A lot of store bought cakes are filled to the brim with sugar, and end up tasting more sweet than anything else. My recipe dials back the sugar a bit, and incorporates a little extra salt which ...

Ever since the recipe was popularized in the 1920s, it’s become so entrenched in our confectionary consciousness that an upside-down cake made with anything else seems like a mere afterthought.

The balsamic reduction on this cake makes it feel unique. Some days I look forward to that finishing detail, but if I'm being honest, most of the time I crave the simplicity of a butter cake that ...