Baking

Like the best possible Morning Glory muffins, this classic gets an update with grated butternut squash in place of carrot—plus coconut, ginger, and a crystalline brown sugar crust.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.

Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

This fragrant olive oil cake stays moist and flavorful for over a week, so feel free to make it a few days before serving. The caramel glaze is an optional, but highly recommended.

This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.