Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.
Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.
Caramelized onion focaccia: bread machine dough topped with deeply browned onions, mozzarella and parmesan. The dimpled Italian bread that makes any wine pour feel like a celebration.
A buttery base complements the crunchy almond and lemon topping in these feather-light bars.
Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.
Chocolate chip cream cheese brownies layered with a sour cream chocolate batter, a sweetened cream cheese ribbon, and a top scattering of chips. Fudgy, tangy, three textures in every bite.
Ugly Cake earns its name as the cream cheese topping bakes down into the yellow cake batter, leaving craggy peaks of sweetened cheese frosting on top. Looks rough, tastes like glory.
Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.
Easy fruit cobbler with a self-rising batter that puffs up around any sweetened fruit. Six ingredients, no mixing with the fruit, and the batter magically rises to the top as it bakes.
Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.
Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.
Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.
This is a fairly close approximation to what a parmigiana dish should be like.
Caramel-pecan cake made with buttermilk chocolate batter, folded egg whites for lift, and a gooey caramel-chocolate chip topping baked right on top.
Nancy's apple bread with chopped fresh apples folded into a buttery batter, layered with a crumb topping through the middle and on top. A tender, cake-like loaf with a streusel surprise inside.
Impossible chocolate cheesecake forms its own crust as it bakes thanks to Bisquick mixed right into the batter. Coffee liqueur, almond extract, and a sour cream chocolate topping make it bakery-worthy.
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