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cooking.nytimes.com
This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
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The cake in this recipe is baked upside down, then flipped to reveal caramelized pears nestled in a tender spice cake.
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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.
cooking.nytimes.com
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp
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This is an excellent recipe for upside-down apple pie. With caramel and pecans, it is rich, full of apple flavor, and absolutely delicious.
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