Orange-Poppyseed Pound Cake

For the cake:

• 12 oz. (2-2/3 cups) all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/3 cup poppyseeds
• 21/2 cups granulated sugar
• 4 tsp. finely grated orange zest
• 12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan
• 8 oz. cream cheese, softened at room temperature
• 6 large eggs plus 2 large egg yolks, at room temperature
• 1 tsp. pure vanilla extract

For the glaze:

• 2/3 cup fresh orange juice
• 1/3 cup granulated sugar
• 1 Tbs. orange liqueur, such as Cointreau

Make the cake:

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4x3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour.

In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 10 seconds.

Spoon the batter into the prepared pans, spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets or tap the pan lightly against the counter. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes. (25 to 30 minutes for mini loaves). Set the pan on a rack to cool for 10 minutes.

Make and apply the glaze:

Tip:

To wrap the glazed cakes for gift giving or freezing, spread a small amount of vegetable oil onto a sheet of plastic wrap with your fingers and place the oiled side against the cake.

Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3 to 4 minutes. Remove from the heat and stir in the liqueur. Remove the cake from the pan. Brush the tops and sides of the cake with the glaze.  Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.

Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

• 1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
• 3/4 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup whole milk, at room temperature
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1/4 tsp. table salt
• 1/3 cup fresh lemon juice, at room temperature
• 4 large egg whites, at room temperature
• 1 Tbs. finely grated lemon zest
• 1/2 cup lightly sweetened whipped cream, for serving (optional)
• 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Butter-Rum Pudding Cakes

• Softened butter for the ramekins
• 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly
• 2/3 cup packed dark brown sugar
•  3 large eggs, separated, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 plus 1/8 tsp. table salt
• 1-1/3 cups plus 1 Tbs. whole milk, at room temperature
• 3 Tbs. good-quality light rum (this is an adult amount; reduce the rum to 2 tablespoons and increase the milk by 1 Tbs. for a kid-friendly version)
• 1 tsp. pure vanilla extract
• 1/4 cup granulated sugar
• Lightly sweetened whipped cream for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well).

In a large bowl, whisk the melted butter with the brown sugar and egg yolks until smooth, about 1 min. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk, along with the rum and vanilla, until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) at medium speed until the egg whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the egg whites hold soft peaks when the beater is pulled away from the whites, another 1 to 2  min. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the granulated sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.

Scrape one-third of the egg whites onto the egg yolk mixture and whisk until combined. Gently incorporate the remaining egg whites evenly into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.

Portion the mixture evenly among the ramekins; the cakes don’t rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and slightly puffed and, when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 min. Using tongs, carefully transfer the ramekins from the water bath to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving, with whipped cream if you  like.

Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Butter Pound Cake

My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-Coconut, Rum-Glazed, or Chocolate-Chip versions.

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

Apple and Cheddar Cake

Grated cheddar cheese melts into this cake and gives it a wonderfully tangy flavor and richness. Diced pear may be substituted for the apple if you like. Either way, it tastes great with maple syrup–sweetened whipped cream on the side.

• 3/4 cup unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 1-1/2 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 6 Tbs. milk
• 1 cup grated cheddar cheese
• 1 large tart apple, such as a Granny Smith, peeled, cored, and cut into 1/4-inch dice

Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour. Combine the flour, cornmeal, baking powder, and salt in a medium bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition.

Turn the mixer to low speed and add 1/2 of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the cheddar cheese and apple.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

Coffee-Cocoa Snack Cake

The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. I  suggest you use a freshly ground, medium-bodied variety, such as Colombian.

• 5 oz. (10 Tbs.) very soft unsalted butter; more for the pan
• 1-2/3 cups granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 tsp. table salt
• 7-1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
• 2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not  Dutch-processed)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1-1/2 cups good-quality brewed coffee, cooled  to warm

Tip:

Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.

Position a rack in the center of the oven and  heat the oven to 350°F. Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1  minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

Miso-Butterscotch Twinkies

These are not your father’s Twinkies. From Portland ramen shop Boke Bowl, these delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.

For the Twinkies

• Vegetable oil, for greasing the pan
• 3⁄4 cup unbleached all-purpose flour
• 1-1⁄2 tsp. baking powder
• 1⁄2 tsp. kosher salt
• 5 eggs, separated
• 1 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 1⁄4 tsp. pure vanilla extract
• 2 Tbs. sour cream

For the miso-butterscotch pudding

• 3 eggs
• 1 Tbs. pure vanilla extract
• 1⁄4 cup plus 2 Tbs. cornstarch
• 1-1⁄2 cups heavy cream
• 1 cup granulated sugar
• 2 Tbs. light corn syrup
• 1⁄4 cup water
• 1⁄2 tsp. lemon juice
• 2 Tbs. molasses
• 6 Tbs. unsalted butter
• 3 Tbs. light miso paste
• 1 cup whole milk

• Powdered sugar for topping

Make the Twinkies

Generously coat a nonstick 8-cup éclair pan with the vegetable oil. Preheat the oven to 350°F.

Sift the flour, baking powder, and salt into a small bowl. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg yolks and 1⁄2 cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. (Reserve the pod for another use.) Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining 1⁄2 cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter.

Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling.

Make the pudding

In a small bowl, whisk the eggs, vanilla, cornstarch, and 1⁄2 cup of the cream together. Set aside.

In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes.

Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes.

To serve

Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. Squeeze in three equal squirts to distribute the filling evenly. Turn over and sift powdered sugar on top before serving.

Angel Food Cake with Strawberries & Whipped Cream

As an alternative to separating eggs for this cake, you can purchase liquid egg whites at Eggology.com.

For the cake:

• 1-1/2 cups egg whites (from 11 large eggs)
• 4 oz. (3/4 cup plus 2 Tbs.) all-purpose flour
• 1-1/2 cups granulated sugar
• Pinch kosher salt
• 2 Tbs. fresh lemon juice
• 1-1/2 tsp. pure vanilla extract

For the strawberries:

• 3/4 lb. strawberries, hulled and sliced (about 3 cups)
• 2 Tbs. granulated sugar
• 1 Tbs. Grand Marnier (optional)

• Lightly sweetened whipped cream, for serving

Make the cake:

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and let them warm until they’re a little cooler than room temperature (about 60°F), about 1-1/2 hours. (To speed up this step, set the mixer bowl in a bowl of lukewarm water and stir the whites occasionally; check the temperature frequently.)

Position a rack in the bottom third of the oven and heat the oven to 325°F. Have ready a 10-inch tube pan with removable bottom. Sift together the flour, 1/2 cup of the sugar, and the salt; set aside.

Add the lemon juice to the egg whites and beat on medium-low speed until the mixture is quite frothy and has increased a little in volume, 1 to 2 minutes. Increase the speed to medium and slowly, about a tablespoon at a time, add the remaining 1 cup of sugar. Continue beating until the whites thicken and form soft droopy peaks when the beater is lifted, 6 to 7 minutes from when you began adding sugar. Do not beat the whites until stiff. In the final minute or so of beating, add the vanilla extract. The mixture should be voluminous and light but still fluid enough to pour.

Sprinkle about one fifth of the flour and sugar mixture over the egg whites and with a large spatula, gently fold it in. Continue folding in the remaining flour-sugar mixture in 4 more additions until it’s fully incorporated. Gently pour the batter into the ungreased tube pan. Run a spatula once through the batter to eliminate any big air bubbles and then lightly smooth the batter if necessary.

Bake until the top is a light golden color and the cake feels spongy and springs back when touched very lightly, 45 to 55 minutes.

Prepare the strawberries:

Meanwhile, toss the berries with the sugar and Grand Marnier (if using) and refrigerate for at least 1 hour before serving (you can prepare the berries up to 6 hours ahead).

When the cake is done, insert the neck of a bottle or a funnel into the tube part of the pan and invert the pan. Let the cake cool completely before removing it from the pan. (Cooling the cake upside down keeps it from collapsing before it cools, and elevating it on a bottle or funnel helps air circulate for faster cooling.)

To remove the cake, run a thin knife or spatula around it to loosen it. Lift the cake (still on the tube section) from the pan. Run the knife or spatula between the cake and the bottom of the pan. Invert the cake onto a cake plate and remove the tube section.

Slice the cake with a serrated knife using a gentle sawing motion. Serve topped with the strawberries and a dollop of whipped cream.

Coffee-Cocoa Snack Cake

The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. I  suggest you use a freshly ground, medium-bodied variety, such as Colombian.

• 5 oz. (10 Tbs.) very soft unsalted butter; more for the pan
• 1-2/3 cups granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 tsp. table salt
• 7-1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
• 2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not  Dutch-processed)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1-1/2 cups good-quality brewed coffee, cooled  to warm

Tip:

Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.

Position a rack in the center of the oven and  heat the oven to 350°F. Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1  minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

Pumpkin & Cornmeal Cake with Orange Syrup

For the cake:

• 1/2 lb. (1 cup) unsalted butter, at-room temperature
• 1 cup granulated sugar
• 1 Tbs. finely grated orange-zest
• 1 large egg
• 2 large eggs, separated
• 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
• 1 tsp. pure vanilla extract
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 cup (3-1/4 oz.) fine-ground yellow cornmeal (don’t use coarse)
• Sifted confectioners’ sugar for garnish (optional)

For the syrup and for serving:

• 1/2 cup fresh orange juice (from 1 to 2 medium juice oranges)
• 1/2 cup granulated sugar
• Vanilla yogurt or vanilla ice cream (optional)

Tip:

This cake keeps extremely well, covered tightly at room temperature, for up to six days. It can also be frozen for up to two months.

Position an oven rack on the middle rung and heat the oven to 350°F. Butter a 9-inch bundt pan. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest until light and fluffy, about 3 minutes. One at a time, add the egg and egg yolks (remember to reserve the whites), beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin and vanilla.

Sift together the flour, baking powder, and salt; stir in the cornmeal. Add this mixture to the pumpkin batter in three stages, stirring gently but thoroughly with a rubber spatula after each addition; don’t overwork the batter.

In a clean bowl with a very clean whisk or hand mixer, whip the reserved egg whites until they hold soft peaks. Gently fold the whites into the batter with the spatula until you no longer see streaks of white. Scrape the batter into the prepared pan; smooth the surface. Bake until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes and then invert the cake onto a wire rack to cool completely. Dust the cake with sifted confectioners’ sugar, if you like.

In a small saucepan over low heat, combine the orange juice and sugar, stirring until the sugar has dissolved. Increase the heat to medium high. Boil without stirring for 2 minutes. (If you make the syrup ahead, be sure to warm it gently before serving.)

Serve each slice of cake drizzled with syrup and, if you like, accompanied by a scoop of vanilla yogurt or vanilla ice cream.

Chocolate Banana Swirl Cake

This cake puts very ripe bananas to good use. Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks.

For the pan:

• 2 Tbs. granulated sugar
• 1/3 cup medium-finely chopped walnuts
• Softened unsalted butter

For the cake:

• 9 oz. (2 cups) all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature
• 1-1/4 cups granulated sugar
• 3 very ripe medium bananas (unpeeled, about 14 oz. total), peeled
• 2 tsp. pure vanilla extract
• 3 large eggs
• 3 oz. (6 Tbs.) buttermilk
• 4 oz. bittersweet chocolate, melted and cooled

Prepare the pan:

Position a rack in the middle of the oven and heat the oven to 350°F. In a small bowl, mix the sugar with the chopped walnuts. Generously butter a large bundt pan and coat with the nuts and sugar, pressing the nuts with your fingers to help them stick. The pan sides will be coated and some of the nuts will fall to the bottom—that’s fine.

Mix the batter:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With an electric mixer (I use a Kitchen Aid fitted with the paddle attachment), beat the butter, sugar, bananas, and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating until just incorporated.

Remove the bowl from the mixer. With a rubber spatula, alternately add half the flour mixture, all the buttermilk, and then the rest of the flour mixture, stirring until each addition is just blended. Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined. With a large spoon, alternately add a spoonful of each batter to the prepared pan, working around the pan until all the batter is used. Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counterclockwise, to slightly swirl the batters. Gently tap the pan on the counter to settle the ingredients.

Bake the cake:

Bake until a pick inserted in the center comes out with just a few crumbs sticking to it, about 40 min. Let the cake cool on a wire rack for 15 min. Gently tap the the sides of the pan on the counter and loosen the cake. Invert the pan onto the rack, lift it off the pan, and let the cake cool completely.

Lemon-Caramel Icebox Cake

The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using. 

For the lemon curd:

• 4 large eggs
• 4 large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
• 3 Tbs. finely grated lemon zest (from about 3 lemons)
• 1/2 cup sugar
• 2/3 cup fresh lemon juice
• 5 oz. (10 Tbs.) unsalted butter, cut in pieces

For the caramel:

• 3/4 cup sugar
• 2 Tbs. light corn syrup
• 1/4 cup water
• 1/4 cup plus 2 Tbs. heavy cream
• 1/4 tsp. vanilla extract

For assembly:

• 5 oz. (about 1-1/2 cups) graham cracker crumbs (from about 10 crackers), lightly toasted in a 350°F oven until they just take on some color,  about 7 minutes
• 2 oz. (4 Tbs.) unsalted butter, melted
• 1-1/2 cups heavy cream
• 2 egg whites
• 5 Tbs. sugar; more for the pan

To make the lemon curd:

Bring a medium pot filled half way with water to a simmer. In a medium stainless-steel bowl that fits over the pot without touching the water, whisk the eggs, yolks, zest, sugar, and lemon juice. Put the bowl over (not touching) the simmering water and whisk until the mixture thickens and becomes smooth and custard-like, about 10 minutes; remove from the heat. Whisk in the butter a piece at a time. Strain the curd through a fine mesh into a bowl. Put plastic wrap directly on its surface and refrigerate.

To make the caramel:

In a medium, heavy-based saucepan, combine the sugar, corn syrup, and water; stir until the sugar dissolves. Cook over high heat until the mixture turns dark amber. Don’t stir the caramel while it cooks; instead, swirl the pan gently to get an even color. Remove from the heat and whisk in the cream (be careful: it will splatter). Return the mixture to the heat, whisk until smooth, and then whisk in the vanilla. Let cool to room temperature.

To assemble the cake:

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with sugar and knock out any excess. Combine the toasted graham cracker crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down; reserve the rest.

In a large bowl, whisk the cream to firm peaks. Fold in the cooled lemon curd. Spoon half of the lemon cream over the cracker crust and spread it evenly to the edges of the pan. Sprinkle the remaining crumbs over the lemon cream. Spread the remaining lemon cream over the crumbs. Pour a little more than half of the caramel over the lemon cream, reserving the rest in the refrigerator. Put the cake in the freezer while you make the meringue topping.

Whisk the egg whites and sugar in a double boiler over medium-high heat (as you did with the lemon curd) and cook until the mixture is warm and the sugar is dissolved, about 2 minutes. With an electric mixer, whisk the whites to stiff peaks. Spread the meringue on the top of the cake. Freeze the cake, unwrapped, overnight. (For longer storage, wrap it in plastic once the meringue has firmed up; unwrap before defrosting.)

About an hour before serving, transfer the cake to the refrigerator. Just before serving, reheat the remaining caramel sauce if you want to drizzle some on the plate. Brown the meringue by running it under a hot broiler, rotating the cake if necessary, until evenly browned (or brown it with a propane torch). Run a thin knife around the sides of the cake and remove the springform. Cut the cake into slices with a warm knife. If the cake seems very frozen, let the slices soften somewhat before serving. Serve with a drizzle of warm caramel sauce.

Classic Crumb Cake

Melting all the butter at once and reserving half helps streamline things.

• 12 oz. (1-1/2 cups) unsalted butter; more for the pan

For the crumb topping:

• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Pinch table salt
• 12 oz. (2-2/3 cups) all-purpose flour

For the cake:

• 9 oz. (2 cups) all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 large egg
• 3/4 cup milk
• 1 tsp. pure vanilla extract
• 1 Tbs. confectioners’ sugar for dusting

Make the topping:

Position a rack in the middle of the oven and heat the oven to 350°F. In a large saucepan, melt all the butter; remove from the heat. Pour 1/2 cup into a measuring cup and reserve for mixing the cake batter. Add the sugar, brown sugar, cinnamon, nutmeg, and salt to the remaining butter in the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar. Add the flour and stir gently until well blended and crumbly. Set aside.

Make the cake:

Lightly butter a 9x13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter, and vanilla until combined. Pour the liquids over the dry ingredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly.

Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes. Cool on a rack and dust with the confectioners’ sugar. Serve warm or at room temperature.

Glazed Orange Pound Cake

This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake moist for several days.

• 6 oz. (3/4 cup) unsalted butter, softened; more for the pan
• 4 medium navel oranges (about 2 lb.)
• 9 oz. (2 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. plus 1 pinch table salt
• 1-1/4 cups granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 5 oz. (1-1/4 cups) confectioners’ sugar

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.

In a medium bowl, whisk the flour, baking powder, and 1/2 tsp. salt.

In a stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer), beat the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.

Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.

Let the cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack. Remove the parchment and invert again.

In a medium bowl, whisk the reserved 1/4 cup orange juice with the confectioners’ sugar and the pinch of salt until smooth. Set the warm cake on its rack over a large rimmed baking sheet (or a large piece of parchment). Using a toothpick, poke holes at 3/4-inch intervals in the top of the cake, stopping about three-quarters of the way down the cake.

Repeatedly brush the glaze evenly over the top and sides of the cake until you’ve used it all. Let the cake cool completely, about 2 hours, before slicing and serving.

Brown-Butter Almond Cake

To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.

• 5 oz. (1 cup) whole almonds
• 5 oz. (10 Tbs.) unsalted butter; more for the pan
• 1-1/2 cups granulated sugar
• 3-3/4 oz. (1 cup) cake flour
• 2 tsp. baking powder
• Pinch table salt
• 2 Tbs. dark rum
• 1 tsp. pure vanilla extract
• 1/4 cup sour cream
• 9 large egg whites, ideally at room temperature
• 1/4 cup sliced almonds
• Confectioners’ sugar for dusting (optional)

Heat the oven to 350°F. Butter a 10-inch springform pan and line the bottom with a round of parchment or waxed paper.

Spread the whole almonds on a baking sheet and heat them in-the oven, shaking the pan every couple of minutes, until lightly toasted and aromatic, 5 to 9 minutes.

In a small saucepan over medium heat, melt the butter and then continue to cook it for 5 to 7 minutes. Watch it carefully and when you see brown flecks in the bottom of the pan, immediately pour the butter into a medium bowl, scraping the pan with a spatula to get all the flecks. Set aside to let cool slightly.

In a food processor, pulse the whole almonds and 3/4 cup of the sugar until finely ground. Pour the mixture into a medium bowl and stir in the cake flour, baking powder, and salt. Set aside.

Stir the rum, vanilla extract, and sour cream into the browned butter.

Using a stand mixer or a hand mixer, beat the egg whites in a large, clean, dry bowl, beginning on low speed until they start to foam. Increase the speed to medium high and beat until the whites barely hold peaks. Beat in the remaining 3/4 cup sugar in a very slow, steady stream; continue beating the whites until they hold soft peaks.

Scoop a large dollop of the egg whites into the butter mixture and stir it in. Gently fold half of the almond mixture into the remaining egg whites and then half of the butter mixture into the egg whites. Repeat, ending with the butter mixture.

Pour the batter into the prepared pan. Smooth the top with a spatula and give the pan a quick spin to even out the batter. Sprinkle with the sliced almonds. Bake in the middle rack of the oven until well risen and golden, 45 to 50 minutes. The center of the cake should spring back when pressed lightly.

Let the cake cool in the pan on a rack until warm to the touch, about 30-minutes. Run a knife around the inside edge of the pan and carefully flip the cake onto the rack to release it from the pan. Peel off the parchment. Gently flip the cake again onto a serving plate. Serve warm or at room temperature, dusted lightly with confectioners’ sugar.

Peanut Butter & Jelly Crumb Cake

There's no better after-school snack than this kid-friendly crumb cake, handy when your audience might be skeptical about rhubarb or cranberries. Apricot jelly is my personal favorite, but grape jelly gives the cake a classic, nostalgic flavor.

For the crumbs

• 1/2 cup smooth peanut butter
• 1/4 cup unbleached all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup dry-roasted salted peanuts, chopped

For the cake

• 2 large eggs
• 1/2 cup whole milk
• 1 tsp. pure vanilla extract
• 1-1/3 cups unbleached all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup jam

Make the crumbs

Preheat the oven to 375ºF. Grease the inside of a 10-inch round springform pan.

Combine the peanut butter, flour, brown sugar, and peanuts in a mixing bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake

Whisk together the eggs, milk, and vanilla in a large measuring cup.

Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high until fluffy, scraping down the sides of the bowl as necessary. With the mixer on low speed, slowly add the egg mixture and mix until well combined. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Place the jam in a small bowl and whisk until loosened and spreadable. Use a small offset spatula to spread the jam over the batter. Break the peanut butter mixture up into large crumbs with your fingers and drop them over the jam. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for about 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.

Coffee & Cream Icebox Cake

Coffee and hazelnuts give this cake—a variation on Nabisco’s Famous Wafer Roll recipe—a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.

• 1-3/4 cups heavy cream
• 1 Tbs. instant espresso powder
• 1 Tbs. sugar
• 44 Nabisco Famous Chocolate Wafers
• 1/4 cup finely chopped, toasted hazelnuts for garnish
• 1/4 cup crushed chocolate wafer cookie crumbs

Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

In a bowl, combine the cream, espresso powder, and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.

Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.

Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.