Baked goods recipes

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Classic gugelhupf is a yeasted Austrian bundt cake studded with raisins, ground almonds, and lemon zest. Soft, slightly sweet, and built for coffee and an afternoon visit.

Old-fashioned apple cake loaded with sliced apples, walnuts, and cinnamon in a moist oil-based batter. No mixer needed for this rustic 9x13 sheet cake.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Classic three-layer butter cake with rich chocolate icing. Made from scratch with cake flour for an incredibly tender crumb, this is the kind of homemade chocolate cake worth clearing your Sunday for.

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

A flourless chocolate torte for Passover made with cocoa, eggs, toasted almonds, and butter. Baked thin in a jelly-roll pan and cut into layers, this elegant Pesach dessert rises on whipped egg whites alone.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.