Not too sweet. Not fussy to make. Just yummy goodness! Simple and rustic Apple Olive Oil Cake with chunks of apple, raisins and the perfect combination of spices. The kind of no-fuss olive oil cake you'll love.
The charm of a Bundt cake lies in its fanciness, which, if your family has become as complacent on the homemade baked goods front as mine, might be just the thing to jolt them out of their doldrums.
I tried this recently with a blueberry Bundt cake, adding the berries both to the sour cream-enriched batter, and to the glaze, which turned appealingly purple.
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears—large, bell-shaped fruits with smooth, yellow-green skin.
By MELISSA CLARK (Photo Evan Sung for The New York Times)
There is gingerbread, a homey and rustic snack with tea. And then there is ginger cake, which is fancier and company-worthy and meant for dessert.
This rich, fragrant confection from The Marrow in the West Village is decidedly on the cake side of this gingery spectrum.
This cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.—Rose Gray and Ruth Rogers
Camille's Birthday, 2013!
I start with this because I think it is the essence of all that is desirable in chocolate its dark intensity isn't toyed with, nor upstaged by any culinary elaboration. This is the plainest of plain loaf cakes-but that doesn't convey the damp, heady aromatic denseness of it. To understand that, you just have to cook it. And as you'll see, that isn't hard at all.
Is it a crumble, or is it a cake? Not even Rachel Allen knows. But one thing’s for certain: rhubarb and ginger are a match made in pudding heaven