Cinnamon Streusel Coffee Cake
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Vanilla Glaze for Cinnamon-Bun Bites
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Cream-Cheese Pound Cakes
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Hummingbird Carrot Cake
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots.
Carrot Cake with White-Chocolate Frosting
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
Triple-Citrus Bundt Cake
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
All the elements you love are in this lighter, more elegant take on carrot cake. There's the sweet, moist cake and the luscious cream cheese frosting but bonus, there's also a layer of apricot jam. Another plus, it's easier to assemble than a layer cake.
Lemon-Meringue Sheet Cake
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into a syrup that you beat into egg whites—the result is cool, thick, and silky.) Dollop tons on top for a dramatic presentation, and if you don't have a kitchen torch, brown the peaks with a quick blast under the broiler.