This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
Two bright raspberry layers add a dose of freshness to this citrusy loaf. In season, use fresh raspberries instead of frozen.
This simple, delicious cake has enough body to easily hold the various shapes after cutting.
This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.
Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.
From sweet maple to zingy ginger to tart raspberries, this cake has it all. It's the perfect indulgence at the end of a big day of celebrating.
Strawberry Tea Bread A berry in every bite! What more could a strawberry lover want?
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
