Fellow cookbook fans know that this time of year can’t be beat as publishers release a tsunami of books hoping to land a spot on kitchen bookshelves and holiday gift lists.
While we’ve been immersed in books on fresh pasta, soups, appetizers and sauces and learning about culinary cultures throughout the world, our sweet tooth has us turning to a trio of new baking books again and again.
“Dorie’s Anytime Cakes”
Dorie Greenspan’s “Dorie’s Anytime Cakes” (Harvest, $35) is the award-winning author’s 15th book, one she considers a love letter to simple cakes. The chapters are helpfully categorized by cake type—round, loaf, small cake, etc.—with one dedicated to frostings, fillings and other flourishes that take a cake from simple to splashy when warranted or desired. The expert “getting started” advice ensures novice bakers will be successful, while the more than 100 recipes appeal to bakers of all skill levels and tastes—even those who don’t like sweets. Many of the recipes conjure treasured memories for Greenspan, so be sure to read the notes. In addition to getting a new recipe, you’ll feel like you’re gaining a friend, too. The whimsical photo illustrations from Nancy Pappas are a delight, but if you’re a baker who relies on photos for direction, you won’t always find it.
‘Celebrate’
Fans of the “Great British Baking Show” know Paul Hollywood, but might forget that the charming judge in the tent is also a world-renowned baker and bestselling author. His latest book is “Celebrate: Joyful Baking All Year Round” (Bloomsbury, $40), and the name is very appropriate. The book has chapters by the season, with cakes and party bakes getting separate billing. In addition to stellar recipes for drip cakes, mojito cupcakes and the like, you’ll also find savory fare like empanadas, gorditas and a sausage braid. But a favorite part of the book is Hollywood’s introduction, where he urges us to celebrate the seasons, celebrate other cultures and celebrate each other. A great lesson, even if there weren’t bakes to accompany it.
‘Ready for Dessert, Revised’
David Lebovitz has just released “Ready For Dessert, Revised,” which revisits the pastry chef’s bestselling book from 2010 but with updated recipes, new recipes and stunning new photography (Ten Speed Press, $37.99). The wide-ranging book, with nearly 175 recipes, goes beyond traditional baking and into custards, souffles, candies, preserves and frozen desserts, making it a well-rounded tome for lovers of all things sweet. It, too, has a robust primer, from ingredients to techniques and equipment (he never bakes without a bench scraper in reach). Of course the recipes are the main attraction—we’ve earmarked too many to count—but Lebovitz’s humor, stories and writing style are just as appealing.
Baked-in-a-Skillet Gingerbread
Makes about 12 servings.- 2 cups plus 2 tablespoons (288 grams) all-purpose flour
- 1/2 cup (68 grams) whole wheat flour
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves or freshly grated nutmeg
- 2/3 cup (133 grams) sugar
- 1/3 cup (67 grams) brown sugar
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 1/3 cup neutral oil
- 1 large egg, at room temperature
- 1/3 cup unsulfured molasses
- 3/4 cup apple butter, plain or spiced
- 1/4 cup full-fat buttermilk, at room temperature
- 1/3 cup (45 grams) finely chopped crystallized ginger (see Cooking Tip)
- About 2 tablespoons sanding or turbinado sugar for topping
- About 3 tablespoons Swedish pearl sugar for topping (see Cooking Tip)
Whisk the all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda, salt, and cloves together.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the granulated and brown sugars together with the butter at medium speed for about 3 minutes—you’ll have a pasty mixture.
Pour in the oil and beat for another 2 minutes, occasionally scraping the bowl and beaters—the batter will thin out and become creamy. (Don’t wash the measuring cup—use it for the molasses. The oily slick that’s left in the cup will help the molasses slide out easily.) Add the egg and beat for a minute.
With the mixer on low, beat in the molasses, followed by the apple butter and another scraping. Add half the flour mixture and mix until it just disappears into the batter. Blend in the buttermilk, followed by the remainder of the flour mixture.
When they’re almost incorporated, mix in the ginger. You’ll have a thick, fragrant batter. Scrape it into the pan, nudging it into the corners and smoothing the top. Sprinkle over the sanding or turbinado sugar and then top with the pearl sugar, if using.
Bake for 43 to 48 minutes (if you’re using a springform, start checking after 40 minutes), or until the top of the gingerbread is uniformly puffed all the way to the middle, the cake pulls away from the sides of the pan with a gentle tug and a tester inserted into the center of the cake comes out clean.
Transfer the skillet to a rack and let the cake cool until it’s just warm or has reached room temperature before cutting.
Pear Bakewell Tart
Serves 8 to 10.From “Celebrate: Joyful Baking All Year Round,” by Paul Hollywood, who included this classic British bake in his new book. Traditionally made with cherries, he used pears, which work beautifully with almond frangipane. “It really is a marriage made in heaven,” he said. (Bloomsbury, 2025).
- 1 cup (200 grams) all-purpose flour, plus extra to dust
- 2 tablespoons powdered sugar
- 7 tablespoons (100 grams) chilled unsalted butter, diced
- 1 large egg
- 1 teaspoon lemon juice
- 2 to 3 teaspoons ice-cold water
- 7 tablespoons (100 grams) unsalted butter, softened
- 1/2 cup (100 grams) superfine sugar (see Cooking Tip)
- 2 large eggs, at room temperature
- 1/3 cup plus 1 tablespoon (50 grams) all-purpose flour
- 3/4 cup (75 grams) almond flour
- Drop of almond extract, optional
- 7 tablespoons (100 grams) apricot preserves
- 1 (15-ounces) can pear halves in juice, drained (6 pear halves needed)
- 1/2 cup (20 grams) sliced almonds
In a small bowl, beat the egg with the lemon juice and 2 teaspoons cold water, then pour into the well and mix into the flour, using a table knife. Bring the dough together using one hand, adding a little more cold water if needed. Gently knead the pie dough into a ball and flatten to a disc. Wrap in plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 400 degrees F.
Roll out the chilled pie dough on a lightly floured surface to 1/8 inch thick and use to line a 9-inch loose-bottomed tart pan, leaving a little excess overhanging the edge.
Line the tart crust with parchment and fill with a layer of pie weights (or uncooked rice). Bake for 12 to 15 minutes, until the pastry is dry to the touch. Remove the paper and weights and return the tart crust to the oven for about 5 minutes, until it is very lightly colored. Using a small, sharp knife, trim away the excess pastry from the edge. Turn the oven down to 350 degrees F.
To make the frangipane filling: Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, almond flour and almond extract, if using. Put the frangipane into a piping bag fitted with a 3/4-inch plain piping tip.
Spread the apricot preserves over the base of the tart crust. Starting in the center, pipe the frangipane on top in a spiral to fill the crust. Slice the pear halves and arrange the slices, overlapping, on the frangipane.
Bake the tart for 10 minutes, then scatter the sliced almonds evenly on top and bake for an additional 15 minutes until golden. Transfer to a wire rack and cool before releasing the tart from the pan. Cut into slices to serve.
Banana Cake With Mocha Frosting and Salted Candied Peanuts
Serves 12 to 16. Makes one two-layer 9-inch cake.This tall, scrumptious dessert is made by layering moist banana cake with a ganache-like frosting and topping it all off with handfuls of salted candied peanuts. Who can resist that? From “Ready For Dessert, Revised,” by David Lebovitz (Ten Speed Press, 2025).
- 2 1/2 cup (350 grams) all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (230 grams) unsalted butter, at room temperature
- 1 1/2 cup (300 grams) sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso or coffee powder
- 2 large eggs, at room temperature
- 6 tablespoons (90ml) buttermilk, yogurt or sour cream, at room temperature
- 2 cup banana purée (3 to 4 very ripe bananas)
- 1 1/4 cup (125 grams) pecans or walnuts, toasted and coarsely chopped
- 1 cup (150 grams) raw or unsalted lightly roasted peanuts (see Cooking Tip)
- 1/2 cup (100 grams) sugar
- 3 tablespoons water
- 1/2 teaspoon flaky sea salt, such as fleur de sel or Maldon
- 1/8 teaspoon ground cinnamon
- 10 ounces (280 grams) bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup strong brewed coffee or espresso
- 10 tablespoons (140 grams) unsalted or salted butter, cubed, at room temperature
To make the cake: In a medium bowl, whisk together the flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or by hand), beat together the 16 tablespoons butter and 1 1/2 cups sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the vanilla and espresso powder, then beat in the eggs one at a time, mixing until completely incorporated. Mix in half of the flour mixture, followed by the buttermilk and banana purée. Stir in the remaining flour mixture, then stir in the pecans or walnuts just until combined. Don’t overmix.
Divide the batter evenly between the two prepared pans and use a spatula to spread it into even layers. Bake until golden brown and a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Let cool completely.
To make the peanuts: In a medium, heavy skillet over medium heat, combine the peanuts, 1/2 cup sugar, and the water. When the sugar begins to liquefy, begin stirring. Continue cooking, stirring frequently, until the sugar crystallizes. Decrease the heat to medium-low and continue to cook, stirring, letting the crystallized sugar on the bottom melt and brown slightly. Then, use a heatproof spatula to scrape up the liquefied sugar and continuously coat the peanuts with it, tilting the pan to help the sugar coat the nuts evenly.
Once the peanuts are a bit glossy and coated with syrup (there will still be some sugary crystals on them, which is normal), sprinkle the flaky salt and 1/8 teaspoon cinnamon over them. Stir the peanuts a couple of times, then scrape the candied peanuts onto a baking sheet and let cool completely.
To make the frosting: In a medium heatproof bowl, combine the chocolate and coffee. Set the bowl over a pan of barely simmering water and stir occasionally with a whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and whisk in the 10 tablespoons butter until combined. Let cool at room temperature until thick and spreadable, 10 to 20 minutes.
To assemble the cake: Run a knife around the sides of the cakes to help loosen them from the pans. Invert one cake onto a serving plate and peel off the parchment. Spread about 3/4 cup of the mocha frosting over the surface of the cake. Invert the second cake layer, peel off the parchment, and place it over the frosted cake layer. Spread the remaining frosting evenly over the top and sides of the cake.
Coarsely chop 1 cup of the candied peanuts and sprinkle them over the top of the cake.
Cooking tips: If you can’t find raw peanuts, use unsalted roasted peanuts that aren’t too darkly roasted. You can also replace the peanuts with untoasted almonds. The recipe makes more candied peanuts than you’ll need—leftovers are great sprinkled over ice cream or just eaten out of hand. You can also use 1 cup store-bought honey-roasted peanuts in lieu of making your own salted candied peanuts.
Copyright 2025 The Minnesota Star Tribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.
