Caramel cake is a Southern comfort, and it's a no-brainer to see why: tender yellow cake is smothered with caramel. This recipe preserves the basic elements of the cake but includes a few twists to balance the sweetness and add nuance to the standard vanilla flavor.
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Browned butter and toasted pecans add a deep, rich and nutty flavor to these sandy shortbread cookies.
Lane Cake: now there's a tall southern belle of a layer cake. It's filled with coconut, chopped fruit and nuts, and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting.
Since appearing in Southern Living magazine in February 1978, Hummingbird Cake has become the magazine's most requested recipe of all time. While this beloved Southern classic is chock full o' goodies like bananas, pineapple, and pecans, it's not a fussy to prepare, making it a favorite for picnics and barbecues.
With Memorial Day weekend upon us and barbecue season getting into full swing, it seems an ideal time to try out a Southern picnic classic: Pig Pickin' Cake.
If you've got a super, ooey, gooey, sticky sweet tooth, then this classic pie from the South is for you.
This past summer, I took a two week road trip through the deep South. One thing I learned was that my Yankee thinking had been all wrong about cornbread. I'd been classifying it as a table bread, as something that I'd put in a small communal basket next to the salt and pepper shakers as I would say, slices of baguette or ciabatta. Now it's not that cornbread is never served in this way, but in most places it's considered a side like collard greens or baked beans.
For the next two weeks we're heading down South to bake our way through Sweet Auburn Desserts, a Southern-accented collection of recipes from Atlanta's Sweet Auburn Bread Company. For a little background on Sweet Auburn, we sat down with pastry chef-owner Sonya Jones, who is preserving sweet traditions with Sweet Potato Cheesecakes, Coconut Cream Pies, Apple Roly-Polys, and more.