Cakes - Coffeecakes

The classic and my nemesis cake from my hotel school days. To make this chocolate, substitute ¼ cup cocoa for the ¼ of the flour and omit the cornstarch. Meringue mushrooms optional and marzipan axe optional. You can also fill this with a regular butter icing and use a whipped ganache frosting, as this frosting is here, or fill the log with softened ice-cream and serve, with hot fudge sauce au denier minute (at the last minute) as we say in these parts.

Toasted pecans and a single large presentation make this extra special - what couldbe better than buttery nuts, buttery pastry, and a slather of whipped cream and crown of beautiful strawberries?  You can vary this by using vanilla ice-cream instead of whipped cream.

This is really more of a brown sugar tea cake you will devour, than a bread but butterscotch bread sounds more interesting. It is a light, moist, deeply caramel tasting cake, with a thin sludge of brown butter fudge topping. A one layer pan cake that is a nice change from chocolate.

This butterscotch-y chocolate chip cake is quick and homey – and pleases kids and adults alike. Like a Tollhouse Cookie, but in a slice. A great coffee, tea, and cold milk cake – a lunch box dessert. Most people use semi-sweet chocolate (coarsely chopped or chips) but I actually use (and prefer) milk chocolate chips for this recipe.

I heard about a bakery that somehow combined cake mix and a yeast dough to make great cinnamon buns and was intrigued to try my own version. Wow! This recipe makes a light, almost feathery cinnamon bun. Chill overnight and bake off first thing in the morning for fresh buns by the time The Sunday New York Times arrives.