Use angel food cake instead of traditional ladyfingers and light sour cream and cream cheese for this satisfying recipe. Adapted from Bon Appetit. 1/4 cup plus 1 tablespoon dry Marsala 1/4 cup plus 2 tablespoons sugar 2 extra-large eggs 3 tablespoons light sour cream 8 ounces light cream cheese 1 (11-ounce) loaf angel food cake, … Continue Reading →
From “Come Cook with Me” by Dorothy Zehnder 11/2 cups sugar 1 cup butter or margarine, softened 1 teaspoon vanilla extract 2 large eggs 21/4 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 cups shredded zucchini 3/4 cup chocolate chips 1 cup chopped nuts … Continue Reading →
Pureed pumpkin makes a wonderfully moist cake, says Nick Malgieri, and he particularly loves this version of it because it echoes the flavors of a pumpkin pie, one of his favorite desserts. Malgieri adapted this recipe from baking teacher Carole Walter’s book “Great Cakes” (Ballantine Books, 1992), for which he wrote the preface. * 3 … Continue Reading →
Reserve the egg whites left over from the cake for the frosting. If you don’t have buttermilk, substitute plain yogurt or sour cream (not fat-free). 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon … Continue Reading →
Note: If using raspberry preserves, press through a fine sieve to remove seeds before stirring into batter. 1/3 cup unsweetened Dutch-style cocoa, such as Droste 1 to 1 1/2 teaspoons ground cinnamon 1/2 cup water 8 tablespoons butter ( 1/2 cup) 1/2 cup raspberry, peach or plum preserves, or orange marmalade 2 large or extra … Continue Reading →
Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain white cake mix 1 package (3.4 ounces) vanilla instant pudding mix 1/3 cup poppy seeds 1 cup low-fat vanilla yogurt 1/2 cup vegetable oil 1/2 cup dry sherry 4 large eggs 1 teaspoon grated lemon zest (from 1 … Continue Reading →
Janie Hibler, author of “The Berry Bible” (Morrow Cookbooks, $29.95), makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries. 1 cup plus … Continue Reading →
Recipe from Bon Appetit 1 1/4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup canned cream of coconut (such as Coco Lopez, not coconut milk) 1/2 cup sour cream 3/4 cup (packed) dark brown sugar 1/2 cup (1 … Continue Reading →