This cake is perfect for breakfast, dessert, or an afternoon snack. The sour cream or yogurt keeps it incredibly moist, while the optional chopped nuts add a delightful crunch. Whether you’re a ...

It’s then topped not with fluffy frosting, but with a clever broiled icing made from butter, brown sugar, and shredded ...

Set cake on rack to cool. When cake is cool, invert it onto a serving plate. Prick top of cake (where the chopped nut layer is) with a fork. Drizzle glaze evenly over top, allowing it to soak into ...

A: The next time you make a carrot cake, place the chopped nuts and shredded carrots (and raisins, if you are using them) in a zippered bag with a tablespoon or two of flour.

But one person’s quick is not always another’s; “quick chopped apple cake” was not very quick. It took a long time to cut enough apples into 1/4-inch pieces to fill 3 cups.

Add the chopped nuts and the dried and candied fruits to another big bowl. Toss the mixture vigorously to coat the fruits and nuts, then take around 3 to 4 tablespoons of the flour mixture and add it.

A. The next time you make a carrot cake, place the chopped nuts and shredded carrots (and raisins, if you are using them) in a zippered bag with a tablespoon or two of flour.

In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla ...

Preheat the oven to 350 degree. Grease and flour a 13- by 9-inch cake pan. Whisk together flour, sugar, baking soda and salt in a large bowl. Beat eggs lightly in a small, second bowl.