVES8TO10

FORTHECRUST46vanillawafercookies(6ounces)3tablespoonsgranulatedsugar¼teaspooncoarsesalt5tablespoonsunsaltedbutter,melted

FORTHEFILLING1pound(two8-ouncebars)creamcheese,roomtemperature½cuppuremaplesyrup1cupcoldheavycream2tablespoonsconfectioners’sugar

FORTHETOPPINGv2mediumpears,suchasBoscorBartlett,slicedlengthwise⅛inchthick¼cuppuremaplesyrupVegetableoilcookingspray

1.Makethecrust:Preheatovento350°F.Inafoodprocessor,pulsecookiesuntilfinelyground(youshouldhaveabout1½cups).Addgranulatedsugar,salt,andbutter;pulseuntilcombined.Firmlypresscrumbmixtureintobottomandevenlyupsideofa9-inchspringformpan.Bakeuntilcrustisdryandset,about12minutes.Transferpantoawireracktocoolcompletely.2.Makethefilling:Withanelectricmixeronhighspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes.Add½cupmaplesyrup;beatuntilsmooth.Inacleanbowl,beatcreamandconfectioners’sugaronhighuntilsoftpeaksform,about3minutes.Withaflexiblespatula,stiraboutonethirdwhippedcreamintocream-cheesemixture,thenfoldinremainder.Pourfillingovercrustandrefrigerateuntilfirm,atleast3hours(orovernight).3.Makethetopping:Preheatovento450°F.Coataparchment-linedrimmed

bakingsheetwithcookingspray.Arrangepearslicesinasinglelayeronsheet;brushwith2tablespoonsmaplesyrup.Roastuntilpearsaresoft,about20minutes.Removefromoven,thenheatbroiler.Brushpearswithremaining2tablespoonsmaplesyrup;broiluntilbrownedinspots,about4minutes,rotatingsheetfrequently.Transferbakingsheettoawireracktocoolcompletely.4.Toserve,unmoldcheesecake,andarrangepearslices,overlappingslightly,ontop.

ChocolateCheesecake

ChocolateCheesecakeChocolatetimesthree:Meltedbittersweetchocolate,cocoapowder,andacookiecrustmakethischeesecaketheultimateindulgenceforthechocolatelover.SERVES8TO10

FORTHECRUST22chocolatewafercookies(fromone9-ouncebox),finelyground(1cup)4tablespoonsunsaltedbutter,melted3tablespoonssugar

FORTHEFILLING8ouncesbest-qualitybittersweetchocolate,chopped1½pounds(three8-ouncebars)creamcheese,roomtemperature1cupsugarPinchofsalt¾cupsourcream,roomtemperature3tablespoonsunsweetenedcocoapowder2teaspoonsvanillaextract3largeeggs,roomtemperature

1.Makethecrust:Preheatovento350°F.Stirtogethercookiecrumbs,meltedbutter,andsugarinamediumbowl.Presscrumbmixturefirmlyontobottomandup1inchonsideofa9-inchspringformpan.Bakeuntilset,about10minutes.Transfertoawireracktocoolcompletely.Wrapspringformpaninadoublelayeroffoil.Setakettleofwatertoaboil.2.Makethefilling:Inamediumheatproofbowlsetover(notin)apanofsimmeringwater,meltchocolate,stirring,about2minutes.Letcool.3.Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffy,about3minutes.Reducespeedtolow.Beatinsugarinaslow,steadystream.Addsalt;beatuntilcombined.Addsourcream,cocoa,vanilla,andmeltedchocolate;beatuntilcombined.Addeggs,1atatime,beatingaftereachuntiljustcombined(donotovermix).Pourfillingovercrust.4.Setspringformpaninalargeroastingpan.Carefullypourboilingwaterinroastingpantoreachhalfwayupsideofspringformpan.Bakecheesecakeuntilsetbutstillslightlywobblyincenter,50to60minutes.Transferpantoawireracktocoolcompletely.Refrigerate,uncovered,6hoursorovernight.Runaknifearoundedgeofcaketoloosenbeforeunmolding.

PressingCrustintoPan

GingerbreadCheesecake

GingerbreadCheesecakeWithspicesandmolassesinthecrustandfilling,andgingerbreadmendancingacrossthetop,thiscakeisreadyforanywintercelebration.Thecheesecakepicturedistoppedwithtwotypesofgingerbreadforcolorvariation.Ifyouprefer,youcanmakeallthecookiesfromthedoughusedforthecrust.SERVES10

All-purposeflour,fordusting½recipeMolasses-GingerbreadCookieDough(useremainingdoughtomakegingerbreadmenorreserveforanotheruse)4tablespoonsunsaltedbutter,melted1¾cupssugar2pounds(four8-ouncebars)creamcheese,roomtemperature1teaspoonvanillaextract4largeeggs,roomtemperature¼cupunsulfuredmolasses¼teaspoonsalt1½teaspoonsgroundginger1teaspoongroundcinnamon1teaspoonfreshlygratednutmeg¼teaspoongroundcloves½teaspoonfinelygratedlemonzest6GingerbreadMen,fordecorating

1.Preheatovento350°F.Onagenerouslyflouredpieceofparchment,rolldoughtoa13-by-10-inchrectangle,about¼inchthick.Brushoffexcessflour.Slidedoughandparchmentontoabakingsheet.Bakeuntilfirmandgoldenbrown,about14minutes.Transfersheettoawireracktocoolcompletely.Breakintolargepieces,thenpulseinafoodprocessoruntilfinelyground.2.Combinebutter,¼cupsugar,and2cupscookiecrumbsinabowl.Pressmixturefirmlyandevenlyintobottomandonethirdofthewayupsideofspringformpan.Bakeuntilset,about10minutes.Transferpantoawireracktocoolcompletely.3.Reduceoventemperatureto325°F.Wrapexteriorofa9-inchspringformpanwithadoublelayeroffoil.Setakettleofwatertoaboil.Withanelectricmixeronmediumspeed,beatcreamcheeseuntilfluffyandsmooth,about3minutes.

Beatinremaining1½cupssugarandthevanilla,scrapingdownsidesofbowlasneeded.Reducespeedtolow.Addeggs,1atatime,beatingwellaftereachandscrapingdownsidesofbowlasneeded.Beatinmolasses,salt,spices,andzest.Pourfillingintocooledcrust.4.Setspringformpaninalarge,shallowroastingpan.Carefullypourboilingwaterintoroastingpantoreachhalfwayupsideofspringformpan.Bakecheesecakeuntilsetbutstillslightlywobblyincenter,60to65minutes.Transferspringformpantoawireracktocoolcompletely.Refrigerate,uncovered,atleast8hours(preferablyovernight).5.Beforeserving,runaknifearoundedgeofcheesecaketoloosen;removesidesofpan.Arrangegingerbreadcookiesincenterofcakeinacircle.

No-BakeCheesecakeswithPomegranate

No-BakeCheesecakeswithPomegranateIndividual-sizecheesecakesmadeinmuffintinsarejustascute—andirresistible—ascupcakes.Thehomemadepomegranatejellymakesafestiveandtastytopping.Ifdesired,youcansubstituteanyotherflavor.MAKES6

FORTHECRUST3tablespoonsgranulatedsugar13grahamcrackersheets(7ounces)½cup(1stick)unsaltedbutter,melted

FORTHEFILLING10ouncescreamcheese,roomtemperature6ouncescrèmefraîche⅔cupsiftedconfectioners’sugar1cupheavycream

FORTHEJELLY⅔cuppomegranatejuice1teaspoonfreshlemonjuice1cupsugar1tablespoonplus1½teaspoonsliquidpectinPomegranateseeds,forgarnish

1.Makethecrust:Linesixcupsofajumbomuffintinwithplasticwrap.Pulsegranulatedsugarandgrahamcrackersinafoodprocessoruntilveryfinelyground.Transfertoasmallbowl,andstirinmeltedbutter.Pressintopreparedmuffintin.Placeinfreezerwhilepreparingfilling.2.Makethefilling:Withanelectricmixeronmediumspeed,beatcreamcheese,crèmefraîche,andconfectioners’sugaruntilcombined.Inanotherbowl,beatheavycreamjustuntilmedium-stiffpeaksform;foldintocream-cheesemixture.Spoonintocrusts;freezeuntilfirm,about30minutes.3.Makethejelly:Combinepomegranatejuice,lemonjuice,andsugarinasaucepan.Bringtoarollingboil,stirringuntilsugarisdissolved.Addliquidpectin;returntoarollingboil,andcook1minute,stirringoccasionally.Transferjellytoalargebowlsetoveranice-waterbathuntilcoolbutpourable.(Ifnotusingimmediately,jellycanberefrigeratedinanairtightcontainerupto1month;heatoverlowuntilsmoothbeforeusing.)

4.Whenreadytoserve,liftoutcheesecakesbygentlypullingupontheplasticwrap.Carefullyremoveplastic;setcakesonservingplates.Drizzleeachwithjelly,andgarnishwithpomegranateseeds.

STRIPEDICE-CREAMCAKE

IceboxOurnostalgicallynamediceboxcakesarethosethatarechilledintherefrigeratororfreezer.Thebest-knownversionismadefromchocolatewafercookiesandwhippedcream;layeredtogetherandrefrigeratedovernight,theymeldintoastrikinglystripedcake.Here,youwillfindseveralvariationsonthattechnique,aswellasbright-as-rainbowsice-creamcakes,semifreddo(anItaliantakeonthetradition),andothercoolcreations.

StripedIce-CreamCake

StripedIce-CreamCakeSomedessertsmakeyousmilebeforeyoueventakethefirstbite.Thischeerfulcakefeatureslayersofbrightlycoloredsorbet,vanillaicecream,blueberryjam,andangel-foodsheetcake.Feelfreetousedifferentflavorsoficecreamorjamthanaresuggestedhere.SERVES36

FORTHEANGEL-FOODCAKE12largeeggwhites,roomtemperature½teaspooncreamoftartar1¼cupssuperfinesugar1cupall-purposeflourPinchofsaltVegetableoilcookingspray

FORASSEMBLING1cupblueberryjam2pintsvanillaicecream2pintsraspberrysorbet1pintpeachsorbet

1.Maketheangel-foodcake:Preheatovento350°F.Coata13-by-17-inchrimmedbakingsheetwithcookingspray,linewithparchment,andcoatparchmentwithspray.Withanelectricmixeronmediumspeed,whiskeggwhitesandcreamoftartaruntilsoftpeaksform.Slowlyadd¾cupsuperfinesugar;whiskuntilstiff,glossypeaksform,about3minutes.2.Siftremaining½cupsuperfinesugar,theflour,andsaltoveregg-whitemixture;foldgentlyuntiljustcombined,beingcarefulnottodeflatewhites.Spreadbatterevenlyontopreparedbakingsheet.Bakeuntilgoldenandset,about20minutes.Transfersheettoawireracktocoolcompletely.(Cakeshouldpullawayfromsideseasily.)Slidecakeoutfromsheet,rightsideup;cutinhalfcrosswisetoformtwo8½-by-13-inchpieces.Carefullyremoveparchmentfromcake.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto2days.)3.Assembletheice-creamcake:Linea9-by-13-inchbakingdishwithplasticwrap.Placehalfthebakedangel-foodcakeinbottomofdish.Spreadjamovertop.Microwaveicecreamtosoften,about20seconds(orleaveatroomtemperature10minutes),thentransfertoabowlandbeatwithanelectricmixeronmediumspeeduntilsmoothandspreadable,about30seconds.Spreadice

creamoverjam.Freezeuntilfirm,about1hour.4.Softenraspberrysorbetasaboveandbeatuntilsmooth,thenspreadoverice-creamlayer.Freezeuntilfirm,about1hour.5.Softenpeachsorbetasaboveandbeatuntilsmooth,thenspreadoverraspberrylayer;topwithremainingangel-foodcake.Wrapinplastic;freezeovernight(orupto1week).6.Toserve,removeplasticfromtopofcake,andturnoutcakeontoacuttingboard.Peeloffplasticwrap,andtrimedgesofcake.Cutintolongthinslices,thencutcrosswiseintosquares,wipingknifebetweenslices.

SpreadingFruitSorbet

Chocolate–PeanutButterIceboxCake

Chocolate–PeanutButterIceboxCakeWetooktheoriginalchocolate-wafericeboxcakeandturneditonitsside—literally.Thewafersareusuallylinedupwithwhippedcreaminbetweenthem,formingalogshape.Here,sixflatlayersmakeamoretraditionallayer-cakeshape,withtheroundededgesofthecookiesgivingaprettypetal-likeeffect.Wealsoaddedpeanutbuttertothefillingforasweet-saltycontrasttothechocolate.Ifyou’venevermadeacakelikethisbefore,you’llbesurprisedathowsoftandsliceablethecookiesbecomeastheymeldwiththecream.Tomaketheclassicversion,asshownonthetableofcontents,omitthepeanutbutter;youcouldalsoflavortheplainwhippedcreamwithaquarterteaspoonofpeppermintextractinstead.SERVES8

2cupsheavycream,wellchilled⅓cupconfectioners’sugar⅓cupsmoothnatural-stylepeanutbutter(notunsalted)1box(9ounces)chocolatewafercookies

1.Withanelectricmixeronmediumspeed,whisk1½cupscreamwiththeconfectioners’sugaruntilsoftpeaksform.Inanotherbowl,whiskpeanutbutteruntilsoftandsmooth;whiskinremaining½cupcreamuntillightandfluffy.Foldpeanut-buttermixtureintowhippedcreamuntilincorporated.2.Dabthebottomof7cookieswithaverysmallamountofcreammixture;arrange6inacircleonaservingplate,with1cookieinthemiddle.Carefullyspread⅔cupcreammixtureovercookies,leavingaslightborder.Repeattoform5morelayers(staggeringthecookielayers),endingwithcream.Cut3cookiesinhalf;decoratetopofcakewithcookiehalves.3.Refrigerateatleast8hours(orovernight).Toserve,cutintowedgeswithaserratedknife.

LayeringWafersandCream

MintChocolate-ChipCake

MintChocolate-ChipCakeStartwithawinningice-creamflavor,andaddchocolatecake.What’snottolove?Theicecreaminthiscakeservesasbothfillingandfrosting.Forcontrastingstripes,alternatelayersofgreenandwhitemintchocolate-chipicecream,asshownhere.Whenyou’rereadytoserve,softenthecakeintherefrigeratorforthirtyminutes;runasharpknifeunderhotwaterforafewseconds,drytheknife,andcutthecake.Repeat,rinsingknifebetweencuts.SERVES8

FORTHECAKE¾cup(1½sticks)unsaltedbutter,melted,plusmoreforpans2cupsall-purposeflour,plusmoreforpans1½cupssugar¾cupunsweetenedcocoapowder½teaspoonsalt1½teaspoonsbakingpowder¾teaspoonbakingsoda1largewholeeggplus1largeeggwhite,roomtemperature1teaspoonvanillaextract1⅓cupsstronghotcoffee

FORASSEMBLING4cupswhitemintchocolate-chipicecream4cupsgreenmintchocolate-chipicecream

1.Makethecake:Preheatovento325°F.Buttertwo8-inchsquarebakingpans;linewithparchment,andbutterparchment.Dustwithflour,tappingoutexcess.Withanelectricmixeronlowspeed,whiskallingredientsexcepthotcoffeeuntilcombined,about1minute.Slowlyaddthecoffee;mixuntilsmooth,about1minute.Transferbattertopreparedpans;smoothtopswithanoffsetspatula.Bakeuntilacaketestercomesoutclean,25to30minutes.Transferpanstoawireracktocoolcompletely.2.Assembletheice-creamcake:Trimcakelayersto6-inchsquares.Sliceeachlayerinhalfhorizontally,makingatotalof4layers.Place1cakelayeronaservingplatter.Microwavewhiteicecreamtosoften,about20seconds(orleaveatroomtemperature10minutes),thentransfertoabowlandbeatwithanelectricmixeronmediumspeeduntilsmoothandspreadable,about30seconds.

Usinganoffsetspatula,evenlyspread2cupswhiteicecreamoverthecake.Placeanothercakelayerontopoficecream.Freezecake20minutes.(Returnwhiteicecreamtofreezer.)3.Softengreenicecreamasabove,andbeatuntilsmoothandspreadable.Evenlyspread2cupsgreenicecreamovercake.Placethirdcakelayerontop.Returncaketofreezerfor20minutesmore.(Returngreenicecreamtofreezer.)4.Spreadremaining2cupswhiteicecreamovercakelayer;placefourthcakelayerontop.Freezeandchilluntilfirm,about1hour.5.Withalongserratedknife,trim¼inchfromallsidesofcake,makingthemeven.Useanoffsetspatulatoquicklyspreadremaining2cupsgreenicecreamovertopandsidesofcake.Returncaketofreezer;freezeuntilcompletelyhardened,atleast2hours(orovernight).Cutintoslices,wipingknifebetweenslices.

Chocolate-ChestnutMousseCake

Chocolate-ChestnutMousseCakeChestnutsarealuxurioustouchandmakethisado-aheaddessertforanycelebration.Theideaofroastingchestnutsoveranopenfiresoundslovely,butitismucheasiertobuythemalreadyroastedandpeeled.SERVES8

Canolaorsaffloweroil,forpan1jar(7.4ounces)peeledroastedchestnuts3largeeggyolks1tablespooncornstarch¼cupplus1tablespoonlightbrownsugar1cupwholemilkPinchofcoarsesalt1teaspoonvanillaextract1tablespoonunsaltedbutter,roomtemperature2ouncesbittersweetchocolate(preferably61percentcacao),meltedandslightlycooled,plusmoreforcurls1½cupsheavycream,wellchilled24chocolatewafercookies(fromone9-ouncebox)

1.Lightlycoatan8-inchroundcakepanwithoilandlinewithplastic,leavinga4-inchoverhang.Finelygrindchestnutsinafoodprocessor.2.Whisktogetheryolks,cornstarch,and2tablespoonssugarinamediumheatproofbowl.Heatchestnuts,milk,remaining3tablespoonsbrownsugar,andthesaltinasaucepanovermedium-high,stirringoccasionally,untilbubblesformatedge.Slowlyaddhotchestnutmixturetoyolkmixture,whiskingconstantly.Returntopan;cookovermedium-lowheat,whiskingconstantly,untilthick,about2minutes.3.Transfertoamixingbowl.Addvanillaandbutter.Withanelectricmixeronmediumspeed,beatuntilcool,about5minutes.Stirhalfthechestnutmixtureintomeltedchocolate.4.Inanotherbowl,whisk1¼cupscreamonmediumspeeduntilsoftpeaksform.Gentlyfoldhalfthewhippedcreamintoplainchestnutmixtureandtheotherhalfintochocolate-chestnutmixture.5.Pourchestnutmousseintopreparedpan.Coverwith12chocolatewafers,workinginacircularpattern.Topwithchocolate-chestnutmousseandremaining

12chocolatewafers.Foldplasticovertoptocovercake.Refrigerateovernight.6.Toserve,removeplasticfromtopofcake.Invertontoaservingplatter;peeloffplasticwrap.Whiskremaining¼cupcreamuntilsoftpeaksform;spreadontopofcake.Garnishwithchocolatecurls.

Chocolate,Banana,andGrahamCrackerIceboxCake

Chocolate,Banana,andGrahamCrackerIceboxCakeKidsandgrown-upsalikewillsurelygobananasforthistakeoniceboxcake.Itevokestwootherbelovedtreats—old-fashionedbananapuddingandchocolate-coveredbananas—buthasaplayfulpersonalityallitsown.Useaserratedknifetotrimthegrahamcrackerstofityourloafpan.SERVES10

Canolaorsaffloweroil,forpan15ouncesmilkchocolate,chopped5largeeggyolksPinchofsalt3cupsheavycream20grahamcrackersheets(10ounces)4or5ripebananas,verythinlyslicedlengthwiseWhippedCream,forserving

1.Lightlycoata9-by-5-inchloafpanwithoilandlinewithplasticwrap,leavingoverhangonbothlongsides.Placechocolateinaheatproofbowl.Combineyolksandsaltinanotherheatproofbowl.2.Bringcreamtoasimmerinamediumsaucepan.Slowlypourcreamintobowlwithyolks,whiskingconstantly;returnmixturetosaucepan.Cookoverlowheat,stirringconstantly,untilmixtureisthickenoughtocoatthebackofawoodenspoon,about8minutes(donotletboil).Immediatelystrainthroughafinesieveintobowlwithchocolate;stiruntilchocolatemeltsandmixtureissmooth.Refrigerate,stirringoccasionally,untilthickenoughtospread,about4hours.3.Spread1cupchocolatemixtureevenlyintobottomofpreparedpan.Topwithalayerof4grahamcrackers,trimmedtofit.Spread½cupchocolateovertops;coverwithsomebananaslices.Carefullyspread½cupchocolateoverbananas;topwithalayerof4trimmedgrahamcrackers.Repeatwithremainingchocolate,bananas,andgrahamcrackers(alternatingbetweenbananasandcrackers)untilyoureachthetopofthepan;finishwithgrahamcrackers.Foldplasticovertoptocovercake.Refrigerateovernight(orupto2days).

4.Toserve,removeplasticfromtopofcake;unmoldontoaplatter.Peeloffplasticwrap.Spreadwhippedcreamovertopofcakewithanoffsetspatula.Cutintoslices,wipingknifebetweenslices.

Lemon-BlackberrySemifreddoRoll

Lemon-BlackberrySemifreddoRollHere,aneasyspongecakeisrolledaroundafrozenmousseknownassemifreddo(inItalian,literally“halfcold”).Lemonandblackberriesgiveitbrightflavorandcolor.SERVES8TO10

⅔cupsiftedcakeflour(notself-rising),plusmoreforpanPinchofsalt3largewholeeggsplus2largeeggyolks¾cupgranulatedsugar¼cup(½stick)unsaltedbutter,meltedandcooledConfectioners’sugar,fordusting¼cupwater¼cuplimoncello(Italianlemonliqueur)Lemon-BlackberrySemifreddo,slightlyfirmBlackberries,forservingVegetableoilcookingspray

1.Preheatovento450°F.Coata12-by-17-inchrimmedbakingsheetwithcookingspray.Linewithparchment;coatwithcookingspray.Dustwithflour,tappingoutexcess.Whiskflourandsaltinabowl.2.Combinewholeeggs,yolks,and½cupgranulatedsugarinalargeheatproofbowlsetover(notin)apanofsimmeringwater;whiskuntilsugarhasdissolvedandmixtureiswarmtothetouch.Removebowlfromheat.Withanelectricmixeronmedium-highspeed,whisk2minutes.Raisespeedtohigh.Beatuntilmixtureispaleandthickenoughtoholdaribbononitssurface,about4minutesmore.3.Siftflourmixtureovereggmixture.Usingalargeflexiblespatula,carefullyfoldintoeggmixture.Whenalmostincorporated,pourmeltedbutterdownsideofbowl;gentlyfoldtoincorporatecompletely.4.Withalargeoffsetspatula,spreadbatterevenlyinsheet.Bakeuntilgoldenbrownandspringytothetouch,about6minutes.Runasmallknifearoundsidesofsheet;invertontoawirerack.Removeparchment.Transfercaketoadishtoweldustedwithconfectioners’sugar;rollup,startingatashortend.Letcoolcompletely.5.Heatremaining¼cupgranulatedsugarandthewaterinasmallsaucepanover

medium-highheat,stirringfrequently,untilsugarhasdissolved.Bringtoaboil.Letsimplesyrupcoolcompletely.6.Stirtogetherlimoncelloandsimplesyrupinasmallbowl.Unrollcake,removetowel,andplaceonparchmentonthebackofarimmedbakingsheet.Brushwithlimoncellosyrup.Spreadwithsemifreddo,leavinga2-inchborderononeshortsideanda½-inchborderonthelongsides.Freezeuntilsemifreddoisfirm,about25minutes.7.Startingattheshortsidethathassemifreddospreadtotheedge,rollcake,usingparchmenttohelprollit.Transferrolledcake,seamsidedown,toaplatter;freezeuntilsemifreddoishard,atleast3hoursoruptoovernight.Letstandatroomtemperatureabout30minutes.Dustwithconfectioners’sugar,beforeserving,thencutintoslices,wipingknifebetweeneach,andservewithblackberries.

RollingtheCake

ChocolateBakedAlaskas

ChocolateBakedAlaskasBakedAlaskassoundimpossible—icecreamintheoven?—butalayerofmeringueoverthetopsinsulatesthemsotheicecreamdoesn’tmelt.Themeringuegetsgoldenandcrisplikeatoastedmarshmallow(youcanbrownitwithakitchentorchinstead).Theseminiversionsareaspinontheclassicdessert,saidtohavebeennamedatNewYorkrestaurantDelmonico’sinthe1860stocommemoratetheAlaskaPurchase.MAKES6

FORTHECAKELAYERS2cupssugar1⅓cupsall-purposeflour1cupunsweetenedDutch-processcocoapowder2teaspoonsbakingpowder2teaspoonsbakingsoda1teaspoonsalt1cupcanolaorsaffloweroil⅔cupwarmwater(about100°F)2teaspoonsvanillaextract6largeeggs,roomtemperature,separated

FORASSEMBLING6cupschocolateicecream(3pints)Vegetableoilcookingspray

FORTHEMERINGUE12largeeggwhites,roomtemperature3cupssugarPinchofcreamoftartar

1.Makethecakelayers:Preheatovento350°F.Linetwo12-by-17-inchrimmedbakingsheetswithparchment.Sift1⅓cupssugar,theflour,cocoapowder,bakingpowder,bakingsoda,andsaltintoabowl.Inanotherbowl,combineoil,thewarmwater,andvanilla.2.Withamixeronmedium-highspeed,whiskeggyolksuntilpaleandthick,about5minutes.Withmixeronmedium-low,slowlypouroilmixtureintoyolks,thenaddsugarmixture.

3.Inacleanmixingbowl,whiskeggwhitesonmedium-highspeed,graduallyaddingremaining⅔cupsugar,untilmedium-stiffpeaksform.Mixonethirdofthewhitesintocakebatter,thengentlyfoldinremainingwhites.4.Dividebatterevenlybetweenbakingsheets;spreadwithanoffsetspatula.Bakeuntilcakesaresetandspringbackwhentouched,18to20minutes.Transfersheetstowirerackstocoolcompletely.5.AssemblethebakedAlaskas:Coatsix10-to-12-ouncebowlsorramekinswithcookingspray;linewithplasticwrap,leavinganoverhang.Cutout6cakeroundstofitinbottomsofbowls(weuseda2½-inchroundcookiecutter),andplaceineachbowl.Microwaveicecreamtosoften,about20seconds(orleaveatroomtemperature10minutes),thentransfertoabowlandbeatwithanelectricmixeronmediumspeeduntilsmoothandspreadable,about30seconds.Topeachwith⅓cupchocolateicecream,smoothingsurfacewithanoffsetspatula.Cutout6cakeroundstofitontopoficecream(weuseda3½-inchroundcookiecutter),andplaceonicecream.Freezeuntilset,about30minutes.(Returnicecreamtofreezer.)6.Topeachcakewithanother⅓cupicecream,smoothingsurface.Cutout6cakeroundstofitinbowl(weuseda4-inchroundcookiecutter),andplaceonicecream.(Thisshouldfitjustatthetopofthebowl.)Coverassembledcakeswithplasticoverhang,andfreezeatleast4hours(orupto3days).7.Unmold:Removeplasticwrapfromtop,flipcakesontoabakingsheet,andpeeloffplasticwrap.Freezecakeswhilemakingmeringue.8.Makethemeringue:Preheatovento500°F.Heateggwhites,sugar,andcreamoftartarinaheatproofbowlsetover(notin)apanofsimmeringwater,whisking,untilsugardissolvesandmixtureiswarmtothetouch,about2minutes.Withanelectricmixeronmedium-high,whiskuntilmeringueiscoolandformsstiffpeaks,about10minutes.9.Useanoffsetspatulatospreadeachassembledcakewith1cupmeringue,swoopingitintopeaks.Bakeuntilmeringueisbrownedinspots,2to3minutes.Alternatively,holdasmallkitchentorchata90-degreeangle,3to4inchesfromsurfaceofmeringue,movingflamebackandforthuntilmeringueisbrownedandcaramelized.Serveimmediately.

BrowningMeringue

BAKEDALASKASlicingintoabakedAlaskahasanelementofsurprise:Onlythenisthecake-and-ice-creamfillingrevealed.Theseminiatureversionsbreakfromtraditionbyofferingadoubledoseofchocolate(cakeandicecream)andthreelayersofcake;theywouldbejustasdeliciouswithothericecreams,especiallyhazelnut,mintchocolatechip,ortried-and-truevanilla.ForthemostclassicbakedAlaska,layeravarietyoficecreamsand/orsorbetsatopasinglecakebase.There’snoendtotheflavorcombinationsyoucanuse.Someofourfavoritesincludecherryandpistachioicecreams(excellentwithchocolatecake);vanillaicecreamlayeredwithraspberryandblueberrysorbets(perfectforaFourthofJulycelebration);aNeapolitanmixofchocolate,strawberry,andvanilla;andcoconutpairedwitheithermango,foratropicaltwist,orrumraisin.

RaspberryIce-CreamCake

RaspberryIce-CreamCakeThisdeliciousandeasydessertprovesthatkeepingitsimplecanbeaverygoodthing.Startwithaplainpoundcake,layeritwithicecream(inanyflavor)andfreshfruit,andvoilà!Dessertisserved.SERVES8

1loafPoundCake,slicedhorizontallyintothirds1pintvanillaicecream,softened1½cupsfreshraspberries(6ounces)Confectioners’sugar,fordusting

1.Placebottomlayerofcakeonalargepieceoffoilorinaloafpanofequalsize.Spreadabout⅔cupicecreamoverbottomlayer;sprinklehalftheraspberriesontop.Spread⅓cupicecreamoverberries;topwithsecondcakelayer.Repeat,layering⅔cupicecream,remainingberries,andremaining⅓cupicecream;topwiththirdcakelayer.2.Wrapwithplastic,andfreezeatleast4hours(oruptoovernight).Removecakefromfreezerabout30minutesbeforeserving;dustwithconfectioners’sugar.

Chocolate-Chip-CookieIceboxCake

Chocolate-Chip-CookieIceboxCakeWantaguaranteedcrowd-pleaser?Makeacakeoutofdozensofeverybody’sfavoritecookie.Thoughchocolatewafersarethemostcommonfoundationofaniceboxcake,they’renottheonlyoption.Infact,anycookieswilldo,aslongasthey’reniceandcrisp.Thesechocolate-chipcookiesarestackedwithalusciousmixofwhippedcreamandmascarponecheese.SERVES10TO12

FORTHECOOKIES2¼cupsall-purposeflour1teaspoonbakingsoda1¼teaspoonssalt1cup(2sticks)unsaltedbutter,roomtemperature1½cupspackedlightbrownsugar¾cupgranulatedsugar2largeeggs2teaspoonsvanillaextract12ouncessemisweetchocolatechipsorchunks(2cups)

FORTHECREAM4cupsheavycream,wellchilled8ouncesmascarponecheese2tablespoonsgranulatedsugar1tablespoonwhiskey(optional)Chocolatecurls,forgarnish

1.Makethecookies:Preheatovento350°F.Line2largebakingsheetswithparchmentpaper.Siftflour,bakingsoda,andsaltintoabowl.Withanelectricmixeronmedium-highspeed,beatbutterandbothsugarsuntilpaleandfluffy,about3minutes.Reducespeedtolow.Addeggs,1atatime,beatinguntilcombinedaftereachandscrapingdownsidesofbowlasneeded.Addflourmixturein3batches,thenbeatinvanilla.Foldinchocolatechips.2.Usinga1¼-inchice-creamscoop(oratablespoon),scoopdoughontopreparedbakingsheets,spacingthem2inchesapart.Bakeuntiledgesaregoldenbrownandcentersareset,14to16minutes.Transfersheetstowirerackstocool5minutes.Transfercookiestorackstocoolcompletely.3.Makethecream:Withanelectricmixeronmediumspeed,whisk3cups

creamandthemascarponeinachilledbowluntilsoftpeaksform.Addgranulatedsugarandwhiskey(ifusing).Whiskonmedium-highspeeduntilmedium-stiffpeaksform.Refrigerateuntilreadytouse.4.Dabthebottomof11cookieswithaverysmallamountofcreammixture;arrange9inacircleonaservingplate,with2cookiesinthemiddle.Carefullyspread1cupcreammixtureevenlyovercookies,leavingaslightborder.Repeattoform7morelayers(staggeringcookies),endingwithcookies(you’llhaveafewcookiesleftover).Refrigerate,lightlydrapedwithplasticwrap,overnight.5.Toserve,whiskremaining1cupcreamuntilsoftpeaksform,andspreadovertopofcake.Garnishwithcurls.Cutintowedgeswithaserratedknife.

Chocolate-BerryIce-CreamCake

Chocolate-BerryIce-CreamCakeHere’sacooltrick:Bakeachocolatecakeandtopit,rightinthesamepan,withice-creamlayers.Fittingthepanwithaparchmentcollarallowsyoutocreateacakewithmoreheight.Forneatslices,runyourknifeunderhotwaterbetweencuts.SERVES8TO10

¼cupunsweetenedcocoapowder½cupall-purposeflour½cupsugar½teaspoonbakingsoda¼teaspoonbakingpowder¼teaspooncoarsesalt1largeeggyolk¼cupbuttermilk¼cupwarmwater1tablespooncanolaorsaffloweroil½teaspoonvanillaextract1cupfreshorthawedfrozenblackberries(5ounces)1pintvanillaicecream1pintraspberrysorbetVegetableoilcookingspray

1.Preheatovento350°F.Lightlycoatan8-inchspringformpanwithcookingspray.Inalargebowl,whisktogethercocoapowder,flour,sugar,bakingsoda,bakingpowder,andsalt.Whiskineggyolk,buttermilk,thewarmwater,oil,andvanilla.Pourbatterintopreparedpan,andbakeuntilcakepullsawayfromsideandacaketestercomesoutclean,about15minutes.Transferpantoawireracktocoolcompletely,1½hours.2.Cut1or2stripsofparchment1inchtallerthansideofpan;placebetweensidesofcakeandinsideofpan,overlappingifnecessary,toformacollar(parchmentshouldfitsnuglyaroundentirecircumferenceofcake).3.Inamediumbowl,lightlymashblackberrieswithafork.Microwaveicecreamtosoften,about20seconds(orleaveatroomtemperature10minutes),thentransfertoabowlandbeatwithanelectricmixeronmediumspeeduntilsmoothandspreadable,about30seconds.Stirinberries.Withasmalloffsetorflexiblespatula,spreadice-creammixtureinanevenlayerovercooledcake.

Freezeuntilicecreamisveryfirm,about2hours.4.Softensorbetasaboveandbeatuntilsmooth,thenspreadevenlyoverice-creamlayer;freezeuntilset,1hour(orupto1week,covered).Toserve,unmoldcakeandremoveparchment.

FrozenEspressoCheesecake

FrozenEspressoCheesecakeTakeafewofthecomponentsoftiramisù—espresso,chocolate,andmascarpone—andturnthemintofrozencheesecake.Nuggetsoftorrone,anItaliannougatcandy,makethisdessertevenmoredelicioso.Useafoodprocessortogrindthewafercookies.SERVES10

1½cupsfinelygroundchocolatewafercookies(8ounces;about35cookies)4tablespoonsunsaltedbutter,melted½cupplus2tablespoonssugar4largeeggyolks4½teaspoonsgood-qualityinstantespressopowder(suchasMedagliad’Oro)Pinchofsalt1½poundsmascarponecheese,roomtemperature1½teaspoonsvanillaextract12ounceshardtorrone(Italiannougat),cutinto¼-inchpieces½cupheavycream,wellchilledCanolaorsaffloweroil

1.Stirtogethercookiecrumbs,meltedbutter,and3tablespoonssugarinamediumbowl.2.Inaheatproofbowl,combineeggyolks,¼cupsugar,theespresso,andthesalt.Setbowlover(notin)apanofsimmeringwater;whiskuntilthick,about2minutes.Withanelectricmixeronmediumspeed,beat2minutes.Stirinmascarponeandvanillabyhanduntilsmooth.Stirintorrone.3.Inanotherbowl,whiskcreamwithremaining3tablespoonssugaronmediumspeeduntilsoftpeaksform.Foldintomascarponemixtureuntilincorporated.Refrigerateuntilreadytouse.4.Lightlycoata10-by-5-inchloafpanwithoilandlinewithplasticwrapandparchment,leavinganoverhangonsides.Pouronethirdofmascarponemixtureintolinedpan;smoothwithanoffsetspatula.Topwithhalfofcrumbmixture;presscrumbstoadhere.Repeattomakeasecondlayerofmascarponemixtureandcrumbs.Topwithremainingmascarponemixture.Looselyfoldoverparchmentandplasticwrap.Freezeatleast3hours(orupto3days).5.Toserve,letcakestandatroomtemperature10minutes.Setloafpaninalargerpan;pourtapwaterintopantoreachthreequartersofthewayupsidesof

loafpan.Letstand10seconds.Holdingparchment,liftoutcake.Unmoldontoaservingplate;peeloffparchmentandplastic.Cutintoslices,wipingknifebetweenslices.

LayeringinPan

Chocolate-HazelnutIce-CreamCake

Chocolate-HazelnutIce-CreamCakeSometimesmoreisbetter.Thisextravagantdesserthaseverything:icecream,nuts,fluffymarshmallow,andenoughsatisfyinglycakeybitstoholditalltogether.SERVES10TO12

FORTHECAKEUnsaltedbutter,forpans⅔cupsall-purposeflour,plusmoreforpans⅔cupsugar½cupunsweetenedcocoapowder1teaspoonbakingpowder1teaspoonbakingsoda½teaspooncoarsesalt½cupcanolaorsaffloweroil⅓cupwarmwater1teaspoonvanillaextract3largeeggs,roomtemperature,separated

FORTHEMARSHMALLOWSWIRL4largeeggwhites,roomtemperature1cupsugar¼teaspooncreamoftartar1teaspoonvanillaextract

FORASSEMBLING3pintschocolateicecream(6cups),softened1cupchoppedtoastedskinnedhazelnuts

1.Makethecake:Preheatovento350°F.Buttertwo10-inchspringformpans(orone10-inchspringformpanandone10-inchroundcakepan);linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Whisktogether⅓cupsugar,theflour,cocoapowder,bakingpowder,bakingsoda,andsaltinabowl.Mixoil,water,andvanillainanotherbowl.2.Withanelectricmixeronmedium-highspeed,beateggyolksuntilpaleandthick,about5minutes.Graduallyaddoilmixture,beatinguntilcombined.Graduallybeatinflourmixtureuntilcombined.3.Inacleanmixerbowl,beateggwhitesonmedium-highspeeduntilfoamy.Graduallyaddremaining⅓cupsugar,beatinguntilmedium-stiffpeaksform.

Foldonethirdoftheeggwhitesintoyolkmixturewithaflexiblespatula,thengentlyfoldinremainingwhites.4.Dividebatterevenlybetweenpreparedpans;spreadwithanoffsetspatula.Bakeuntilcakesaresetandspringbackwhentouched,10to12minutes.Transferpanstoawireracktocoolcompletely.Removecakefrom1pan(thecakepan,ifusing),andcrumble.5.Makethemarshmallowswirl:Placeeggwhites,sugar,andcreamoftartarinabowlsetover(notin)apanofsimmeringwater.Whiskconstantlyuntilsugardissolvesandmixtureiswarm,3to4minutes.Removefromheat.Beatwithanelectricmixer,startingonlowspeedandgraduallyraisingtohigh,untilstiff,glossypeaksform,5to7minutes.Beatinvanillauntilthoroughlycombined.Useimmediately.6.Assemblecake:Meanwhile,stirtogethericecreamandhazelnutsinalargebowl.Foldinthreequartersofthemarshmallowswirlandallthecrumbledcake.Justbarelyfoldinremainingmarshmallowswirl,andspreadovercakeinspringformpan,swirlingtop.Freezeuntilfirm,atleast6hours(orovernight).Removesideofpan,andletsitatroomtemperature5minutesbeforeserving.

GingerbreadIceboxCake

GingerbreadIceboxCakeTogivethefamiliariceboxcakeaholidayfeel,usehomemadegingerbreadcookiesandtopitwithsweet-tartblood-orangecompote.Youwillneeda2⅜-inchflutedroundcuttertocutoutthecookies.SERVES8TO10

FORTHECAKEAll-purposeflour,fordustingMolasses-GingerbreadCookieDough4cupsheavycream,wellchilled¼cupconfectioners’sugar1teaspoonvanillaextract

FORTHETOPPING4bloodoranges,verythinlyslicedintorounds2cupsgranulatedsugar2cupswater

1.Makethecake:Preheatovento350°F.Generouslydustapieceofparchmentwithflour;onparchment,rolloutdoughto1/16inchthick.Brushoffexcessflour.Slidedoughandparchmentontobakingsheets;freeze10minutes.Usinga2⅜-inchflutedcutter,cutout72rounds.Transfertoparchment-linedbakingsheets;freeze10minutes.2.Bakecookies5minutes.Removesheetsfromoven;tapthemfirmlyoncountertoflattencookies.Returntooven,rotatingsheets;bakeuntilcookiesaresetandedgeshavedarkenedslightly,about5minutesmore.Transfersheetstowirerackstocoolcompletely.3.Withanelectricmixeronmedium-highspeed,whiskcream,confectioners’sugar,andvanillajustuntilstiffpeaksform.Dabthebottomof8cookieswithaverysmallamountofcreammixture;arrange7inacircleonaservingplate,with1cookieinthemiddle.Carefullyspread¾cupwhippedcreamevenlyovercookies,leavingaslightborder.Repeattoform8morelayers,endingwithcream.Refrigerate1hour.4.Meanwhile,makethetopping:Bringalargepotofwatertoaboil.Addorangeslices;cookuntilsemitranslucent,about5minutes.Usingaslottedspoon,transfertoabakingsheet.

5.Cutaroundofparchmenttofitinalarge,shallowsaucepan.Bringsugarandthe2cupswatertoaboil,stirringuntilsugarhasdissolved.Carefullyaddorangeslices;placeparchmentdirectlyonsurface.Reduceheat,andsimmergentlyuntilorangeshavesoftenedandliquidissyrupy,about30minutes.Removefromheat;letorangescoolinsyrup.Halveorquartersomeoftheorangeslices,ifdesired.(Orangescanberefrigeratedinsyrupinanairtightcontainerupto1week;bringtoroomtemperaturebeforeserving.)6.Spoonsomeoftheorangesandtheirsyrupovertopofcake.Serveremainingorangesontheside.

PINEAPPLEUPSIDE-DOWNCAKE

CakeswithFruitWhenyouseeaperfectpineappleorplump,ripepeachorbasketofjuicyberries,bringithometobakesomethingthattastesunmistakablyfreshandoftheseason.Upside-downcakesshowcasethefruit(itendsupontop!),butyoucanalsostiritintoabatterorpileitonafinishedcake.Whicheverrecipeyouchoose,thefruityoupickupatthefarmers’marketorintheproduceaislereallyhasoccasiontoshine.

CranberryUpside-DownCake

CranberryUpside-DownCakeThoughcakesaren’talwayscontendersfortheThanksgivingbuffet,thisonewouldbewelcomeattheholidayfeast,withmaple-soakedcranberriesatopasoft,almond-scentedcake.Ofcourse,youneedn’tserveitjustonceayear;enjoythisdessertthroughoutthefallandwinter,whencranberriesarereadilyavailable.SERVES8

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpan¾cupall-purposeflour,plusmoreforpan2¾cupsfreshorthawedfrozencranberries½cupplus1tablespoonpuremaplesyrup½teaspoongroundcinnamon1teaspoonbakingpowder¼teaspoonsalt¼cupplus2tablespoonscoarseyellowcornmeal¼cupalmondpaste¾cupplus2tablespoonssugar3largeeggs,separated,roomtemperature¼teaspoonvanillaextract¼teaspoonalmondextract½cupmilk

1.Butteran8-inchroundcakepan;dustwithflour,tappingoutexcess.Inalargeskillet,heat6tablespoonsbutterovermediumuntilsizzling.Addcranberries;cookuntilshiny,about2minutes.Addmaplesyrupandcinnamon.Cook,stirringfrequently,untilcranberriessoftenbutstillholdtheirshape,3to5minutes.Removefromheat.2.Withaslottedspoon,transfercranberriestoabakingsheettocoolslightlybeforearranginginpreparedcakepan.Returnskillettomediumheatandcookuntilsyrupboilsandthickens,3to4minutes;donotovercook.Immediatelypoursyrupovercranberries;letcool,about10minutes.3.Preheatovento350°F,withrackincenter.Whiskflour,bakingpowder,andsaltinabowl.Whiskincornmealwithafork.4.Withanelectricmixeronmedium,beatremaining6tablespoonsbutterandthealmondpasteuntilwellcombined,about30seconds.Graduallyadd¾cupsugar;beatuntilcreamy,about2minutes.Addeggyolks;beatuntilwell

combined.Beatinvanillaandalmondextracts.Addflourmixturein2batches,alternatingwiththemilkandbeginningandendingwiththeflour;beatuntiljustcombined.5.Inacleanbowl,withanelectricmixeronmedium-low,whiskeggwhitesuntilfoamy.Slowlyaddremaining2tablespoonssugar.Raisespeedtohighandbeatuntilsoftpeaksform,about5minutes.Whiskonethirdofthewhitesintobatter;foldinremainingwhites.6.Carefullyspreadbatterovercranberries.Bakeuntilacaketestercomesoutclean,about45minutes.Transfertoawireracktocool2hoursbeforeinvertingontoaservingplate.

PineappleUpside-DownCake

PineappleUpside-DownCakeForgetold-fashionedexamplesmadewithcannedpineappleandmaraschinocherries.Thistakeontheall-Americandessertstartswithawholefreshpineapple.Withitsspikytopandspinysides,thefruitcanbealittleintimidating,butit’seasytoprepare:First,cutoffthepineapple’stopandbottom.Standitonend,and,withdownwardstrokes,cuttheskinoffinwidestrips,removingthe“eyes.”Thencutthefruitintorounds,anduseaparingknife(orsmallroundcookiecutter)tocutoutthecoreinthecenter.SERVES8TO10

FORTHECAKE1½cupsall-purposeflour2teaspoonsbakingpowder¼teaspoonsalt6tablespoonsunsaltedbutter,roomtemperature1cupsugar2largeeggs1teaspoonvanillaextract½cupmilk

FORTHETOPPING⅔cupsugar3tablespoonsunsaltedbutter,cutintosmallpieces6thinroundscoredpineapple(from1smallpineapple),cutintohalves

1.Makethecake:Preheatovento350°F.Inalargebowl,combineflour,bakingpowder,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggsandvanilla;beatuntilcombined.Addflourmixturein3batches,alternatingwith2batchesofmilk.Mixjustuntilcombined.3.Makethetopping:Poursugarintoa10-inchovenproofskillet(preferablycast-iron).Heatovermediumuntilsugarbeginstoliquefy;cook,stirringwithawoodenspoon,untilsugarisfullymeltedandgolden,2to3minutes.Ifsugarbrownstooquickly,removepanfromheatbrieflybeforecontinuing.Removepanfromheat,andstirinbutter.Arrangepineapplehalvesinpan,overlappingslightlyifnecessarytofit.

4.Carefullyspoonbatteroverpineapplesinskillet.Bakeuntilacaketestercomesoutclean,about38minutes.Transferpantoawireracktocool5minutes.Runaknifearoundedgeofcaketoloosen,thencarefullyinvertontoaplatter.Servewarmoratroomtemperature.

PreparingPineapple

StoneFruitUpside-DownCakes

StoneFruitUpside-DownCakesKeepthisrecipeinmindforasummerpartywhenstonefruitisatitspeak.Nectarines,plums,andapricotsallworkwonderfullyhere;useonetypeoffruitpercake,ormixandmatch.Ifmakingtwo9-inchcakes,decreasetheamountoffruittoabouttwopoundsandbakeforabout70minutes.MAKESFIVE6-INCHORTWO9-INCHCAKES

FORTHETOPPING1cup(2sticks)unsaltedbutter,roomtemperature3tablespoonsmaplesyrup1teaspoondarkrum2cupspackedlightbrownsugar½teaspoonvanillaextract½teaspooncoarsesalt10to15nectarines,plums,orapricots(2½pounds),pittedandslicedinto¼-inchwedgesVegetableoilcookingspray

FORTHECAKES1½cupsall-purposeflour1½cupscakeflour(notself-rising)1tablespoonbakingpowder1teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature1¾cupsgranulatedsugar4largeeggs2teaspoonsvanillaextract1¼cupsmilk

1.Preheatovento350°F.Makethetopping:Withanelectricmixeronmediumspeed,beatbutter,maplesyrup,rum,brownsugar,vanilla,andsaltuntilwellblended.2.Coatfive6-by-3-inchortwo9-by-2-inchroundcakepanswithcookingspray,linewithparchmentrounds,andsprayparchment.Dividetoppingevenlyamongpans,smoothingwithanoffsetspatula.Startingfromthecenterandworkingoutward,arrangefruitslicesinanoverlappingfanshapeovertoppinginpans.3.Makethecakes:Inamediumbowl,sifttogetherbothflours,thebakingpowder,andsalt.Withanelectricmixeronmedium-highspeed,beatbutterand

granulatedsugaruntilpaleandfluffy,3to4minutes,scrapingdownsidesofbowlasneeded.Beatineggs,1atatime,thenbeatinvanilla.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofmilk;beatuntilcombinedaftereachaddition.4.Dividebatterevenlyamongpreparedpans;smoothtopswithanoffsetspatula.Bake,rotatinghalfwaythrough,untilcakesaregoldenbrownandacaketestercomesoutclean,35to40minutes.Transferpanstowirerackstocool30minutes.Runasmallknifearoundedgesofcakestoloosen,theninvertontoracksorservingplates.Servewarmoratroomtemperature.

Coconut-Lime-BerryCake

Coconut-Lime-BerryCakeButtermilkandcoconutmakethissnackingcakeespeciallymoist.Atouchofrumlendsatropicalflavor,butyoucansubstituteorangejuiceinstead.Usewhicheverberrieslookbestatthemarket,whetheronetypeoracolorfulmixliketheoneshownhere.SERVES12

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforbakingdish1¾cupsplus1tablespoonall-purposeflour,plusmoreforbakingdish2teaspoonsbakingpowder½teaspooncoarsesalt1cuppackedsweetenedshreddedcoconut1cupplus1tablespoonsugar3largeeggs¾cupbuttermilk2teaspoonsfinelygratedlimezestplus2tablespoonsfreshlimejuice3cupsberries,suchasraspberries,blackberries,andblueberries(about1pound)3tablespoonsrumororangejuice

1.Preheatovento350°F.Buttera9-by-13-inchbakingdish;dustwithflour,tappingoutexcess.Inalargebowl,whisktogether1¾cupsflour,thebakingpowder,salt,andcoconut.2.Withanelectricmixeronhighspeed,beatbutterand1cupsugaruntilpaleandfluffy,scrapingdownsidesofbowlasneeded,about4minutes.Addeggs,1atatime,andbeatuntilcombined.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntilcombined.Stirinlimezestandjuice.Transferbattertoprepareddish;smoothwithanoffsetspatula.3.Inamediumbowl,tossberrieswithremaining1tablespoonflourand1tablespoonsugar,andtherum.Scatterberrymixtureoverbatter.Bakeuntilcakeisgoldenatedgesandacaketesterinsertedincentercomesoutclean,about35minutes.Transferpantoawireracktocool20minutes;servewarmoratroomtemperature.(Cooledcakecanberefrigerated,wrappedinplastic,upto5days.)

MandarinOrangeandVanillaUpside-DownCake

MandarinOrangeandVanillaUpside-DownCakeOrangeslicesatopthiscakebringtomindbrightslicesofsunshine.Welefttherindonforadeliciouslytarttaste.Satsumamandarins—small,slightlyflattenedorangesthataresymbolsofgoodfortuneinChineseNewYearcelebrations—areexcellenthere,butyoucanuseothervarietiesaswell.Sincethewholefruitisused,seekoutorganic,pesticide-freeorangesandwashthemwellbeforeusing.SERVES8TO10

4to5mediummandarins,preferablySatsuma(1½pounds),thinlysliced,seedsremoved1cup(2sticks)unsaltedbutter,roomtemperature1vanillabean,halvedlengthwiseandscraped,podreservedforanotheruse1½cupssugar1tablespoonfinelygratedmandarinzestplus3tablespoonsfreshmandarinjuice(from1mandarin)1⅓cupsplus1tablespoonall-purposeflour1½teaspoonsbakingpowder½teaspooncoarsesalt2largeeggs½cupwholemilk

1.Preheatovento350°F.Bringalargepotofwatertoaboil.Addmandarinslices;boil3minutes.Drain.Arrangeslicesinasinglelayeronpapertowels.2.Place½cupbutterina9-by-2-inchroundcakepan.Mixhalfthevanillaseedsand½cupsugar;sprinkleoverbutter.Placepaninovenuntilbuttermelts,about7minutes.Removefromoven;carefullywhiskin2tablespoonsmandarinjuice.3.Whisktogetherflour,bakingpowder,andsaltinamediumbowl.Withanelectricmixeronmedium-highspeed,beatzestandremaining½cupbutter,1cupsugar,andvanillaseedsuntilpaleandfluffy,3to5minutes.Withmixerrunning,addeggs,1atatime,beatingwellaftereachaddition.Reducemixerspeedtolow.Addflourmixturein2batches,alternatingwiththemilkandremaining1tablespoonjuice.4.Arrangemandarinslicesoversugarmixtureinpan,startinginthecenterandspiralingoutward,overlappingslicesslightly.(Useslicesthatarecompletelyintact.)Gentlyspoonbatterontopofmandarins;spreadevenlywithanoffset

spatula.Bakeuntilcakeisgoldenbrownandacaketestercomesoutclean,45to50minutes.Transferpantowireracktocool10minutes.Runaknifearoundedgeofcaketoloosen,theninvertontoaservingplate;letcoolbeforeserving.(Cakecanbestoredatroomtemperature,covered,for1day.)

Lemon-FigCake

Lemon-FigCakeOliveoilhasagentlefruitinessthatworkswellinsimplesnackingcakes.Trythisoneforbreakfast,withacappuccino,ortoaccompanyanafternooncupoftea.Youcanusea9-inchroundcakepaninsteadofthetartpan;brushitwithoilandlinewithaparchmentround.SERVES8TO10

½cupoliveoil,plusmoreforpan½cupmilk1largeegg1½cupsall-purposeflour¾cupsugar½teaspoonbakingpowder¼teaspoonsalt10ouncesdriedfigs,stemmedandcoarselychopped(about1½cups)1½teaspoonsfinelygratedlemonzest

1.Preheatovento350°F.Brusha9-inchtartpanwitharemovablebottomwithoil.2.Inamediumbowlorliquidmeasuringcup,whisktogetheroil,milk,andegg.Inalargebowl,whisktogetherflour,sugar,bakingpowder,andsalt;addmilkmixture,andstirwithaflexiblespatulajustuntilsmooth(donotovermix).Gentlyfoldinfigsandlemonzest.3.Transferbattertopreparedpan;setpanonarimmedbakingsheet.Bakeuntilgoldenandacaketestercomesoutclean,35to40minutes.Transferpantoawireracktocool15minutes.Turnoutcakeontoracktocoolcompletely.(Cakecanbestoredatroomtemperature,wrappedinplastic,upto1day.)

ApplePieUpside-DownCake

ApplePieUpside-DownCakeBorrowtheflavorsoftheall-Americanpieforacakethat’sequallyathomeataharvestpicnicoraThanksgivingdinner.Itslowprofileistheresultofbakingitina12-inchtartpan;ifyoudon’thaveone,youcoulduseapizzapanofthesamesizeinstead.SERVES10TO12

1¼cups(2½sticks)unsaltedbutter,roomtemperature,plusmoreforpan1½cupspackedlightbrownsugar3tablespoonsCalvados¾teaspoonplusapinchofsalt3wholecinnamonsticks6BraeburnorMcIntoshapples(about2½pounds),peeled,cored,andcutinto¼-inch-thickrings2¼cupsall-purposeflour½teaspoonbakingsoda½teaspoonbakingpowder¾teaspoongroundcinnamon1½cupsgranulatedsugar3largeeggs1½teaspoonsvanillaextract½cupsourcream

1.Preheatovento375°F,withrackinlowerthirdofoven.Buttera12-inchroundtartpanwitharemovablebottom;linewithaparchmentround,andbutterparchment.Wrapexteriorofpanwithfoil.2.Withanelectricmixeronmedium-highspeed,beat½cup(1stick)butter,thebrownsugar,Calvados,andapinchofsaltuntilpaleandfluffy,2to3minutes.Spreadmixtureinpreparedpan.Arrangeappleringsinpan(youmaynotneedalltheapplerings;usetheprettiestones),andpressthemgentlyintomixture.Placecinnamonsticksingaps.Sifttogetherflour,bakingsoda,bakingpowder,remaining¾teaspoonsalt,andthegroundcinnamonintoabowl.3.Withmixeronmedium-highspeed,beatremaining¾cup(1½sticks)butterandthegranulatedsugarinacleanbowluntilpaleandfluffy,2to3minutes.Beatineggs,1atatime,andvanilla.Reducespeedtolow.Addflourmixturein2batches,alternatingwiththesourcreamandbeginningandendingwiththeflour;beatuntiljustcombined.Spreadbatterevenlyoverapples.

4.Bakeuntilcakeisgoldenbrownandacaketestercomesoutclean,about45minutes.Transfertoawireracktocool15minutes,thencarefullyinvertontoaservingplate.(Cakecanbestoredatroomtemperature,covered,upto1day.)

RhubarbUpside-DownCake

RhubarbUpside-DownCakeRhubarblendsitssweet-tartflavorandrosycolortothisspringtimetreat.Slicedstalksaretossedwithsugarinacakepan;batterandstreuselarelayeredontop(ofcourse,thestreuselwillbethebottomofthecakeonceit’sinverted).It’simportanttoletthecakecoolfortenminutesbeforeturningitout:Therhubarbwillbetoohottohandlerightafterbaking,butifitsitstoomuchlonger,itmaystick.SERVES8TO10

FORTHESTREUSEL4tablespoonsunsaltedbutter,melted½cupall-purposeflour¼cupsugar¼teaspooncoarsesalt

FORTHECAKE¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpan1poundrhubarb,trimmedandcutonaverysharpdiagonalabout½inchthick1¾cupssugar1½cupsall-purposeflour1½teaspoonsbakingpowder1½teaspoonscoarsesalt½teaspoonfinelygratedorangezestplus1tablespoonfreshorangejuice2largeeggs1cupsourcream

1.Preheatovento350°F.Makethestreusel:Stirtogetherbutter,flour,sugar,andsaltuntilmoistandcrumbly.2.Makethecake:Buttera9-by-2-inchroundcakepan.Dotwith4tablespoonsbutter(cutintopieces).Tossrhubarbwith¾cupsugar;letstand2minutes.Tossagain;spreadinpan.3.Whisktogetherflour,bakingpowder,andsalt.Withanelectricmixeronmediumspeed,beatbutterand1cupsugaruntilpaleandfluffy,3to5minutes.Beatinzestandjuice.Addeggs,1atatime,beatinguntilincorporatedaftereachandscrapingdownsidesofbowlasnecessary.Addflourmixturein3batches,alternatingwith2batchesofsourcream,andbeatinguntilsmooth.Spreadevenlyoverrhubarb.Crumblestreuseloverbatter.

4.Bakeuntilacaketestercomesoutcleanandtopspringsbackwhentouched,about60minutes.Transferpantoawireracktocool10minutes.Runaknifearoundedgeofcaketoloosen,theninvertontoracktocoolcompletely.

StrawberryCake

StrawberryCakeBakedinapietinandburstingwithberries,thishomespundessertoffersanexcellentexcusetogostrawberrypicking(asifyouneedanexcuse).Takeitwithyouonapicnicortoabackyardpotluck,andserveitstraightfromthepan.Youcanbakeitina9-inchcakepanifyouprefer.SERVES8TO10

6tablespoonsunsaltedbutter,roomtemperature,plusmoreforpieplate1½cupsall-purposeflour1½teaspoonsbakingpowder½teaspoonsalt1cupplus2tablespoonssugar1largeegg½cupmilk1teaspoonvanillaextract1poundfreshstrawberries,hulledandhalved

1.Preheatovento350°F.Buttera10-inchpieplate.Sifttogetherflour,bakingpowder,andsaltintoamediumbowl.2.Withanelectricmixeronmedium-highspeed,beatbutterand1cupsugaruntilpaleandfluffy,about3minutes.Reducespeedtomedium-low;mixinegg,milk,andvanilla.3.Reducespeedtolow;graduallyaddflourmixture.Transferbattertopreparedpieplate.Arrangestrawberriesontopofbatter,cutsidesdownandasclosetogetheraspossible.Sprinkleremaining2tablespoonssugaroverberries.4.Bakecake10minutes.Reduceheatto325°F,andcontinuetobakeuntilcakeisgoldenbrownandfirmtothetouch,about60minutesmore.Transferpieplatetoawireracktocoolcompletely.(Cakecanbestoredatroomtemperature,looselycovered,upto2days.)

PearPavlova

PearPavlovaThislight,airydessert,namedforRussianballerinaAnnaPavlova,comestousfromDownUnder—infact,bothNewZealandandAustraliahaveclaimeditastheirown.Traditionallythemeringueistoppedwithpassionfruit,strawberries,orkiwi;ourpearspoachedinspicedredwineareanautumnaltwist.Whenmakingthemeringue,besuretheeggwhitesarefreeofanyyolkandthatthebowlisspotlessanddry;evenasmalltraceoffatcanpreventmeringuefromwhippingproperly.SERVES6

FORTHEPEARS1bottle(750ml)dryredwine,suchasCabernetorZinfandel3cupswater1cupgranulatedsugar1teaspoonwholeblackpeppercorns3driedbayleaves2cinnamonsticks3to6ripeBoscpears

FORTHEMERINGUEBASE4largeeggwhites,roomtemperaturePinchofsalt¾cuppackedlightbrownsugar¼cupsuperfinesugar1teaspoondistilledwhitevinegar1teaspoonvanillaextract

FORTHETOPPING1cupheavycream2tablespoonssuperfinesugar

1.Poachthepears:Combinewine,thewater,sugar,peppercorns,bayleaves,andcinnamonsticksinalargesaucepan.Bringtoaboil;stiruntilsugarhasdissolved.Reduceheattoagentlesimmer.2.Carefullypeelpears,leavingstemsintact.Addtopan;cover,andcook,rotatingpearsoccasionally,untilbasesofpearsareeasilypiercedwithaparingknife,20to25minutes,dependingonripenessoffruit.Meanwhile,preparean

ice-waterbath.3.Usingalargeslottedspoon,carefullytransferpearstoalargemetalbowlsetintheice-waterbath.Pourpoachingliquidthroughafinesieveintobowlwithpears;letcoolcompletely.Coverwithplasticwrap;refrigerateovernighttoletpearsabsorbthepoachingliquid.4.Makethemeringuebase:Preheatovento300°Fwithrackincenter.Lineabakingsheetwithparchment.Usinganoverturnedbowlorcakepanasaguide,tracean8-inchcircleontheparchment;turnparchmentover,markedsidedown.5.Withanelectricmixeronlowspeed,whiskeggwhites,salt,andbrownsugaruntilcombinedandnolumpsofsugarremain.Raisespeedtomedium;beatuntilsoftpeaksform,about9minutes.Withmixerrunning,graduallyaddsuperfinesugar.Continuebeatinguntilpeaksarestiffandglossy,about2minutesmore.Beatinvinegarandvanilla.6.Usingaflexiblespatula,spreadmeringueontothemarked8-inchcircleonpreparedbakingsheet;formpeaksaroundtheedgeandawellinthecenter(seephoto).Bakemeringueuntilcrisparoundtheedgeandjustsetinthecenter,about75minutes.Transferbakingsheettoawirerackuntilmeringueiscoolenoughtohandle.Carefullypeeloffparchment;letmeringuecoolcompletelyonrack.7.Makethetopping:Inasmallbowl,whipheavycreamandsuperfinesugaruntilstiffpeaksform.Coverwithplasticwrap;refrigerateuntilreadytouse.8.Slicepearsinhalflengthwise.Removeseedsandstemswithaspoonormelonballer;discard.Cutpearsinto¾-inchpieces;placeinabowl,andcoverwithplasticwrapuntilreadytouse.9.Bring3cupspoachingliquidtoaboilinamediumsaucepan,andprepareanotherice-waterbath.Reduceheat;simmeruntilsyrupyandreducedtoabout1cup,20to25minutes.Poursyrupintoacleanbowlsetintheice-waterbath;stirfrequentlyuntilcoolandthickened.10.Toassemble,carefullyplacemeringueonaservingplatter.Spoonwhippedcreamontop,thenaddpears.Serve,slicedintowedgesanddrizzledwithsyrup.

SpreadingMeringue

PAVLOVAThisversionofpavlovahasacaramel-likeflavorandslightlychewytexture,thankstotheadditionofbrownsugarinthemeringue.Foracrisper,moreclassicshell,useonlysuperfinesugar(keepthetotalquantitythesame).Amongpavlova’sappealsisitsendlessversatility;feelfreetoswapoutthefruitherewithfresh,macerated,poached,orevenroastedfruits(oracombinationofthese),dependingontheseason.Passionfruit,strawberries,andkiwiarealltraditional,giventhedessert’sorigin.Tryrhubarbandraspberriesinthespring,stonefruitsandotherberriesinthesummer,quinceorapplesinthefall,andcitrusormangointhewinter.Youcanalsochangeupthewhippedcreambyfoldinginpastrycreamormascarpone,orreplacingitwithcrèmefraîche,fruitcurd,puddingorothercustard,mousse,evenicecreamorsorbet.Considersprinklingtheassembleddessertwithchoppedtoastednuts(pistachiosareespeciallynicewithfreshfruit).

Olive-OilCakewithRedGrapes

Olive-OilCakewithRedGrapesGrapesmakethisItaliancake—traditionallyservedtocelebratethestartoftheharvestseason—unexpectedandspecial.SERVES9

½cupextra-virginoliveoil,plusmoreforpan1cupall-purposeflour,plusmoreforpan½cupfinelygroundtoastedalmonds¼cupquick-cookingpolentaorcoarseyellowcornmeal1½teaspoonsbakingpowder½teaspoonsalt2largeeggs⅔cupsugar2teaspoonsfinelygratedlemonzest⅓cupmilk2cupsredseedlessgrapes

1.Preheatovento350°F.Brushan8-inchsquarepanwithoil;dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,almonds,polenta,bakingpowder,andsalt.2.Withanelectricmixeronhighspeed,beateggs,sugar,andzestuntilpaleandfluffy,3to5minutes.Reducespeedtolow;slowlyaddoil.Addflourmixturein3batches,alternatingwith2batchesofmilk;beatuntiljustcombined.3.Transferbattertopreparedpan;scatter1cupgrapesovertop.Bake15minutes.Scatterremaining1cupgrapesovercake.Bakeuntilcakeisgoldenandacaketestercomesoutclean,25to27minutesmore.Transferpantoawireracktocool15minutes.Turnoutcake,andcutintosquarestoserve.

PlumSkilletCake

PlumSkilletCakeThiscakeisquickandeasyenoughtowhipupforalast-minutebrunchorweeknightdinner.Slidethecakeintotheovenasyousitdowntoeat,anditwillbereadyfordessertwhenyouare.SERVES6

4tablespoonsunsaltedbutter,roomtemperature,plusmoreforskillet1cupall-purposeflour,plusmoreforskillet½teaspoonbakingpowder¼teaspoonbakingsoda½teaspooncoarsesalt¾cupplus2tablespoonssugar1largeegg½cupbuttermilk2ripemediumplums,thinlysliced

1.Preheatovento375°F.Butteran8-inchovenproofskillet(preferablycast-iron);dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,bakingsoda,andsalt.Withanelectricmixeronmediumspeed,beatbutterand¾cupsugaruntilpaleandfluffy,3to5minutes.Beatinegg.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined.2.Transferbattertopreparedskillet;smoothtopwithanoffsetspatula.Arrangeplumsontop,fanningtheslices;sprinklewithremaining2tablespoonssugar.Bakeuntilgoldenbrownandacaketestercomesoutclean,35to40minutes.Transfertoawireracktocoolslightlybeforeserving.

Strawberry-BasilShortcake

Strawberry-BasilShortcakeMakeasummerclassicevenbetter(yes,it’spossible!)withtheadditionofbasil,anotheroftheseason’ssignatureflavors.Besuretocoverthecreamwithplasticwrapwhilethebasilissteeping.SERVES8TO10

2¼cupscoldheavycream,plus2tablespoons,forbrushing20largebasilleaves,plus⅓cupsmallortornbasilleaves3cupsall-purposeflour½cupgranulatedsugar,plusmoreifneeded1tablespoonplus1½teaspoonsbakingpowder¾teaspoonsalt1cup(2sticks)plus2tablespoonscoldunsaltedbutter,cutintosmallpieces2largeeggs,lightlybeaten½teaspoonvanillaextract1¼pounds(4½cups)slicedstrawberries3tablespoonsconfectioners’sugar

1.Bring1½cupscreamtoagentlesimmerinasmallsaucepanovermediumheat.Bruiselargebasilleavesbyhittingthemrepeatedlywiththedullsideofaknife,andstirintocream.Removefromheat,covertightly,andletsteep25minutes.Strainthroughafinesieve,pressingsolidstoextractliquid.Refrigerateinanairtightcontaineratleast5hours(orupto1day).2.Preheatovento400°F.Whisktogetherflour,3tablespoonsgranulatedsugar,thebakingpowder,andsalt.Cutinbutterwithapastryblenderorrubinwithyourfingers.(Thelargestpiecesshouldbethesizeofsmallpeas.)3.Whisktogether¾cupheavycream,theeggs,andvanilla.Stirintoflourmixtureusingaforkuntilingredientsaremoistenedbutnotfullyincorporated(donotovermix).4.Turndoughoutontoaparchment-linedbakingsheet;patintoa9½-inchround.Brushdoughwithremaining2tablespoonsheavycream;sprinklewith1tablespoongranulatedsugar.5.Bakeuntillightgoldenbrownandjustcookedthrough,about25minutes.Transferbakingsheettoawireracktocoolcompletely,about2hours.(Theshortcakeisbestservedwithin4hoursofbaking,butuntoppedshortcakecanbestoredatroomtemperature,wrappedinplastic,upto8hours.)

6.Meanwhile,combinestrawberrieswithremaining¼cupgranulatedsugar,addingmoresugarifneeded,dependingonsweetness.Letmacerate,stirringoccasionally,atleast1hourandupto3hours.7.Tossberrieswithsmallbasilleaves.Withanelectricmixeronhighspeed,whiskbasilcreamwithconfectioners’sugarinachilledbowluntilsoftpeaksform.Toserve,moundbasilcreamonshortcake;spoonberriesandbasilleaveswithjuiceovertop.

PeachandCornmealUpside-DownCake

PeachandCornmealUpside-DownCakeAnupside-downcakewithaSouthernaccent,thisdessertfeaturespeachesandcornmeal—tworegionalfavorites.Thelavenderisoptionalbutbringsalovely,subtlefragranceandflavortothedeliciousdessert.SERVES8TO10

½cupplus3tablespoonsunsaltedbutter,roomtemperature1cupsugar3ripepeaches(about1¼pounds),skinson,pittedandcutinto¾-inchwedges1cupcoarseyellowcornmealorpolenta¾cupall-purposeflour1teaspoonbakingpowder2teaspoonschoppedfreshlavender,or1½teaspoonsdriedlavender(optional)1¼teaspoonscoarsesalt3largeeggs½teaspoonvanillaextract½cupheavycream

1.Preheatovento350°F.Melt3tablespoonsbutterina10-inchovenproofskillet(preferablycast-iron)overmediumheat,usingapastrybrushtocoatsideswithbutterasitmelts.Sprinkle¼cupsugarevenlyoverbottomofskillet;cookuntilsugarstartstobubbleandturngoldenbrown,about3minutes.Arrangepeachesinacircleatedgeofskillet,ontopofsugar;arrangeremainingwedgesincentertofill.Reduceheattolow;cookuntiljuicesarebubblingandpeachesbegintosoften,10to12minutes.Removefromheat.2.Whisktogethercornmeal,flour,bakingpowder,lavenderifusing,andsalt.Withanelectricmixeronhighspeed,beatremaining½cupbutterand¾cupsugaruntilpaleandfluffy,about3minutes.Reducespeedtomedium.Addeggs,1atatime,beatingwellaftereachadditionandscrapingdownsidesofbowlasneeded.Mixinvanillaandcream.Reducespeedtolow,andbeatincornmealmixturein2additions.3.Droplargespoonfulsofbatteroverpeaches;spreadevenlyusinganoffsetspatula.Bakeuntilgoldenbrownandacaketestercomesoutclean,20to22minutes.Transferskillettoawireracktocool10minutes.Runaknifeorspatulaaroundedgeofcaketoloosen.Quicklyinvertcakeontoacuttingboardorservingplatter.Tapbottomofskillettoreleasepeaches;carefullyremoveskillet.

Ifnecessary,repositionpeachslicesontopofcake.Letcoolslightlybeforeserving.

SpreadingBatterOverPeaches

BlackberryCornmealCake

BlackberryCornmealCakeThisrusticsummerspecialtymakesitworthturningontheoven—evenonahotday.Itspreparationcouldn’tbemorecarefree:Justpourthebatterintoaskillet,scatterberriesoverthetop,andpopitintheoven.SERVES8

1¼cupsall-purposeflour½cupcoarseyellowcornmealorpolenta2teaspoonsbakingpowder1teaspoonsalt1cupplus2tablespoonssugar,plus¼cupforsprinkling½cupbuttermilk2largeeggs7tablespoonsunsaltedbutter,melted,plus1tablespoonforskillet2containers(5ounceseach)freshblackberries

1.Preheatovento375°F.Inalargebowl,whisktogetherflour,cornmeal,bakingpowder,salt,and1cupplus2tablespoonssugar.Inanotherbowl,whisktogetherbuttermilk,eggs,andmeltedbutter;pouroverflourmixture,whiskingtocombine.2.Ina10-inchovenproofskillet(preferablycast-iron),heatremainingtablespoonbutterintheovenuntilmeltedandskilletishot,about5minutes.Removefromoven;swirltocoatbottomofpan.Transferbattertoskillet,scatterblackberriesontop,andsprinklewithremaining¼cupsugar.3.Bake,withabakingsheetonrackbelow(tocatchanydrips),untiltopisevenlybrowned,45to50minutes.Transfertoawireracktocool30minutes.Beforeserving,runaknifearoundedgeofcaketoloosen;servewarmoratroomtemperature.

Gingerbread-PearUpside-DownCake

Gingerbread-PearUpside-DownCakeDressupaholidayfavoritewithpearsinarichbrandysyrup.Gingerisusedintwoforms:freshandground.Theeasiestwaytogrategingeriswithaceramicgrater(oftenfoundinAsiangrocerystores)orarasp-stylegrater.SERVES8TO10

½cupplus2tablespoonsbutter(1¼sticks),roomtemperature,plusmoreforpan5largeripeBartlettpears,peeled,cored,andquartered2tablespoonsfreshlemonjuice¼cupgranulatedsugar¼cupplus2tablespoonsbrandy1cupall-purposeflour1tablespoongroundginger1teaspoongroundcinnamon¼teaspoongroundcloves¼teaspoonfreshlygratednutmeg¼teaspoonsalt¼cuppackeddarkbrownsugar3largeeggs½cupunsulfuredmolasses1tablespoonfreshlygratedpeeledginger1teaspoonbakingsoda2tablespoonsboilingwater

1.Preheatovento350°F.Buttera9-inchroundcakepan.Inalargebowl,tosspearswithlemonjuice.Inlargeskilletovermedium-highheat,melt2tablespoonsbutter;sprinklewith2tablespoonsgranulatedsugar.Addhalfthepears,cutsidesdown,inasinglelayer;cook,flippingonce,untilbrownedonbothsides,2to3minutesperside.Usingaslottedspoon,transfercookedpearstoaplate.Cookremainingpears;transfertoabakingsheet,leavingjuicesbehind.2.Addbrandytoskillet,andsprinklewithremaining2tablespoonsgranulatedsugar.Cook,stirring,untilreducedtoasyrup,about1minute.Pourintocakepan;swirltocoat.Arrangepearsinpaninasinglelayer,withthetaperedsidesallfacingthesamedirection.3.Inamediumbowl,whisktogetherflour,groundginger,cinnamon,cloves,

nutmeg,andsalt.Withanelectricmixeronmedium-highspeed,beatremaining½cupbutteruntilfluffy,about2minutes.Addbrownsugar;continuebeatinguntilpaleandfluffy,about3minutesmore.Addeggs;beattocombine.Beatinmolassesandgratedginger.4.Reducespeedtolow.Mixinhalfofflourmixture.Inasmallbowl,combinebakingsodaandtheboilingwater;beatintobatter.Beatinremainingflourmixtureuntilcombined.Transfertopan;bake25minutes.Reduceheatto325°F;bakeuntilcakeisspringytothetouch,15to20minutesmore.Transfertoawireracktocool1hour.Runaknifearoundedgeofcaketoloosen,theninvertcakeontoaservingplate.Ifnecessary,repositionpearsontopofcake.

Chocolate-CherryUpside-DownCakes

Chocolate-CherryUpside-DownCakesIndividualupside-downcakesturndeep,dark,anddeliciouswithachocolatebatterbakedoverabrownsugarandsourcherrycombo.Theytastelikecherry-flavoredtruffles—withafinishingtouchofrum-spikedwhippedcream.Ifyoucan’tfindjarredsourcherries,substitutefrozensourcherries,thawedanddrained,anduseoneteaspoonfreshlemonjuiceinplaceofthecherryjuiceinstepone.MAKES2

4tablespoonsunsaltedbutter,roomtemperature⅓cupplus3tablespoonspackedlightbrownsugar1½cupsdrainedjarredsourcherries(1teaspoonjuicereserved)⅓cupall-purposeflour¼cupunsweetenedcocoapowder¼teaspoonbakingpowder¼teaspooncoarsesalt1largeeggyolk3tablespoonswholemilk¼cupheavycream2teaspoonsrum

1.Preheatovento350°F.Place1tablespoonbutter,1tablespoonbrownsugar,and½teaspooncherryjuiceinthebottomofeachoftwo8-ounceramekins.Bakeuntilbutterandbrownsugararemeltedandbubbling,about1minute.Arrangecherriesinatightlypackedlayerinbottomofeachramekin.2.Whisktogetherflour,cocoa,bakingpowder,andsalt.Inanotherbowl,stirtogetherremaining2tablespoonsbutterand⅓cupbrownsugarwithawoodenspoonuntilpaleandfluffy,about3minutes.Stirineggyolk,thenflourmixtureandmilk.Dividebetweenramekins.3.Placeramekinsonarimmedbakingsheet.Bakeuntilacaketestercomesoutwithonlyafewcrumbsattached,about30minutes.Transferramekinstoawireracktocool20minutes.4.Meanwhile,withanelectricmixer,beatheavycream,remaining1tablespoonbrownsugar,andtherumuntilsoftpeaksform.Runaknifearoundedgesofcakestoloosen,theninvertontoservingplates.Ifnecessary,repositioncherriesontopofcakes.Servecakeswithrumwhippedcream.

BUTTERMILKCAKEWITHCHOCOLATEFROSTING

LayerCakesWeallhavememoriesoffrosting-swirledlayercakesfromchildhoodbirthdays,Grandma’skitchen,ortheneighborhoodbakery—andtheyareoftenamongthemostmeaningful.Themorethantwodozenrecipesinthischapterincludeultimateversionsofthemostdelectablecakesandfrostings,aswellassomedelightfulnewflavorcombinations.Usethemtobuildonfavoritetraditions—ortostartnewonesofyourown.

ButtermilkCakewithChocolateFrosting

ButtermilkCakewithChocolateFrostingCloseyoureyesandmakeawish—forthequintessentialbirthdaycake.Withthesegoldenbuttermilklayersgenerouslycoveredindarkchocolatefrosting,yourwishcomestrue.SERVES10TO12

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupsall-purposeflour,plusmoreforpans1tablespoonbakingpowder1teaspoonbakingsoda½teaspoonsalt2cupssugar4largeeggs,lightlybeaten1¼cupsbuttermilk1½teaspoonsvanillaextractRichChocolateFrostingWhitenonpareils,fordecorating(optional)

1.Preheatovento350°F.Buttertwo8-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoamediumbowl.2.Withanelectricmixeronmediumspeed,beatbutteruntilsoftened,1to2minutes.Graduallyaddsugar;continuebeatinguntilpaleandfluffy,3to4minutes,scrapingdownsidesofbowlasneeded.Addeggs,alittleatatime,beatingwellaftereachadditionandscrapingdownsidesofbowlonceortwice,about5minutes.3.Reducespeedtolow.Slowlyaddflourmixturein2batches,alternatingwiththebuttermilkandbeginningandendingwiththeflour;beatuntiljustincorporated.Beatinvanilla.4.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,untilgoldenbrownandacaketestercomesoutclean,35to45minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.5.Placebottomcakelayeronacakestandorplatter,andspreadevenlywithabout1cupchocolatefrosting.Placeremaininglayer,topsidedown,ontopoffirst;pressdownslightly.Spreadremainingfrostingovertopandsidesofcake,

usinganoffsetspatulatocreatelargeswirls.Sprinklewithnonpareils,ifdesired.Refrigeratecakeuntilfrostingsets,about10minutes(orupto3days),beforeserving.

ChiffonCakewithStrawberriesandCream

ChiffonCakewithStrawberriesandCreamLovestrawberryshortcake?Don’tmissthistwistonthespringtimefavorite.Thecakeissimilarintexturetoanangel-foodcake,butricher,thankstotheadditionofeggyolks.Thefillingissimplywhippedcreamandstrawberriesthathavebeenhalvedandtossedwithsugar,lemonjuice,andapinchofsalt.SERVES10TO12

FORTHECAKE2¼cupscakeflour(notself-rising)1½cupsgranulatedsugar2¼teaspoonsbakingpowder¾teaspoonsalt½cupcanolaorsaffloweroil7largeeggyolksplus9largeeggwhites,roomtemperature¾cupmilk½teaspooncreamoftartar1wholevanillabean,splitlengthwiseandscraped(podreservedforanotheruse),or2teaspoonsvanillaextract

FORTHEFILLING2poundsfreshstrawberries,hulledandhalvedorquartered(about5cups),plusmoreforserving½cupgranulatedsugar1tablespoonfreshlemonjuicePinchofsalt2cupscoldheavycream¼cupconfectioners’sugar,plusmorefordusting

1.Makethecake:Preheatovento325°F.Whisktogetherflour,¾cupgranulatedsugar,thebakingpowder,andsaltinamediumbowl.Whisktogetheroil,eggyolks,andmilkinalargebowl.Whiskflourmixtureintoegg-yolkmixture.2.Withanelectricmixeronhighspeed,beateggwhitesuntilfrothy.Addcreamoftartarandvanillaseedsorextract;beatuntilsoftpeaksform.Graduallyaddremaining¾cupgranulatedsugar,beatinguntilstiff,glossypeaksform,about5minutes.Whiskonethirdofegg-whitemixtureintobatter.Gentlybutthoroughlyfoldinremainingegg-whitemixturewithaflexiblespatula.3.Transferbattertoa9½-inchtubepan.Bakeuntiltopofcakespringsback

whentouched,52to55minutes.Invertpanontoitslegsorovertheneckofaglassbottletocool1hour.4.Makethefilling:Whilecakeisbakingandcooling,inabowlcombinestrawberries,granulatedsugar,lemonjuice,andsalt,andletsit,stirringoccasionally,1hour.Justbeforeassembling,withanelectricmixerbeatcreamandconfectioners’sugaruntilmediumpeaksform.5.Slideaparingknifearoundedgeofcaketoloosen;releasecakefrompan.Withaserratedknife,splitcakehorizontallyinto3layers.Transferbottomlayertoacakeplateorplatter.Spreadwithhalftheberries;drizzlewithjuices.Spreadhalfthewhippedcreamoverberries;addmiddlecakelayer.Spreadwithremainingberriesandwhippedcream.Topwithremainingcakelayer.Refrigeratecake1hour.Dustwithconfectioners’sugarandservewithmoreberries.

Coconut-PecanCakewithMilkChocolateGanache

Coconut-PecanCakewithMilkChocolateGanacheCombinethesweet,nuttytasteofcoconutwithtoastedpecansandmilkchocolate,andyou’vegotaflavorreminiscentofafavoritecandybar.Creamedcoconutisavailableatnatural-foodsstoresandonline;it’snotthesameas“creamofcoconut,”whichhasaddedsugar.Ifyoucan’tfindit,useunsaltedbutterinitsplace.SERVES10TO12

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpans2¼cupsall-purposeflour,plusmoreforpans1cupfirmlypackedsweetenedshreddedcoconut¾cuppecanhalves(3ounces),toasted2cupssugar1tablespoonbakingpowder¾teaspoonsalt¼cupcreamedcoconutor4tablespoons(½stick)unsaltedbutter4largeeggs1tablespooncoconutextract1cupplus2tablespoonsunsweetenedcoconutmilk(9ounces)Coconut-CreamFillingMilkChocolateGanache2cupstoastedshavedcoconut,fordecorating(optional)

1.Preheatovento350°F.Buttertwo9-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.2.Inafoodprocessor,finelygrindshreddedcoconut;transfertoabowl.Finelygrindpecanswith2tablespoonssugar.Intoalargebowl,sifttogetherflour,bakingpowder,andsalt;stiringroundcoconutandpecans.3.Withanelectricmixeronmedium-highspeed,beatbutter,creamedcoconut,andremainingsugaruntilpaleandfluffy,about4minutes.Beatineggsandextract.Addflourmixturein3batches,alternatingwith2batchesofcoconutmilk;beatuntiljustcombined.4.Dividebatterevenlybetweenpreparedpans;smoothtopswithanoffsetspatula.Bakeuntilgoldenandacaketestercomesoutclean,about35minutes.(Iftopsbegintobrowntooquickly,tentlooselywithfoil.)Transferpanstoa

wireracktocool30minutes.Runaknifearoundedgesofcakestoloosen;turnoutontoracktocoolcompletely.5.Line2rimmedbakingsheetswithparchment;fit1withacoolingrack.Withaserratedknife,trimtopsofcakelayerstolevel,ifdesired.Transferbottomlayertobakingsheetwithrack;spreadwithcoconutfilling.Placeremainingcakelayerontop,cutsidedown.6.Usinganoffsetspatula,spreadthechilledganacheoversidesofcake;smoothovercake,coatingcompletely.Transfercakeandracktosecondpreparedbakingsheet;refrigerateuntilset,about5minutes.7.Coatthecakewiththeroom-temperatureganache.Refrigerateuntilnearlyset,about5minutes.Presstoastedcoconutontosidesofthecake,ifdesired.Keepatroomtemperatureuntilreadytoserve.

Candied-PecanCakewithBrowned-ButterPears

Candied-PecanCakewithBrowned-ButterPearsHere,cakelayersarestuddedwithcandiednuts,sandwichedwithcaramelizedpears,andcappedoffwithbourbon-spikedwhippedcream.Allthecomponentsareuncomplicatedandcanbemadeinstages,foradessertthat’sfancybutfarfromfussy.SERVES10

FORTHECANDIEDPECANS2cupschoppedpecans3tablespoonsunsaltedbutter,melted¼cuppackedlightbrownsugar1tablespoonvanillaextract2teaspoonsgroundcinnamon¼teaspoonfreshlygratednutmeg

FORTHECAKE¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupsall-purposeflour,plusmoreforpans2teaspoonsbakingpowder½teaspooncoarsesalt1¾cupsgranulatedsugar1cupplus2tablespoonsmilk3largeeggwhites

FORTHEFILLING4Anjoupears1tablespoonfreshlemonjuice4tablespoonsunsaltedbutter

FORTHETOPPINGWhippedCream(bourbonvariation)⅓cupchoppedtoastedpecans,forgarnish

1.Makethecandiedpecans:Preheatovento400°F.Tosspecanswithbutter,brownsugar,vanilla,cinnamon,andnutmegonarimmedbakingsheet.Toast,stirringtocoathalfwaythrough,untilfragrant,about10minutes.Transferbakingsheettoawireracktocoolcompletely.2.Makethecake:Reduceoventemperatureto350°F.Butterthree8-inchround

cakepans;dustwithflour,tappingoutexcess.Siftflour,bakingpowder,andsaltintoabowl.Withanelectricmixeronmedium,beatbutterand1¼cupsgranulatedsugaruntilpaleandfluffy,about3minutes.Addflourmixturein3batches,alternatingwith2batchesofmilk;beatuntiljustcombined.Stirincandiedpecans.3.Inacleanmixerbowl,beateggwhitesonhighspeeduntilfrothy.Graduallyaddremaining½cupsugar;beatuntilstiffpeaksform.Gentlyfoldonethirdoftheeggwhitesintothebatterusingaflexiblespatula.Foldinremainingeggwhitesin2additions.4.Dividebatteramongpreparedpans.Bakeuntilcakesaresetandacaketestercomesoutclean,about30minutes.Transferpanstowirerackstocool10minutes.Turnoutcakesontorackstocoolcompletely.5.Meanwhile,makethefilling:Peelandcorepears;cutinto½-inchwedges,andtosswithlemonjuice.Cookbutterinaskilletovermediumheatuntilbrowned,about5minutes.Addpears;cook,stirringoccasionally,untiltender,about6minutes.Coolcompletely.6.Usingaserratedknife,trimtopsofcakestolevel.Transferbottomcakelayertoacakestandorplatter,andspreadwithhalfthepears.Addsecondlayer,andspreadwithremainingpears.Topwithremaininglayer.(Assembledcakecanberefrigerated,covered,upto3days.)Spreadbourbonwhippedcreamovertop,andgarnishwithpecansjustbeforeserving.

TenderLemonCake

TenderLemonCakeSwirlsofold-fashionedpowdered-sugarfrostinglendthiscakesomehomespuncharm;acrownofcandiedlemonpeelisfitforaspecialoccasion.Whenworkingwithsoftfillings,suchaslemoncurd,trythistrick:Firstpipearingoffrostingaroundtheedgeofeachcakelayer;itactsasa“dam”tokeepthecurdinplace.Ifyoudon’thaveapastrybag,makeonebyfillingalargeresealableplasticbagwithfrostingandsnippingoffonecorner.SERVES10TO12

1¼cups(2½sticks)unsaltedbutter,roomtemperature,plusmoreforpans3¾cupsall-purposeflour,plusmoreforpans1tablespoonplus¾teaspoonbakingpowder¾teaspoonsalt2½cupssugar5largeeggsFinelygratedzestof1½lemons1¼teaspoonsvanillaextract1¼cupsbuttermilkLemonCurdBasicButtercreamFrostingCandiedlemonpeel,forgarnish(optional)

1.Preheatovento325°F.Butterthree8-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.2.Whisktogetherflour,bakingpowder,andsaltinamediumbowl.Withanelectricmixeronmediumspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachadditionandscrapingdownsidesofbowlasnecessary.Mixinzestandvanilla.Withmixeronlowspeed,addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined.3.Dividebatterevenlyamongpreparedpans,smoothingtopswithanoffsetspatula.Bakeuntilgoldenbrownandacaketestercomesoutclean,40to45minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.4.Withaserratedknife,trimtopsofcakelayerstolevel.Placebottomlayerona

cakestandorplatter.Usingapastrybagfittedwithacoupleroraresealableplasticbagwithonecornersnippedoff,pipeadamoffrostingaroundedgeofcake.Fillwith¾cuplemoncurd,spreadingwithanoffsetspatula.Repeatwithsecondlayer,frostingdam,andanother¾cuplemoncurd;topwiththirdlayer.Spreadremainingfrostingovertopandsidesofcake,usinganoffsetspatulatocreatelargeswirls.Arrangecandiedlemonpeelontopofcake,ifdesired.

RedVelvetCake

RedVelvetCakeWhathaslongbeenconsideredaSouthernspecialtyhasbecomeafavoriteacrossthecountry.Andit’snowonder:Thedeepredlayersarestriking,andthedelicatetextureandmildchocolateflavorofthecakearetheperfectmatchforatangycream-cheesefrosting.SERVES8TO10

Unsaltedbutter,forpans2½cupscakeflour(notself-rising),plusmoreforpans¼cupunsweetenedcocoapowder1teaspoonsalt1½cupssugar1½cupscanolaorsaffloweroil2largeeggs1tablespoonredfoodcoloring1teaspoonvanillaextract1cupbuttermilk1½teaspoonsbakingsoda2teaspoonswhitevinegarCream-CheeseFrosting

1.Preheatovento350°F.Buttertwo9-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Inamediumbowl,whisktogetherflour,cocoa,andsalt.2.Withanelectricmixeronmediumspeed,beatsugarandoiluntilwellcombined.Addeggs,1atatime,beatingwellaftereachaddition.Addfoodcoloringandvanilla;beatuntilwellcombined.Addflourmixturein2batches,alternatingwiththebuttermilkandbeginningandendingwiththeflour;beatuntiljustcombined,scrapingsidesofbowlasneeded.3.Inasmallbowl,mixbakingsodaandvinegar.Addtobatter;beat10seconds.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,30to35minutes.Transferpanstoawireracktocool15minutes.Turnoutcakesontoracktocoolcompletely.4.Placebottomcakelayeronacakestandorplatter,andspreadevenlywithabout1½cupscream-cheesefrosting.Placesecondlayerontop;spreadandswirlremainingfrostingovercake.Cakecanberefrigeratedupto6hours;bring

toroomtemperaturebeforeserving.

ChocolateTruffleCake

ChocolateTruffleCakeIt’shardtoimagineacakemoreluxuriousthanthisone:layeruponlayerofchocolatecake,chocolateganachefilling,andgorgeousswirlsofchocolatefrosting.Unless,ofcourse,youtopitwithchocolatecurls.Alternatively,youcouldreplacethefrostingwiththepouredvariationoftheganacheforasleekfinish.SERVES10

1cup(2sticks)plus2tablespoonsunsaltedbutter,roomtemperature,plusmoreforpans½cupplus1tablespoonbest-qualityunsweetenedcocoapowder,plusmoreforpans¼cupplus2tablespoonsboilingwater¾cupmilk2¼cupssiftedcakeflour(notself-rising)¾teaspoonbakingsoda½teaspoonsalt1¾cupssugar2teaspoonsvanillaextract3largeeggs,lightlybeatenWhippedBittersweetChocolateGanacheRichChocolateFrostingChocolatecurls,fordecorating(optional)

1.Preheatovento350°F.Butterthree9-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithcocoa,tappingoutexcess.Siftcocoaintoamediumbowl.Stirintheboilingwateruntilsmooth;graduallywhiskinmilk.Setasidetocool.2.Whisktogetherflour,bakingsoda,andsaltinabowl.Withanelectricmixeronlow,beatbutteruntilfluffy,3to5minutes.Graduallybeatinsugar,scrapingdownsidesofbowltwice.Beatinvanilla.3.Addeggsin3batches,beatingwellaftereachaddition.Withmixeronlowspeed,addflourmixtureandreservedcocoamixturealittleatatimeinalternatebatches,startingandendingwiththeflour;beatuntiljustcombined.4.Dividebatterevenlyamongpreparedpans;smoothtopswithanoffsetspatula.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,20to25minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.

5.Withaserratedknife,trimtopsofcakestolevel.Placebottomcakelayeronacakestandorplatter,andspreadevenlywithabout1¼cupswhippedganache;topwithsecondlayerand1¼cupsganache.Topwiththirdlayer.Spreadremainingwhippedganacheovertopandsidesofcaketoformacrumbcoat;refrigerateuntilganacheisfirm,about30minutes.6.Spreadchocolatefrostingovertopandsidesofcake,usinganoffsetspatulatocreatelargeswirls.Topwithchocolatecurls,ifusing.Refrigeratecakeuntilfrostingsets,about10minutes,beforeserving.Bringtoroomtemperaturebeforeserving.

Citrus–PoppySeedCake

Citrus–PoppySeedCakeLemonandpoppyseedsmakeawell-matchedpair.Here,wedothepairingone—ormakethattwo—better,withtheadditionoforangeandlimezests.Wealsodoubledupontheicings,withcream-cheesefillingbetweenthelayersandalemonyglazedrizzledoverthetop.SERVES12

FORTHECAKE1½cups(3sticks)unsaltedbutter,roomtemperature,plusmoreforpans3¾cupsall-purposeflour,plusmoreforpans2½teaspoonsbakingpowder¾teaspoonsalt2½cupsgranulatedsugar7largeeggs,lightlybeaten1½teaspoonsvanillaextract1cupmilk½teaspooneachfinelygratedlemon,orange,andlimezests⅓cuppoppyseeds

FORTHEFILLING12ouncescreamcheese,roomtemperature6tablespoonsunsaltedbutter,roomtemperature3cupsconfectioners’sugar

FORTHETOPPINGSLemonGlaze(poppy-seedvariation)Poppyseeds,forsprinklingLemonandorangepeel,cutintothinstrips,forgarnish

1.Makethecake:Preheatovento350°F.Butterthree8-by-2-inchcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Sifttogetherflour,bakingpowder,andsaltintoabowl.2.Withanelectricmixeronmedium-lowspeed,beatbutteruntilfluffy,2to3minutes.Graduallyaddgranulatedsugar;beatuntilpaleandfluffy,3to4minutes,scrapingdownsidesofbowlonceortwice.Withmixerrunning,graduallydrizzleeggsintobowl,beatinguntilwellincorporated;continuetobeatuntilsmoothandfluffy,about5minutes,scrapingdownsidesofbowlasneeded.Beatinvanilla.Reducespeedtolow.Addflourmixturein3batches,

alternatingwith2batchesofmilk;beatuntiljustcombined,scrapingdownsidesofbowlonceortwice.Beatincitruszestsandpoppyseeds.3.Dividebatterevenlyamongpreparedpans.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,35to40minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.4.Makethefilling:Withanelectricmixeronmedium-lowspeed,beatcreamcheeseuntilsmooth,about1minute.Addbutter;beatuntilsmooth,2minutes.Reducespeedtolow;beatinconfectioners’sugar.Raisespeedtomediumandbeatuntilmixtureissmoothandfluffy,about1minute.(Iffillingistoosoft,refrigerateinanairtightcontaineruntilfirmbeforeusing.)5.Savetheprettiestlayerfortop.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1½cupsfilling.Addsecondlayer;spreadwithremainingfilling.Placereservedlayerontop.Refrigerate,looselycoveredwithplasticwrap,1hour.6.Justbeforeserving,pourglazeovertopofcake,lettingitrundownsides.Sprinkleglazewithpoppyseedsandgarnishwithcitruspeel.

One-BowlChocolateCakewithMochaButtercream

One-BowlChocolateCakewithMochaButtercreamTrythisonceanditwillbecomeyourgo-tochocolatecakerecipe(andeveryoneneedsoneofthose!).It’sdark,rich,andalmostimpossiblymoist.It’seasytomixinasinglebowl,socleanupisabreeze.Andit’sversatile:Welikethebatterforalayercake,butitalsomakesgreatcupcakesandsheetcakes.Andyoucancertainlyfrostitwithsomethingotherthanthemochabuttercreampictured.TryitwithBasicButtercreamFrosting,MilkChocolateFrosting,orCream-CheeseFrosting—thepossibilitiesareendless.SERVES10TO12

Unsaltedbutter,roomtemperature,forpans¾cupunsweetenedcocoapowder,plusmoreforpans1½cupsall-purposeflour1½cupssugar1½teaspoonsbakingsoda¾teaspoonbakingpowder¾teaspoonsalt2largeeggs¾cupbuttermilk¾cupwarmwater3tablespoonscanolaorsaffloweroil1teaspoonvanillaextractMochaButtercream

1.Preheatovento350°F.Buttertwo8-by-2-inchroundcakepans;dustwithcocoa,tappingoutexcess.Sifttogethercocoa,flour,sugar,bakingsoda,bakingpowder,andsaltintoamixingbowl.Beatonlowspeeduntiljustcombined.Raisespeedtomedium;addeggs,buttermilk,water,oil,andvanilla.Beatuntilsmooth,about3minutes.2.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,about35minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.(Unfrostedcakelayerscanbestored,wrappedinplastic,atroomtemperatureorrefrigeratedovernight.)

3.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1cupbuttercream.Topwithremaininglayer;frosttopandsideswithanother2cupsbuttercream,smoothingsideswithanoffsetspatula.Divideremainingbuttercreamamongpastrybagsfittedwithopenandclosedstartips,suchas#16,#22,#30,and#35.Pipeswirlsofbuttercreamontopofcake.Frostedcakecanberefrigeratedovernight;bringtoroomtemperaturebeforeserving.NOTE:Forcupcakes,dividethebatterevenlybetween2lined12-cupmuffintins,fillingeachcuptwothirdsfull.Bake,rotatingpanshalfwaythrough,about20minutes.Forasheetcake,buttera9-by-13-inchpananddustwithcocoa;bakeabout35minutes.

LemonMeringueCake

LemonMeringueCakeForthis,oneofMartha’sfavoritecakes,chiffon-cakelayersarefilledwithtartlemoncurd,thenfinishedwithacloud-likelayerofSwissmeringue.SERVES8TO10

FORTHECAKE1cupplus2tablespoonssiftedcakeflour(notself-rising)1½teaspoonsbakingpowder¼teaspoonsalt3largeeggs,separated,roomtemperature¾cupsuperfinesugar¼cupcanolaorsaffloweroil1teaspoonfinelygratedorangezestplus¼cupfreshorangejuice1teaspoonfinelygratedlemonzestplus2tablespoonsfreshlemonjuicePinchofcreamoftartarLemonCurd

FORTHEMERINGUE5eggwhites,roomtemperature¾cupgranulatedsugar1teaspoonvanillaextract

1.Makethecake:Preheatovento325°F.Sifttogetherflour,bakingpowder,andsalttwiceintoamediumbowl.Withanelectricmixeronmedium-highspeed,beateggyolksuntilpaleandfoamy,3to5minutes.Graduallyadd½cupsuperfinesugar,beatinguntilverypaleandfluffy,5to7minutes.Withmixerrunning,addoilinasteadystream.Addzests;beat1minute.Reducespeedtomedium-low.Addflourmixturein4batches,alternatingwithjuicesin3batches;beatuntiljustincorporated.2.Inacleanmixerbowl,whiskeggwhitesonlowspeeduntilfoamy.Addcreamoftartar.Raisespeedtomedium-high;beatuntilsoftpeaksform.Graduallyaddremaining¼cupsuperfinesugar;beatuntilwhitesareglossyandstiffpeaksform,1to2minutes.3.Stironequarterofeggwhitesintoyolkmixture.Carefullyfoldinremainingwhites.Gentlytransferbattertoa7-inchtubepan.Bakeuntilcakeisgoldenbrownandacaketestercomesoutclean,about40minutes.Invertpanontoitslegsorovertheneckofaglassbottletocoolcompletely.Runaknifearound

edgestoloosen;removefrompan.4.Withaserratedknife,slicecakehorizontallyinto3layers.Placebottomlayeronabakingsheet.Spreadhalfthelemoncurdoverbottomlayer;addsecondlayerandspreadwithremainingcurd.Finishwithdomedtoplayer.Refrigerate,covered,untilset,preferablyovernight.Brushoffexcesscrumbswithadrypastrybrush.5.Makethemeringue:Preheatovento400°F.Whisktogethereggwhites,granulatedsugar,andvanillainaheatproofbowlsetover(notin)apanofsimmeringwater.Continuewhiskinguntilmixturefeelshottothetouch.Removefromheat.Withanelectricmixeronhighspeed,whiskuntilwhitesareglossyandformstiffpeaks.6.Spreadmeringueovertopandsidesofcake,swirlingwithanoffsetspatula.Bake,watchingcarefully,untilmeringueisbrownaroundedgesandbeginningtobrownelsewhere,2to3minutes.(Alternatively,holdasmallkitchentorch3to4inchesfromsurfaceofmeringue,andwaveitbackandforthuntilmeringueislightlybrownedallover.)Serveimmediately.

PumpkinLayerCake

PumpkinLayerCakeThisspicedpumpkincakeisenhancedbylayersofadelectablyrichfrostingthatfeaturescreamcheeseandgoatcheese.Quince,availableinthefall,hasafragrant,apple-likeflavor.Ifyoucan’tfindfreshones,usepearsorapplesinstead.SERVES12

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans2¾cupsall-purposeflour,plusmoreforpans1½teaspoonsbakingpowder1teaspoonbakingsoda1½teaspoonsgroundcinnamon¾teaspoonfreshlygratednutmeg½teaspoonsalt2cupspackedlightbrownsugar3largeeggs1½cupssolid-packpumpkin(notpiefilling)1teaspoonvanillaextract¾teaspoongratedpeeledfreshginger½cupbuttermilkCreamCheese–GoatCheeseFrostingQuince-GingerCompote(optional)

1.Preheatovento350°F.Brushtwo8-inchroundcakepanswithbutter;linewithparchmentrounds.Butterparchment;dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,bakingsoda,cinnamon,nutmeg,andsaltinamediumbowl.2.Withanelectricmixeronmediumspeed,beatbutterandbrownsugaruntilpaleandfluffy,3to4minutes.Beatineggs,1atatime.Beatinpumpkin;addvanillaandginger.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined,scrapingdownsidesofbowlasneeded.3.Dividebatterevenlybetweenpreparedpans.Bakeuntilcakesaregoldenbrown,edgespullawayfromsidesofpans,andacaketestercomesoutclean,about35minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.4.Placebottomlayeronacakestandorplatter,andspreadevenlywithhalfthe

frosting.Topwithsecondlayer,andspreadremainingfrostingovertop.Topcakewithsomequince-gingercompote,andserveremainderontheside.

Sugar-and-SpiceCake

Sugar-and-SpiceCakeMascarpone,atriple-creamcheeseavailableatmostgrocerystores,addsarich,silkycomponenttothistoweringcake,alsolayeredwithjam(blackberryhere,butanyflavorwilldo).Asweetsprinklingofcinnamon-sugarontopisthefinishingtouch—andthereasonforitsname.SERVES10TO12

FORTHECAKE1½cupsall-purposeflour1½cupscakeflour(notself-rising)1tablespoonbakingpowder1teaspoongroundcinnamon¼teaspoonfreshlygratednutmegPinchofgroundcloves½teaspoonsalt1cup(2sticks)unsaltedbutter,roomtemperature1¾cupsgranulatedsugar3largeeggs2teaspoonsvanillaextract1¼cupsmilkVegetableoilcookingspray

FORTHEFROSTINGANDFILLING2cupscoldheavycream1poundmascarponecheese½cupconfectioners’sugar,sifted1½cupsblackberryjam(fromone17.5-ouncejar)2tablespoonsgranulatedsugar½teaspoongroundcinnamon

1.Makethecake:Preheatovento350°F.Coattwo8-inchroundcakepanswithcookingspray;linewithparchmentrounds,andcoatparchment.Siftbothflours,bakingpowder,cinnamon,nutmeg,cloves,andsaltintoabowl.2.Withanelectricmixeronmediumspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,about3minutes.Beatineggs,1atatime,thenvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofmilk.Continuetobeatuntilsmooth,about1minutemore.

3.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,about40minutes.Transferpanstowirerackstocool20minutes.Turnoutcakesontorackstocoolcompletely.4.Makethefrosting:Withanelectricmixeronmedium-highspeed,whiskheavycreamuntilstiffpeaksform.Inanotherbowl,whisktogethermascarponeandconfectioners’sugaruntilsmooth.Foldwhippedcreamintomascarponemixture.5.Withalargeserratedknife,trimtopsofcakestolevel;splitcakesinhalfhorizontally.Transferbottomlayertoacakestandorplatter,andspreadevenlywith½cupjam,thenspread1cupfrostingoverjam.Addanothercakelayer.Repeatlayeringcakeswithjamandfrosting,leavingtoplayer(bottomsideup)uncovered.Spreadremainingfrostingontopofcake.Whisktogethergranulatedsugarandcinnamoninasmallbowl;dusttopofcakewithcinnamon-sugar.Refrigeratecakeuntilfrostingsets,10minutes,beforeserving.Bringtoroomtemperaturebeforeserving.

VanillaLayerCake

VanillaLayerCakeHere’sanall-purpose,foolproofyellowcakerecipethat’seasytomakeandusesingredientsthatarealwaysonhand—agoodthingsinceit’slikelytobecomeaninstantfavoriteatyourhome(asitwasinourtestkitchens).Thefrostingisatfirstfamiliar—it’sbasedonthebasicbuttercreamfromthesideofthebox—yetbecausecreamcheesereplacessomeofthebutter,it’sultra-creamyandnottoosweet.PipedSwiss-dotdetailsaresimpletoachievewithaplainroundtip;followourleadorcreateyourowndesign(oromitaltogether).SERVES10TO12

½cup(1stick)unsaltedbutter,roomtemperature,plusmoreforpans2cupsall-purposeflour,plusmoreforpans1½cupssugar3largeeggs1tablespoonbakingpowder½teaspoonsalt1cupmilk1teaspoonvanillaextractCreamyVanillaFrosting

1.Preheatovento350°F.Buttertwo8-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Withanelectricmixeronmediumspeed,beatbutterandsugaruntilcombined,1to2minutes.Addeggsandbeatuntilwellincorporated,scrapingdownsidesofbowlasnecessary.Addflour,bakingpowder,andsalt;beatuntiljustcombined.Addmilkandvanillaandbeatuntilsmooth.2.Dividebatterevenlybetweenpreparedpans,smoothingtopswithanoffsetspatula.Bakeuntilgoldenandacaketestercomesoutclean,about35minutes.Transferpanstoawireracktocool15minutes.Turnoutcakesontoracktocoolcompletely.3.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1cupfrosting.Placesecondcakelayerontop.Fillapastrybagfittedwithasmallroundtip(suchas#7)with½cupfrosting.Spreadremainingfrostingovertopandsidesofcake;smoothwithanoffsetspatula.Pipeaborderofsmalldotsalongbottomandtopedges,andsmalldotsontopandsidesofcake.Cakecan

berefrigerated,covered,upto3days;letsitatroomtemperature30minutesbeforeserving.

Apple-GingerStackCake

Apple-GingerStackCakeAdown-hometreatfromKentuckyanditsenvirons,thisdessertisalsoknownasAppalachianstackcake.Pioneersserveditatweddings;neighborsandfriendswouldbringlayersandthehostswouldaddthefilling.Here,driedapplesaresoakedinciderfordoubletheflavor.SERVES10TO12

5cupsdriedapples(about¾pound)5cupsapplecider1½cupswater1⅔cupsgranulatedsugar1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupssiftedall-purposeflour,plusmoreforpans1largeegg1cupunsulfuredmolasses1cupbuttermilk1teaspoonbakingsoda1teaspoongroundginger⅛teaspoongroundcloves½teaspoonsaltConfectioners’sugar,fordusting

1.Bringapplesandcidertoaboilinalargepot.Reducetoasimmer;cook,stirringoccasionally,untilapplesbegintosoftenandliquidhasreduced,40to50minutes.Add1cupwater;cook,mashingapplesslightly,untilliquidhasreduced,about10minutes.Add⅔cupgranulatedsugarandremaining½cupwater;simmeruntilapplesareverysoftandcoatedinsyrup,about15minutes.Letcoolcompletely.2.Preheatovento375°F.Buttertwo9-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.3.Withanelectricmixeronmedium-high,beatbutterandremaining1cupsugaruntilcreamy,about3minutes.Reducespeedtolow;mixinegg,molasses,buttermilk,bakingsoda,flour,spices,andsalt.4.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutcleanandtopsspringbackwhenlightlytouched,about35minutes.Transferpanstoawireracktocool10minutes.Runaknifearoundedgesofpansto

loosen;turnoutcakesontoracktocoolcompletely.5.Usingaserratedknife,spliteachcakeinhalfhorizontally.Transfer1bottomlayertoacakestandorplatter,andspreadwithonethirdofapplemixture.Stack1toplayeronapples;topwithanotheronethirdofapplemixture.Repeatwithremainingcakebottomandapples,thenaddremainingcaketop.Letstandatroomtemperatureatleast1hour.Beforeserving,siftconfectioners’sugarovertopofcake.

HummingbirdCake

HummingbirdCakeThisSouthernlayercakefeaturesacrowd-pleasingcombinationofbanana,pineapple,andcoconut.Thename’soriginremainssomethingofamystery:Somesayit’sbecausethecakeisassweetasnectar;others,thatitmakesyouhumwithhappiness.SERVES10TO12

Unsaltedbutter,forpans3cupsall-purposeflour,plusmoreforpans1teaspoonbakingsoda1teaspoongroundcinnamon½teaspoonsalt1cupcanolaorsaffloweroil2teaspoonsvanillaextract2cupssugar3largeeggs2cupsmashedripebanana(about3large)1can(8ounces)crushedpineapple,drained1cupchoppedwalnutsorpecans1cupunsweetenedshreddedcoconutCream-CheeseFrostingCandiedpineappleslices(optional)

1.Preheatovento350°F,withrackincenter.Buttertwo9-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Whisktogetherflour,bakingsoda,cinnamon,andsaltinabowl.2.Withanelectricmixeronmediumspeed,beatoil,vanilla,andsugaruntilcombined,about2minutes.Addeggs,1atatime,beatinguntilincorporatedaftereachbeforeaddingthenext.Beatuntilmixtureispaleandfluffy,about3minutes.3.Inabowl,mixtogetherbanana,pineapple,nuts,andcoconut.Addtoeggmixture;stiruntilcombined.Addflourmixture;blendwell.4.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,untilgoldenbrownandacaketestercomesoutclean,30to40minutes.Transferpanstoawireracktocool15minutes.Runaknifearoundedgesofcakestoloosen;turnoutontoracktocoolcompletely.Ifnotassemblingrightaway,wrapeachlayerinplasticandfreeze(thawbeforeusing).

5.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1½cupsfrosting.Topwithsecondlayer.Spreadremainingfrostingovertopandsidesofcake.Arrangecandiedpineappleontop,ifusing.Cakecanberefrigeratedupto3days;serveatroomtemperature.

Devil’sFoodCake

Devil’sFoodCakeThereisconsiderabledebateabouthowthisdessertgotitsname.Earlyversionsmayhavebeenmadewithredfoodcoloring,thoughtheterm“devil’sfood”hascometorefertoanydeep,darkchocolatecake.Regardlessofitsorigin,thisversion,richwithsourcreamandcoveredwithpurewhiteicing,isundeniablydecadentanddelicious.SERVES10TO12

1½cups(3sticks)unsaltedbutter,roomtemperature,plusmoreforpans1cupunsweetenedcocoapowder,plusmoreforpans1cupboilingwater1cupsourcream3cupsall-purposeflour1teaspoonbakingpowder1teaspoonbakingsoda¾teaspoonsalt2¼cupssugar4largeeggs1tablespoonplus1teaspoonvanillaextractSeven-MinuteFrostingChocolatecurls,forgarnish(optional)

1.Preheatovento350°F.Buttertwo8-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustpanswithcocoa,tappingoutexcess.Whiskboilingwaterintococoainamediumbowluntilsmooth;whiskinsourcream.Inanotherbowl,whisktogetherflour,bakingpowder,bakingsoda,andsalt.2.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatinguntilincorporatedaftereach.Reducemixerspeedtolow.Addflourmixturein3batches,alternatingwith2batchesofcocoamixture;beatuntilcombined.Beatinvanilla.3.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,45to50minutes.Transferpanstowirerackstocoolcompletely.4.Withaserratedknife,trimtopsofcakelayerstolevel,ifdesired.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1cupfrosting.

Stacksecondlayerontop;useanoffsetspatulatoswirlremainingfrostingovertopandsidesofcake.Garnishwithchocolatecurls,ifusing.

RumRoseCake

RumRoseCakeThiscakeoffersaneasierwaytopipebuttercreamroses:Justoneoversizestartipcreateseachbloom.Thepastrybagisfilledwithtwoshadesoffrosting,halfuntintedandhalfpalepink.Underneath,fourlayersofspongecakearebrushedwithalight-rumsyrupandsandwichedwithpastrycream.SERVES10TO12

FORTHECAKE4tablespoonsunsaltedbutter,melted,plusmore,roomtemperature,forpans1½cupscakeflour(notself-rising),sifted,plusmoreforpans9largeeggs,separated,roomtemperature1½cupssugar1teaspoonvanillaextractPinchofsaltRumSyrup

FORASSEMBLING2recipesPastryCreamSwissMeringueButtercreamGel-pastefoodcoloringinpinkorred

1.Makethecake:Preheatovento350°F.Buttertwo9-by-2-inchcakepans;linewithparchmentrounds.Butterparchment;dustwithflour,tappingoutexcess.Whiskeggyolksand1cupsugarinaheatproofbowlsetover(notin)apanofsimmeringwateruntilsugarhasdissolvedandmixtureiswarm,3to4minutes.Addvanillaandsalt.Removefromheat.Withanelectricmixeronmediumspeed,whiskuntilmixtureispaleandthickenoughtoholdaribbononitssurface,3to5minutes.Transfertoalargebowl.2.Inacleanmixerbowl,whiskwhitesonmedium-highspeeduntilsoftpeaksform.Graduallyaddremaining½cupsugar,beatinguntilstiff,glossypeaksform.Foldonethirdofegg-whitemixtureintoyolkmixture.Foldinremainingegg-whitemixture.Foldinflour,thenmeltedbutter,untiljustcombined.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,25to30minutes.Turnoutcakesontoawireracktocool.3.Withaserratedknife,spliteachinhalfhorizontally.Placebottomlayeronacakestandorplatter.Brushtopwithsomesyrup;spreadwithonethirdofthepastrycream.Repeatwith2morecakelayers,brushingeachwithsyrupand

spreadingeachwithonethirdofthepastrycream.Topwithfinalcakelayer;brushwithremainingsyrup.4.Spreadathinlayerofbuttercreamovercaketoformacrumbcoat;refrigerateuntilfirm,about30minutes.Spreadasecondlayerofbuttercreamovercake,smoothingwithanoffsetspatula.5.Tinthalfofremainingbuttercreampinkwithfoodcoloring.Fitapastrybagwithanoversizeopen-startip,suchasWilton#1M.Fromtiptocuff,fillhalfthebagwithuntintedbuttercream;addpinkbuttercreamtotheotherhalf.Piperosesontocake:Holdbagata90-degreeangletothecake,andpipeatight,continuousspiral,decreasingpressureasyourelease.Serveimmediately,orrefrigerate,uncovered,upto2days;letcakecometoroomtemperaturebeforeserving.

PipingtheButtercreamRoses

GermanChocolateCake

GermanChocolateCakeHere’sourtakeontheuniversallyappealingGermanchocolatecake—whichjusthappenstobeanAmericaninvention.Itcameaboutin1957whenaTexaswomansentacakerecipetohernewspaperthatusedaproductcalledGerman’sSweetChocolate(whichhadbeennamedforchocolatemakerSamGerman).Andtherest,astheysay,ishistory.SERVES10TO12

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpans2cupscakeflour(notself-rising),plusmoreforpan1teaspoonbakingsoda¾teaspoonsalt1⅓cupssugar3largeeggs1½teaspoonsvanillaextract1cupbuttermilk5ouncessemisweetchocolate,meltedandcooledCoconut-PecanFrosting1cupunsweetenedshavedorflakedcoconut,lightlytoasted,fordecorating

1.Preheatovento350°F.Buttera9-inchspringformpan;linewithaparchmentround.Butterparchment;dustwithflour,tappingoutexcess.Whisktogetherflour,bakingsoda,andsaltinamediumbowl.2.Withanelectricmixeronmedium-highspeed,beatbutterandsugaruntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined.Beatinchocolate.3.Transferbattertopreparedpan;smoothtopwithanoffsetspatula.Bakeuntilacaketestercomesoutclean,50to60minutes.Transferpantoawireracktocool30minutes.Turnoutcakeontoracktocoolcompletely.Wrapcooledcakeinplastic;refrigerateuntilcold,atleast1houroruptoovernight,tomakeiteasiertoslice.4.Usingaserratedknife,splitcakehorizontallyinto3layers.Transferbottomlayertoacakestandorplatter,andspreadevenlywithonethirdoffrosting.Repeat,layeringcakeandfrosting,finishingwithfrosting.Sprinkletoasted

coconutovertop.

RaspberryWhiteCake

RaspberryWhiteCakeInthisetherealdessert,eggwhitesserveasaleavenerforthecakelayers(andgivethefrostingallofitsvolume).Sincesugarcanslowtherateatwhicheggwhitesfoam,itmustbeaddedverygraduallytoformtheproperglossypeaksneededfortheicing.SERVES10TO12

Unsaltedbutter,forpans2cupssiftedcakeflour(notself-rising),plusmoreforpans1teaspoonsalt1cupsugar1cupheavycream2tablespoonsmilk2teaspoonsbakingpowder4largeeggwhites,roomtemperature1teaspoonvanillaextract¼teaspoonalmondextract1½cupsraspberries(8ounces)⅔cupraspberryjamSeven-MinuteFrosting½cupunsweetenedlarge-flakecoconut,fordecorating

1.Preheatovento325°F.Butterthree8-inchroundcakepans;linewithparchmentrounds.Butterparchment;dustwithflour,tappingoutexcess.Whisktogetherflour,salt,and½cupsugarinamediumbowl.Withanelectricmixeronmedium-highspeed,beattogethercream,milk,bakingpowder,andeggwhitesuntilmixturethickens.Whiskinvanilla,almondextract,andremaining½cupsugar.2.Foldflourmixtureintobatter.Foldinraspberries.Dividebatterevenlyamongpreparedpans.Bakeuntilgoldenandtopspringsbackwhenlightlytouched,about25minutes.Transferpanstowirerackstocool30minutes.Turnoutcakesontorackstocoolcompletely.3.Placebottomcakelayeronacakestandorplatter,andspreadevenlywithhalfthejam.Topwithsecondlayer.Repeatwithremainingjamandlayer.Swirlfrostingovertopandsidesofcakewithanoffsetspatula;sprinkletopwithcoconut.

Double-ChocolateCake

Double-ChocolateCakeCandy-coatedmilkchocolateshintattheflavorofthisfour-layerbeauty.Thecandiesontopcelebrateaseventhbirthday,butyoucouldalsoarrangethemincolorfulstripesorconcentriccircles.Lookforspecialtycolorsatcandystoresandonline.SERVES10TO12

¾cupunsaltedbutter,roomtemperature,plusmoreforpans2¼cupsall-purposeflour,plusmoreforpans1½teaspoonsbakingsoda2½teaspoonscoarsesalt1cupplus2tablespoonsgranulatedsugar⅓cuppackedlightbrownsugar2largewholeeggsplus1largeeggyolk1tablespoonvanillaextract1½cupssourcream¾cupmilk8ouncesbittersweetchocolate(61to70percentcacao),finelychoppedMilkChocolateFrosting8ouncescandy-coatedchocolates,suchasM&Ms,fordecorating(optional)

1.Preheatovento350°F.Buttertwo8-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Whisktogetherflour,bakingsoda,andsaltinabowl.2.Withanelectricmixeronmedium-highspeed,beatbutterandbothsugarsuntilpaleandfluffy,about5minutes.Beatineggsandyolk,1atatime,beatingwellaftereachaddition.Beatinvanilla.Graduallyaddflourmixturein3batches,alternatingwithsourcreamandthenmilk,beginningandendingwithflour;beatuntiljustincorporated.Foldinchocolate.3.Dividebatterevenlybetweenpreparedpans;smoothtopswithanoffsetspatula.Bakeuntildeepgoldenbrownandacaketestercomesoutclean,about40minutes.Transferpanstoawireracktocool20minutes.Turnoutcakesontoracktocoolcompletely.4.Withaserratedknife,cuteachcakeinhalfhorizontally.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout¾cupfrosting.Repeatwithsecondlayerandanother¾cupfrosting.Placethirdlayerontop,andspreadwithanother¾cupfrosting.Topwithfourthlayer.Spreadremainingfrosting

overtopandsidesofcake,smoothingwithanoffsetspatula.Arrangecandiesontopasdesired.Cakecanberefrigerated,uncovered,upto2days;letcakecometoroomtemperaturebeforeserving.

1-2-3-4LemonCake

1-2-3-4LemonCakeThenameofthisold-fashionedcakecomesfromitssimplemeasuringformula:onecupbutter,twocupssugar,threecupsflour,andfoureggs.Ourtakeontheclassicofferslayersoftexturesandtastes,withsweetenedwhippedcream,custardylemoncurd,andfreshmixedberries.SERVES8TO10

1cup(2sticks)unsaltedbutter,roomtemperature,plusmoreforpans3cupssiftedall-purposeflour,plusmoreforpans1tablespoonbakingpowder1teaspoonbakingsoda½teaspoonsalt2cupsgranulatedsugar4largeeggs,lightlybeaten1¼cupsbuttermilk1½teaspoonsvanillaextractZestof2lemons2recipesLemonCurdWhippedCream12ouncesassortedfreshberriesConfectioners’sugar,fordusting

1.Preheatovento350°F.Buttertwo8-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoamediumbowl.2.Withanelectricmixeronmediumspeed,beatbutteruntilsoftened,1to2minutes.Graduallyaddgranulatedsugar,andbeatuntilpaleandfluffy,3to4minutes,scrapingdownsidesofbowlonceortwice.Graduallyaddeggs;beatuntilincorporatedaftereachaddition,scrapingdownsidesofbowlonceortwice.3.Slowlyaddtheflourmixturein3batches,alternatingwith2batchesofbuttermilk;beatuntiljustcombined.Beatinvanillaandlemonzest.4.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,35to45minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.

5.Withaserratedknife,spliteachcakeinhalfhorizontally.Reservetheprettiestdomedtopforthetopofthecake.Placetheothertop,dome-sidedown,onacakestandorplatter,andspreadevenlywith1cuplemoncurdtowithin½inchoftheedge.Topwithsecondlayer,andspreadwithanother1cupcurd.Repeatwiththirdlayerandremainingcurd.Refrigeratecaketofirmuplemoncurd(or,ifthekitcheniswarmandthecurdistoosoftduringassembly,refrigeratethelayersastheyarecompleted).6.Justbeforeserving,placethereserveddomedlayerontopofcake.Spoonwhippedcreamovertop,andsprinklewithberries;dustwithconfectioners’sugar.

CarrotCake

CarrotCakeGratedcarrotsaddearthysweetnessandflecksofcolortodense,softcakelayersmadewithcinnamon,ginger,andnutmeg.Foragarnish,tintmarzipanorangeandmolditintotinycarrotshapes;usethebackofaparingknifetomakelines,theninsertasnippedcarrotfrondintotheendofeachone.SERVES10TO12

1½cups(3sticks)unsaltedbutter,roomtemperature,plusmoreforpans2½cupsall-purposeflour,plusmoreforpans1teaspoonbakingpowder1teaspoonbakingsoda1teaspoongroundcinnamon¾teaspooncoarsesalt½teaspoongroundginger¼teaspoonfreshlygratednutmeg1cuppackedlightbrownsugar½cupgranulatedsugar3largeeggs2teaspoonsvanillaextract½cupwater1poundcarrots(8to10medium),peeledandshreddedonthelargeholesofaboxgraterorinafoodprocessor(about2¾cups)1cuptoastedpecans,finelychoppedCream-CheeseFrostingMarzipancarrots,fordecorating(optional;seenoteabove)

1.Preheatovento350°F.Butterthree9-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Whisktogetherflour,bakingpowder,bakingsoda,cinnamon,salt,ginger,andnutmeginamediumbowl.2.Withanelectricmixeronmediumspeed,beatbutterandbothsugarsuntilpaleandfluffy,3to5minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beat3minutes.Addvanilla,thewater,andcarrots.Beatuntilwellcombined,about2minutes.Reducespeedtolow;addflourmixture,thenpecans.3.Dividebatterevenlyamongpreparedpans.Bake,rotatinghalfwaythrough,untilgoldenbrownandacaketestercomesoutclean,about30minutes.Transfer

panstowirerackstocool15minutes.Runaknifearoundedgesofcakestoloosen;turnoutcakesontorackstocoolcompletely.4.Withaserratedknife,trimtopsofcakelayerstolevel,ifdesired.Placebottomlayeronacakestandorplatter,andspreadevenlywith1cupfrosting.Topwithsecondlayer;spreadwithanother1cupfrosting.Topwithremaininglayer.Spreadremainingfrostingovertopandsidesofcake.Refrigerate1hour(orupto1day,covered)beforeserving.

Chestnut-ChocolateLayerCake

Chestnut-ChocolateLayerCakeChestnutsarecloselyassociatedwiththeChristmasholiday.Heretheymakeanexcellentbaseforarichandcelebratorylayercakethatisbestservedthedayitismade.Bakeitinthemorning,andfinishitlaterintheday;itcanstandinacoolplaceforaboutthreehoursbeforeserving.SERVES10TO12

FORTHECAKEUnsaltedbutter,forpans1jar(14ounces)chestnuts,drained1cupsugar4largeeggs,separated,roomtemperature½teaspooncreamoftartar1cupsiftedcakeflour(notself-rising)1cupsiftedchestnutflour2teaspoonsbakingpowder½teaspoongroundcinnamon¼teaspoonsalt½cupwater½cupcanolaorsaffloweroil1teaspoonvanillaextract6ouncesveryfinelychoppedsemisweetchocolatePastryCream8marronsglacés,forgarnish(optional)

FORTHEGANACHE5ouncessemisweetchocolate,finelychopped⅔cupheavycream

1.Makethecake:Preheatovento325°F.Buttertwo9-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Pulsedrainedchestnutsand2tablespoonssugaruntilveryfinelygroundinthebowlofafoodprocessor.2.Withanelectricmixeronmedium-lowspeed,whiskeggwhitesandcreamoftartaruntilfoamy,5to6minutes.Withmixerrunning,slowlyadd½cupsugar.Raisespeedtomedium-high;beatuntilstiffpeaksform,6to7minutes.Transferegg-whitemixturetoalargebowl.3.Siftcakeflour,chestnutflour,bakingpowder,cinnamon,salt,andremaining6

tablespoonssugarintoacleanmixerbowl.Addeggyolks,thewater,oil,andvanilla;beatonmediumspeeduntilsmoothandwellcombined,about1minute.4.Usingaflexiblespatula,carefullyandgentlyfoldflourmixturein4or5additionsintotheegg-whitemixtureuntilwellcombined.Gentlyfoldingroundchestnutsandchocolate.Dividebatterevenlybetweenpreparedpans.Bake,rotatinghalfwaythrough,untilgoldenandacaketestercomesoutclean,about55minutes.Transferpanstoawireracktocoolcompletely.5.Placebottomlayeronacakestandorplatter,andspreadevenlywithpastrycreamtowithin½inchofedge.Topwithsecondlayer.6.Maketheganache:Placechocolateinaheatproofbowl.Bringcreamtoaboilinasmallsaucepan.Pourboilingcreamoverchocolate;letsitseveralminutes;thenstiruntilchocolateiscompletelysmoothandmelted.Setganacheasideinacoolplace;letstanduntilthickened,10to15minutes.7.Pourganacheovertopofcake.Arrangemarronsglacésontopofcake,ifdesired.Letsetuntilganacheisfirm.

Almond-OrangeLayerCake

Almond-OrangeLayerCakeFinelygroundalmondsandgratedorangezestcombinetogivethiscakeitswonderfulflavor;cakeflourgivesitafinecrumb.Anultra-smoothcoatingofpaleyellowbuttercreamisalovelycanvasfordelicatetendrils,buddingblooms,andamonogramindisguise.It’sperfectforMother’sDayoraspecialbirthday.SERVES10TO12

¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpans1cupplus2tablespoonsall-purposeflour,plusmoreforpans1½cups(7½ounces)almonds,toasted1cupplus2tablespoonscakeflour(notself-rising)2¼teaspoonsbakingpowder½teaspooncoarsesalt¼cupplus2tablespoonsgranulatedsugar¾cuppackeddarkbrownsugar1tablespoonorangezest(from2oranges)1tablespoonvanillaextract1cupplus2tablespoonsmilk6largeeggwhites,roomtemperatureSwissMeringueButtercreamGel-pastefoodcoloringinyellow,pink,andpeach

1.Preheatovento350°F.Buttertwo8-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Inafoodprocessor,finelygrindalmonds.Whisktogetherbothflours,thebakingpowder,salt,andgroundalmondsinabowl.2.Withanelectricmixeronmediumspeed,beatbutter,bothsugars,andzestuntilpaleandfluffy,3to5minutes.Beatinvanilla.Reducespeedtolow.Addflourmixturein3batches,alternatingwith2batchesofmilk;beatuntiljustcombined.3.Inacleanmixerbowl,withmixeronmediumspeed,whiskeggwhitesuntilstiffpeaksform.Foldeggwhitesintobatterin2additions.4.Dividebatterevenlybetweenpreparedpans.Bakeuntilacaketestercomesoutclean,about30minutes.Transferpanstoawireracktocoolcompletely.5.Usingaserratedknife,trimcakelayerstolevel.Tint4½cupsbuttercreamto

yellowwithgel-pastefoodcoloring.Placebottomlayeronacakestandorplatter,andspreadevenlywithabout1½cupstintedbuttercream;topwithsecondlayer.Spreadathinlayerofbuttercreamovertopandsidesofcaketoformacrumbcoat;refrigerateuntilfirm,about30minutes.Spreadasecondlayerofbuttercreamovertopandsidesofcake,smoothingwithanoffsetspatula.6.Tintremainingbuttercreamtodesiredshades(here,lightpeach,darkpeach,andpink).Useapastrybagfittedwithasmallroundtip,suchas#3,andlightpeachbuttercreamtopipemonogramandvines.SwitchtoasmallV-leaftip,suchas#349,andpinkbuttercream,andpipeleaves.Holdbagata45-degreeangletothecake,withthetip’spointedendfacingup(withtheVfacingsideways);squeezegently,pullingthebagupasyoureleasepressure.Switchtoasmallstandardleaftip,suchas#65,anddarkpeachbuttercream,andpipemoreleaves,movingtipbackandforthslightlytocreatearibboneffect.Serveimmediately,orrefrigerate,uncovered,upto2days;ifrefrigerated,letcakecometoroomtemperaturebeforeserving.

CoconutLayerCake

CoconutLayerCakeCoconutlovers,rejoice!Thisdessertisallaboutyourfavoriteflavor.Sixlayers(orfive,asshown)makeatoweringcake—andthatmeansmorecoconut,insideandout.Thelayersaresweetenedwithflakedcoconut,filledwithcoconutcream,andtoppedwithseven-minutefrosting.SERVES8

FORTHECAKE¾cup(1½sticks)unsaltedbutter,roomtemperature,plusmoreforpans2cupssiftedcakeflour(notself-rising),plusmoreforpans½teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt1cupsuperfinesugar4largeeggyolks,lightlybeaten⅔cupsourcream1teaspoonvanillaextract½to¾cup(about2ounces)sweetenedflakedcoconut2recipesCoconut-CreamFilling

FORTHEFROSTING2largeeggwhites,roomtemperature1½cupsgranulatedsugar2teaspoonslightcornsyrup¼teaspooncreamoftartar5tablespoonscoldwater½teaspoonpurevanillaextract3cups(about9ounces)sweetenedflakedcoconut

1.Makethecake:Preheatovento350°F.Butterthree6-by-2-inchroundcakepans;linewithparchmentrounds,andbutterparchment.Dustwithflour,tappingoutexcess.Sifttogetherflour,bakingpowder,bakingsoda,andsaltintoamediumbowl.2.Withanelectricmixeronmedium-lowspeed,beatbutteruntilfluffy,1to2minutes.Graduallyaddsuperfinesugar;beatuntilmixtureispaleandfluffy,about3minutes.Graduallydrizzleineggyolks,beatinguntilwellincorporatedaftereachaddition.Beatuntilmixtureisfluffyagain,about3minutesmore.

3.Addflourmixturein3batches,alternatingwith2batchesofsourcream;beatuntiljustincorporated.Beatinvanilla.Dividebatterevenlyamongpreparedpans.Bake,rotatinghalfwaythrough,untilacaketestercomesoutclean,30to40minutes.Transferpanstowirerackstocool15minutes.Turnoutcakesontorackstocoolcompletely.4.Withaserratedknife,spliteachlayerinhalfhorizontally.Reservetopwiththeprettiestdometobeusedforfinallayer.Place1tophalf,dome-sidedown,onacakestandorplatter.Sprinkle2to3tablespoonsofflakedcoconutovercake.Spreadagenerous½cupcoconut-creamfillingovercoconutflakes.Repeatwithremaininglayers,sprinkling2to3tablespoonscoconutandspreading½cupcreamoneach;finishwithreserveddomedlayer.Refrigeratecakeuntilfirm,about1hour.5.Makethefrosting:Combineeggwhites,sugar,cornsyrup,creamoftartar,andthecoldwaterinaheatproofmixingbowlsetover(notin)apanofsimmeringwater,stirringtodissolvesugar.Removefromheat.Beateggmixturewithanelectricmixeronmedium-lowspeedfor4minutes;raisetohighforanadditional3to4minutes.Removefromheat.Addvanilla;continuetobeatuntilicingholdsitspeaks,3to5minutesmore(donotovermix).6.Spreadfrostingovertopandsidesofcake.Sprinklecoconutflakesallovercakewhilefrostingissoft;donotrefrigerate.

Gluten-FreeChocolateLayerCake

Gluten-FreeChocolateLayerCakeSkippingglutenshouldn’tmeanskippingoutonallthebirthdayfun!Coveredinpastelpinkfrosting,thissweet-lookinglayercakerivalsthebestofthosemadewithwheatflour.Whenpossible,blendthefloursinsteadofrelyingonpackagedmixes,whichoftencontainadditives.Wecombinedbrown-rice,almond,andquinoaflours,allavailableatnatural-foodsstoresandmanysupermarkets.SERVES8TO10

1½cupssugar¾cupbrown-riceflour½cupalmondflour¾cupunsweetenedcocoapowder¼cupquinoaflour2teaspoonsbakingsoda1teaspoonbakingpowder¾teaspooncoarsesalt2largeeggs¾cupwarmwater¾cupbuttermilk2tablespoonsunsaltedbutter,melted1teaspoonvanillaextractVegetableoilcookingspraySeven-MinuteFrostingFoodcoloring(preferablygel-paste)inpinkorred(optional)

1.Preheatovento350°F.Lightlycoattwo8-inchroundcakepanswithcookingspray.Linewithparchmentrounds;coatparchment.2.Whisktogetherdryingredientsinalargebowl.Addeggs,thewarmwater,buttermilk,butter,andvanilla.Addandmixuntilsmooth,about3minutes.3.Dividebatterevenlybetweenpreparedpans.Bakeuntiledgespullawayfromsidesofpans,about60minutes.Transferpanstoawireracktocoolcompletely.(Cakeswillkeep,covered,upto1day.)4.Tintfrostingwithfoodcoloring,ifdesired.Spreadabout2cupsfrostingoverbottomcakelayer.Topwithremainingcakelayer.Spreadremainingfrostingovertopandsidesofcake.Cakeisbesteatenthesameday.

BlackForestCake

BlackForestCakeTheBavarianclassic,featuringcherriesandchocolate,isusuallyswathedinwhippedcream,butwethinkit’smoreenticingthisway,withthekeycomponentsondisplay:Moistchocolatelayersarebrushedwithacherrybrandyknownaskirsch,thenfilledwithpastrycreamandcherries.Divine,glossychocolateganacheispouredoverthetop.SERVES8TO10

FORTHECAKE1cup(2sticks)plus2tablespoonsunsaltedbutter,roomtemperature,plusmoreforpans1cupplus2tablespoonsunsweetenedcocoapowder,plusmoreforpans2½cupsplus2tablespoonsall-purposeflour2teaspoonsbakingsoda⅛teaspoonsalt1cupgranulatedsugar1cuppackeddarkbrownsugar3largeeggs,roomtemperature¾cupsourcream1½cupsbuttermilk1twelve-ouncejar(40to50)preservedcherries¼cupkirsch2recipesPastryCream

FORTHEGANACHE5ouncessemisweetchocolate,coarselychopped⅓cupheavycream1tablespoonhoney

1.Makethecake:Preheatovento350°F.Butterthree8-inchcakepans;linewithparchmentrounds,andbutterparchment.Dustwithcocoa,tappingoutexcess.Intoalargebowl,sifttogetherflour,cocoa,bakingsoda,andsalt.2.Withanelectricmixeronmediumspeed,beatbutterandgranulatedsugaruntilpaleandfluffy,about2minutes.Addbrownsugar;beatuntilfluffy,about1minute.Addeggs,1atatime,beatingwellaftereachaddition.Mixinsourcream.3.Reducespeedtolow.Addflourmixturein2batches,alternatingwithbuttermilkandbeginningandendingwiththeflour;beatuntiljustincorporated.

Dividebatterevenlyamongpreparedpans.Bake,rotatinghalfwaythrough,untilcakesspringbackwhenlightlytouchedandacaketestercomesoutclean,25to30minutes.Transferpanstowirerackstocoolcompletely.4.Draincherries,reserving¼cupplus2tablespoonsjuice.Combinejuiceandkirschinsmallbowl.Withaserratedknife,trimtopsofcakestolevel.Brusheachtopwithonethirdofkirschmixture.Placebottomlayeroncakestandorplatter,andspreadevenlywith1½cupspastrycream.Arrange15drainedcherriesontop.Addsecondcakelayer,brushedsideup.Spreadwithremainingpastrycream;arrange15morecherries.Topwiththirdcakelayer,cutsidedown.(Cakemaybeassembled3to4hoursahead;refrigerate,wrappedlooselyinplastic.)5.Maketheganache:Pulsechocolateinfoodprocessoruntilfinelychopped.Inasmallsaucepan,stirtogethercreamandhoney;bringtoaboil.Withmachinerunning,slowlydrizzlehotcreamoverchocolate;processuntilcombined.Transfertoamediumbowl.Refrigerate,stirringoccasionally,untilganacheisthickenedandsmooth,45to60minutes.Pourganacheontocenteroftopcakelayer,andspreadevenlywithanoffsetspatula.Garnishwithremainingcherries.

TheBasicsFollowingafewtrustedtipsandguidelineswillgoalongwaytowardhelpingyoubakethebestcakes.Onthefollowingpages,you’llfindaprimeronessentialequipmentandingredients,plusillustratedstep-by-steptechniquesformixing,baking,andfinishing.We’vealsoincludedrecipesforthefrostingsusedthroughoutthisbook,andpageuponpageofgarnishes,glazes,toppings,andotheraccompaniments.

Ingredients

BAKINGSTAPLES

1.FLOURAlthoughall-purposeflouristhemostpopularchoiceforbakingcakes,othertypes—especiallycakeflour—arealsocommon.All-purposeflourhasmoreproteinandproducescakeswithacoarsercrumb,whilecakeflour,whichcontainslessprotein,producescakeswithafinertexture(thinkangel-foodandchiffoncakes).Donotsubstituteself-risingcakeflour;itcontainsbakingpowderandsalt.Seethispageforhowtoproperlymeasureflour.

2.SUGARGranulatedwhitesugar,madefromrefinedsugarcaneorsugarbeets,isthestandardforbakedgoods.Whenadeeperflavorandmoistertexturearedesired,arecipemightcallforbrownsugar,acombinationofgranulatedsugarandmolasses(darkbrownsugarcontainsmoremolasses).Confectioners’sugar(alsocalledpowderedsugar)ismadebygrindinggranulatedsugartoafinepowder,thensiftinginasmallamountofcornstarch.Itisprimarilyusedtomakefrosting,orfordustingoverfinishedcakes.

3.BUTTERANDOILFatisessentialforaddingmoistnessandproducingcakeswiththerighttexture.Unsaltedbutterhasthepurestflavorandisusuallyfresherthansalted(becausesaltactsasapreservative).Mostbutter-cakerecipesbeginbycreamingthebutterandsugar;thiscreatesairpocketsinthebatterthatwillresultinafluffycake.Cakesmadewithvegetableoilareverymoist,withasoftcrumb;cakesmadewithoiltendtokeepwell.Useonlyneutral-tastingoils,suchascanolaorsafflower,unlessotherwisespecifiedintherecipe.

4.EGGSEggsplaymultiplerolesinbaking:Thewhitesactasleaveners,especiallywhenbeatentostiffpeaksseparatelybeforebeingfoldedintobatter,whileyolksareemulsifiers,whichenablefatsandliquidstoholdtogether.Eggsareeasiesttoseparatewhencold,butshouldgenerallybebroughttoroomtemperaturebeforeusinginordertoblendmoreeasilywithotheringredients;whitesarebestbeatenwhenatroomtemperatureforthemostvolume(orwarm,aswhenmakingmeringueandsomebuttercreams).Alwaysuselargeeggs,unlessotherwisespecifiedintherecipe.

5.SALTTherecipesinthisbookcallfor“salt”(tablesalt)or“coarsesalt”(koshersalt).Ifsubstitutingonefortheotherinarecipe,useabitlesstablesaltthantheamountofcoarsesaltcalledfor(andviceversa).

6.BAKINGSODAANDBAKINGPOWDERCakesrelyonchemicalleaveners—specificallybakingsodaandbakingpowder—forvolumeandlightness.Thetwoarenotinterchangeable,butareoftencombinedtoproducethepropertexture.Bakingsodaworksincombinationwithanacid,andassuchisoftenfoundinrecipescontainingbuttermilkorsourcream.Bakingpowderhasasmallamountofacid(usuallycreamoftartar)mixedin.Storebothinacool,dryplace,andnotetheuse-bydateonthelabel.Totestforpotency,stir¼teaspoonbakingpowderinto½cuphotwater;thewatershouldinstantlybubble.Forbakingsoda,add¼teaspoonwhitevinegartothehotwaterbeforetesting.

7.DAIRYDifferentkindsofdairyproductscontributedifferentflavorsandtextures:Heavycreamproducesamorevelvetycrumbthanwholemilk,whilebuttermilk,sourcream,creamcheese,andyogurt(allacidicingredientsthatreactwithbakingsoda,asmentionedabove)addsubtleflavorandmoisttexture.Inapinch,youcanmakeyourownbuttermilkbyadding1tablespoonwhitevinegarorlemonjuiceto1cupregularmilk(adjusttheamountsofeachdependingonhowmuchbuttermilkiscalledfor);letsit10minutes,oruntilsufficientlythickened,beforeusing.Youcanalsopurchasepowderedbuttermilkandmixjustwhatyouneedforeachrecipe.

8.VANILLAEXTRACTYou’llfindthisextractinalmosteverycakerecipe,andforgoodreason:Its

subtleessencecomplementsamultitudeofflavors,especiallychocolatebutalsofruitsandspices;italsoshinesonitsown.Alwaysusepure,notimitation,vanillaextract.

SPECIALTYINGREDIENTS

1.CHOCOLATEWhenusedaloneorincombinationwithcocoapowder,chocolateproducescakesthataremoistandwonderfullydense.Italsocreatesfrostingsthatarerichandsatiny.Whenbuyingchocolateforbaking,lookforthebest-qualitybar,block,orchipsyoucanfind;thehigherthepercentageofcacao(orchocolateliquor),thericherthetaste.Milkchocolatemustonlycontain10percentchocolatecacao,whiledarkchocolate(bittersweetandsemisweet)hasahighercacaocontent—anywherefrom35to70percent.(Unsweetenedchocolateis100percentcacao;whitechocolatecontainsnoneandisnottechnicallyconsideredtobechocolate.)SomepremiumbrandstolookforareValrhona,Callebaut,ElRey,andScharffenBerger.

2.COCOAPOWDERCocoapowdergivesbakedgoodsadeeper,rounderflavorthanwhenmadewithsolidchocolatealone.It’smadebyremovinganywherefrom65to90percentofthecocoabutterfromchocolate,thenfinelygrindingwhatremains.Therearetwotypes:natural(sometimescalled“nonalkalizedcocoa”)andDutch-process,whichistreatedwithanalkalinesolutionthatreducescocoa’snaturalacidityandgivesthepowderamilderflavoranddarkercolor.Unlessarecipespecifiesaparticulartype,youcanuseeither.Beforebakingwithcocoapowder,youmaywanttosiftitwithasmallsievetoremoveanylumps.

3.VANILLABEANSSomeoftherecipesinthisbookcallforvanillabeansinsteadofextract,astheseedsimpartamorecomplexflavorandfragrance(youcangenerallysubstitute1tablespoonextractfor1wholebean).Touseavanillabean,layitflatonacuttingboard;holdingoneend,sliceitopenlengthwisewithaparingknife,thenrunknifealongeachcutsidetoscrapeouttheseeds.

4.NUTSNuts—eitherwhole,chopped,orgroundandusedasflour—areoftenmixedintocakebattersbeforebaking;theyarealsoarrangedontopoffrostedcakesforadecorativefinish.Sincetheyarenaturallyhighinoils(whichgivethemtheirrichtaste),nutscanturnrancidquickly.Buythemfromastorewithhighturnover,andkeepinanairtightbagorcontainerinthefreezeruptosixmonths.

5.CORNMEALFlourisnottheonlygrainsuitableforbaking.Cornmeal,forexample,impartsadelightfulcrunchandproducesacakewithacrumblytexture.Semolina,nutflours,andgluten-freefloursareotheralternativestotry.

6.GRAHAMCRACKERSANDWAFERCOOKIESWhengroundintocrumbsandcombinedwithbutterandsugar,grahamcrackersandwafercookiesformthecookiecrustcommontomostcheesecakes.Theyarealsothefoundationoftraditionaliceboxcakes.

7.COCONUTTherecipesinthisbookcallforbothsweetenedandunsweetenedshreddedcoconut(alsosometimescalleddesiccatedcoconut).Large-flakecoconut(usuallyunsweetened)makesastrikinggarnish,especiallywhentoasted.

8.MOLASSES,HONEY,ANDMAPLESYRUPEachoftheseliquidingredientsboastsitsowndistinctflavorandalsoaddsmoistnesstocakes.UseunsulfuredmolassesandGradeBmaplesyrupforcookingandbaking.Storemolassesandhoneyatroomtemperatureintheiroriginalcontainersuptooneyear,andmaplesyrupintherefrigeratoruptosixmonths.

9.SPICESMostrecipescallforgroundspices,notwhole,althoughfreshlygratednutmegispreferredforitscomplex,nuancedflavor.Storegroundandwholespicesinairtightcontainersawayfromlightandheat(donotstorethemabovethestovetop).Mostspiceswilllosetheirpotencyafteraboutayear;markthedateofpurchaseoneachbottlesoyou’llknowwhenit’stimetoreplace.

10.CITRUSFRUITSUsezestandjuicebothtoflavorcakes,fillings,frostings,andglazes.Citrusslicesandstripsofzest,whethercandiedorplain,alsomakebeautifulgarnishes.

Tools&Equipment1.MIXINGBOWLSAsetofbowlsingraduatedsizesisthemostpractical;heatproofmaterialssuchastemperedglassorstainlesssteelarebest.

2.OVENTHERMOMETEROventemperatureiscriticaltosuccessfulbaking.Placeanoventhermometerinthecenterofyouroventogaugethetemperature,andadjustyouroven’sheatcontrolaccordingly.

3.PASTRYBAGSANDTIPSYouwillfindpastrybagsandtipssoldseparatelyortogetherinsets.Reusablebagsareagoodoptionforfrequentpipers;chooseonesthatare10to14inchesinsize.Disposableonesaresoldinbulk(goodforpipingmultipleshadesoffrosting).

4.LIQUIDMEASURINGCUPUseaclearliquidmeasuringcup(preferablymadeoftemperedglass)withaspoutandahandletomeasureliquids.Setthecuponaflatsurface,andreadmeasurementsateyelevel.

5.PARCHMENTThisheat-resistant,nonstick,disposablepaperisindispensableinthekitchen.Useittolinepansorbakingsheets,ortocoveraworksurfaceforeasycleanup,especiallywhenglazingcakes.

6.BENCHSCRAPEROftenusedtoloosenpastrydoughfromaworksurface,abenchscraperisalsoanexcellenttoolforsmoothingtheedgeofafrostedcakeandformakingchocolatecurls.

7.WHISKAwhiskletsyouquicklyandthoroughlyincorporatedryingredients,andwhipheavycreambyhand.

8.RASPGRATERUsethesmall,sharpbladesofaraspgratertozestcitrusfruitsandtofinelygratechocolate,nutmeg,andfreshginger.

9.DRYMEASURINGCUPSMeasuredryingredients(suchasflourandsugar)andsemisolidingredients(suchassourcreamandpeanutbutter)ingraduateddrymeasuringcups,preferablylong-handledstainless-steelones.Levelingredientswithastraightedgeforthemostaccuratemeasurements.

10.MEASURINGSPOONSMeasuredryandliquidingredientswithasetofgraduatedmeasuringspoons.Leveldryingredients,suchassalt,withastraightedge;pourliquids,suchasvanillaextract,totherimofthespoon.Don’tmeasuredirectlyoverthebowl.

11.FLEXIBLESPATULASUsethesekitchenstaplesforfoldingingredientsandscrapingmixingbowls,aswellasfortintingfrostingswithfoodcoloringsandfillingpastrybags.Asiliconeversion(whichisheatproof)isgoodforstirringmeltedchocolateuntilsmooth.

12.PASTRYBRUSHAsmallpastrybrushevenlycoatspanswithbuttertopreventcakesfromsticking.Useacleanbrushwithfirmlyattachedbristles;washaftereveryuseinwarm,soapywater,andletdrycompletelybeforestoring.Youcanalsouseapastrybrushtosweepawayexcesscrumbsfromcakelayersbeforefrosting.

13.CAKETESTERAcaketester—eitherawoodenskewer,toothpick,orspecialtytool—isusedtodeterminethedonenessofmostcakes.

14.OFFSETSPATULASThethinmetalbladeandangleddesignofanoffsetspatulamakeitjustrightforspreadingandsmoothingbattersandfrostings.

15.SERRATEDKNIFEUseaserratedknifeandasawingmotiontotrimcakelayers’domedtopsandtosplitcakeshorizontally(seethispage).

16.COOLINGRACKAraisedwirerackallowsairtocirculatearoundbakedgoodsastheycool.Chooseonewithastainless-steelmeshgridandfeetonthebottom.

17.SIEVEAfine-meshsievecanbeusedtosiftingredients(suchasflourorcocoapowder)intoabowl,ortodustconfectioners’sugarorcocoaoverthetopofabakedcakefordecoration.

18.PANSItisworthbuyinggood-qualitybakingpans,astheywillproducebetterresultsandlastalifetime.Choosestraight-sided,light-coloredpansmadeofheavy-dutyaluminum,whichconductsheatbest.

EssentialTechniques

MEASURING

Aglassmeasuringcupisdesignedforliquids;setitonaflatsurfaceandreaditateyelevelforaccuracy.Graduatedcupswithhandlesaremadefordryingredientsandsolids;stainless-steelonesarebest.

Decantflourintoawide-mouthedcanistertomakeiteasiertomeasure.Whiskflour(toaerate),spoonitintoameasuringcup,andthenuseastraightedgetolevelthetop,scrapingexcessintocanister.

Whenarecipecallsfor“packed”brownsugar,itshouldlookcompact(asshown,right).Compressittightlywithyourfingerssothatthesugarislevelwiththetopofthemeasuringcup.

MIXINGBATTER

Tocreambutterandsugar,beatthemwithanelectricmixeruntilthemixtureispaleandfluffy—lightenedinbothcolorandtexture.Formostrecipes,thiswilltake3to5minutes;inafewcases,suchaswhenmakingpoundcake,youwillneedtobeatlongerinordertoincorporateasmuchairaspossible.

Whenbeatingeggwhites,startwithroom-temperaturewhitesandaspotlessstainless-steelbowl.Asthewhitesarebeatentheywillfirstbegintolookfoamy,thenformsoftpeaks,whichdroopslightlywhenthewhiskislifted,andfinallyglossystiffpeaks,whichholdtheirshape;donotbeatpastthispointorthewhitesmaycurdle.

Tocombineeggwhiteswithaheavierbase,gentlyfoldinonethirdatatime:Cutaflexiblespatulathroughthecenterofthemixture,sweepupthesideofthebowl,andturnspatulaover(makingaJ-shape).Repeat,rotatingbowlasyougo,untiljustcombined.

PREPARINGPANS

Tocutasquareofparchmentintoaround,folditintoquarters,thenatriangle,theninhalfagain;repeatuntiltriangleisabout1inchwide.Holdthepointatthecenterofacakepan;snipofftheend.Unfold.

Softenedbutterisbetterthanmeltedforcoatingpans.Useapastrybrushtospreadbutterandtocoathard-to-reachspots.Ifliningwithparchment,layparchmentoverbutter,thenbutterparchment.

Tocoatwithflour,dustpan;rotateandtapedgeofpantodistributeevenly.Tapoutexcessflour.Whenmakingachocolatecake,dustthepanwithcocoapowderinsteadofflourforinvisibleresults.

SMOOTHINGBATTER

Thickbattersshouldbesmoothedinthepanwithanoffsetspatulatoensurethecakebakesevenly.Aflexiblespatula,oreventhebackofaspoon,wouldalsowork.

TESTINGFORDONENESS

Insertacaketester,suchasawoodenskewerortoothpick,inthe

centerofacake.Ifitcomesoutclean,orwithjustafewmoistcrumbsattached(assomerecipessuggest),thecakeisdone.Othercluesthatthecakeisready:Itfeelsspringywhenlightlytouched,it’sgoldenontop,anditpullsawayfromthesideofthepan.

INVERTINGCAKE

Toremoveacakefromitspanwhilethepanisstillwarm,placeawirerackoverthepan,grippanandrackbothwithakitchentowel,thenflipovertogether.Gentlyliftoffthepan,removeparchment,andreinvertcaketoanotherrack.

LEVELINGANDSPLITTING

Trimmingoffthedomedtopshelpscakelayersstackmoreevenly.Holdthecakesteadywithonehand,andusealongserratedknifetocuthorizontallyalongthetopedgewithagentlesawingmotion.

Whensplittingcakesintomultiplelayers,measuretheheightofthecake,theninserttoothpicksatthehalfwaypointatintervalsaroundthecircumference.Holdthetopsteady,andcutthecakehorizontallyjustabovethetoothpicks.

Totransferfragilelayers,carefullywedgeacardboardroundbetweenthelayers,andslideitintoplace;usetheboardtosupportthecakelayerasyoumoveit.Acardboardroundunderneaththebottomofacakewillalsomakeiteasiertotransferafteritisfrosted.

FROSTINGALAYERCAKE

Spreadanevenlayeroffrostingonthebottomlayer,andtopwithsecondlayer.(Refrigeratetosetfrostingifitissoft).Spreadathinlayeroffrostingontopandsideofcaketosealincrumbs(thisiscalledthecrumbcoat);useabenchscraperoroffsetspatulatoremoveanyexcess.Refrigerateuntilset,20to30minutes,oruptoovernight.

Withanoffsetspatula,applyasecondcoatoffrostingontopofthecrumbcoat.Tosmoothsides,holdanoffsetspatulaorbenchscraperata45-degreeanglewhilerotatingthecake(aturntablehelpswiththisstep).Foranextra-smoothfinish,dipthespatulainhotwaterandwipedryasyouwork.

USINGAPASTRYBAG

1.Snipthepointedendofthepastrybagjustenoughtoallowthetiporthebaseofacouplertofitinside.Insertthecouplerbaseintobag,makingsurethescrewthreadsarecovered.

2.Slidethepastrytipoverthebaseofthecoupler,thenscrewonthe

outerringtosecurethetipinplace.Unscrewtheringtochangetips.

3.Holdthebagwithonehand,andfoldthetopoverintoacuff.Fillthebaghalfwaywithfrosting(overfillingthebagmakesitmessyandhardtohandle).Unfoldthecuffandtwistthetopofthebagtoclose;ifdesired,securewitharubberband.

4.Topipe,holdthebagwithyourwritinghand(nearthetop,sothefrostingissqueezeddowntowardthetip)anduseyourotherhandasaguide.Adjustthepressureonthebagasneeded,dependingonthepipeddesignandthedensityofthefrosting.

TINTINGFROSTING

Reserveasmallbowlofplainfrostingincaseyouneedtotonedownthecolor.Gel-pastefoodcoloringsareyourbestbetfordecorating;theyaremoreconcentratedthantheliquidvarietyandwillproducetruercolorswithoutdilutingfrostings.Useatoothpicktoaddfoodcoloringadabatatime;stirwithaflexiblespatulatocombine.Ifyouover-tintthefrosting,addabitofthereservedfrostingtolightenit.

PipingTechniquesPastrytipsaresoldindividuallyorinsets,sometimeswithapastrybagandcoupler.Thetipsshownherearethemostcommon.Each“family,”suchasround,petal,orstar,consistsofvariousversionsandsizes,eachidentifiedwithanumber.Thedesignspicturedarejustastartingpoint;improvisingwithdifferenttipsishighlyencouraged.Youmaywanttopracticefirst:Pipeyourdesignontoapieceofparchment,thenscrapeoffthefrostingandtryagain.

1.SMALLROUNDUseround(alsocalledplain)tipstowritemessagesornumbers;todrawdelicatedots,swags,vines,orteardrops;ortopipeclustersoftinydotsforflowercenters.

2.OVERSIZEROUNDWiththeirwideopenings,theseareusedtopipelargedots,beadedborders,orbigswirlsoffrosting.

3.LEAFThestandardleaftiphasaridgedveindownthecenter;useittopipeflatleaves,eithersinglyorinanoverlappingborder.TheV-leaftipmakesapointierleaforlongpetal.

4.PETALThesetips,whichcanbestraight,slightlycurved,orU-shaped,areessentialforpipingflowers;theyalsomakebeautifulrufflesandborderdesigns.

5.BASKET-WEAVENamedforitsmostcommonpattern,thistipalsomakeslines,swags,andruffledborders,usingeitherthestraightorridgedside.

6.OVERSIZEBASKET-WEAVEAnextra-largebasket-weavetipmakeswidestripesandcanquicklycovertheentiresurfaceofacake.

7.STAROpenandclosedstartipsareveryversatileformakingscallopedborders,starbursts,anddecorativeswirls.Closedstarshavedeeperridgesforamoredefinedresult;theycanalsobeusedtomakerosettes.

8.OVERSIZESTARAgenerouslysizedstartipmakesdramaticlarge-scaleswirlsandrosettesaswellastallpeaks.

CandiedGarnishesForabitofshineandsparkle,tryoneoftheseeasy,make-aheadfinishes.Candiedcitrusbeginswithasyrupofequalpartssugarandwater(enoughtocompletelycoverthefruit);boilituntilthesugarisdissolved,thensimmerthefruituntiltranslucent.Ifnecessary,keepfruitsubmergedwithaparchmentround.(Besuretouseorganic,unsprayedcitrus.)Nutsrequireonlyaquickdipinapanofcaramel.Flowers,smallberries,andherbsaresimplyglitteredwithfinesugar,usingdilutedeggwhitesas“glue.”Allthreemethodsaremeanttobeversatile;lettheflavorsofyourcakeinformyourchoice.

1.CANDIEDCITRUSSLICESBringequalamountswaterandsugar(enoughtocovertheslices)toaboil;cookuntilsugardissolves.Add⅛-inch-thickcitrusslices(preferablyorganic)andcoverwithaparchmentround;simmergentlyonlowheat,withoutstirring,untilpithistranslucent,30minutes.Coolslices(offheat)insyrup.Letslicesdryinasinglelayeronawirerackbeforeusing.

2.CANDIEDCITRUSPEELCover¼-inchstripsofcitruspeel(pithremoved)withcoldwaterinasaucepan,bringtoaboil,andthendrain.Repeattwice.Bringequalamountswaterandsugar(enoughtocoverthestrips)toaboil;cookuntilsugardissolves.Addstrips;simmergentlyonmedium-lowuntilpeelistranslucent,1hour.Letstripscool(offheat)insyrup.Wipeexcesssyrupfromeachstrip,rollinsugar,andletdryonawirerack.

3.CANDIEDNUTSHeat¾cupsugarand3tablespoonswateroverhigh,swirling,untilsugardissolves.Simmer,swirlingoccasionally,untilmediumamber,about4minutes.Add1cuptoastednutsand½teaspooncoarsesalt,andstirtocoat.Pourmixtureontoabakingsheet,andseparatenutsusing2forks.Letcool.

4.SUGAREDGARNISHESUsethistechniqueforsmallflowers,rosepetals,berries,currants,andherbsprigs.Whisktogether1eggwhiteand1tablespoonwater.Holdarosepetalorothergarnishwithtweezers,andbrushwithegg-whitemixturetocoat.Sprinklesuperfinesugaroversurface.Letdryonawirerackuntilcrisp,about8hours.

5.CANDIEDPINEAPPLESLICESDrain2cansslicedpineapple,reserving1½cupsjuice.Bringjuice,2½cupssugar,and¼cuplightcornsyruptoaboil;cookonmediumheat4minutes.Addslices;simmeronlowheat,turningfrequently,45minutesoruntiltranslucent.Transferslicestoawireracksetoverabakingsheetandbakeat200°Funtilpineapplecaramelizesandislesssticky,60to90minutes.Letcoolonrack.

6.DRIEDAPPLEORPEARSLICESSqueezelemonjuiceoverappleorpearslicestocoat.Bringequalamountswaterandsugar(enoughtocovertheslices)toaboil;cookuntilsugardissolves.Addslices;cookonmediumheat2minutes.Coataparchment-linedbakingsheetwithcookingsprayandplacedrainedslices½inchapart.Bakeat200°Funtil

dry,2hours.Flip;bakeuntildryandcrisp(butnotbrowned),about20minutesmore.

ChocolateGarnishesChocolate’smeltable,moldablequalitiesmakeitanidealmediumforshapingintoshardsandcurlsorcoatingnutsandfruit.Meltchoppedchocolateinaheatproofbowlsetover(notin)apanofsimmeringwater,ormicrowavein30-secondincrements,stirringinbetween.Storechocolategarnishes(excepttruffles)atroomtemperatureinanairtightcontainer,layeredwithparchmentifnecessary.Store-boughtcandies(suchasmaltedmilkballsandcandy-coatedchocolates)alsomakefunandeasyembellishments.

1.CHOCOLATECURLSWithanoffsetspatula,spreadmeltedchocolateintoasmooth,evenlayeronthebackofarimmedbakingsheet;letstanduntiljustset.Holdingabenchscraperata45-degreeangle,scrapechocolateintocurls.Alternatively,useavegetablepeelertoshavecurlsfromabarofchocolate.

2.CHOCOLATE-COVEREDCITRUSDipcandiedcitrusslicesorstripsofcandiedpeelinmeltedsemisweetorbittersweetchocolate.Placeonaparchment-linedbakingsheetuntilset.

3.CHOCOLATE-COVEREDALMONDPRALINESBring1cupsugarand¼cupwatertoaboilandcookuntilsugardissolves.Cook,withoutstirring,untilacandythermometerreaches235°F,about3minutes.Add2½cupstoastedalmonds.Cook,stirring,untilsugarbeginstocrystallize,1minute.Stirin1¼teaspoonssalt.Cook,stirring,untilsugarformsathin,sand-likecoatingonnuts,2to3minutes.Pourontoabakingsheet;letcool30minutes.Siftnutsinacolandertoremoveexcesssugar;transfertoabowl.Useimmediatelyorstirin6ouncesmeltedsemisweetchocolatetocoat.Pourontobakingsheet,andseparatenutsusing2forks.Refrigerate30minutes.Tosspralineswith¼cupunsweetenedcocoapowder.

4.TRUFFLESPlace8ouncesfinelychoppeddarkchocolateandapinchofsaltinaheatproofbowl.Bring1cupheavycreamjusttoaboil,thenpouroverchocolate.Letstand,withoutstirring,10minutes.Stir,scrapingsidesandbottomofbowlwithaflexiblespatula,untilsmoothandshiny.Refrigerate,covered,untilfirm,atleast4hoursorovernight.Useasmallicecreamscooportablespoontoscooptruffles,androllintoballs.Rolleachballinunsweetenedcocoapowder.Refrigeratetruffles30minutes,orupto4days.

5.CHOCOLATEMINTLEAVESBrushathickcoatofmeltedchocolateontothetexturedundersideofmintleaves.Placeonparchmentor,forshape,drapeeachleaf,chocolatesideup,overthehandleofawoodenspoon.Refrigerateuntilset,about

10minutes.Gentlygraspthechocolatelayerofeachleafwithkitchentweezers.Holdingthestem,peeltheleafawaywithyourfingers.

GlazesTheeasiestwaytodecorateanordinarycakeiswithacoatofglaze.Thesimplestoptionsonthesepagesbarelyrequirearecipeatall:Justmixconfectioners’sugarwithaliquid,suchasmilkorlemonjuice,adjustingtheproportionsuntilyoureachthedesiredthickness;ifyoulike,addabitofcitruszest,liqueur,vanillaextract,oranotherflavoringagent.Otherglazesfeatureextrarichnessfrombutter,heavycream,chocolate,orcaramel.Alloftheoptionsshouldbeusedimmediatelyafterthey’remadeandthengivenafewminutestosetbeforeserving.

1.BASICMILKGLAZEWhisktogether2cupsconfectioners’sugarand¼cupmilkuntilsmooth,addingmoremilkifneededtoreachdesiredconsistency.Makesabout¾cup

2.BROWN-SUGARGLAZEHeat6tablespoonsunsaltedbutterand½cuppackedlightbrownsugarinasaucepanovermedium,stirring,untilsugarhasdissolved.Add2tablespoonsheavycream,1teaspoonvanillaextract,and½teaspoonsalt;bringtoaboil.Removefromheat;letcooluntilthickened.Makesabout1cup

3.LEMONGLAZEWhisktogether2cupsconfectioners’sugarwith2teaspoonsfinelygratedlemonzestand¼cupfreshlemonjuice(from2lemons)untilsmooth.Forapoppy-seedvariation(seerecipe),stirin2teaspoonspoppyseeds.Makesabout1cup

4.ESPRESSOGLAZEPlace3ounceschoppedbittersweetchocolate,1½tablespoonsunsaltedbutter,and2teaspoonsvanillaextractinaheatproofbowl.Bring⅓cupheavycream,⅓cupsugar,1tablespooninstantespressopowder,and¼teaspooncoarsesalttoaboilinasmallsaucepan,stirring;pouroverchocolatemixture.Letstand2minutes.Whiskuntilsmooth.Makes1cup

5.CHOCOLATEGLAZEPlace3ounceschoppedbittersweetchocolateinaheatproofbowl.Bring½cupheavycreamtoasimmerinasmallsaucepan;pouroverchocolate.Letstand2minutes.Add2tablespoonsunsaltedbutter,andmixuntilsmooth.Letstand,stirringoccasionally,untilslightlythickened.Makes1cup

6.CARAMELGLAZEHeat1cupsugarand¼cupwaterinasaucepanovermedium-high,stirringoccasionally,untilsugarisdissolvedandsyrupisclear.Cook,withoutstirring,untilsyrupcomestoaboil,washingdownsidesofpanwithawetpastrybrushtopreventcrystalsfromforming.Boil,gentlyswirling,untilmediumamber.Removefromheat.Pourin¼cupdarkrum,ifdesired,and2tablespoonsheavycream.Letcool,stirring,untilthickened.Makes¾cup

7.RUMGLAZEWhisktogether2cupssugar,2tablespoonsplus1teaspoonrum,and2tablespoonsplus1½teaspoonsmilkuntilsmooth;addmorerumifneededtoreachdesiredconsistency.Makesabout¾cup

AccompanimentsTheseversatilesauces,compotes,andotheraccoutrementsaremeanttobeservedontheside.Theyaddrichnessorboldflavorstosimplecakes,andallowyoutochangeupyourfavoriteswhenthemoodstrikes.Asageneralrule,strongerflavorspairwellwithmilderones:Thinkvibrantlemoncurdorseasonalfruitspoonedoverasliceofpoundcakeorangel-foodcake,ordollopsofwhippedcreamatopachocolateorfruit-filledcake.Evenbetter,someofthesesidescanbepreparedaheadoftime,makingthemjustrightforentertaining.

1.LEMONCURDWhisktogether2largeeggsand4largeeggyolks.Combinewith¾cupsugarand½cupfreshlemonjuice(from4lemons)inasmall,heavy-bottomedsaucepan.Cookoverlowheat,stirringconstantly,12to14minutes,oruntilmixturecoatsthebackofaspoon.Strainintoasmallbowl.Add½stickunsaltedbutter,1tablespoonatatime,stirringuntilsmooth.Stirin1tablespoonlemonzest(from2lemons).Pressparchmentorplasticwrapdirectlyonsurfaceofcurdtopreventaskinfromforming.Letcoolcompletelybeforeusing;refrigerateupto2days.Makes2cups

2.BLOOD-ORANGECOMPOTEPeelrindfromanorange,leavingpithbehind.Cutrindintomatchstickstoyield2tablespoons.Cutsegmentsof6orangesfreeofmembranes.Cutsegmentsinhalf,andplaceinbowlwithorange-peelmatchsticks.Stirin¼cuphoney.Makes1⅓cups

3.WHIPPEDCREAMWithanelectricmixer(orbyhand),whisk1cupcoldheavycreaminawell-chilledbowluntilsoftpeaksform.Addupto2tablespoonsconfectioners’sugar(oromit,forunsweetenedwhippedcream),andwhiskuntilmedium-stiffpeaksform.Foralemonvariation,decreasesugarto1tablespoonandadd2teaspoonsfinelygratedlemonzest.Forabourbonvariation(seerecipe),add2tablespoonsbourbon.Makesabout2cups

4.MACERATEDBERRIESCombine2¼cupsfreshberries,2tablespoonssugar,and1teaspoonfreshlemonjuice,andletsit1hour.Makes2¼cups

5.CHOCOLATE-COFFEELIQUEURSAUCEHeat6ounceschoppedsemisweetchocolate,5tablespoonsKahlúa,1tablespoonvanillaextract,and1tablespoonlightcornsyrupinaheatproofbowlsetover(notin)apanofsimmeringwater.Whiskuntilchocolatehasmeltedcompletely.Makesabout¾cup

6.CARAMELSAUCEBring½cupwater,1cupsugar,and⅔cuplightcornsyruptoaboilinasmallsaucepan,stirringuntilsugarisdissolvedandwashingdownsideofpanwithawetpastrybrush.Cookovermedium-highheatuntilmediumamber,about10minutes.Removefromheat.Stirin½cupplus3tablespoonsheavycreamand1teaspoonvanillaextract.Letcoolslightlybeforeserving.Makesabout1cup

Recipes

BASICBUTTERCREAMFROSTING

MAKESABOUT4CUPS

1½cups(3sticks)unsaltedbutter,roomtemperature1pound(4cups)confectioners’sugar,sifted½teaspoonvanillaextract

1.Withanelectricmixeronmedium-highspeed,beatbutteruntilpaleandcreamy,about2minutes.Reducespeedtomedium.Addtheconfectioners’sugar,½cupatatime,beatingwellaftereachadditionandscrapingdownsidesofbowlasneeded;aftereverytwoadditions,raisespeedtohighandbeat10secondstoaeratefrosting,thenreturntomedium-high.Thisprocessshouldtakeabout5minutes.Frostingwillbeverypaleandfluffy.2.Addvanilla,andbeatuntilfrostingissmooth.Frostingcanberefrigeratedupto10daysinanairtightcontainer.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

CREAMYVANILLAFROSTING

MAKES3¾CUPS

½cup(1stick)unsaltedbutter,roomtemperature4ouncescreamcheese,roomtemperature5cupsconfectioners’sugar¼cupmilk½teaspoonvanillaextract

1.Withanelectricmixeronmedium-highspeed,beatbutterandcreamcheeseuntilpaleandcreamy,about1minute.Reducespeedtomedium.Addconfectioners’sugar,1cupatatime,beatingwellaftereachaddition.2.Addmilkandvanillaandbeatuntilsmooth,about2minutes.Ifnotusingimmediately,pressplasticwrapdirectlyontosurfaceoffrosting,andrefrigerateinanairtightcontainerupto1week.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

CREAM-CHEESEFROSTING

MAKESABOUT6CUPS

1pound(two8-ouncebars)creamcheese,roomtemperature2teaspoonsvanillaextract1cup(2sticks)unsaltedbutter,roomtemperature2poundsconfectioners’sugar,sifted

1.Withanelectricmixeronmediumspeed,beatcreamcheeseandvanillauntillightandcreamy,about2minutes.Addbutter,beatinguntilincorporated.2.Reducespeedtolow.Graduallyaddconfectioners’sugar,1cupatatime,andbeatuntilfluffyandsmooth.Frostingcanberefrigeratedinanairtightcontainerupto3days.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

CREAMCHEESE–SOURCREAMFROSTING

Wedevelopedthisversionofcream-cheesefrostingtogowiththeMolasses-SpiceCake,butitwouldalsopairnicelywithchocolatecakessuchasOne-BowlChocolateCake,RedVelvetCake,andDouble-ChocolateCake.MAKES3CUPS

12ouncescreamcheese(one-and-a-half8-ouncebars),roomtemperature½cup(1stick)unsaltedbutter,roomtemperature¼cupsourcream½cupconfectioners’sugar,sifted⅛teaspoonsalt

Withanelectricmixeronmedium-highspeed,beatcreamcheeseandbutteruntillightandcreamy,3to4minutes.Beatinsourcream,thenconfectioners’sugarandsalt,untilsmooth.Frostingcanberefrigeratedinanairtightcontainerupto1day.Bringtoroomtemperature,andbeatonlowspeeduntilsmoothbeforeusing.

CREAMCHEESE–GOATCHEESEFROSTING

Theunexpectedadditionofgoatcheesemakesthisfrostinguncommonlygood—andtheperfectpartnerforourPumpkinLayerCake.OruseitwiththeApplesauceCakeorMapleCake.MAKES3½CUPS

1¼pounds(two-and-a-half8-ouncebars)creamcheese,roomtemperature4ouncessoftgoatcheese,roomtemperature¾cupconfectioners’sugar,sifted

Withanelectricmixeronmedium-highspeed,beatcreamcheeseandgoatcheeseuntilfluffy,about4minutes,scrapingdownsidesofbowlasneeded.Addconfectioners’sugar,andbeatuntilwellcombinedandcreamy,about4minutes.Frostingcanberefrigerated,inanairtightcontainer,upto3days.Bringtoroomtemperature,andbeatonlowspeeduntilsmoothbeforeusing.

SEVEN-MINUTEFROSTING

MAKESABOUT5CUPS

1½cupssugar5largeeggwhites1tablespoonlightcornsyrup2teaspoonsvanillaextract

1.Whisktogethersugar,eggwhites,andcornsyrupinaheatproofmixerbowlsetover(notin)apanofsimmeringwater.Whiskuntilwarmandsugarisdissolved(mixtureshouldfeelcompletelysmoothwhenrubbedbetweenyourfingers),2to3minutes.Removefromheat.2.Withanelectricmixeronhighspeed,beatuntilstiff,glossypeaksform,about7minutes.Beatinvanilla.Useimmediately.

SWISSMERINGUEBUTTERCREAM

Considerthisyourgo-tofrosting:It’sultra-richanddelicious,goesonsilkysmooth,andiswellsuitedtoavarietyofcakeflavors.Italsopipeslikeadream—seetheflowersonboththeRumRoseCakeandAlmond-OrangeLayerCake.SwissMeringueButtercreamkeepsbeautifullyintherefrigeratororfreezer,needingonlyabriefmixingbeforeusing.Ifyouarewonderingwhatfrostingtopairwithabirthdaycake,thisistheplacetostart.MAKESABOUT9CUPS

2¼cupssugar9largeeggwhites3cups(6sticks)unsaltedbutter,roomtemperature,cutintopieces1½teaspoonsvanillaextract

1.Whisktogethersugarandeggwhitesinaheatproofmixingbowlsetover(notin)apanofsimmeringwater.Whiskuntilwarmandsugarisdissolved(mixtureshouldfeelcompletelysmoothwhenrubbedbetweenyourfingers),2to3minutes.Removefromheat.2.Withanelectricmixeronmediumspeed,whiskegg-whitemixture5minutes.Increasespeedtomedium-high,andwhiskuntilstiff,glossypeaksformandmeringuehascooled(testbyfeelingbottomofbowl),about7minutes.3.Reducespeedtomedium-low.Addbutter,severaltablespoonsatatime,beatingwellaftereachaddition.Addvanilla,andcontinuebeatinguntilfrostingissmoothandfluffy,3to5minutes.(Ifthefrostingappearstoseparateafterallthebutterhasbeenadded,beatonmedium-highspeeduntilsmoothagain.)Buttercreamcanberefrigeratedupto3daysorfrozenupto3monthsinanairtightcontainer.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

MOCHABUTTERCREAM

Weusedthisfrostingtofill,frost,andpipedecorationsontotheever-popularOne-BowlChocolateCake,butitwouldalsoworkwellwithotherchocolatecakes(lookintheindexformultipleoptions)aswellasourVanillaLayerCake.MAKES4½CUPS

¼cupplus2tablespoonsinstantespressopowder¼cupplus2tablespoonshotwater6largeeggwhites1¾cupssugar2¼cups(4½sticks)unsaltedbutter,cutintopieces,roomtemperature12ouncesbittersweetchocolate,chopped,melted,andcooled

1.Inasmallbowl,combineespressopowderandthehotwater;stiruntildissolved.Inaheatproofbowlsetover(notin)apanofsimmeringwater,whisktogethereggwhitesandsugaruntilthesugarisdissolvedandthemixtureiswarmtothetouch,2to3minutes.2.Withanelectricmixeronhighspeed,whiskegg-whitemixtureuntilcooledandstiff,glossypeaksform,7to10minutes.3.Reducespeedtomedium-low.Addbutter,severaltablespoonsatatime,beatingwellaftereachaddition.Continuebeatinguntilsmoothandfluffy,3to5minutes.(Ifthefrostingappearstoseparateafterallthebutterhasbeenadded,beatonmedium-highspeeduntilsmoothagain.)Withmixeronlowspeed,addchocolate,thenespressomixture;beatuntilsmooth,about1minute.Beatonthelowestspeedtoeliminateanyairbubbles,about2minutes.Frostingcanberefrigeratedupto5daysinanairtightcontainer.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

RICHCHOCOLATEFROSTING

Thecombinationofcocoapowderandmeltedsemisweetchocolategivesthisfrostingadeep,dark,chocolatyflavor.Ourfoodeditorslovethewayitcanbebeautifullyswoopedandswirled,asshownontheChocolateTruffleCake.OthergreatoptionsincludeOne-BowlChocolateCakeandVanillaSheetCake.MAKES4½CUPS

½cupplus1tablespoonunsweetenedcocoapowder½cupplus1tablespoonwarmwater1½cups(3sticks)unsaltedbutter,roomtemperature¾cupconfectioners’sugar2¼teaspoonscoarsesalt1½poundssemisweetchocolate,chopped,melted,andcooled

Whisktogethercocoaandthewarmwaterinabowluntilcocoadissolves.Withanelectricmixeronmediumspeed,beatbutter,confectioners’sugar,andsaltuntilpaleandfluffy,3to5minutes.Graduallybeatinmeltedchocolateandthencocoamixtureuntilcombined.Frostingcanberefrigeratedupto5daysinanairtightcontainer.Bringtoroomtemperature,andbeatonlowspeedbeforeusing.

MILKCHOCOLATEFROSTING

Milk-chocolateloverswillwanttousethisfrostingonallsortsofcakes,andnotjusttheDouble-ChocolateCake.ThinkDevil’sFoodCake,ButtermilkCake,andBananaPecanCake(youwillneedonlyhalfabatchinthiscase).MAKES5CUPS

2cups(4sticks)unsaltedbutter,roomtemperature1cupconfectioners’sugarPinchofcoarsesalt1poundmilkchocolate,chopped,melted,andcooled1cupsourcream

Withanelectricmixeronmedium-highspeed,beatbutter,confectioners’sugar,andsaltuntilpaleandfluffy,about5minutes.Graduallybeatinchocolate,thensourcream,andbeatuntilthoroughlyincorporated.Frostingshouldbespreadable.(Iffrostingistoosoft,refrigerate,stirringoccasionally,untilthickened.)Frostingcanberefrigeratedinanairtightcontainerupto3days.Bringtoroomtemperature,andbeatonlowspeeduntilsmoothbeforeusing.

COCONUT-PECANFROSTING

MAKESENOUGHFORONE9-INCHLAYERCAKE

3largeeggyolks1can(12ounces)evaporatedmilk1¼cupspackedlightbrownsugar¾cupplus2tablespoons(1¾sticks)unsaltedbutter,cutintosmallpiecesandbroughttoroomtemperature1teaspoonvanillaextract¼teaspoonsalt2cups(7ounces)sweetenedflakedcoconut1¾cups(7ounces)pecans,toasted(seethispage)andcoarselychopped

1.Combineeggyolks,evaporatedmilk,andbrownsugarinasaucepan.Addbutter;cookovermediumheat,stirringconstantly,untilthickened(mixtureshouldcoatthebackofaspoon),about10minutes.Pourthroughafinesieveintoabowl.2.Stirinvanilla,salt,coconut,andpecans.Letcoolcompletely.Frostingcanberefrigeratedinanairtightcontainerupto1day.Bringtoroomtemperaturebeforeusing.

MILKCHOCOLATEGANACHE

MAKESENOUGHFORONE9-INCHCAKE

1½poundsbest-qualitymilkchocolate,finelychopped2cupsplus2tablespoonsheavycream1teaspoonlightcornsyrup

1.Prepareanice-waterbath.Placechocolateinamediumheatproofbowl.Bringcreamtoaboilinasmallsaucepan;pouroverchocolate,swirlingtocovercompletely.Letstanduntilchocolatehasmelted,about5minutes.Addcornsyrup;whiskuntilsmooth.2.Pour1cupganacheintoabowlsetinicebath;stiruntilthickandspreadable.Keepremainingganacheatroomtemperature,stirringevery15minutes,untilthickenoughtocoatbackofspoon,12to15minutes.Useimmediately.

WHIPPEDBITTERSWEETCHOCOLATEGANACHE

AlthoughitwasusedtofillthelayersintheChocolateTruffleCake,thiswhippedganachealsomakesafinefrosting.TryitwithOne-BowlChocolateCakeoranytimeyouwantalusciouschocolatefillingorfrostingthat’snottoosweet.MAKESABOUT4CUPS

1poundbittersweetchocolate,finelychopped2½cupsheavycream

1.Placechocolateinalargeheatproofbowl.Bringcreamtoaboilovermedium-highheat;pouroverchocolate,swirlingtocovercompletely.Letsit10minutes.Withaflexiblespatulaorasmallwhisk,gentlystirchocolateandcreamuntilcombined.2.Refrigerateganache,stirringevery5minutesuntilmixtureiscooltothetouch.Whiskganacheuntilitjustbarelybeginstoholditsshapeandisslightlylighterincolor.Donotoverwhip,ormixturewillbecomegrainy(ganachewillkeepthickeningafteryoustopwhisking).Useimmediately.POUREDGANACHEVARIATION:Omitstep2.Attheendofstep1,letganachesitatroomtemperatureuntiljustthickened,about15minutes.Theganachewillgetthickerasitsits;itshouldbepourablebutthickenoughtofullycoatthecake.

PASTRYCREAM

MAKESABOUT1½CUPS

1largeeggplus1largeeggyolk¼cupplus2tablespoonssugar3tablespoonscornstarch1cupmilk1½tablespoonsunsaltedbutter,cutintopieces¾teaspoonvanillaextract

1.Prepareanice-waterbath.Withanelectricmixeronmedium-highspeed,beategg,yolk,and¼cupsugaruntilpaleyellowandthick,2to3minutes.Siftincornstarch;beatonmedium-lowspeeduntilcombined.2.Meanwhile,bringmilkandremaining2tablespoonssugartoaboilinasaucepan.Whiskingconstantly,slowlypourhalfofmilkmixtureintoeggmixture;continuetowhiskuntilsmooth.Pourmixturebackintosaucepan.Whiskovermediumheatanother2to3minutes,untilmixtureisthickenedandcoatsthebackofawoodenspoon(itshouldbetheconsistencyofmayonnaise).3.Transfertoalargebowl.Addbutter,apieceatatime,stirringuntilmeltedaftereachaddition.Setoverice-waterbathuntilchilled.Stirinvanilla.Coverwithplasticwrapandrefrigerateatleast2hours,oruptoovernight,beforeusing.

COCONUT-CREAMFILLING

MAKES1¾CUPS

1largeeggplus1largeeggyolk¼cupplus2tablespoonssugar2tablespoonscornstarchPinchofsalt1½cupsmilk2ounces(¾cup)sweetenedflakedcoconut¾teaspoonvanillaextractUnsaltedbutter,forplasticwrap

1.Whiskeggandyolkinalargebowl.Combinesugar,cornstarch,andsaltinamediumsaucepan.Graduallyaddmilk,whiskingconstantly.Cook,stirring,overmedium-highheatuntilmixturethickensandjustbeginstobubble,2to3minutes.Removefromheat.2.Whisk¼cuphotmilkmixtureintoeggstotemper.Slowlypourwarmedeggsintosaucepan,stirringconstantly.Cook,stirring,overmedium-highheatuntilmixturejustbeginstobubble,about1minute.Removefromheat.Stirincoconutandvanilla.3.Transferfillingtoamediumbowl.Lightlybutterapieceofplasticwrap,andpressitdirectlyonsurfaceoffillingtopreventaskinfromforming.Refrigerateuntilfirmandchilled,atleast1hourandupto1day.

APPLE-CIDERAPPLESAUCE

MAKES1½CUPS

1poundjuicyapples,suchasMcIntosh,peeled,cored,andquartered¾cupapplecider1tablespoonsugar,plusmoreifneededPinchofsalt

1.Bringapplesandcidertoaboilinasaucepanovermedium-highheat.Coverpan;reduceheat.Simmeruntilapplesareverysoft,about12minutes.Removelid;stirinsugarandsalt.2.Cookovermedium-lowheatuntilapplesarebrokenupandmostoftheliquidisevaporated,about15minutes.Letcoolslightly.Blendinafoodprocessoruntilsmooth.Addmoresugar,ifdesired.Refrigerateinanairtightcontainerupto2days.

QUINCE-GINGERCOMPOTE

MAKESABOUT3½CUPS

1½cupsoff-drywhitewine,suchasRiesling¾cupwater,plusmoreifneeded¾cupsugar6thinslicespeeledfreshginger(fromone1-inchpiece)1½poundsjustripenedquince,peeled,cored,andcutinto½-inchwedges1½teaspoonsfreshlemonjuice

1.Bringwine,thewater,sugar,andgingertoasimmerinamediumsaucepanoverhighheat.Cook,stirring,untilsugardissolves,about5minutes.Addquince.(Addmorewaterifneededtocoverfruit.)Reduceheat,andsimmergentlyuntilquincesaretender,25to45minutesdependingonripenessoffruit.2.Transferquincetoabowlusingaslottedspoon.Bringliquidinsaucepantoasimmer,andcookuntilslightlysyrupy,about5minutes.Remove,anddiscardginger.Stirinlemonjuice.Poursyrupoverquince.Letstanduntilcool.

RUMSYRUP

MAKES1⅓CUPS

1cupsugar1cupwater2tablespoonslightrum

Bringsugarandthewatertoaboilinasaucepan,stirringconstantlyuntilsugarhasdissolved.Reduceheat;simmer,withoutstirring,5minutes.Removefromheat,andstirinrum.Letcoolcompletely.

MOLASSES-GINGERBREADCOOKIEDOUGH

UsethisrecipefortheGingerbreadIceboxCakeandGingerbreadCheesecake.Youwillonlyneedhalftherecipeforthecheesecake;usetheremainingdoughtomakecookiecutouts(seevariation)orreserveitforanotheruse;itwillfreezeuptoonemonth.Tomakeahoneygingerbreadvariation(aspicturedontopofthecheesecake),replace½cupofthemolasseswith½cuphoney,andsubstitutegranulatedsugarforthebrownsugar.

2¾cupsall-purposeflour½teaspoonbakingsoda¾teaspoonsalt2teaspoonsgroundginger2teaspoonsgroundcinnamon¾teaspoongroundcloves½teaspoonfreshlygratednutmeg½cup(1stick)unsaltedbutter,roomtemperature½cuppackeddarkbrownsugar1largeegg¾cupunsulfuredmolasses

1.Whisktogetherflour,bakingsoda,salt,andspicesinamediumbowl.2.Withanelectricmixeronmedium-highspeed,beatbutterandbrownsugaruntilfluffy.Addegg,beatingwell.Beatinmolasses.Reducespeedtolow.Graduallyaddflourmixture;beatuntiljustcombined.Dividedoughinto2portions;wrapeachinplastic.Refrigerateuntilreadytouse,atleast1hour.GINGERBREAD-MENVARIATION:Preheatovento350°F.Onagenerouslyflouredpieceofparchment,rolldoughtoascant¼inchthick.Freeze15minutes.Cutoutgingerbreadmenwitha2-inchcookiecutter.Freezeshapesonparchment-linedbakingsheets15minutes.Bake6minutes.Removesheetsfromoven;tapfirmlyoncounter.Returntooven;bakeuntilcrisp,6to8minutes.Transfersheetstowirerackstocoolcompletely.Ifdesired,pipebuttonsontocookieswithRoyalIcing(recipefollows).

ROYALICING

MAKESABOUT2½CUPS

1pound(4cups)confectioners’sugar¼cupplus1tablespoonmeringuepowderScant½cupwater,plusmoreasneeded

Withanelectricmixeronlowspeed,beatallingredientsuntilsmooth,about7minutes.Ificingistoothick,addmorewater,alittleatatime,beatinguntilicingholdsaribbononthesurfaceforafewsecondswhenbeaterislifted;iftoothin,continuemixing2to3minutesmore.Useimmediately,orrefrigerateinanairtightcontainerupto1week;stirwellwithaflexiblespatulabeforeusing.

LEMON-BLACKBERRYSEMIFREDDO

MAKESABOUT6CUPS

2largewholeeggsplus8largeeggyolksand3largeeggwhites,roomtemperature1cupplus3tablespoonsplus1teaspoonsugar1tablespoonplus1teaspoonfinelygratedlemonzest,plus¾cupfreshlemonjuice(fromabout10lemons)2tablespoonsunsaltedbutter2tablespoonswater¾poundmascarponecheese,roomtemperature1pintfreshblackberries

1.Combinewholeeggs,yolks,¾cupsugar,andthelemonjuiceinaheatproofbowlsetover(notin)apanofsimmeringwater.Whiskuntilmixtureisverythickandsmooth,andtemperatureregisters165°Fonaninstant-readthermometer,about5minutes.Removefromheat;whiskinbutteruntilcombined.Pourthroughafinesieveintoanotherbowl;coverwithplasticwrap,pressingitdirectlyonsurfaceofcurdtoavoidformingaskin.Refrigerateuntilcoolandfirm,about1hour.2.Withanelectricmixeronlowspeed,whiskeggwhitesuntilfluffy.Meanwhile,bring⅓cupsugarandthewatertoaboilinasmallsaucepanoverhighheat.Swirlpantodissolvesugar.Washdownsideofpanwithawetpastrybrushtopreventcrystalsfromforming.Boiluntilsyrupregisters248°Fonaninstant-readthermometer.Raisespeedtomedium-high;beatuntilwhiteshaveformedalmost-stiffpeaks.Withmixerrunning,slowlypourinsyrup;beatuntilmeringuehascooledandstiff,glossypeakshaveformed,about4minutes.3.Stirmascarponeinanonreactivebowlwithaflexiblespatulauntilsmooth.Foldinlemoncurdandlemonzest.Gentlybutthoroughlyfoldinmeringue.Pulseberriesandremaining2tablespoonssugarinafoodprocessoruntilberriesarebrokenup.Foldintolemonmixture,leavingitswirled.Freezeuntilslightlyfirm,about20minutes.Useimmediately.

RecipeTips&Techniques

MEASURINGDRYINGREDIENTSMeasuredryingredients(suchasflourandsugar)andsemisolidingredients(suchaspeanutbutterandsourcream)ingraduateddrymeasuringcups.Forflour,spoonflourintothecupandfilltooverflowing,thenlevelwithastraightedgesuchasaknife.(Don’tshakethecuportapitonthecountertolevel;bothwillleadtoinaccuratemeasurements.)Ifarecipecallsfor“siftedflour,”sifttheflourfirst,thenmeasureit;ifitcallsfor“flour,sifted,”measurefirst,thensift.Whenmeasuringbrownsugar,packfirmlyintoadrycup.

MEASURINGWETINGREDIENTSMeasureliquidingredientssuchasmilkinaliquidmeasuringcup;toread,setthecuponaflatsurfaceandviewthemeasurementateyelevel.

SOFTENINGBUTTERRoom-temperaturebuttercreamsmorereadily,resultinginafluffiercake.Butteristherighttemperaturewhenthestickissoftenoughthatyoucanmakeanindentationeasilywhenyoupressitwithyourfingerbutnotsosoftthatitlosesitsshape.Nevermicrowavebuttertospeedthingsup;cutthecoldbutterintoslicessoitsoftensmorequickly.

SOFTENINGBROWNSUGARTosoftenbrownsugarthathashardened,placeawedgeofappleinthebag,andreseal;leaveadayortwo,untilsugarissufficientlysoft,thenremoveapple.

TOASTINGANDCHOPPINGNUTSTotoastnutssuchaspecans,walnuts,andalmonds,spreadtheminasinglelayeronarimmedbakingsheetandbakeina350°Fovenuntilfragrant,about10minutes.(Startcheckingafter6minutesiftoastingslicedorchoppednuts.)Toasthazelnutsina375°Fovenuntilskinssplit,10to12minutes;whencoolenoughtohandle,rubwarmnutsinacleankitchentoweltoremoveskins.Chopcoolednutscoarselyorfinelywithachef’sknife,orpulsetheminafoodprocessortogrind.Donotoverprocess,ornutswillturnintoapaste.

TOASTINGCOCONUTSpreadcoconutinasinglelayeronarimmedbakingsheet,andbakeina350°Fovenuntilstartingtobrown,tossingoccasionally,5to10minutes.

STORINGSPICESKeepspicesinacool,darkplaceforuptoayear;labelingjarswiththedatewhenyoubuythemwillremindyouwhenit’stimetoreplacethem.

GRATINGNUTMEGNutmeghasanutty,spicyflavorthatbeautifullycomplementsaromaticspicessuchascinnamonandginger.Gratingfreshnutmegresultsinamorecomplex,nuancedflavor;wholenutmegalsohasalongershelflifethanground.Useaspecialtynutmeggrateroraraspgrater.Ifyouwouldliketosubstitutegroundnutmegforfreshlygrated,usehalftheamount.

MELTINGCHOCOLATEMeltchocolateinametalbowlsetover(notin)apanofsimmeringwater,orinadoubleboiler.Alternatively,youcanmeltchocolateinthemicrowave:Inamicrowave-safebowl,heatchocolatein30-secondintervals,stirringaftereach,untilalmostmelted.Removefrommicrowave,andstirtomeltcompletely.

ZESTINGCITRUSUsearaspgratersuchasaMicroplanetoremovecitrusfruits’flavorfulzestwhileleavingthebitterwhitepithbehind.Acitruszester(asmalltoolwitharowofsmall,sharpholesatoneend)makesdecorativecurlsforgarnishes.

SOURCES

Thefollowingisalistofthetrustedvendorsourfoodeditorsturntomostoftenforsupplies,aswellasspecificsourceinformationfortherecipesandphotographsonthepagesindicated.Alladdresses,phonenumbers,andwebsiteswereverifiedatthetimeofpublication,butpleasekeepinmindthatthisinformationissubjecttochange.

BAKINGTOOLSANDEQUIPMENT

ABLEKITCHEN.COM877–268–1264Mininonsticksavarinmoldsandotherbakingequipment

BRIDGEKITCHENWARE973–884–9000bridgekitchenware.comGeneralbakingequipment

BROADWAYPANHANDLER866–266–5927broadwaypanhandler.comGeneralbakingequipment

CANDYLANDCRAFTS877–487–4289candylandcrafts.comBakingpans,pastrybags,andtips

JOANN888–739–4120joann.comMarthaStewartCraftscupcakeandcakestencils

MACY’S800–289–6229macys.comMarthaStewartCollectioncakepans,cakestands,spatulas,andgeneralbakingequipment

NORDICWARE877–466–7342nordicware.comBundtandotherspecialtypans

WILLIAMS-SONOMA877–812–6235williams-sonoma.comRollingpins,pastrybagsandtips,spatulas,whisks,smallkitchentorches

SPECIALTYINGREDIENTS

BEECHWOODWINEANDLIQUORS908–277–0202budgetbottle.comSpecialtyliqueurs,includingNocello

ECONOMYCANDY212–254–1531economycandy.comAssortedcandies,includingchocolates,gumdrops,andlicorice

KALUSTYAN’S800–352–3451kalustyans.comDriedfruit,nuts,spices,coconutflakes,candiedorangepeels,marronsglaces

MYM&M’S888–696–6788mymms.comPersonalizedandspecialty-coloredcandies

PENZEYSSPICES800–741–7787penzeys.comSpices,extracts,vanillabeans

SUGARCRAFT513–896–7089sugarcraft.comCandysprinkles,nonpareils

THESWEETLIFE800–692–6887sweetlifeny.comAssortedcandies,includingchocolatesandmaltballs

PHOTOCREDITS

SANGAN:1.10,4.55,4.60,4.67,5.85,5.94–5.95,6.112–6.113,6.115,8.139,bm1.169(RIGHT),bm3.171(RIGHT)

IAINBAGWELL:6.110

JAMESBAIGRIE:7.184

CHRISTOPHERBAKER:7.122

STEVEBAXTER:6.106

EARLCARTER:4.68

CHRISCOURT:2.32,4.73,6.114

BEATRIZDACOSTA:4.74,5.83

KATIEQUINNDAVIES:1.14,7.130

JOSEPHDELEO:1.17

TARADONNE:7.129,8.148

DANAGALLAGHER:1.6,2.37,3.48,5.88

BRYANGARDNER:6.108,8.165,9.166,bm1.168,bm3.169(LEFTANDMIDDLE),bm3.171(LEFTANDMIDDLE),bm3.175–bm4.178

GENTL+HYERS:1.7,7.126

RAYMONDHOM:6.99

LISAHUBBARD:4.64,4.77

DITTEISAGER:5.97,6.98

RICHARDGERHARDJUNG:3.44

JOHNKERNICK:2.28,6.101–6.100

YUNHEEKIM:1.8,1.12,2.36–2.35,7.132

DAVIDLOFTUS:1.9,3.52,4.79JONATHANLOVEKIN:frontcover,col1.1,ded.1–col2.1,col3.1,Contents,1.11,1.15–1.16,2.33,2.38,2.40,2.41,3.43,4.57,4.58,4.66,4.70,4.71,4.75,4.78,4.80,5.84,5.87,7.117,7.121,7.124,7.127,7.134,7.136,8.137,8.141,8.143,8.145,8.147,8.150–8.151,8.152–8.154,8.156,8.157,8.161,bm5.80–bm8.183

KATEMATHIS:7.120

DAVIDMEREDITH:1.4

JAMESMERRELL:3.53

JOHNNYMILLER:1.18,3.46,4.76,5.91,7.119,7.128,7.135,8.140,8.149

MINH+WASS:1.5

AMYNEUNSINGER:7.133

NGOCMINHNGO:8.163

MARCUSNILSSON:2.25,8.138

CONPOULOS:col4.1,1.1,1.2,1.19,2.22,2.23–2.24,2.26,2.30,2.42,3.45,3.47,3.49,3.51,3.54,4.56,4.60,4.61,4.65,4.72,5.82,5.86,5.89,5.90–5.92,6.102,6.103,6.105–6.107,6.109,6.111,6.116,7.118,7.131,8.142,8.146,8.155,8.159–8.160

DAVIDPRINCE:6.104

JOSÉMANUELPICAYORIVERA:2.29

MARIAROBLEDO:4.69,5.96,8.144,8.158,8.162

CHARLESSCHILLER:4.59,4.62,5.81

BRETTSTEVENS:2.20

KIRSTENSTRECKER:2.34

CLIVESTREETER:1.3,1.13,2.27,7.123

SIMONWATSON:8.164

ANNAWILLIAMS:2.21,2.31,3.50,4.63,7.125

ROMULOYANES:2.39,bm1.167

INDEX

Aaccompaniments.Seealsocompotes

CaramelSauce,bm8.1,photoChocolate–CoffeeLiqueurSauce,bm8.1,photoLemonCurd,bm8.1,photoMaceratedBerries,bm8.1,photoWhippedCream,photo,bm8.2

AllspiceAngel-FoodCakes,photo,2.2almond:

-BerryCoffeeCake,photo,3.2CoffeeCakes,Mini,photo,3.2-OrangeLayerCake,8.1,photoPralines,Chocolate-Covered,bm6.1,photoSemolinaCake,4.1,photoTortewithPears,4.1,photo

Angel-FoodCake,photo,2.2Allspice,photo,2.2BrownSugar,2.1,photoChocolate,photo,2.2Lemon,2.1,photoMocha-Chip,2.1,photoRaspberry-Swirl,2.1,photo

Anise–OliveOilMiniBundtCakes,2.1,photoapple(s):

Apple-CiderApplesauceApplesauceCoffeeCake,photo,3.2Compote,4.1,photo-GingerStackCake,8.1,photoPieUpside-DownCake,photo,7.2Slices,Dried,bm5.1,photoStickyBuckwheatCake,3.1,photo

applesauce:Apple-CiderCake,photo,4.2CoffeeCake,photo,3.2

apricot(s):Fruitcake,photo,1.2Poached,Cheesecakewith,5.1,photoStoneFruitUpside-DownCake,photo,7.2

BBakedAlaskas,Chocolate,photo,6.2Bakingsodaandbakingpowderbanana(s):

ChiffonCake,photo,2.2Chocolate,andGrahamCrackerIceboxCake,photo,6.2HummingbirdCake,photo,8.2PecanCake,4.1,photo

Basil-StrawberryShortcake,7.1,photoberry(ies).Seealsospecificberries

-AlmondCoffeeCake,photo,3.2-Coconut-LimeCake,7.1,photoMacerated,bm8.1,photo1-2-3-4LemonCake,photo,8.2

blackberry(ies):Chocolate-BerryIce-CreamCake,6.1,photoCornmealCake,7.1,photo-LemonSemifreddo-LemonSemifreddoRoll,6.1,photo

BlackForestCake,photo,8.2bloodorange(s):

Compote,photo,bm8.2GingerbreadIceboxCake,photo,6.2No-BakeCheesecake,photo,5.2–OliveOilPoundCake,1.1,photo

blueberry:-LemonBundtCake,2.1,photo–SourCreamPoundCake,1.1,photoWild-,Buckle,photo,3.2

brandy:GlazedPecan-RaisinCake,photo,2.2StickyBuckwheatCake,3.1,photo

BretonButterCake,4.1,photobrownsugar:

aboutAngel-FoodCake,2.1,photoGlaze,bm7.1,photosoftening

BuckwheatCake,Sticky,3.1,photoBundtcakes:

Blueberry-Lemon,2.1,photoCannelés,2.1,photoChocolate,2.1,photoCoconut–RumRaisin,2.1,photoFreshGinger–Molasses,photo,2.2Lemon-Ginger,photo,2.2OliveOil–AniseMini,2.1,photoPeaches-and-Cream,2.1,photoPecan-Raisin,Glazed,photo,2.2Prune,Spiced,photo,2.2Rum,Mini,photo,2.2

SourCherrySavarins,2.1,photoTangerine,photo,2.2Zucchini,2.1,photo

butter:forrecipessoftening

buttermilk:CakewithChocolateFrosting,photo,8.2makingyourown

CCannelés,2.1,photocaramel:

Glaze,bm7.1,photoSauce,bm8.1,photo-SwirlCheesecake,5.1,photo

carrot:Cake,8.1,photoTeaCake,photo,1.2

cheese.Seealsocreamcheese;MascarponeBlood-OrangeNo-BakeCheesecake,photo,5.2Goat,–CreamCheeseFrostingRicottaCheesecake,5.1,photo

cheesecakes:Blood-OrangeNo-Bake,photo,5.2Caramel-Swirl,5.1,photoChocolate,5.1,photoChocolate–PeanutButterBull’s-Eye,photo,5.2FrozenEspresso,photo,6.2Gingerbread,photo,5.2Lemon-Swirl,5.1,photoMaple,withRoastedPears,photo,5.2Margarita,photo,5.2NewYork–Style,photo,5.2No-Bake,withPomegranate,5.1,photoNo-BakeSpiderweb,5.1,photowithPoachedApricots,5.1,photoPumpkin-Swirl,5.1,photoRaspberry-Swirl,5.1,photoRicotta,5.1,photoStrawberries-and-Cream,photo,5.2

cherry(ies):BlackForestCake,photo,8.2-Chocolate-StoutCake,photo,4.2-ChocolateUpside-DownCake,7.1,photo-PecanStreuselLoaves,Mini,photo,3.2Sour,Savarins,2.1,photo

chestnut:-ChocolateLayerCake,photo,8.2Mousse–ChocolateCake,6.1,photo

chocolate:Angel-FoodCake,photo,2.2BakedAlaskas,photo,6.2Banana,andGrahamCrackerIceboxCake,photo,6.2-BerryIce-CreamCake,6.1,photoBittersweet,Ganache,WhippedBlackForestCake,photo,8.2BloodOrange–OliveOilPoundCake,1.1,photoBundtCake,2.1,photobuying,forrecipesCake,Lighter,photo,4.2

Cake,One-Bowl,withMochaButtercream,photo,8.2Cake,Rich,photo,4.2Cakes,Molten,photo,4.2Cheesecake,5.1,photoCheesecakeCrust,5.1,5.2-Cherry-StoutCake,photo,4.2-CherryUpside-DownCake,7.1,photo-ChestnutLayerCake,photo,8.2-ChestnutMousseCake,6.1,photo-Chip-CookieIceboxCake,photo,6.2-ChipPoundCake,1.1,photo-CoconutSheetCake,photo,4.2-CoffeeLiqueurSauce,bm8.1,photo-CoveredAlmondPralines,bm6.1,photo-CoveredCitrus,bm6.1,photoCurls,bm6.1,photoDevil’sFoodCake,8.1,photoDouble-,Cake,8.1,photo-EspressoCake,Flourless,4.1,photoFrosting,ButtermilkCakewith,photo,8.2Frosting,RichFrozenEspressoCheesecake,photo,6.2German,Cake,8.1,photo-GingerMarbleCakes,photo,1.2Glaze,bm7.1,photo-HazelnutIce-CreamCake,6.1,photoandHazelnutMeringueCake,4.1,photoLayerCake,Gluten-Free,8.1,photoMalted-,Frosting,photo,4.2MarblePoundCake,1.1,photomeltingMilk,FrostingMilk,GanacheMilk,Ganache,Coconut-PecanCakewith,photo,8.2-MintChipCake,photo,6.2MintLeaves,bm6.1,photoMochaButtercreamMocha-ChipAngel-FoodCake,2.1,photoNo-BakeSpiderwebCheesecake,5.1,photo–PeanutButterBull’s-EyeCheesecake,photo,5.2–PeanutButterIceboxCake,6.1,photoRedVelvetCake,8.1,photoTruffleCake,photo,8.2Truffles,bm6.1,photo

CinnamonStreuselCoffeeCake,3.1,photocitrus.Seealsospecificcitrusfruits

Cake,photo,4.2Chocolate-Covered,bm6.1,photoflavoringcakeswithPeel,Candied,photo,bm5.2–PoppySeedCake,8.1,photoSlices,Candied,bm5.1,photo

-VanillaCompote,5.1,photozesting

Clementine–VanillaBeanLoafCake,1.1,photococoapowdercoconut:

buying,forrecipesCakewithTropicalFruit,4.1,photo-ChocolateSheetCake,photo,4.2-CreamFillingFruitcake,photo,1.2GermanChocolateCake,8.1,photoHummingbirdCake,photo,8.2LayerCake,photo,8.2-Lime-BerryCake,7.1,photo-PecanCakewithMilkChocolateGanache,photo,8.2-PecanFrostingRaspberryWhiteCake,photo,8.2–RumRaisinCake,2.1,photoToasted,PoundCake,1.1,photo

coffeecakes:Almond,Mini,photo,3.2Almond-Berry,photo,3.2Applesauce,photo,3.2Cherry-PecanStreuselLoaves,Mini,photo,3.2CinnamonStreusel,3.1,photoCrumb,NewYork–Style,photo,3.2Meyer-Lemon,3.1,photoPlum-NectarineBuckle,3.1,photoStickyBuckwheat,3.1,photoUltimateStreusel,3.1,photoWild-BlueberryBuckle,photo,3.2

CoffeeLiqueur–ChocolateSauce,bm8.1,photocompotes:

Apple,4.1,photoBlood-Orange,photo,bm8.2Citrus-Vanilla,5.1,photoQuince-GingerStrawberry,4.1,photo

CookieDough,Molasses-Gingerbreadcornmeal:

BlackberryCake,7.1,photo-ButtermilkLoafCake,photo,1.2Olive-OilCakewithRedGrapes,7.1,photoandPeachUpside-DownCake,photo,7.2forrecipes

cranberry:-Orange-WalnutTeaCakes,1.1,photoUpside-DownCake,photo,7.2

creamcheese:Blood-OrangeNo-BakeCheesecake,photo,5.2Caramel-SwirlCheesecake,5.1,photoCheesecakewithPoachedApricot,5.1,photo

ChocolateCheesecake,5.1,photoChocolate–PeanutButterBull’s-EyeCheesecake,photo,5.2Citrus–PoppySeedCake,8.1,photoFrostingFrostingforCarrotTeaCake,photo,1.2FrostingforPumpkinSpiceCake,photo,4.2GingerbreadCheesecake,photo,5.2–GoatCheeseFrostingLemon-SwirlCheesecake,5.1,photoMapleCheesecakewithRoastedPears,photo,5.2MargaritaCheesecake,photo,5.2NewYork–StyleCheesecake,photo,5.2No-BakeCheesecakeswithPomegranate,5.1,photoNo-BakeSpiderwebCheesecake,5.1,photoPoundCake,photo,1.2Pumpkin-SwirlCheesecake,5.1,photoRaspberry-SwirlCheesecake,5.1,photo–SourCreamFrostingStrawberries-and-CreamCheesecake,photo,5.2

Curd,Lemon,bm8.1,photo

DdairyproductsDevil’sFoodCake,8.1,photo

Eeggsequipmentespresso:

Cheesecake,Frozen,photo,6.2-ChocolateCake,Flourless,4.1,photoGlaze,bm7.1,photoMochaButtercreamMocha-ChipAngel-FoodCake,2.1,photo

Ffig(s):

Fruitcake,photo,1.2-LemonCake,7.1,photo

FlourFlourlessChocolate-EspressoCake,4.1,photoFlourlessPecanTorte,4.1,photofrostings.Seealsospecificcakerecipes

applyingtolayercakesButtercream,BasicChocolate,RichCoconut-PecanCream-CheeseCreamCheese–GoatCheeseCreamCheese–SourCreamMalted-Chocolate,photo,4.2MilkChocolateMochaButtercreampipingtechniquesSeven-MinuteSwissMeringueButtercreamtintingusingpastrybagwithVanilla,Creamy

fruit.Seealsoberry(ies);citrus;specificfruitsFruitcake,photo,1.2Ginger-Poached,GoldenCakeswith,photo,2.2Tropical,CoconutCakewith,4.1,photo

fruit-basedcakes:ApplePieUpside-Down,photo,7.2BlackberryCornmeal,7.1,photoChocolate-CherryUpside-Down,7.1,photoCoconut-Lime-Berry,7.1,photoCranberryUpside-Down,photo,7.2Gingerbread-PearUpside-Down,photo,7.2Lemon-Fig,7.1,photoMandarinOrangeandVanillaUpside-Down,photo,7.2Olive-Oil,withRedGrapes,7.1,photoPeachandCornmealUpside-Down,photo,7.2PearPavlova,7.1,photoPineappleUpside-Down,7.1,photoPlumSkillet,photo,7.2RhubarbUpside-Down,7.1,photoStoneFruitUpside-Down,photo,7.2Strawberry,photo,7.2Strawberry-BasilShortcake,7.1,photo

Gganache:

MilkChocolateWhippedBittersweetChocolate

garnishes:CandiedCitrusPeel,photo,bm5.2CandiedCitrusSlices,bm5.1,photoCandiedNuts,bm5.1,photoCandiedPineappleSlices,bm5.1,photoChocolate-CoveredAlmondPralines,bm6.1,photoChocolate-CoveredCitrus,bm6.1,photoChocolateCurls,bm6.1,photoChocolateMintLeaves,bm6.1,photoDriedAppleorPearSlices,bm5.1,photoSugared,bm5.1,photoTruffles,bm6.1,photo

GermanChocolateCake,8.1,photoginger.Seealsogingerbread

-AppleStackCake,8.1,photo-ChocolateMarbleCakes,photo,1.2Fresh,–MolassesCake,photo,2.2Fruitcake,photo,1.2-LemonBundtCake,photo,2.2Molasses-SpiceCake,4.1,photo-PoachedFruit,GoldenCakeswith,photo,2.2-QuinceCompoteStickyBuckwheatCake,3.1,photo–VanillaBeanPoundCake,1.1,photo

Gingerbread,1.1,photoCheesecake,photo,5.2IceboxCake,photo,6.2Molasses-,CookieDough-PearUpside-DownCake,photo,7.2

glazes:Brown-Sugar,bm7.1,photoCaramel,bm7.1,photoChocolate,bm7.1,photoEspresso,bm7.1,photoLemon,photo,bm7.2Milk,Basic,bm7.1,photoRum,bm7.1,photo

Gluten-FreeChocolateLayerCake,8.1,photoGoatCheese–CreamCheeseFrostinggrahamcracker(s):

forcakerecipesChocolate,andBananaIceboxCake,photo,6.2Crust,recipesusing,5.1,5.2,5.3,5.4

Grapes,Red,Olive-OilCakewith,7.1,photo

Hhazelnut:

-ChocolateIce-CreamCake,6.1,photoMeringueandChocolateCake,4.1,photo

honey:CakewithPears,photo,4.2forrecipesRosemary,1.1,photo

HummingbirdCake,photo,8.2

Iiceboxcakes:

Chocolate,Banana,andGrahamCracker,photo,6.2ChocolateBakedAlaskas,photo,6.2Chocolate-BerryIce-Cream,6.1,photoChocolate-ChestnutMousse,6.1,photoChocolate-Chip-Cookie,photo,6.2Chocolate-HazelnutIce-Cream,6.1,photoChocolate–PeanutButter,6.1,photoFrozenEspressoCheesecake,photo,6.2Gingerbread,photo,6.2Lemon-BlackberrySemifreddoRoll,6.1,photoMintChocolate-Chip,photo,6.2RaspberryIce-Cream,6.1,photoStripedIce-Cream,photo,6.2

icecream:Cake,Chocolate-Berry,6.1,photoCake,Chocolate-Hazelnut,6.1,photoCake,Raspberry,6.1,photoChocolateBakedAlaskas,photo,6.2MintChocolate-ChipCake,photo,6.2

Icing,Royalingredients:

essentialmeasuringspecialty

Llayercakes:

Almond-Orange,8.1,photoApple-GingerStack,8.1,photoBlackForest,photo,8.2Buttermilk,withChocolateFrosting,photo,8.2Candied-Pecan,withBrowned-ButterPears,8.1,photoCarrot,8.1,photoChestnut-Chocolate,photo,8.2Chiffon,withStrawberriesandCream,8.1,photoChocolate,Double-,8.1,photoChocolate,Gluten-Free,8.1,photoChocolate,One-Bowl,withMochaButtercream,photo,8.2ChocolateTruffle,photo,8.2Citrus–PoppySeed,8.1,photoCoconut,photo,8.2Coconut-Pecan,withMilkChocolateGanache,photo,8.2Devil’sFood,8.1,photofrosting,techniquesforGermanChocolate,8.1,photoHummingbird,photo,8.2Lemon,1-2-3-4,photo,8.2Lemon,Tender,photo,8.2LemonMeringue,8.1,photolevelingandsplittinglayersPumpkin,photo,8.2RaspberryWhite,photo,8.2RedVelvet,8.1,photoRumRose,photo,8.2Sugar-and-Spice,8.1,photoVanilla,photo,8.2

layercakes(singlelayer):AlmondSemolina,4.1,photoAlmondTortewithPears,4.1,photoApplesauce,photo,4.2BananaPecan,4.1,photoBretonButter,4.1,photoChocolate,Lighter,photo,4.2Chocolate,Molten,photo,4.2Chocolate,Rich,photo,4.2ChocolateandHazelnutMeringue,4.1,photoChocolate-Cherry-Stout,photo,4.2Chocolate-CoconutSheet,photo,4.2Chocolate-Espresso,Flourless,4.1,photoCitrus,photo,4.2Coconut,withTropicalFruit,4.1,photoFlourlessPecanTorte,4.1,photoHoney,withPears,photo,4.2Maple,4.1,photoMolasses-Spice,4.1,photoOrange-Yogurt,photo,4.2

Poppy-SeedTorte,photo,4.2PumpkinSpice,photo,4.2VanillaSheet,withMalted-ChocolateFrosting,photo,4.2Walnut–OliveOil,4.1,photo

lemon:Angel-FoodCake,2.1,photo-BlackberrySemifreddoRoll,6.1,photo-BlueberryBundtCake,2.1,photoCake,1-2-3-4,photo,8.2Cake,Tender,photo,8.2ChiffonCake,photo,2.2CitrusCake,photo,4.2Citrus–PoppySeedCake,8.1,photoCurd,bm8.1,photo-FigCake,7.1,photo-GingerBundtCake,photo,2.2Glaze,photo,bm7.2MeringueCake,8.1,photoMeyer-,CoffeeCake,3.1,photoPoundCakes,photo,1.2-SwirlCheesecake,5.1,photo

lime:Citrus–PoppySeedCake,8.1,photo-Coconut-BerryCake,7.1,photo-MangoSauce,1.1,photoMargaritaCheesecake,photo,5.2

loafcakes.SeealsopoundcakesBloodOrange–OliveOil,1.1,photoCarrotTea,photo,1.2Chocolate-GingerMarble,photo,1.2Clementine–VanillaBean,1.1,photoCornmeal-Buttermilk,photo,1.2Cranberry-Orange-WalnutTea,1.1,photoFruitcake,photo,1.2Gingerbread,1.1,photoPumpkin,Sage,andBrowned-Butter,1.1,photoRhubarbTea,photo,1.2Two-Colored-Squash,photo,1.2

MMalted-ChocolateFrosting,photo,4.2MandarinOrangeandVanillaUpside-DownCake,photo,7.2mango:

GoldenCakeswithGinger-PoachedFruit,photo,2.2-LimeSauce,1.1,photo

maple(syrup):Cake,4.1,photoCheesecakewithRoastedPears,photo,5.2CranberryUpside-DownCake,photo,7.2forrecipes

MarblePoundCake,1.1,photoMargaritaCheesecake,photo,5.2mascarpone:

Chocolate-Chip-CookieIceboxCake,photo,6.2FrozenEspressoCheesecake,photo,6.2Strawberries-and-CreamCheesecake,photo,5.2Sugar-and-SpiceCake,8.1,photo

meringue-basedcakes:ChocolateandHazelnutMeringueCake,4.1,photoChocolateBakedAlaskas,photo,6.2LemonMeringueCake,8.1,photoPearPavlova,7.1,photo

mint:Chocolate-ChipCake,photo,6.2Leaves,Chocolate,bm6.1,photo

MochaButtercreamMocha-ChipAngel-FoodCake,2.1,photomolasses:

Apple-GingerStackCake,8.1,photo–FreshGingerCake,photo,2.2GingerbreadCheesecake,photo,5.2-GingerbreadCookieDoughGingerbread-PearUpside-DownCake,photo,7.2forrecipes-SpiceCake,4.1,photo

Nnectarine(s):

Cornmeal-ButtermilkLoafCake,photo,1.2-PlumBuckle,3.1,photoStoneFruitUpside-DownCake,photo,7.2

NewYork–StyleCheesecake,photo,5.2NewYork–StyleCrumbCake,photo,3.2No-BakeCheesecakeswithPomegranate,5.1,photoNo-BakeSpiderwebCheesecake,5.1,photoNutmeg,gratingnuts.Seealsospecificnuts

Candied,bm5.1,photoforrecipestoastingandgrinding

OOil,forrecipes.SeealsoOliveOiloliveoil:

–AniseMiniBundtCakes,2.1,photo–BloodOrangePoundCake,1.1,photoCakewithRedGrapes,7.1,photo–WalnutCake,4.1,photo

1-2-3-4LemonCake,photo,8.2orange-flavoredliqueur:

Fruitcake,photo,1.2MargaritaCheesecake,photo,5.2

orange(s):-AlmondLayerCake,8.1,photoBlood,Compote,photo,bm8.2Blood,No-BakeCheesecake,photo,5.2Blood,–OliveOilPoundCake,1.1,photoCitrusCake,photo,4.2Citrus–PoppySeedCake,8.1,photoCitrus-VanillaCompote,5.1,photo-Cranberry-WalnutTeaCakes,1.1,photoGingerbreadIceboxCake,photo,6.2Mandarin,andVanillaUpside-DownCake,photo,7.2-YogurtCake,photo,4.2

PPastryCreamPavlova,Pear,7.1,photopeach(es):

-and-CreamBundtCake,2.1,photoandCornmealUpside-DownCake,photo,7.2

peanutbutter:–ChocolateBull’s-EyeCheesecake,photo,5.2–ChocolateIceboxCake,6.1,photo

pear(s):AlmondTortewith,4.1,photoBrowned-Butter,Candied-PecanCakewith,8.1,photoFruitcake,photo,1.2-GingerbreadUpside-DownCake,photo,7.2HoneyCakewith,photo,4.2Pavlova,7.1,photoRoasted,MapleCheesecakewith,photo,5.2Slices,Dried,bm5.1,photo

pecan(s):ApplesauceCoffeeCake,photo,3.2BananaCake,4.1,photoCandied-,CakewithBrowned-ButterPears,8.1,photoCarrotCake,8.1,photo-CherryStreuselLoaves,Mini,photo,3.2-CoconutCakewithMilkChocolateGanache,photo,8.2-CoconutFrostingGermanChocolateCake,8.1,photo-RaisinCake,Glazed,photo,2.2StickyBuckwheatCake,3.1,photoTorte,Flourless,4.1,photoUltimateStreuselCake,3.1,photo

pineapple:AllspiceAngel-FoodCakes,photo,2.2GoldenCakeswithGinger-PoachedFruit,photo,2.2HummingbirdCake,photo,8.2Slices,Candied,bm5.1,photoUpside-DownCake,7.1,photo

pistachio(s):PoundCake,1.1,photoTwo-Colored-SquashLoafCake,photo,1.2

plum(s):-NectarineBuckle,3.1,photoSkilletCake,photo,7.2StoneFruitUpside-DownCake,photo,7.2

Pomegranate,No-BakeCheesecakeswith,5.1,photopoppyseed:

–CitrusCake,8.1,photoTorte,photo,4.2

poundcakes:Basic,photo,1.2Blueberry–SourCream,1.1,photo

Chocolate-Chip,1.1,photoCreamCheese,photo,1.2Lemon,photo,1.2Marble,1.1,photoPistachio,1.1,photoRosemary,1.1,photoToastedCoconut,1.1,photoVanillaBean–Ginger,1.1,photo

PretzelCheesecakeCrustPruneCake,Spiced,photo,2.2pumpkin:

LayerCake,photo,8.2Sage,andBrowned-ButterCakes,1.1,photoSpiceCake,photo,4.2-SwirlCheesecake,5.1,photo

QQuince-GingerCompote

Rraisin(s):

Fruitcake,photo,1.2-PecanCake,Glazed,photo,2.2Rum,–CoconutCake,2.1,photoStickyBuckwheatCake,3.1,photo

raspberry(ies):Almond-BerryCoffeeCake,photo,3.2Ice-CreamCake,6.1,photo-SwirlAngelFoodCake,2.1,photo-SwirlCheesecake,5.1,photoWhiteCake,photo,8.2

RedVelvetCake,8.1,photorhubarb:

TeaCake,photo,1.2Upside-DownCake,7.1,photo

ricotta:Blood-OrangeNo-BakeCheesecake,photo,5.2Cheesecake,5.1,photo

rosemary:Honey,1.1,photoPoundCakes,1.1,photo

RoyalIcingrum:

BundtCakes,Mini,photo,2.2CaramelGlaze,bm7.1,photoGlaze,bm7.1,photoRaisin–CoconutCake,2.1,photoRoseCake,photo,8.2Syrup

SSage,Pumpkin,andBrowned-ButterCakes,1.1,photosaltsauces:

Apple-CiderApplesauceCaramel,bm8.1,photoChocolate–CoffeeLiqueur,bm8.1,photoMango-Lime,1.1,photo

Savarins,SourCherry,2.1,photoSemifreddo,Lemon-BlackberrySemifreddoRoll,Lemon-Blackberry,6.1,photoSemolinaAlmondCake,4.1,photoShortcake,Strawberry-Basil,7.1,photosorbet:

Chocolate-BerryIce-CreamCake,6.1,photoStripedIce-CreamCake,photo,6.2

spices:forrecipesstoring

squash.SeealsopumpkinTwo-Colored,LoafCake,photo,1.2ZucchiniBundtCake,2.1,photo

StickyBuckwheatCake,3.1,photoStout-Chocolate-CherryCake,photo,4.2strawberry(ies):

-and-CreamCheesecake,photo,5.2-BasilShortcake,7.1,photoCake,photo,7.2Compote,4.1,photoandCream,ChiffonCakewith,8.1,photo

sugar,forrecipes.SeealsobrownsugarSugaredGarnishes,bm5.1,photoSwissMeringueButtercreamSyrup,Rum

TTangerineCake,photo,2.2techniques:

frostingalayercakeinvertingcakelevelingandsplittinglayersmeasuringmixingbatterpipingdecorationspreparingpanssmoothingbattertestingfordonenesstintingfrostingandtips,forrecipesusingapastrybag

tequila:MargaritaCheesecake,photo,5.2

Truffles,bm6.1,phototubecakes.Seealsoangel-foodcake

BananaChiffon,photo,2.2Chiffon,withStrawberriesandCream,8.1,photoGolden,withGinger-PoachedFruit,photo,2.2LemonChiffon,photo,2.2

Vvanilla:

-CitrusCompote,5.1,photoFrosting,CreamyLayerCake,photo,8.2SheetCakewithMalted-ChocolateFrosting,photo,4.2

vanillabean(s):-ClementineLoafCake,1.1,photo-GingerPoundCake,1.1,photoforrecipes

vanillaextractVanillaWaferCheesecakeCrust

Wwalnut(s):

CinnamonStreuselCoffeeCake,3.1,photo-Cranberry-OrangeTeaCakes,1.1,photoFruitcake,photo,1.2HummingbirdCake,photo,8.2–OliveOilCake,4.1,photoSpicedPruneCake,photo,2.2

WhippedCream,photo,bm8.2

YYogurt-OrangeCake,photo,4.2

Zzucchini:

BundtCake,2.1,photoTwo-Colored-SquashLoafCake,photo,1.2