Our favorite recipe uses the all-in-one method, so everything is weighed out into a mixing bowl then beaten with an electric whisk until it all comes together.
Our version takes it up a notch, with chocolate, nuts, orange zest and glacé cherries, for a beautifully moist cake. Serve it sliced and buttered.
Our easy and tasty version is for a skillet or cast-iron frying-pan pie, where the apples are cooked in butter and cinnamon on the stovetop, then covered with shop-bought pastry and baked.
Everyone loves a lemon drizzle, which dates back to the 1960s, with its mix of sweetness and tart, lemony acidity, with a welcome crunch from the drizzle.
A proper brownie has to be dense, intensely chocolatey, gooey and fudgy. Our ultimate brownie recipe has just five ingredients and is very simple to make.
It does need to be eaten warm from the oven, but you can prep ahead and keep the cut-out unbaked dough in the fridge for up to two hours before baking.
Better than anything you'd buy, homemade muffins hit the spot as an afternoon pick-me-up or a special weekend breakfast treat.
Bundt refers to the tin it's baked in, rather than the cake. Its origins are in Germany, but it became popular in the US at the beginning of the 20th century.
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