Baked Good Recipes

German chocolate upside-down surprise cake: a German chocolate cake with a cream cheese filling that bakes into the middle and a pecan-coconut top when flipped.

German chocolate layered apple cake with sliced apples and cinnamon-nut batter in alternating layers, topped with cream cheese frosting. A semi-homemade cake that tastes fully from scratch.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Ham and pea spoonbread with sharp cheddar, cornmeal porridge base, and whipped egg whites for a souffle-like puff. A savory Southern side that doubles as a light main dish.

Sweet potato pie with brown sugar, cinnamon, and nutmeg in a flaky shell, finished with a decorative ring of pecan halves and a dollop of whipped cream. The yogurt in the custard adds tang and lift that traditional milk-only versions miss.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Iowa applesauce cake, a moist spiced sheet cake with raisins and walnuts, crowned with tangy cream cheese frosting and dusted through a paper doily. Heartland baking at its cozy best.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.