I love a cake filled with tart, fruity flavors, and this lemon passionfruit cake with raspberry mascarpone buttercream is truly sunshine in cake form. It’s perfect for celebrating late winter and spring flavors, and the natural color from freeze dried raspberries in the buttercream makes this cake extra visually striking. This cake has a lemon sponge,…
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Continue ReadingThis post may contain affiliate links. If you make a purchase through a link, I may receive a commission at no extra cost to you. This caramelized banana upside down cake is the perfect answer to wanting a cozy fall dessert that doesn’t use apples or pumpkin. The bananas bake in a faux caramel sauce that…
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Continue ReadingThis peach semolina upside down cake is one that I look forward to making every summer. I adapted this recipe from the NYT version made with apricots and almond flour by Vallery Lomas: my version is made partially with semolina flour, which gives it a gorgeous texture and yellow color of the sponge. I’ve also snuck…
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Continue ReadingI’ve always been a big fan of butternut squash and pumpkin, but I was amazed to find something even more delicious and perfect for baking: honenynut squash. I wanted to do a spin on the classic pumpkin bundt cake, so I created this honeynut bundt cake with walnut praline and maple glaze. It’s perfect for the…
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Continue ReadingAs someone who loves baking seasonally, I love incorporating fresh herbs into my bakes. This rosemary hot milk cake is made with, as the name suggests, hot milk. It gives the cake a wonderful texture and flavor: for this recipe, I infused the milk with rosemary and topped it with a lemon icing to give it…