Cuisine: Cake

Rosemary Apple Cake

I woke up one morning and decided I needed to make an Apple Rosemary Cake. This is peak apple season. I love getting different varieties of apples. The combination of rosemary and apple really works in this very simple cake. It gets topped off with a rosemary syrup.

By Leslie Blythe

Pineapple Upside-Down Cake

I just had a tour of the Jiffy Mix factory in Chelsea Michigan. I love Jiffy boxed mixes. I grew up eating them. There is something wonderfully old-fashioned about the packaging and the product. One of my favorite desserts to make is pineapple upside down cake. I use the golden yellow cake mix and add the pineapple juice from the canned pineapple instead of the water. It is simple and not a big deal to make. The only problem is finding the cake mix. I can usually only find the cornbread which I also love.

By Leslie Blythe

Strawberry Cream Cake

My daughter Zoe made this delicious Strawberry Cream Cake, which is the perfect marriage of cake, cream, and strawberries. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

By Leslie Blythe

Orange Cake

Yesterday was my husband Eric's birthday. I assigned the cake baking to my daughter Zoe. She made this fantastic Orange Cake and used the oranges from her tree. It's a recipe from Mary Sue Milliken and Susan Feniger, who are two of my favorite Los Angeles based chefs. My friend Liz gave my girls a cake pan and Zoe said it's the best pan ever. The cake came out of the pan perfectly.

By Leslie Blythe

Tiramisu Layer Cake

My daughter Grace made this spectacular Tiramisu Layer Cake. This traditional Italian dessert is made with a sponge cake then layered with a creamy mascarpone filling, doused in coffee, coffee liqueur and topped with cocoa powder and chocolate curls.

By Leslie Blythe

Ginger Cake

This recipe for Ginger Cake is adapted from The Book of Jewish Food, by Claudia Roden. She has written many cookbooks and is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey, and Lebanon.

This cake is best made 3 days before you want to eat it, and it keeps a long time. I served it with a dollop of ginger preserves.

By Leslie Blythe

Sticky Toffee Banana Cake

I happen to have a ton of bananas. I stumbled upon this recipe for Sticky Toffee Banana Cake, which is an excellent way of using them. This cake has amazing banana flavor and is topped with a rich, sticky and creamy toffee sauce. It's just too good to be true!

By Leslie Blythe

Bourbon Apple Cake

This Bourbon Apple Cake is a great alternative to apple pie. It has a crunchy, crispy texture because it contains grits and the apples are cut into large chunks. It’s baked in a springform pan which makes it easy to remove the cake from the pan in one piece.

By Leslie Blythe

Lemon Rosemary Olive Oil Cake

This Lemon Rosemary Olive Oil Cake is deliciously lemony and moist and topped with a zesty lemon glaze.  The aromatic rosemary​ really enhances this rustic cake.

By Leslie Blythe

Triple-Citrus Pound Cake

I made this Triple-Citrus Pound Cake because we just moved to a new house that has huge orange and grapefruit trees in the backyard. It's a delicious and easy cake to make.

By Leslie Blythe