Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and 'all about the top' with pebbly brown sugar-cinnamon crumbs.
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Entries tagged with 'let them eat'
Chiffon cakes use both whipped whites and a leavener to create the airy texture, and use oil as the fat, which makes for a really moist crumb. Tangy lemon juice and fresh grated zest are just the right way to flavor this light and airy cake.
I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of chocolate intensity.
Moist dried plums and crunchy walnuts are combined in this iced coffee cake.
This juicy dessert is really a deep dish pie. A boat load of apples is baked in a buttery brown sugar streusel crust with a crunchy crumble topping.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
Bake the mangos under the coconut batter, then flip it over to reveal one moist and juicy cake.
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb light.
You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome.
Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate. Plus, it's pretty tough to screw up this cake—baking novices, give it a try.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea.
Creamy sweetened cream cheese topped with bright red strawberries makes a great early spring dessert. And the best part? It's no-bake. Just press the graham cracker crumbs in the pan, fill, top with berries, and chill.
As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try.
Whole pureed oranges make this cake one of the most moist I've ever had. Ground almonds. saffron, and a honey syrup complete the Middle Eastern theme.
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Peel away the layers of my delicate and complex soul and you'll discover cheap sequins and over-processed junk food near the core. Attempting a balancing act between my bipolar desires, I made a gussied-up Twinkie. Twinkie gets a makeover! Twinkie goes to prom! Here's what I did: for the springy sponge-like exterior of the cellophane-wrapped snack I substituted an orange-flavored, fluffy chiffon cake. The filling is a meringue-based semifreddo sweetened with honey and speckled with toasted sesame seeds.
This recipe jumped out at me from Jean Ferniot's French Regional Cooking, one of several French cookbooks my mother-in-law has given me. Tartouillat, a cherry and rum cake from the region of Burgundy, sounded right up my alley: ripe cherries and a generous pour of rum baked into a cake that is served warm. My mind drifted to a house in the French countryside, where I enjoyed the falling evening and chilly air while eating tartouillat...
I saw some green tomatoes at the store last week, made the mistake of not buying them, went home, and promptly began obsessing about them. I really wanted to make a green tomato cake because I'd never made one and was seized suddenly with curiosity and desire. A Facebook cry for help and several frustrating phone calls later, I found the things and made this go-ahead-lick-the-plate cake.