This rich, moist almond cake is endlessly adaptable and will keep well for several days at room temperature. It can be served simply, with a dusting of powdered sugar. Or the finished cake can be ...

Preheat the oven to 350°F and grease, flour and line an 8x4 inch loaf pan. In a bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, cream together the softened butter, ...

Pastry chef David Lebovitz has published nine books on dessert and his life in Paris, including "Room for Dessert" and "Ripe for Dessert." He's contributed to a slew of food and travel websites and ...

This cake derives its magic from a tube of store-bought almond paste, which adds sweetness and almond flavor to boost that of the cherries. Its dense texture is balanced by the cherries and their ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Let me the set the scene. It was a couple of weeks ago, a blazing 90 degrees outside, and ...

“The cake has a tendency to sink in the middle as it cools, so don’t worry if it looks a little wonky,” advises Katy. “What it lacks in beauty, it more than makes up for in taste.” The Brandied ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I rarely ...

Ingredients: Cake: 1 box French vanilla cake mix 3 eggs (room temperature) 1/3 cup oil 1 cup water 1 tsp almond extract 1/2 ...

We have plenty of Nana-approved recipes here at Allrecipes, shared by grandmothers, their children, and grandchildren from ...

Like a thick almond macaroon, this thin cake is chewy, dense, and nicely almond-y. It’s made with brown butter, which accentuates the nutty flavor. (Brown butter borrows an ingredient from a French ...