Need a Treat? Here Are Our 24 Best Fall Baking Recipes.

The beginning of fall is a changing of the guard.

The air-conditioning is clocking out. It’s time for the oven to clock in and the warming flavors of nutmeg, allspice, cardamom, apple, maple and citrus to fill the air.

Consider this list of 24 treats as a way to welcome the season. Sticky buns, Bundt cakes and blondies, snacking cakes, cookies and cider doughnuts: Each invites you to slow down, to stop and smell the sweets.

As you stock up on all the canned pumpkin and fresh cranberries you can, New York Times Cooking has a new baking newsletter and video series, Bake Time. Each week will have a batch of recipes, along with tips and tweaks for making them your own.

So dig out the sweaters from under your bed, dust off those loaf pans and get ready. It’s bake time!

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1. Baked Apple Cider Doughnuts

This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.

By Erin Jeanne McDowell

Yield: 12 doughnuts or muffins

Total time: About 35 minutes

Ingredients:

• Nonstick cooking spray
• 1 3/4 cup/225 grams all-purpose flour
• 1 1/4 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• 3/4 cup/165 grams light brown sugar
• 3/4 cup/150 grams granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup/120 milliliters apple cider

Preparation:

1. Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

3. Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

4. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

5. While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

2. Peanut Butter and Jelly Pound Cake

This loaf cake is all the best parts of a peanut butter and jelly sandwich, amplified. Tender and a bit denser than a traditional spongecake, this perfectly peanut-buttery cake features layers of jam that ripple throughout the center so that each slice gets the proper ratio of jam to nuttiness. Use whichever jam or jelly you like, though note that jam varieties can be quite different, and some are much looser than others. (If yours feels particularly loose, reduce it on the stove for a few minutes or strain it before dolloping it into the loaf pan.) Roasted salted peanuts get strewn over the sweet, fruity glaze. This cake would fit in at the lunch table with a tall glass of milk, or at a dinner party with an espresso martini, because the love for a good PBJ is universal.

By Vaughn Vreeland

Yield: One (9-inch) loaf cake

Total time: 1 1/2 hours

Ingredients:

For the cake:

• Butter, for greasing the pan
• 1 1/2 cups/190 grams all-purpose flour
• 1 1/2 teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup/113 grams unsalted butter, softened
• 3/4 cup/190 grams smooth peanut butter (see tip)
• 3/4 cup/150 grams granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup/134 grams sour cream
• 1 tablespoon vanilla extract
• 1/4 cup whole milk
• 3/4 cup/188 grams raspberry or strawberry jam

For the glaze:

• 1/4 cup/63 grams raspberry or strawberry jam
• 1 cup/100 grams powdered sugar, sifted
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 1/4 cup/57 grams roasted salted peanuts, chopped

Preparation:

1. Heat the oven to 325 degrees. Butter an 8-1/2-inch-by-4-1/2-inch loaf pan, line with parchment paper so there’s overhang on the long sides, then butter the parchment.

2. In a medium bowl, whisk together the flour, salt, baking powder and baking soda.

3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium until very smooth, about 1 minute. Add the granulated sugar and beat until the mixture is noticeably lighter in color, about 2 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition, until the mixture is very fluffy. Scrape the sides of the bowl, add the sour cream and vanilla, and beat until the mixture is mousse-like in consistency, about 1 minute.

4. Add the dry ingredients all at once and beat on low speed until most of the flour has been incorporated, taking care not to overmix. Scrape down the bowl to incorporate any remaining flour, then add the milk and mix until just combined.

5. Scoop a heaping third of the batter into the pan so it covers the bottom. Dollop half the jam in small spoonfuls over the batter (no need to smooth it out), then add half the remaining batter, and repeat with the remaining jam. Using a butter knife or long wooden skewer, swirl the jam to integrate. Scrape the remaining batter over top, smoothing into a flat layer.

6. Bake for 1 hour to 1 hour and 15 minutes, until the cake begins to pull away from the sides of the pan and a toothpick or cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before unmolding it and transferring to a wire rack to cool completely.

7. Make the glaze: In a microwave-safe bowl, microwave the jam for about 20 seconds until it’s more liquid than solid (or, warm the jam in a saucepan over low heat). Scrape into a medium bowl, straining the jam if it has seeds, and discarding any solids. Add the powdered sugar and salt and whisk until very smooth. The glaze should be pourable but still thick, holding the lines of the whisk for a second or two. If it’s too thick, add 1 teaspoon water.

8. Drizzle the glaze over the cooled cake and sprinkle the chopped peanuts on top. Slice and serve, making sure to tightly wrap any leftovers, as the cake keeps for 3 to 4 days at room temperature.

TIP: A smooth peanut butter, such as creamy Jif or Skippy, works best. Natural brands vary greatly and tend to separate easily, so they’re harder to incorporate.

3. Gochujang Caramel Cookies

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.

By Eric Kim

Yield: About 8 large cookies

Total time: 45 minutes

Ingredients:

• 1/2 cup (8 tablespoons)/115 grams unsalted butter, very soft
• 2 packed tablespoons dark brown sugar
• 1 heaping tablespoon gochujang
• 1 cup/200 grams granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon coarse kosher salt or 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups/185 grams all-purpose flour

Preparation:

1. In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.

2. In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.

3. While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet pans with parchment.

4. Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang.

5. Use an ice cream scoop to plop out 1/4-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.

4. Sweet Potato and Brown Butter Snacking Cake

A snacking cake is something that can be made with everyday ingredients, often in one bowl and baked in a single layer. The best ones are fit for a celebration but also so easily assembled that they feel casual enough for snacking. This sweet potato cake comes together in about an hour, making for a perfect low-effort dessert that pays dividends. The cake itself is a cinnamon- and nutmeg-scented spice cake, owing its moist and tender texture to grated sweet potato and the addition of maple syrup. The star of the show, however, is the brown butter cream cheese frosting, which is at once nutty, caramelized and slightly tangy. Take care to ensure the brown butter and cream cheese are around the same temperature and texture, so that they emulsify properly and the frosting doesn’t split (look curdled). Move over, carrot cake! A new root vegetable is here to steal the spotlight.

By Vaughn Vreeland

Yield: 1 (8-inch) square cake

Total time: 1 1/4 hours, plus cooling

Ingredients:

For the cake:

• 2/3 cup/130 grams vegetable oil, plus more for greasing the pan
• 1 1/4 cups/160 grams all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 cup/100 grams granulated sugar
• 1/3 cup/106 grams maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups/180 grams grated peeled sweet potato (from 1 large sweet potato)
• 1 cup/115 grams chopped pecans, toasted (see tip)

For the frosting:

• 1/2 cup/113 grams unsalted butter
• 4 ounces/113 grams cream cheese, at room temperature
• 1 1/2 cups/150 grams powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt

Preparation:

1. Prepare the cake: Heat the oven to 350 degrees. Brush an 8-inch square baking pan with oil, then line with parchment paper, leaving an overhang on two of the sides to help lift the cake out of the pan, and grease again to prevent sticking.

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda and nutmeg. In a large bowl, whisk together the oil, granulated sugar, maple syrup and vanilla until smooth, about 1 minute. Add the eggs to the oil mixture one at a time, whisking for about 1 minute between each addition, until the mixture is creamy and the sugar has mostly dissolved. Add the dry ingredients and whisk just until most of the flour has disappeared.

3. Using a spatula, fold in the sweet potato and 3/4 cup of the chopped pecans until evenly distributed. Spread the batter into the prepared pan.

4. Bake for 30 to 35 minutes, until the cake pulls away from the sides of the pan slightly and a toothpick or cake tester inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before unmolding it and transferring to a wire rack to cool completely.

5. While the cake cools, make the frosting: In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, turn the heat down to medium-low and continue to cook for 6 to 8 minutes, stirring occasionally, until the bubbles turn foamy. When brown flecks appear beneath the foam, remove from the heat, transfer to a heat-safe bowl and let cool and solidify (see tip). You want the cream cheese and butter to be room temperature before proceeding.

6. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and brown butter on medium speed with a hand mixer until very smooth and no lumps of cream cheese remain, about 2 minutes. Add the powdered sugar, vanilla and salt, and beat on low speed until everything is incorporated, then raise the speed to medium-high and beat for another 2 to 3 minutes until very smooth and fluffy.

7. Spread the frosting over the top of the cooled cake, and top with the remaining 1/4 cup chopped pecans. Slice and serve immediately, and store any leftovers in the refrigerator for up to 4 days.

TIPS:

To toast the pecans, spread them in an even layer on a baking sheet and bake in a 350-degree oven until fragrant, about 10 minutes.

To cool the brown butter faster, you can place it in the fridge for about 10 minutes, stirring well after 5 minutes. It should resolidify but still be quite soft.

5. Chewy Earl Grey Sugar Cookies

Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.

By Yossy Arefi

Yield: About 20 cookies

Total time: 45 minutes

Ingredients:

• 1 1/4 cups/250 grams granulated sugar
• 14 tablespoons/198 grams unsalted butter
• 1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags
• 1/2 cup/100 grams light brown sugar
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 teaspoon finely grated orange zest
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups/320 grams all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Preparation:

1. Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.

2. Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.

3. Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.

4. Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

5. Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.

6. Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.

6. Joanne Chang’s Maple-Blueberry Scones

These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. Their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.

Recipe from Joanne Chang

Adapted by Dorie Greenspan

Yield: 8 scones

Total time: 1 hour, plus chilling and cooling

Ingredients:

For the scones:

• 1 2/3 cups/240 grams whole-wheat flour
• 1 cup/130 grams all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
• 1/2 cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
• 1/2 cup/120 milliliters maple syrup
• 1/3 cup/80 milliliters buttermilk, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup/125 grams fresh blueberries

For the glaze:

• 1/2 cup/60 grams powdered sugar
• 2 to 3 tablespoons maple syrup

Preparation:

1. In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)

2. Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)

3. In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)

4. Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.

5. Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.

6. While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.

7. As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.

7. Boozy Apple Crunch Cake

This cake is loosely inspired by German apfelkuchen, a simple apple cake that capitalizes on humble ingredients and great seasonal produce. In this version, brown butter, bourbon, almond and a hint of citrus perfume the custardlike cake, which gets an extra bourbon soak after baking for good measure. Slicing the apples thinly allows for them to nestle in a cozy pile in the center of the cake, almost as if the cake itself were laminated with apples, cooking through while maintaining a nice crisp bite. The top, a mixture of coarse turbinado sugar and chopped slivered almonds, provides a necessary crunch that sparkles. Boozy, crunchy and chock-full of apples, this cake can be served warm with ice cream or at room temperature, and is sure to be the “it” dessert at any fall function.

Yield: One (9-inch) cake

Total time: 1 hour 50 minutes

Ingredients:

• 6 firm, sweet-tart apples (about 2 1/2 pounds), such as Granny Smith, Pink Lady and Honeycrisp peeled, cored and sliced 1/4-inch thick
• 1/4 cup fresh lemon juice
• 3/4 cup/170 grams unsalted butter, plus more for greasing the pan
• 1/2 cup/120 milliliters bourbon, divided
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups/252 grams all-purpose flour
• 1/4 packed cup/40 grams cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt (such as Diamond Crystal), or 1/2 teaspoon fine salt
• 2 tablespoons lemon zest
• 1/2 cup/100 grams granulated sugar
• 1/4 cup/91 grams maple syrup
• 3 large eggs
• 1/2 cup/61 grams chopped slivered almonds
• 3 tablespoons turbinado sugar or other coarse sugar
• Vanilla ice cream (optional), for serving

Preparation:

1. Place a rack in the middle of the oven and heat to 350 degrees. Peel the apples, then “cheek” each one by cutting 4 segments around the core: With the apple upright, slice downward about 1/2 inch to one side of the core, turn the apple 90 degrees and repeat with the 3 remaining sides. Discard the remaining rectangular core. Set each segment flat and then slice each lengthwise, 1/4-inch-thick. (Make sure to slide aside five full segments, sliced, to save them for decorating the top of the cake.) Add the sliced apples to a large bowl and coat them in the lemon juice.

2. Butter a 9-inch springform pan (see Tip) and place on a rimmed baking sheet.

3. In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, turn the heat to medium-low and cook for 6 to 8 minutes, stirring occasionally, until the bubbles subside and turn foamy. When toasty brown flecks appear beneath the foam, remove from the heat and carefully pour in 1/4 cup of the bourbon. Use a wooden spoon to scrape up any browned bits on the bottom of the pan, then pour the mixture into a glass measuring cup. Add the vanilla extract and almond extract and set aside to cool slightly.

4. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl, rub the lemon zest into the granulated sugar until the blend feels like wet sand. Add the maple syrup and whisk on medium speed until evenly combined, about 1 minute. Add the eggs, one at a time, whisking for about 1 minute after each addition. Whisk until the mixture is lighter in color and the sugar is dissolved. With the mixer on low speed, slowly stream in the butter mixture and whisk until incorporated.

5. Add the flour mixture and whisk on low speed just until incorporated, scraping the bowl to mix in lingering floury bits.

6. Add one-third of the batter to the pan to cover the bottom completely. Add two-thirds of the apples, flat sides down, in a single layer (some overlap is fine). Pour in the rest of the batter and smooth into an even layer. Press the reserved sliced cheeks into the top of the batter, rounded sides up, in clusters to resemble domes of apples. Discard any juices in the bowl. Sprinkle the almonds and turbinado sugar evenly over the top.

7. Bake until the top is burnished, crispy and a cake tester inserted into the center comes out clean, 55 to 65 minutes.

8. Let cool for 10 minutes, then pour the remaining 1/4 cup of bourbon over the cake to soak it. Let cool for another 10 minutes before unmolding. This cake can be enjoyed warm with ice cream, or cooled completely before serving. Store any leftovers in an airtight container or wrapped tightly in plastic for up to 3 days at room temperature (or 5 days in the refrigerator).

TIPS: If you don’t have a 9-inch springform pan, prepare a 9-inch cake pan by buttering it and lining it with parchment paper. Once the cake is soaked and cooled, you can carefully tip it over to unmold it onto a serving plate.

8. Pumpkin Blondies

Fudgy like a brownie but slightly cakey (and light) from the pumpkin purée, these delightful blondies are the ultimate fall sweet treat. They’re a riff on a Martha Stewart recipe, tweaked by Annie Marshall of Everyday Annie to include butterscotch chips and white chocolate. (If white chocolate’s not your thing, don’t worry: It’s not cloying, but adds perfect little pockets of sweetness.) Add nuts or don’t, but do chill a bit before cutting if you have the time, as it helps ensure clean, even squares.

Recipe from Everyday Annie

Adapted by Margaux Laskey

Yield: 24 blondies

Total time: 50 minutes

Ingredients:

• Nonstick baking spray
• 2 cups/260 grams all-purpose flour
• 1 tablespoon pumpkin pie spice (see tip)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup/227 grams unsalted butter, at room temperature
• 1 1/4 cups/262 grams granulated sugar or brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup/244 grams pumpkin purée
• 1 cup/193 grams white chocolate chips
• 1 cup/185 grams butterscotch chips
• 1/2 cup/56 grams chopped, toasted pecans or walnuts (optional)

Preparation:

1. Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.

2. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.

4. With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)

5. Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate and butterscotch chips (and nuts, if using), and mix until combined.

6. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting.

7. To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife.

TIPS: If you don’t have pumpkin pie spice, add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves or allspice.

9. Chocolate Lava Cake for Two

Chocolate lava cakes gained popularity in the late 1990s thanks to chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

By Yossy Arefi

Yield: 2 servings

Total time: 25 minutes

Ingredients:

• 3 ounces/85 grams bittersweet chocolate, 70%-74% cacao (not chips), chopped (about 1/2 cup)
• 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 3 tablespoons sugar, plus more for the ramekin
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• Powdered sugar, to serve (optional)

Preparation:

1. Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with sugar.

2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.

3. In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.

4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.

5. Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)

6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with powdered sugar and serve with ice cream or whipped cream.

10. Miso Pecan Banana Bread

This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930s — in the midst of the Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.

By Bryan Washington

Yield: One 9- to 10-inch loaf

Total time: 2 hours, plus cooling

Ingredients:

• 1/2 teaspoon vegetable oil, plus more for pan
• 1 cup/120 grams pecans
• 1 teaspoon fine sea or table salt
• 2 cups/256 grams all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup/113 grams unsalted butter, at room temperature
• 1 cup/220 grams packed brown sugar
• 2 large eggs, lightly beaten
• 3 tablespoons milk
• 2 tablespoons white miso
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 4 very ripe bananas, mashed (1 3/4 cups/358 grams)

Preparation:

1. Heat oven to 350 degrees. Lightly oil a 9- or 10-inch loaf tin, then line the base with parchment paper.

2. Toss pecans on a parchment-lined baking sheet with salt and oil. Bake until fragrant, 7 to 10 minutes. When cool, chop to your desired consistency.

3. While the pecans cool, whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl.

4. In a large bowl, beat butter and sugar using an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, milk, miso, honey and vanilla extract until well combined. Gradually beat in dry ingredients until just combined.

5. Using a spatula, stir bananas into the batter to combine evenly. Add half of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout. Add batter to the loaf pan, smoothing when complete. Sprinkle the remaining pecans evenly on top.

6. Bake until a wooden skewer inserted in several areas around the center comes out clean, 1 hour to 1 hour 20 minutes. Tent with foil if it starts to darken too much on top before the middle is baked through.

7. Let bread sit in tin for 10 minutes before removing and setting on a rack to cool for 60 minutes. Serve with coffee, ice cream or entirely by itself.

11. Skillet Caramel-Apple Crisp

The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day — that is, of course, if you haven’t eaten it all.

By Yossy Arefi

Yield: 8 to 10 servings

Total time: 1 hour

Ingredients:

For the caramel sauce:

• 2 cups/400 grams granulated sugar
• 3/4 cup/170 grams unsalted butter (1 1/2 sticks), diced
• 1 cup/240 milliliters heavy cream
• 1 teaspoon vanilla bean paste or extract
• 1 teaspoon kosher salt

For the filling:

• 3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of kosher salt

For the topping:

• 1 cup/130 grams all-purpose flour
• 1 cup/90 grams old-fashioned oats
• 1/3 cup/40 grams chopped pecans (optional)
• 1/3 cup/75 grams light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup/115 grams unsalted butter (1 stick), softened

Preparation:

1. Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.

2. After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.

3. When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.

4. Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.

5. Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

12. Cranberry Spice Bundt Cake

This tall and tender Bundt cake pulls off the trick of being cozy and zingy at the same time. It gets its soft crumb from yogurt (although you could use sour cream or buttermilk) and its pop from puckery fresh cranberries and a mix of cardamom, coriander and ginger. It’s festive with a cranberry icing and classic with a dusting of powdered sugar. And it’s a cake that can go through the seasons — think about swapping the cranberries for dried fruit in the winter and berries in the summer. It’s great with blueberries.

By Dorie Greenspan

Yield: 12 servings

Total time: 1 1/2 hours, plus cooling

Ingredients:

For the cake:

• 3/4 cup/170 grams unsalted butter, at room temperature and cut into chunks (plus more for the pan if not using nonstick baker’s spray)
• 2 1/2 cups/320 grams all-purpose flour (plus more for the pan if not using nonstick baker’s spray)
• 2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons ground cardamom
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 1/2 cups/300 grams granulated sugar
• Finely grated zest of 1 orange or 2 small tangerines
• 1/3 cup/80 milliliters neutral oil
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup/235 grams plain Greek yogurt, at room temperature and drained of excess liquid, if necessary
• 2 cups/200 grams fresh or frozen (unthawed) cranberries, coarsely chopped

For the icing:

• 2 1/4 cups/275 grams powdered sugar
• 2 tablespoons plus 1 teaspoon (maybe a bit more) cranberry or pomegranate juice

Preparation:

1. Center a rack in the oven and heat it to 350 degrees.

2. Prepare the cake: Butter a large (12- to 13-cup) Bundt pan, dust the interior with flour and tap out the excess, or coat the pan with nonstick baker’s spray.

3. Whisk together the flour, baking powder, salt and baking soda and then whisk in the cardamom, coriander and ginger; set aside.

4. Put the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl that will work with an electric mixer. Add the zest and, using your fingertips, rub it into the sugar until you catch a whiff of orange. Drop in the butter. Beat the sugar and butter together on medium-high speed for 3 to 4 minutes, until pale, creamy and fluffy. Pour in the oil and beat for a couple of minutes more to blend it in well, turn off the mixer and scrape the bowl and beater(s).

5. One by one, beat in the eggs, beating for a minute after each egg goes in. Beat in the vanilla — the mixture will look like frosting — then blend in the yogurt on low speed. Turn off the mixer, scrape the bowl and beater(s) well and add half the flour mixture. Working on low, mix until the dry ingredients are almost incorporated. Turn the mixer off, add the remaining flour mixture and, again, beat until almost blended. It’s fine if you can still see flour here and there. Working by hand with a flexible spatula, fold in the cranberries and any remaining flour. Scrape the batter into the pan and push it gently into the pan’s curves, leveling the top as best as you can.

6. Bake the cake for 55 to 60 minutes, until a tester inserted comes out clean. The cake will be deeply golden brown and pull away from the sides of the pan when prodded. Transfer the pan to a rack, let rest for 5 minutes and then unmold the cake onto the rack. Allow it to come to room temperature before icing.

7. Make the icing: Put the powdered sugar in a medium bowl and sprinkle over the juice. Stir the juice into the sugar. You’re aiming for an icing that flows easily off the side of a spoon. If needed, add more juice by droplets. Either keep the cake on the rack and slip a piece of parchment or a sheet pan under the rack to catch drips, or transfer the cake to a platter. Spoon the icing over the cake, allowing it to run down the sides. Let the icing dry before serving. Covered, the cake will keep at room temperature for at least 4 days. (If you haven’t glazed the cake, it can be wrapped well and frozen for up to 2 months; defrost, still wrapped, at room temperature.)

13. Spiced Chocolate Marble Shortbread

Chocolate, toasted sesame, candied ginger and citrus! These cookies are a wonderful combination of intense flavors that pair really well together. The alternating layers of a chocolate dough and one spiked with warming spices are reminiscent of marble swirls, zebra stripes, rock strata layers — take your pick. They are as pleasant to look at as they are to eat, and they will add some flair to your holiday cookie tin.

By Yewande Komolafe

Yield: 2 dozen cookies

Total time: 1 hour, plus chilling

Ingredients:

For the dough:

• 1 cup/230 grams unsalted butter, at room temperature
• 1 cup/205 grams sugar
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 to 2 large egg yolks
• 2 1/2 cups/320 grams all-purpose flour (see tip)

For finishing:

• 3 tablespoons Dutch-processed cocoa powder
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely grated citrus zest (such as lemon, orange or lime)
• 1 1/2 teaspoons ground ginger
• 2 tablespoons candied ginger, chopped (optional)

Preparation:

1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.

2. Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.

3. Divide the crumbled dough into two portions (if the dough feels too crumbly to come together, mix in an additional egg yolk before dividing). To one half, add the cocoa powder and mix into the dough until evenly incorporated using a rubber spatula or your fingers. Use your hands to spread the chocolate dough on a sheet of parchment paper into a 7- by 10-inch rectangle. To the second portion of the dough, add the toasted sesame oil, citrus zest, ground ginger and candied ginger, if using, and mix until evenly distributed. Place the spiced dough on top of the chocolate dough and use your hands to spread in an even layer until it reaches all sides of the bottom dough.

4. Fold the dough in thirds similar to how you might trifold a letter: With the short edge running parallel to you, lift the right long side and fold it over until the right edge of the dough aligns with the center of the dough. Fold the left side over the top. Press down lightly on the dough to adhere the fold. Slice the dough lengthwise, down the middle, and stack the two halves on top of each other with the cut sides facing opposite directions. Press down again lightly to adhere. You should have what looks like a log at this point. Wrap the log in the sheet of parchment and refrigerate for at least 45 minutes and up to 3 days.

5. Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Trim the edges of the chilled log by shaving off any rounded sides. Slice the log in half lengthwise to make two strips. Further slice each strip crosswise into 1/2-inch rectangles. Lay the pieces on the prepared baking sheet, spacing at least 1/2 inch apart. Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 5 days. Thaw at room temperature before serving.

TIP: If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour, which can yield overly crumbly dough.

14. Thai Tea Tres Leches Cake

The marquee dessert at Golden Diner, in Manhattan’s Chinatown, is a take on tres leches, a Latin American cake soaked in three kinds of milk, as the Spanish name attests: whole milk, condensed milk and evaporated milk, its unsweetened cousin. Sam Yoo, the chef and owner, infuses the milk with Thai tea powder, a blend of black tea and vanilla that yields a signature tiger-orange hue. The longer the cake soaks, the better it is. (Yoo lets it rest for as long as two nights, with a flip in between so the liquid that’s pooled at the bottom has another chance to run through.) The cake is finished with whipped cream, coconut flakes toasted near gold and lime zest lending a bright sting. Keep the cake in the refrigerator until the last moment, so it’s as cold as possible and melts in the mouth, almost like ice cream. The faint bitterness of the tea checks the sweetness of the cake, so it’s just enough.

Recipe from Sam Yoo

Adapted by Ligaya Mishan

Yield: 12 servings

Total time: 5 1/4 hours

Ingredients:

For the cake:

• Butter, for greasing the pan
• 2 1/4 cups/286 grams all-purpose flour, plus more for dusting the pan
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1 1/2 cups plus 2 tablespoons/320 grams sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 6 large egg yolks
• 1/2 cup/110 milliliters whole milk
• 1 1/2 teaspoons vanilla extract

For the tres leches:

• 3 cups/720 milliliters whole milk
• 2 cups/480 milliliters evaporated milk
• 1 3/4 cups/420 milliliters sweetened condensed milk
• Heaping 1/2 cup/42 grams Thai tea powder (see tip)

For the whipped cream:

• 2 cups/480 milliliters heavy cream
• 1/2 cup/117 grams sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

For serving:

• 2 cups/100 grams unsweetened coconut flakes, toasted (see tip)
• 3 limes, for zesting

Preparation:

1. Heat oven to 375 degrees. Butter a 9-by-13-inch cake pan and dust with flour.

2. Prepare the cake: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the cream of tartar on medium-high until soft peaks form, about 1 minute. Gradually add the sugar, whipping as you go, until fluffy with firm peaks, about 5 minutes.

3. In a small bowl, whisk together the flour and baking powder. In a medium bowl, whisk together the egg yolks, whole milk and vanilla until well combined. With the mixer running on medium speed, gradually add the wet ingredients to the whipped whites until well combined, stopping and scraping the bowl as necessary. Gradually add the dry ingredients until well combined, scraping the bowl as necessary.

4. Scrape the batter into the prepared pan, then spread evenly. Bake for 18 minutes, then rotate the pan and continue baking for another 8 to 10 minutes, until the top is golden brown. A toothpick inserted into the center should come out clean.

5. Remove the cake from the oven and let cool in the pan until slightly warmer than room temperature, about 30 minutes. Refrigerate the cake, still in the pan and uncovered, while you make the tres leches mixture.

6. Make the tres leches: In a small saucepan, warm the whole milk, evaporated milk and condensed milk over medium heat. Stir occasionally until just shy of simmering, steaming but not bubbling, 10 to 15 minutes. Whisk in the tea powder. Take the saucepan off the heat and let the tea steep for 10 minutes. (It will turn orange.) Using a fine-mesh sieve or tea strainer, strain into a liquid measuring cup or medium bowl.

7. Take the cake out of the refrigerator. Using a fork, poke holes all across the surface of the cake — the more holes the better — as close together as possible. With the cake still in the pan, cut it into 12 even pieces. (It will be more difficult to cut later, once the tres leches mixture has soaked through.)

8. Carefully pour the warm tres leches mixture slowly and evenly over the cake, pausing as necessary to let the cake absorb the mixture. The cake should be fully soaked through the center; the white of the crumb should not be visible. Cover the cake with plastic wrap and refrigerate overnight or for a minimum of 3 hours.

9. Just before serving, make the whipped cream: Combine the heavy cream, sour cream, sugar and vanilla extract in the bowl of a stand mixer. Whip on high speed until the cream doubles in volume and forms stiff peaks, about 1 minute.

10. When ready to serve, take the cake out of the refrigerator. Transfer each slice to a separate plate. (Leftovers can be refrigerated for up to 3 days.) Using a spatula, spread the whipped cream on top of each slice, or pipe it from a pastry bag. Scatter with the toasted coconut flakes until the whipped cream is covered completely. Finely grate lime zest directly over each slice. Serve cold: The cake should melt in your mouth, with a texture close to ice cream.

TIPS:

Thai tea powder can be purchased at Thai markets or online. Look for a brand of Thai tea powder with no added sugar or milk powder, such as Wangderm.

To toast coconut, spread on a rimmed baking sheet and bake at 350 degrees until golden brown and crunchy, stirring once, 5 to 10 minutes.

15. Pumpkin Roll With Coffee-Caramel Cream

A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.

By Samantha Seneviratne

Yield: 8 servings

Total time: 1 hour, plus at least 2 hours’ cooling

Ingredients:

For the cake:

• Unsalted butter, for greasing
• 1 1/4 cups/160 grams all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup/240 grams canned pumpkin purée
• 3 large eggs
• 1/2 cup/100 grams granulated sugar
• 1/2 cup/110 grams dark brown sugar
• 1 teaspoon pure vanilla extract
• Powdered sugar, for dusting

For the filling:

• 1/2 cup/100 grams granulated sugar
• 1/4 cup/60 milliliters heavy cream
• 1 tablespoon unsalted butter
• 2 teaspoons very finely ground coffee
• 8 ounces cream cheese, cut into cubes and softened to room temperature
• 1/4 cup/30 grams powdered sugar

For serving:

• 1/2 cup/120 milliliters heavy cream
• Powdered sugar, for dusting (optional)

Preparation:

1. Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.

2. Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

3. Spread the batter onto the prepared sheet in an even layer. (It won’t look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

4. Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with powdered sugar.

5. Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.

6. While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)

7. Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don’t let it cool completely, as it will harden.

8. With the mixer on low, add the cream cheese a few pieces at a time until it’s all incorporated, scraping down the sides of the bowl as needed. (Don’t worry if the first few pieces melt a bit when they hit the caramel.) Beat in the powdered sugar. Transfer to a smaller bowl, if you’d like, cover and chill until completely cold, at least 1 hour.

9. When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.

10. Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with powdered sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with powdered sugar until you’re ready to serve.)

16. Basque Cheesecake

Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature.

Recipe from Marti Buckley

Adapted by Tanya Sichynsky

Yield: 12 servings

Total time: 1 hour 40 minutes, plus cooling

Ingredients:

• Unsalted butter or nonstick spray, for greasing the pan
• 1 3/4 cups/350 grams sugar
• 2 1/4 pounds/36 ounces cream cheese, at room temperature
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 5 large eggs
• 2 cups/480 milliliters heavy cream
• 1/4 cup/30 grams all-purpose flour

Preparation:

1. Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)

2. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)

3. Add the salt and mix. Add the eggs one by one and beat until fully incorporated.

4. Beat in the cream. Sift in the flour, then mix it in on low.

5. Pour the batter into the prepared pan.

6. Bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.

7. Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.

17. Maple-Pecan Sticky Buns

These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you’d rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill — it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.

By Yossy Arefi

Yield: 12 rolls

Total time: About 1 hour, plus 2 3/4 hours’ rising and chilling

Ingredients:

For the dough:

• 2 teaspoons/6 grams active dry yeast
• 1 cup buttermilk/240 grams, warmed to 100 degrees
• 2 tablespoons/25 grams granulated sugar
• 4 1/4 cups/544 grams all-purpose flour, plus more as needed
• 1 1/4 teaspoons kosher salt (such as Diamond Crystal)
• 8 tablespoons/113 grams unsalted butter, softened and cut into large pieces, plus more for greasing bowl
• 3 large eggs, lightly beaten

For the topping:

• 1/2 cup/170 grams/maple syrup
• 1/2 cup/100 grams packed light brown sugar
• 6 tablespoons/85 grams unsalted butter
• 1/2 teaspoon kosher salt (such as Diamond Crystal)
• 2 cups/200 grams toasted chopped pecans

For the filling:

• 2/3 cup/133 grams packed light brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground cardamom
• 1/4 teaspoon kosher salt (Diamond Crystal)
• 6 tablespoons/85 grams unsalted butter, very soft

Preparation:

1. Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.

2. To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.

3. Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).

4. Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)

5. When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.

6. Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.

7. Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that’s 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.

8. Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you’d like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.

9. Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

18. Chewy Brownie Cookies

The perfect union of two of America’s most popular desserts, brownies and cookies, this recipe offers all the goodness of a brownie and bakes up in a fraction of the time. A blend of chopped chocolate, unsweetened cocoa and espresso powder lends enormous depth to the base of these cookies. The only time-intensive step in this recipe is beating the eggs and sugar, but don’t skimp on that process, as it helps the cookies rise without any baking soda or baking powder, giving them structure and shine. Banging the sheet pan on the counter 8 minutes into the baking process creates fudgy cookies and helps create that hallmark cragged surface atop a tray of brownies. Whether you’re the type of person who races to get a corner brownie or you patiently await a middle piece, these chewy brownie cookies offer all of the best textures a brownie has to offer.

By Vaughn Vreeland

Yield: 18 cookies

Total time: 45 minutes

Ingredients:

• 3/4 cup/113 grams finely chopped semisweet or bittersweet chocolate
• 1/2 cup/42 grams unsweetened cocoa powder
• 1 teaspoon espresso powder
• 1/2 cup/113 grams unsalted butter
• 2 large eggs, at room temperature
• 3/4 cup/150 grams granulated sugar
• 1/2 packed cup/107 grams dark brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 3/4 cup/90 grams all-purpose flour
• Flaky sea salt, for finishing

Preparation:

1. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

2. Put chocolate, cocoa powder and espresso powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes, then pour over the chocolate mixture. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.

3. Put the eggs, both sugars and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. (If using a hand mixer, a large bowl will do.) Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.

4. Stir the chocolate mixture until glossy and smooth. (If any solid pieces of chocolate remain, you can microwave the mixture in 10-second bursts until everything is melted.)

5. With the mixer on low speed, add the vanilla extract and then the chocolate mixture. Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed, then add the flour and mix on low speed until only a few streaks of flour remain. To avoid overmixing, use a spatula to finish folding in the flour. The dough should be glossy and resemble a very thick brownie batter.

6. Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of the dough into mounds directly onto the parchment-lined baking sheets, with each portion at least 2 inches apart, yielding about 18 cookies. Work quickly to ensure the cookies stay shiny once baked.

7. Bake for 8 minutes until the cookies have started to spread and take on a shiny outer surface, then remove the pans from the oven and whack them on the countertop a couple times to create a cragged top. (This also helps create a fudgier consistency.) Top with flaky sea salt and return to the oven to finish baking, for another 2 minutes until shiny and slightly puffed. Cool for a couple minutes directly on the baking sheets before transferring to a wire rack to cool completely.

19. Baked Lemon Pudding

When you need a palate cleanser from spice-laden sweets, this baked lemon pudding from Irish pastry chef JR Ryall is sure to hit the spot. Though it’s prepared like a soufflé, it is neither that, nor is it a pudding, as its name suggests. It’s something altogether more special: While it bakes, the mixture separates into two distinct layers, custardy on the bottom and spongy on top.

Recipe from JR Ryall

Adapted by David Tanis

Yield: 4 to 6 servings

Total time: 1 hour

Ingredients:

• 1 tablespoon/15 grams unsalted butter, softened
• 1 cup plus 2 tablespoons/225 grams granulated sugar
• 3 large eggs, yolks and whites separated
• 3 tablespoons/30 grams all-purpose flour
• 2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
• 1 cup/250 milliliters whole milk
• Powdered sugar, for dusting
• Softly whipped cream, for serving

Preparation:

1. Heat oven to 350 degrees and set a rack in the middle of the oven.

2. Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.

3. Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.

4. In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.

5. Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)

6. Serve warm, dusted with powdered sugar, with softly whipped cream alongside.

20. S’mores Blondies

These messy-in-a-good-way blondies capture the essence of s’mores — toasted marshmallows, gooey chocolate, malty graham cracker flavor — in a home oven. The blondie base replaces some of the flour with graham cracker crumbs, and is studded with large chunks of chocolate and marshmallow. Use chopped bar chocolate rather than chocolate chips, which contain stabilizers and don’t fully melt (though substituting chips will still result in a delicious blondie). As the blondies finish baking, they’re topped with a layer of marshmallows and another round of chocolate; messy and delicious, just like the real thing.

By Erin Jeanne McDowell

Yield: 12 blondies

Total time: 1 hour, plus cooling

Ingredients:

• Nonstick spray
• 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
• 1 1/4 cups/160 grams all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• 1 packed cup/220 grams dark brown sugar
• 1/2 cup/100 grams granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks
• 2 1/2 cups/150 grams mini marshmallows

Preparation:

1. Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)

2. If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.

4. Add the vanilla and mix to combine. Turn the mixer to low and add the graham crumb mixture and mix just to combine. Add about 3/4 of the chocolate to the mixer and mix to incorporate. Transfer the dough to the prepared pan. Use damp hands to press the dough into an even layer.

5. Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 30 to 32 minutes. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Return the pan to the top rack of the oven and bake until the marshmallows have softened and begun to turn golden brown, 6 to 8 minutes.

6. Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven. Bake until the chocolate is melted and gooey, and the marshmallows are lightly toasted, about 2 minutes. Transfer the pan to a wire rack and let cool, 45 minutes.

7. Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies. Let cool another 10 minutes, then slice into 12 even pieces and serve.

21. Cranberry Lemon Bars

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

By Genevieve Ko

Yield: 2 dozen bars

Total time: 1 hour, plus cooling and chilling

Ingredients:

For the cranberry layer:

• 1 (12-ounce/340-gram) bag fresh or frozen cranberries
• 3/4 cup/150 grams granulated sugar
• 2 to 3 large lemons

For the crust:

• Nonstick cooking spray
• 1 1/2 cups/190 grams all-purpose flour
• 1/3 cup/65 grams granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled

For the Lemon Layer:

• 1 cup/200 grams granulated sugar
• 1/4 cup/30 grams all-purpose flour
• 1/8 teaspoon fine sea salt
• 3 large eggs, at room temperature
• Powdered sugar (optional)

Preparation:

1. Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons.

2. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.

3. Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

4. Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.

5. While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.

6. Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.

7. Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

8. Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift powdered sugar over the tops just before serving.

22. Bolo de Cenoura (Carrot Cake)

Bolo de cenoura, a carrot cake often found in Portuguese and Brazilian bakeries, is thrilling in its simplicity. A few key ingredients (carrots, flour, sugar, eggs and oil) and a blender or food processor are all you need to bring together the batter. The carrots give the cake its tender orange-amber crumb, which is finished with a brigadeiro frosting, anchored by a condensed milk and cocoa powder, that’s made while the cake cools. A spoonful of sour cream, a nontraditional addition to the batter, adds a slight tang here, and condensed coconut milk lends a subtle nuttiness to the frosting.

By Yewande Komolafe

Yield: 12 servings

Total time: 1 hour 30 minutes, plus cooling

Ingredients:

For the cake:

• 2 cups/260 grams all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 cup/115 milliliters grapeseed oil or other neutral oil, such as safflower or canola, plus more for pan
• 2 large or 3 medium carrots (about 300 grams), trimmed, scrubbed and roughly chopped
• 1 1/4 cups/270 grams sugar
• 3 eggs, at room temperature
• 1/2 cup/112 grams full-fat sour cream

For the brigadeiro topping:

• 2 (7.4-ounce/210-gram) cans sweetened condensed coconut milk
• 5 tablespoons/30 grams Dutch-process cocoa powder
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 2 tablespoons chocolate sprinkles

Preparation:

1. Make the cake: Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt. Generously brush a 9-inch round cake pan with oil.

2. In a blender or food processor, finely chop the carrots by pulsing about 6 to 10 times until minced. Add the sugar and pulse until just combined, about 30 seconds. Add the oil and eggs all at once. Pulse until the mixture is combined and looks a bit foamy, 30 seconds. (You can also do this step without a blender or food processor: Grate the carrots into a medium bowl using the fine side of a box grater. Add the sugar, eggs and oil, and use a whisk to combine.)

3. Pour the wet mixture into the dry ingredients, and, using a whisk, mix until just combined. Gently mix in the sour cream and pour the mixture into the prepared cake pan. Bake until the sides pull away slightly from the edge of the tin and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.

4. Move the cake to a baking rack set in a sheet pan and let it cool slightly in the pan, about 10 minutes. Invert the cake onto the baking rack and let cool completely.

5. While the cake cools, make the brigadeiro topping: In a small saucepan, combine the sweetened condensed coconut milk, cocoa powder and salt. Stir with a whisk over medium-low heat until the cocoa powder is fully incorporated. Increase heat to medium and simmer, stirring frequently, until the mixture forms large bubbles and thickens, about 12 to 15 minutes. It should fully coat a heatproof rubber spatula and drizzle off in a slow stream. Remove from heat and allow the topping to cool completely, stirring frequently to prevent a skin forming on top, and until the brigadeiro topping streaks when stirred and is thick and fudgy, about 25 to 30 minutes.

6. Spread the cooled topping over the cake, swirling the topping over the center and allowing it to drip over the edge. Let it set slightly, about 10 minutes, then shower a handful of chocolate sprinkles over the top. Cut the cake in wedges to serve.

23. Snickerdoodle Muffins

Inspired by the classic snickerdoodle cookie, these tender, just-sweet-enough muffins feature a double dose of cinnamon, both in the batter and as a heavy cinnamon-sugar shower on top. Yogurt provides that signature snickerdoodle tang without the need for cream of tartar. It also lends protein and moisture to the batter, and keeps the muffins from going stale quickly, which means they can be baked to be enjoyed throughout the week as an easy, comforting breakfast.

By Sheela Prakash

Yield: 12 muffins

Total time: 35 minutes

Ingredients:

• 2/3 cup/134 grams plus 1 tablespoon sugar, divided
• 1 tablespoon plus 1 teaspoon ground cinnamon, divided
• 1 cup/240 grams whole-milk regular plain yogurt (not Greek)
• 1/2 cup/113 grams unsalted butter, melted and slightly cooled
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups/255 grams all-purpose flour

Preparation:

1. Heat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1 teaspoon cinnamon; set the cinnamon sugar aside.

2. In a large bowl, whisk the remaining 2/3 cup/134 grams sugar with the yogurt, butter, eggs and vanilla until very smooth.

3. Add the baking powder, baking soda, salt and remaining 1 tablespoon cinnamon to the bowl and whisk to combine. Add the flour and stir gently until just combined. (Do not overmix the batter; a few small lumps are fine.)

4. Divide the batter evenly among the muffin cups (about 1/4 cup per muffin). Sprinkle the tops evenly with the cinnamon sugar.

5. Bake until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed, 18 to 20 minutes. Let cool slightly in the pan, then transfer the muffins to a rack to cool completely.

TIP: Muffins can be stored in an airtight container at room temperature for up to 4 days. Alternatively, they can be frozen in an airtight container for up to 2 months.

24. Brown Sugar Layer Cake With Cranberry Buttercream

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It’s also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You’ll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

By Yossy Arefi

Yield: 10 to 12 servings

Total time: 2 hours plus cooling

Ingredients:

For the cake:

• 3 cups/385 grams cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 3/4 cups/420 milliliters buttermilk, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups/385 grams light brown sugar
• 3/4 cup/170 grams unsalted butter, softened
• 1/4 cup/60 milliliters neutral oil like canola or grapeseed
• 1 teaspoon kosher salt
• 4 large egg whites, at room temperature

For the jam:

• 12 ounces/340 grams fresh cranberries (3 1/2 cups)
• 1 cup/200 grams granulated sugar
• 1/2 cup/120 milliliters orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon vanilla extract

For the buttercream:

• 4 large egg whites
• 1 cup/200 grams granulated sugar
• 2 cups/450 grams unsalted butter, softened and cut into tablespoons
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• Sugared cranberries, for garnish (optional)

Preparation:

1. Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

2. Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.

4. Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

5. Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

6. Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment side down onto the rack to cool completely.

7. Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)

8. Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.

9. Return the bowl to the stand mixer and, using the whisk attachment, beat the egg-white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.

10. Switch to the paddle attachment and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.

11. Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

12. Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn’t spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)

13. Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

This article originally appeared in The New York Times.