Apricot Upside Down Cake

Apricot Upside Down Cake
Note: Any stone fruit is good here: nectarines, peaches, cherries, or a mix!

1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
10 or 11 small (2- to 2-1/4 inch) fresh apricots (1-1/4 lb), halved lengthwise and pitted

1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 … Read more

Apricot Tart

Apricot Tart
Serves 6-8

1 sheet frozen all-butter puff pastry, thawed
10 apricots, halved and pitted
2 tablespoon. sugar
1 tablespoon. orange liqueur
1/2 cup (5 oz./155 g) thick apricot preserves
1 teaspoon. ground cinnamon
1/2 teaspoon. ground cardamom
2 tablespoons. honey

Preheat an oven to 400°F (200°C). Have ready a 10-inch (25-cm) square tart pan with a removable bottom.… Read more

Sour Cream Coffee Cake with Streusel

The streusel lends itself to a bit of improv—try more orange zest or lemon, instead. Leave the coffee out or add powdered cocoa. Play around with a mix of your favorite spices. Use walnuts instead of pecans…you get the idea.

Sour Cream Coffee Cake with Streusel
Makes one 10-cup bundt cake or a 4”x11” loaf cake 

1-1/3 cups (about … Read more

Carrot Cake

This recipe is based on Bon Appetit’s “Best Carrot Cake” (and it is), though I’ve added citrus zest, cloves, and cardamon to this version. They make it as a two-layer round cake, and I make it as a sheet cake. But I agree with their assessment that “this is the only carrot cake recipe you’ll ever need.”

Carrot Cake

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One Big Chocolate Chunk Cookie

Here’s a delicious lazy person’s cookie—mix all ingredients in a food processor, pat into a 10″ circle, press in some chocolate chunks, and bake!

One Big Chocolate Chunk Cookie
Yield: one 10″ cookie

6 tablespoons unsalted Kerrygold butter, softened
3/4 cup (135g) brown sugar
1/4 cup (55g) superfine sugar
1 organic egg
2 teaspoons Madagascar vanilla extract
1/4 teaspoon LorAnn … Read more

Hot Cross Buns

This is a King Arthur Flour recipe and makes the most splendid, fluffy, lightly-spiced Hot Cross Buns. It’s really worth the time to make.

I’ve added all my collected notes so that you have a prettier outcome than I did with my first batch (yes, I recommend multiple batches).

To make the buns a day or two ahead, try the … Read more