Cake

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.

Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Ravishing, like a fairy in a vast taffeta ball gown. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.