813 cate recipes

Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Three-ingredient chilled coffee caramel pudding with caramelized sweetened condensed milk, hot coffee, and chopped pecans. A retro dulce de leche dessert served in sherbet glasses.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Frangelico cheesecake spiked with hazelnut liqueur for a nutty, faintly sweet adult dessert. Just five ingredients in a graham cracker crust for an easy, dinner-party-worthy cheesecake.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

A streusel-swirled pound cake baked entirely in your slow cooker. Brown sugar, cinnamon, and chopped nuts layered through a box mix for a warm, hands-off dessert.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.