Italy’s chic, no-frills take on the autumnal apple cake —a light, fluffy, lemony, and intensely apple-y torta which demands to be added to your Fall baking line-up.
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A tender, buttery end-of-the-summer cake where blackberries abound, turning jammy and leaving the center soft and pudding-like. I don’t have to tell you twice: a scoop of vanilla ice cream here is quite nearly mandatory.
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If a cannolo and a pound cake had a baby, this would be the result — a quick, every day cake made with ricotta, orange zest, chocolate chips, and pistachios, as at home for breakfast as it is as dessert.
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In honor of the blog’s 7th birthday, I give you: Pistachio Cheesecake, rich smooth mascarpone filling, buttery pistachios, chocolate cookie crust, and all!
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To celebrate the blog’s 6th birthday, a vanilla cheesecake with a cookie crust and strawberry sauce — auguri P&B!
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A rich, buttery, intensely pistachio-y (new word) cake, perfect at breakfast, for snack, or for dessert.
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Infused with cozy Fall spices and roasted apple and then topped with a salted caramel glaze, it’s no wonder that this cake is one of my Favorite Things I’ve Ever Baked.
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A rich, deeply chocolate-y cake with hints of citrus, perfect for snack, breakfast, or dessert.
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A cross between the Italian ciambellone and the American brownie — need I say more?!
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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The blog’s 4th birthday cake — lemon-y and vanilla-y in just the right measures, with an incredible texture and crumb thanks to the combination of olive oil and yogurt, perfect topped off with a thick and swirl-y and barely sweet mascarpone icing, beautiful adorned with a little extra lemon zest and fresh berries.
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Ricotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
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The cake is light and fluffy yet deeply chocolate-y, dressed up with one of the best frostings I've ever made, thick and truffle-y and glossy and downright addictive, just barely sweet. I topped the whole thing off with a snowfall of sprinkles, which are optional, but make the finished cake so festive and pretty they might as well be mandatory.
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This cake carries beautifully into this century, deeply chocolate-y but also unexpectedly light for a chocolate cake, the perfect foil for the rich buttery careful-or-you-might-eat-the-whole-batch caramel icing poured over the top, sprinkled with a handful of crunchy pecans, while we're at it. Bonus: if you leave out the frosting, this cake is also vegan -- no butter, no eggs.
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An upside down cake made with fresh sweet plums, at their peak this time of year, tucked in to a honey tinged, butterscotch topping and flipped over on to a tender cinnamon-y cake that takes in all the lovely plum juices.
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A twist on traditional banana bread, lovely served with a swoosh of peanut butter or a drizzle of honey, a treat at breakfast, brunch, or for (midnight) snack.
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One of those simple, everyday cakes that I love so much, with a dense, moist texture, a (not too) sweet vanilla flavor, and lots and lots of sweet juicy blueberries,
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Have your Mimosa and eat it too!
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A deeply spicey, ginger-y cake divine when paired with a dollop of cold freshly whipped cream and warm, caramelized pears.
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