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Peach Upside-Down Cake
There is always a bit of magic in an upside-down cake, complete with a final reveal – the turned cake coming effortlessly out of the pan and showing its glossy, caramelized topping. For this cake, peaches or a combination of peaches and plums create a delicious top layer. Actually, that’s the bottom layer when you’re building this in your cake pan. All part of the magic. With the steps below, you’ll learn how to make that final flip reliable, so your fruit doesn’t stick, and make the cake even more delicious with some of my favorite batter additions. While stone fruit season is still here, try this recipe to hold…
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Apple Loaf Cake
Each slice of this loaf cake has an irresistible quality that comes from a combination of baked apples and cider. Studded throughout the batter, the chopped pieces add fresh-from-the-orchard flavor while the reduced cider and warm spices give it depth. Buttermilk makes it tender and far from dry. Bake this at night then enjoy it for breakfast – or bake it when the sun comes up and enjoy it throughout the day. As morning fare, a snack, or dessert, it’s the ideal way to celebrate apple season If you’ve enjoyed my apple cider vinaigrette recipe, you already are familiar with the process of making a cider reduction. Concentrated apple flavor…
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Apple Bundt Cake
One of the best parts of apple picking is stopping by the market stand to take in the scent of freshly baked apple desserts. When I want to bring that scent and all those delicious flavors right into the kitchen, I whip up this apple Bundt cake. Made with apple butter and grated fresh apples, plus a pecan apple butter filling, this is my ultimate apple dessert recipe of the season. I love serving cakes that have their goodness laced throughout, as they stand on their own with minimal or no decoration. A Bundt pan takes things even further, as its ridges create a cake that looks just like an…
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Banana Pudding
Topped with lightly sweetened crème fraîche whipped cream, my twist on banana pudding is perfect for serving in individual dessert cups. In place of traditional vanilla wafers, I whip up a thin vanilla cake, which is then cubed to form the bottom layer. Next come layers of sliced bananas and homemade vanilla pudding. The slightly tangy topping makes for a dessert that has just the right amount of sweetness. If you’re prepping ahead, you can make the pudding and cake in advance then assemble just before serving. Unlike vanilla wafers, which need to soften a bit before serving, the soft cake layer needs no such waiting time. When you’re ready…
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Gingerbread Loaf
If you’re going to make a gingerbread loaf, I say use the fresh version of the namesake ingredient instead of the ground. Finely grated ginger and its juices wend their way throughout the batter, imparting a bit more warmth without overpowering the overall flavor. As the oven heats up the spices and molasses too, your house will smell more and more like the holidays. Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ cup milk ⅓ cup unsulphured molasses (not blackstrap) 1 tablespoon finely grated fresh ginger ¼ cup canola oil 6 tablespoons unsalted butter…
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