Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

This orange pound cake is a tender, buttery loaf infused with fresh orange zest and juice, then finished with a simple c ...

This Cara Cara olive oil cake is light, moist, and gently citrusy, made with yogurt for tenderness and finished with a simple citrus glaze. The olive oil keeps the crumb soft and fragrant, while Cara ...

Apple cake is one of Judaism’s most enduring recipes. Every family has its own method and nary a Jewish cookbook is without an entry for this perennial favorite. While the cake is popular year round, ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

sticks (12 tbsp.) salted butter, at room temperature, plus more for the pan 1 1/4 c. Preheat the oven to 350º. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on ...

Picnics, for me, have historically meant the semiannual, church-wide affairs that took place at a suburban metro park in my hometown. The entire congregation from my Korean church, young and old, ...

When the glaze has come together into a smooth, thick (pourable) caramel, remove from the heat and stir in the vanilla. For easier cleanup, place a piece of wax paper on a cake platter and transfer ...

Made in a loaf pan, this delicious cake is a scrumptious cross between pound cake and sponge cake. It’s glazed with a glossy mix of strained marmalade heated with a little water. Although orange ...