Dessert recipe collection

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Snickers pie with a graham cracker crust, baked cream cheese layer with milk chocolate, chopped Snickers bars, and a double-chocolate fudge brownie topping. A candy bar in pie form.

Banana caramel pie pours a brown sugar custard into a baked shell, then crowns it with sliced ripe bananas and softly whipped cream. The make-ahead dessert that tastes like banana pudding meets pie.

Pineapple upside down cake: classic skillet cake with caramelized brown sugar pineapple and pecan topping. Single-pan dessert that flips into a showstopper.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Easy apple bundt cake with cinnamon-layered fresh apples, orange juice, and no eggs or butter. A one-bowl brunch cake that looks impressive with minimal fuss.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Sour cream blueberry cake with a buttery shortbread-style base, fresh blueberries, and a rich sour cream custard topping. A European-style fruit cake baked in a springform pan.

Sour cream brunch cake with a cinnamon-pecan-brown sugar swirl baked in a tube pan. A tender, rich coffee cake with two layers of crumbly, spiced filling throughout.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Introduce your friends to this decadent cake that gets its rich taste from one of the main ingredients: sour cream.

Pumpkin pie with sweetened condensed milk and orange zest, finished with a tangy sour cream and orange juice concentrate topping. The citrus brightens the spices and the sour cream cuts the sweetness.

Sourdough chocolate cookies, a discard recipe with rolled oats, unsweetened chocolate, and a splash of rum. Rolled and cut with cookie cutters for shaped cookies that taste like a tangier brownie.