Similar Recipes
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Apple Cake
If you simply don't feel like dealing with the crown of apples at all, feel free to bake the cake in a greased 12-cup bundt pan. Once baked, cool the cake in the bundt for 20 minutes, then invert onto a cooling rack and cool completely.
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Custardy Apple Squares From 'Baking Chez Moi'
In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
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Maple Cake with Brown Butter Apples
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake.
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Easy Apple Cinnamon Cake
Soft cinnamon apples top a tangy, moist cake flavored with applesauce and yogurt.
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Apple Cider Doughnut Cake
Apple cider doughnuts reimagined as a bundt cake, no deep frying required.
Cinnamon Apple Teacake
This cinnamon Apple Teacake is completely delightful. Buttery cinnamon apples inside AND on top, the cake batter is dead easy - just mixed by hand.
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Gâteau Invisible (Invisible Apple Cake)
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.
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German Apple Pancake
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that'll star as your dessert or brunch main.
Cinnamon Apple Bread
A lovely apple bread that's quick to make with a moist crumb studded with apples loaded with warm cinnamon flavours!
Apple Cinnamon Coffee Cake
This Apple Cinnamon Coffee Cake has all the moist, crumble of a coffee cake, with a gooey layer of apples that tastes just like apple pie!
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My friend Sally, she of the garden elves, showed up for a pancake breakfast this weekend bearing gifts: rosemary and bay plants transplanted from my garden into house-size pots and a recipe for her friend Ann Brettingen’s Swedish Apple Cake....
Serve With
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Roasted Plum, Ginger, and Honey Ice Cream
You won't need eggs for this ice cream, which is thick and dense thanks to the plums and honey. A couple spoonfuls of plum brandy helps as well, both for texture and to amplify the plums' honeyed flavor.
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Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
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Spiced Vanilla Ice Cream Recipe | Scooped
I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream.
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Fruity No-Churn Ice Cream
This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried fruit.
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Mulled Wine Ice Cream
This ice cream works a lot like vanilla bean—gently but assertively spiced with floral, fruity, and citrusy flavors working in tandem. It's a good general purpose ice cream but with a point of view all its own. The way mulled wine should be.
Crème Brûlée (French vanilla custard)
A classic Creme Brûlée recipe. French chic sophistication in dessert form - yet it's so easy to make! Excellent dinner party dessert idea.
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Vanilla Bean Panna Cotta
Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.
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Saffron, Honey, and Orange Ice Cream
This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest.
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Roasted Cherry Chocolate-Almond Ice Cream
A lush cherry ice cream with crunchy bits of dark chocolate and crunchy almond.
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Scotch Vanilla Bean Ice Cream
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.