If you an apple cake recipe, I highly recommend this classic recipe from the New York Times. This cake is so delicious, and it doesn't need butter nor icing.
This rustic buttermilk, brown sugar, and walnuts cake is the very definition of an easy everyday cake. It's a simple cake that will become part of your weekly baking routine.
Fresh figs are delicious, and a simple almond cake is a perfect way to showcase the juiciness and sweetness of truly fresh and ripe figs.
Rice flour and lemon make these Portuguese little cakes (muffins) so tender and delicious. You'll understand why these are always popular once you give them a try.
You will only five ingredients to create this colorful and beautiful vegan-friendly and gluten-free agar-agar dessert with fresh ripe peaches and blueberries.
Turn leftover soy pulp from making soy milk into these easy and yummy lemon blueberry okara muffins, perfect for breakfast and snacking throughout the day.
Strawberries and peaches crisp is the best way to enjoy these summer bounties. You won't need a food processor for the topping and it always comes out crispy.
You will never need to force your kids to eat their vegetables anymore. It is so easy to sneak in two zucchinis in this bread and no one will ever notice.
A beautiful upside-down pear cake to enjoy the fall bounty, with honey glazed cardamom ginger that keeps the cake moist and soft till serving time and beyond.
This cinnamon streusel-topped, blueberry-packed coffeecake is perfect for breakfast or dessert. Use fresh or frozen blueberries to bake this cake all year long.
Instead of throwing away okara, turn the so-called leftover from making homemade soy milk into a dairy-free, egg-free, and vegan-friendly chocolate pound cake.
A smaller size angel food cake, baked in a regular 9"x5" loaf pan, and infused with fresh Meyer lemons. This is the best way to use up extra 6 egg whites.