Cake

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!

Here, the building blocks of Scottish cranachan are brought together in a different guise, layered into an alternately crisp, creamy, and fruity cheesecake. It's not as rustically simple as the dessert that inspired it, but it does, I think, stay true to cranachan's ingredient-centric ethos, with honey, raspberries, whiskey, and oats in perfect balance.

This luscious molten chocolate cake has just five ingredients and takes less than 20 minutes to whip up.

This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur.

This moist, simple cake has a tender golden crumb and a subtle citrus flavor. I love a thin slice—okay, a thick slice—in the middle of the afternoon with coffee, but it's also well matched with summer berries and stone fruits. My husband enjoys it for breakfast. Accompany the cake and fruit with a dollop of the Yogurt Cream, if you like. In winter, pair the cake with a citrus compote or poached quince. This recipe is adapted from one given to me by Bill Corbett, executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic cake container.

The one-bowl chocolate cake is a busy baker's workhorse, and a concept that's been riffed on in countless ways by just about every cookbook, food magazine, and professional domestic goddess over the past few decades. And for good reason-who doesn't love being minutes away from homemade chocolate cake, no complicated machinery required? My version is naturally sweetened with maple syrup, which also makes it unbeatably moist.

Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. 

Make this stunning flourless pink and green cake for Passover or to end any and every spring celebration.

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.

Our mom makes this cake every year for Dad's birthday. The tradition is that she always makes a mistake and that the cake is never perfect. Though she always messes up, it always tastes good and this is a great recipe. You'll need a 9-inch angel food cake pan for this cake.

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.