This cake is fluffy, supremely moist and has a grown-up vibe about it: not kiddie stuff. The buttermilk in the cake adds even more tang and is essential to the rise and delicate crumb. In a medium ...

3 peeled, pitted peaches, sliced ½-inch thick (about 2 cups; see note) 1 cup (150 grams) blueberries Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper so the two ...

I love simple, old-fashioned cakes like this. There s just something so quaint about a simple sheet cake that makes it perfect as an afternoon treat alongside a cup of tea, or to serve to company ...

This cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick ...

Chantilly cake traditionally consists of a sponge or chiffon cake layered with Chantilly cream and fresh berries. The cake layers can be soaked with a flavored simple syrup for additional moisture and ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

IF IT’S EVER discovered that cultured buttermilk is bad for humans, I am doomed. Until 2015, I was content with substituting milk soured with lemon juice in my baking. Then Grace Harbor Farms, in ...