Baked Good recipe collection

Portuguese coffee buttercake stacked from 12 thin butter wafers and filled with silky coffee French buttercream. Elegant sliceable dessert that rewards patient assembly.

Potato Cake is a classic chocolate sheet cake with mashed potatoes folded into the batter - creating a tender, moist crumb without any potato flavor. Walnuts, cinnamon, and nutmeg.

Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Raisin crisscross pie blends plump raisins, walnuts, orange and lemon zest into a glossy citrus filling under a buttery lattice crust. A bright twist on the classic raisin pie.

Luxurious raspberry cheesecake with fresh berries baked into a creamy filling spiked with raspberry liqueur and orange zest, on a buttery zwieback crust. Served with homemade raspberry sauce.

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Rich chocolate cherry bundt cake made moist with a whole can of cherry pie filling, studded with melty chocolate chips and crunchy nuts. A cinnamon-kissed, Black Forest-style cake finished with chocolate icing.

This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!