Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

Cakes - Coffeecakes

View Our Alphabetical Recipe Index for Cakes - Coffeecakes
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)

This dessert cuts like a cake, tastes like pastry, is pretty as a tart, and is easy as pie. The pastry, because it has baking powder in it, tastes like a hybrid of pastry and cake. The filling is a hybrid between cheesecake and custard pie. I know - too much talk. Just make it, taste it, enjoy the raves.

Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich.
Dairy Queen is putting waffle bits in their blizzard sundaes. That inspired me to create a sugar-cone cheesecake, also with some waffle cones bits and more. Waffle cones are available in most supermarkets but Dairy Queen usually sells empty ones, by the singles, if you ask.

Really more of a cake than a pie. This is a two layer yellow cake, filled with custard and topped with chocolate glaze - a diner style dessert at its best if you make this homemade version. Come on, when's the last time you had a slice of this absolutely wonderful dessert? If you are in a hurry- substitute instant vanilla pudding or you can use something like Byrd's Custard powder.

This Spanish cake roll, also associated with Puerto Rican cuisine, is similar to a Quebecoise Yule Log or British style sponge roll jam cake. It features a light sponge cake that is filled with rum/vanilla whipped cream. You can also fill it with jam or a thin layer of dulce de leche, and then the whipped cream for this deluxe recipe. Brazo Gitano translates as Gypsy’s Arm. It makes a perfect holiday cake.

Mellow and sweet, this is as old-fashioned as chocolate cake gets. Like most great chocolate cakes, this is equally good as a layer cake or 9 by 13 inch sheet cake. The exclusive use of brown sugar offers a subtle caramel afterglow to this moist, hunk of a cake but the piece de resistance is the ½ inch of meltingly divine, real fudge frosting (but not to worry – no candy thermometer required – this is a unique, quick ‘easy fudge that sets on the cake). Can you have too many chocolate cakes in your repertoire? Can a baker have too much flour?

My son Benjamin inspired me (i.e. he actually got me to stay up way past midnight baking) to make this golden pastry tart, filled with decadent brownie middle, and capped with yet more buttery pastry. It's amazing warm or cold, with ice-cream or pure and simple, as is.

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. 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.

Ever wonder how the Bundt (C) Pan got its start? Read all about it in this super feature and free Bundt (C) Cake recipes!

This is a cake for simple times. Butter, sugar, eggs.
Prev | 1 | .. | 4 | 5 | 6 | 7 | 8 | .. | 36 | Next
Recommend This Page