Dessert, Baked Good Recipes

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Almond shortbread bars baked in a jelly-roll pan with chopped almonds pressed under an egg-white wash. Buttery shortbread base, glossy nutty top, and a single bake from start to finish.

Blackberry crumb pie with fresh berries under a tangy sour cream custard layer and a buttered bread crumb topping. A unique two-texture berry pie.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Applesauce cheesecake squares blend cream cheese, applesauce, and warm spice on a pecan-graham crust topped with the same crumb mixture. A fall-flavored bar that beats round cheesecake.

Easy cranberry cheesecake with tart cranberries and bright orange zest folded into a creamy filling and baked in a graham-dusted pie plate. A festive, holiday-ready dessert with a sweet-tart balance.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.

Mint Surprise Cookies hide a melty chocolate mint wafer inside soft brown-sugar dough, each one crowned with a toasted walnut. Chill the dough so it seals the surprise neatly before baking.

Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.