So when I recently had a craving for coffee cake, I knew Ina wouldn’t let me down. Her recipe now holds the title of the best ...

Add the eggs, almond flour, sugar, baking powder, and salt and process until a smooth batter forms. Pour into the pan and ...

This famous cake is everybody’s favorite dessert. This is a delicious cupcake version that can be made in no time. Make it ahead and freeze them for up to two weeks. Leave it in the refrigerator ...

Preheat the oven to 375°F. Line a 13×9-inch cake pan with parchment and grease the paper. Sift the sugar, flour, baking powder and salt into the bowl of a stand mixer fitted with a paddle ...

While the cake cools, make the frosting ... and put in the refrigerator for up to two days. • Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore. Journalists at the ...

Season with salt and pepper and mix well ... Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli.

Salt might seem like a minor thing, but it can make a huge difference in your final baked goodies. Here is what you should choose for your creations.

The Veruca Salt cake at Fluff Bake Bar is so good, it might make you put aside whatever fanciful, special-order cake-and-frosting combo you thought you were going to get. Most ideas suddenly seem ...

Transfer the mix into a prepared cake tin and bake for 30-40 minutes. Decorate with large flakes of sea salt (or edible gold dust as I like to), serve with big dollops of softly whipped cream.