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Saveur (8)
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03/22/2010
Hummingbird Cake
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Issue #119
02/17/2009
Russian Punch Cake
From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009).
Issue #118
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
04/12/2010
Carrot Cake
When baked, carrots develop a caramel-like fragrance. This stacked cake is flavored with cloves, allspice, and nutmeg and is topped with a traditional cream cheese frosting. Continue...
Issue #59
08/22/2005
Pavlova Roll
Pavola's are a popular dessert in New Zealand.
Issue #57
10/19/2000
Sponge Cake with Fancy Cream Cannoli Filling
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Issue #34
03/28/2002
Apricot Tart
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Issue #13
11/07/2011
Chewy Almond Macaroons
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
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