New York Magazine

This apple cake serves as the perfect comfort dessert to conclude any fall meal.

Even when we crave what's new and hot, there's a palpable hunger for the French classics, and this old flame we'll never get over.

"The cupcake is in name only; in reality, it’s very sophisticated. It’s more like a chocolate marquise."

Imperceptibly enriched with soy milk, tofu, and just enough miso to give it a slight, delectable tang.

This chocolate layer cake brings back sweet memories of childhood.

This apple cake makes a fine substitution for a traditional pie at the end of a fall feast.

A moist cake spiced with young ginger.

Chock-full of nuts and spiked with Frangelico, you'll both savor the results and want to lick the bowl.

Rich Swiss meringue and tart lemon curd get slathered between layers of yellow cake for a delectably sweet-tart dessert.

This isn't your grandmother’s doorstopper of a fruitcake, and it may change your opinion about the much-mocked dessert.

Honor traditions of the Jewish Seder while putting a new spin on dessert with chocolate cake.

Peaches drenched in caramel update the classic pineapple upside-down cake.

Nut-studded, sugar-dusted tea cakes with a cardamom zing to enjoy at home or give as gifts.

Moist sponge cake is soaked by a sticky sauce of brown sugar, butter, and rum.

A creamier incarnation of your traditional shortcake.