cakes everyone can have and love.
Fall recipes
Cinnamon, maple, gooey chocolate, and plenty of streusel. Everything for a cozy baking day.
Want breakfast ready before the turkey goes in? Bake the pumpkin or apple coffee cake the day before, or make the maple one ahead and save the glazing for Thanksgiving morning.
For a head start, freeze the cooled maple cake without its glaze. On Wednesday night, move it to the fridge, still wrapped. In the morning, let it come to room temperature before unwrapping and glazing. Slice once the glaze sets.
Bake and glaze the pumpkin cake on Wednesday. Once it’s cool and the glaze has set, cover and refrigerate it overnight. Serve it chilled on Thanksgiving morning, or gently warm individual slices.
I like this one even better the next day. Bake it on Wednesday and glaze it while it’s still warm. Once the cake is cool and the glaze has set, tuck it into an airtight container in the fridge. Slice it cold in the morning.
