Yorkshire parkin is the Northern English form of gingerbread made with oats and black treacle.
Fresh mint and a subtle touch of vanilla butter make this simple but delicious drizzle cake stand out.
Inspired by regional favorite black bottom cupcakes, this bundt cake features a rich, dark chocolate cake and a swirl of chocolate chip studded cheesecake filling.
A chocolate cake that has a secret.
This is a moist, rich. deeply chocolate cake with a surprising ingredient–Coca-Cola. The icing is a nod to the tradition of adding peanuts to a bottle of coke.
Ingredients: for the cake: 2 cups flour 3/4 cup sugar 1 teaspoon baking soda pinch salt 1/2 cup olive oil (or canola or vegetable) 1 1/2 teaspoons white vinegar 1 teaspoon vanilla 1 cup water 1 tablespoon cocoa for the icing (optional) 4 oz brick cream cheese, at room temperature […]
Ingredients: 1 1/2 cups flour 1 cup light brown sugar (can sub regular or dark) 1/3 cup cocoa 1 teaspoon baking soda pinch salt 1/2 cup olive oil (or canola or vegetable) 1 1/2 teaspoons white vinegar 1 teaspoon vanilla 1 cup water 2 tablespoons cold brew coffee […]
Ingredients: 3 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 3/4 cups sweetened, flaked coconut 1 1/2 cups sugar 2/3 cups canola oil 14 oz (canned) full-fat coconut milk (not light!) 1/4 cup lime juice zest of 2 limes 1 teaspoon vanilla pinch salt for the glaze: […]
Ingredients: for the cake: 1/2 cup light brown sugar 6 tablespoons butter, at room temperature 1 teaspoon vanilla 1 egg, at room temperature 2 cups flour 1 tablespoon baking powder pinch salt 3/4 cup milk, at room temperature 1 cup whole berry cranberry sauce (I used this apple-cranberry sauce) for […]
Ingredients: topping: 1/4 cup butter 1/2 cup light brown sugar 1 teaspoon freshly grated ginger 1 1/2 cups fresh or defrosted frozen cranberries cake: 1/4 cup light brown sugar 3/4 cup sugar 1/3 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup (canned) pumpkin puree 1 1/2 […]