cake

• Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

Make brownie batter

• Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
• In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

Make snickerdoodle dough

• Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
• In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

Assemble the cake

• Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
• Bake until the middle passes the toothpick test, 33 to 40 minutes.

Make topping

• Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
• Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

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• Preheat oven at 350-degrees. Cut a parchment round to fit the bottom of the springform pan. Apply nonstick spray or butter on bottom of sides of pan, add the parchment, then grease it as well.
• In a big bowl, mix flour with 3/4 cup of sugar. Cut in butter until it is crumbly. Measure out 1/2 cup crumb mixture for topping; set aside.
• To the bulk of the flour mix, add baking powder, baking soda, and salt. Stir in yogurt, 1 egg, and almond extract, until blended. Spread batter onto bottom of the springform pan.
• In a small bowl, beat together the softened cream cheese, the remaining 1/4 cup sugar, and egg, to make it as smooth as possible. It's okay if it still has some clumps. Pour it onto the pan and smooth out. Spoon the preserves all across the top. Sprinkle with the reserved crumb topping and the sliced almonds.
• Bake for 50 to 60 minutes. The middle should no longer be jiggly, the top a nice golden brown. Cool on a wire rack for 10 to 15 minutes then unlatch and life away the pan's ring to let the cake cool for another hour. Then place cake in fridge to complete set and cool for a few hours.
• Cake can be eaten cold or after slices are brought to room temperature after about 30 to 45 minutes. Do remember to store cake in the fridge, as it does contain cream cheese! Slices can also be individually wrapped and frozen, and will thaw in the fridge with no issue.

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Make the streusel

• Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

Make the dough

• Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
• In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
• In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
• Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

Make the layers

• Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
• Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
• Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
• Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.

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• Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
• In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
• In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
• Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
• Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
• Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

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• Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
• In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
• In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
• Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
• In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
• Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
• Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
• The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.

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• Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
• In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
• Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
• Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
• Brownies will keep for upwards of a week in a sealed container at room temperature.

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