Avocado Lime Cheesecake with Oatmeal Brittle Crust

Avocado Lime Cheesecake with Oatmeal Brittle Crust

This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.

Just the Recipe: Food Processor Chocolate Cake

Just the Recipe: Food Processor Chocolate Cake

Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast.

Recipe and Tips: Hungarian Walnut Torte

Recipe and Tips: Hungarian Walnut Torte

This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream.  The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs. 

Just the Recipe: Angel Food Cake

Just the Recipe: Angel Food Cake

If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!

Just the Recipe: New York Style Crumb Cake

Just the Recipe: New York Style Crumb Cake

The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.

Just the Recipe: Pound Cake

Just the Recipe: Pound Cake

The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.

Gâteau Breton. A fabulous Butter Cake from France.

Gâteau Breton. A fabulous Butter Cake from France.

I went wild over this cake when I tasted it for the first time at Bell’s, a French bistro in Los Alamos, California. Its butteriness and shortbread-like texture are what made me an instant fan. How can a cake with only four ingredients be so…

Maida Heatter’s Queen Mother’s Cake

Maida Heatter’s Queen Mother’s Cake

So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache.  Maida published the recipe…

Granny’s Passover Sponge Cake

Granny’s Passover Sponge Cake

Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.

Christmas Apple Loaf

Christmas Apple Loaf

This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for…

The Great Plum Torte Story

The Great Plum Torte Story

This classic plum torte recipe, the most requested New York Times recipe, is superb. It’s everything a European fruit torte should be: Tender, buttery, sweet, and packed with fruit.