Jake Cohen leans in fully for this cake with an extremely moist pumpkin batter perfumed with cinnamon, nutmeg and ginger, then topped with an espresso streusel.
A baked good that is both gluten-free and simple. Chef Dan Kohler is teaching us how to make these ramekin-filled magic cakes. Once you conquer the simplicity of it, you'll be making them weekly.
This classic cake doughnut has craggy edges with a light texture that hangs on to the sweet glaze. A combination of buttermilk and sour cream provides tang and richness, but the secret incredient to the batter is vegetable oil.