Just one of the most beautiful and delicious desserts. From Gourmet magazine, February 2002. For topping 2 1/2 firm pears (preferably Bosc) 1/2 stick (1/4 cup) unsalted butter 3/4 cup packed light brown sugar For cake 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 … [Read more...]
Caramel Cake
From Southern Cakes by Nancie McDermott (2007). As a child, I loved caramel cake which my mother only served on birthdays. Caramel cake came from Carl's Pastries, the tempting bakery on Central Avenue, or from the Curb Market, or perhaps from a lady who baked and iced the square … [Read more...]
Pound Cake
From Jennifer Steinhauer of The New York Times. 2 cups unsalted butter, at room temperature, plus more to grease the pans 3 cups granulated sugar 6 large eggs, at room temperature 2 teaspoons vanilla extract 1 teaspoon salt 3 cups cake … [Read more...]
Almond Cake
From David Lebovitz, adapted from Chez Panisse Desserts by Lindsay Remolif Shere. This cake is so good and easy to put together. It is best made in the food processor. If you use a stand mixer instead, use the paddle attachment and let the mixer run until the almond … [Read more...]
Carrot Cake
The recipe appears in Baking From My Home to Yours by Dorie Greenspan (2006), and in Emily Weinstein's New York Times story which contains excellent tips for novice bakers. Carrot cake is easy to like but Dorie's recipe takes it to a different, and much higher, level. Of course … [Read more...]