with Greg Patent, Award Winning Cookbook Author

Butter cakes

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 […]

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.

Treasure State Tropical Bundt® Cake

Treasure State Tropical Bundt® Cake

I am wild about this cake, a buttery, eggy, not-too-sweet pound cake loaded with citrus flavor. Montana is known as the Treasure State, and western Montana, where we live and where the climate is strongly influenced by Pacific coastal weather systems, tends to have milder […]

New York Style Crumb Cake

New York Style Crumb Cake

There’s crumb cake and there’s coffee cake, and in New York never the twain shall meet. Crumb cakes get their name from their special topping—buttery pea-sized crumbs resting atop a fine-textured butter cake.  You can drink coffee with crumb cake, of course, but don’t call […]

Pound Cake

Pound Cake

Pound cakes got their name from the weight of their ingredients, typically one pound each of flour, sugar, eggs, and butter. The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions […]