Flour

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

Baking a wedding cake is not as crazy—or difficult—as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream cheese frosting is much more simple (and just as stable) as wedding cake's typical buttercream, and edible flowers and pretty raspberries make decorating a breeze.

A little orange juice (and zest) wakes up the icing of this crowd-pleasing cake with sweet citrus flavor.

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Totally decadent. Naturally gluten-free.

Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.