Author: Michele Morosin
This needs to chill overnight, so plan accordingly.
Author: Selma Brown Morrow
Author: Shauna Sever
This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate...
Author: Sally
Lemon pudding cake is an old-fashioned dessert best served warm.
Author: Land O'Lakes
Author: Pamela Grennes
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
This is a fresh apple cake with walnuts and buttery brown sugar topping. This mouthwatering fresh apple cake is baked in a tube pan.
Author: Diana Rattray
Author: Susan Haskell
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star...
Author: Kamel Saci
Tender and moist homemade apple Bundt cake smothered in a buttery brown sugar glaze. Your new favorite cake for the crisp fall weather.
Author: Sally
Author: Julie Wilson
A soft, tender, easy-to-make coffee cake, heavy on the crumbs!
Author: Sally
Author: Joan Nathan
German apple cake made with a shortcrust base, chopped apples, and a lemon-flavored cake layer is a popular offering at German bakeries and cafes.
Author: Jennifer McGavin
Author: Colleen Patrick-Goudreau
Author: Joan Nathan
This moist apricot nut bread is made with dried apricots and chopped nuts. It is an easy bread to mix and bake and it makes a large loaf.
Author: Diana Rattray
The perfect teatime treat is a slice of delicious rich fruitcake. This classic British recipe is very easy to make with just a little planning.
Author: Elaine Lemm
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Ian Knauer
Author: Brent Ridge
Author: Kristen Murray
This delicious banana "tube" cake recipe uses pineapple, bananas, and cinnamon. Top it off with a cream cheese frosting if desired.
Author: Diana Rattray
This fruitcake recipe is over 100 years old. It takes two days to make and three weeks to ripen, but well worth the time.
Author: Peggy Trowbridge Filippone
Author: Marla Orenstein
Author: Jean Anderson