Preheat oven to 350 degrees. Line an 8-inch springform pan with parchment paper sprayed with cooking spray on both sides, and spray the sides of the pan as well. Process the first three ingredients in ...

Add Yahoo as a preferred source to see more of our stories on Google. I like to brew myself a big pot of tea to enjoy over the course of the afternoon, and when hunger strikes, I sometimes opt for a ...

Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there’s just too much fruit, or it’s too ripe, or too raw to eat out of hand. This sturdy almond-polenta cake is the ...

Tea cakes are a classic Southern teatime treat, with cakey centers and crunchy edges. They don't require any fancy ingredients, so they're simplicity on a plate. They look like cookies but are called ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

Rich almond paste plus a finishing sprinkle of lightly toasted almonds add lots of nutty flavor to this lemon-accented cake. Pastry chef David Lebovitz has published nine books on dessert and his life ...

The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without.

Add Yahoo as a preferred source to see more of our stories on Google. JULIA HARTBECK FOR TASTE OF HOME Tea cakes are a classic Southern teatime treat, with cakey centers and crunchy edges. They don't ...