Cake Flour

A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.

This free-form apple pie is shaped and cooked on a baking sheet—eliminating the need for a pie dish. Using milk instead of water in the crust makes it tender.

Unlike most scones, these have an unusually light, cakelike texture.

This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.

The tartness of the cranberries is accented by the sweet, crunch meringue filling served at Le Bec-Fin in Philadelphia.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.

Here's a recipe to have some fun with. Shortcakes are typically small and individually sized, but this is an impressive large cake filled with sweetened fresh fruit and whipped mascarpone. And unlike most shortcakes, this one is assembled ahead of time.

Begin making this cake one day in advance.

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.

Look for malted milk powder alongside the dry milk products in the supermarket.

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin. Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.

Can be prepared in 45 minutes or less.

Angel food cake gets its ethereal fluffiness from whipped egg whites, which also keep it friendly to the waistline and healthy for the heart. The unused egg yolks may be saved for making such real indulgences as Crème Anglaise, custards, or lemon curd.