As we get ready to say “so long” to winter and head into spring, I’m craving both longer days filled with sunshine and a new batch of inspirational recipes. This month I’ve gathered some of my new favorites mixed with a few teases of springtime flavors to come.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
1) Crumb Lover’s Coffee Cake
It’s no secret that the buttery crumb topping is everyone’s favorite part of a coffee cake. So Senior Recipe Developer Molly Marzalek-Kelly decided to give people more of what they want with this recipe, which features a generous layer of crumb topping — double the amount you’ll find in classic coffee cake, to be precise. It all rests on an ultra-tender cake (thanks to the reverse creaming method) in this 2023 Recipe of the Year variation.
Get the recipe:Crumb Lover's Coffee Cake
Photography and food styling by Liz Neily
2) Chocolate Stout Cake
Even though I’m a big fan of IPAs, this cake turns me into a stout person (at least for dessert). The malty chocolate and coffee flavors of stout pair well with Dutch-process cocoa, adding a remarkable depth of flavor. This cake will be my go-to for birthday celebrations this month — decorated with edible flowers for a splash of color. If you’re feeling St. Patrick’s Day vibes, a Guinness would be the perfect choice in this recipe.
Get the recipe: Chocolate Stout Cake
Photography and food styling by Liz Neily
3) Rhubarb Dream Bars
I love any excuse to bake with rhubarb as soon as it appears in the grocery store, and this recipe is not one to miss. The meringue-like topping shatters with the first bite, giving way to a bright rhubarb filling and a crumbly shortbread base. When cut into small squares, this dessert makes the perfect portable sweet treat for any potluck or picnic.
Get the recipe: Rhubarb Dream Bars
Photography by Rick Holbrook; food styling by Kaitlin Wayne
4) Guava Pinwheels
These mesmerizingly beautiful and flaky treats are akin to the guava and cheese pastelitos sold in Latin bakeries — but with a twist. Instead of being folded into a flaky hand pie, the guava is rolled into a cream-cheese dough to make a stunning swirl cookie. I like to devour mine with a Cuban cafecito (a shot of espresso with sugar).
Get the recipe:Guava Pinwheels
Photography by Kristin Teig; food styling by Liz Neily
5) Cherry Cupcakes
There’s something quintessentially cheerful about pink bakes. Every bite of these cupcakes is filled with can’t-miss cherry flavor: Underneath fluffy, cherry-spiked buttercream is a soft, moist cake made with Cherry Concentrate and studded with dried cherries. Top with a maraschino cherry for a playful finish.
Get the recipe:Cherry Cupcakes
Photography by Kristin Teig; food styling by Liz Neily
6) Lemon Brioche Buns with Blueberry Filling
These plush buns combine tart lemon and sweet blueberry into one gorgeous roll that’s perfect for breakfast or brunch. They use Blueberry Powderor freeze-dried blueberries so you don’t need to worry if blueberries aren’t in season just yet. Though I prefer the hypnotic swirls of individual buns, you can also turn the dough into a traditional babka shape using a standard 9" x 5" pan. Don't skip the lemon glaze — it takes the flavor over the top.
Get the recipe:Lemon Brioche Buns with Blueberry Filling
Photography by Rick Holbrook; food styling by Kaitlin Wayne
7) Japanese Soufflé Pancakes
These delightful pancakes get their name from their sky-high, cloud-like texture, which is achieved the same way soufflés are made: with whipped egg whites for lift. You can enjoy these soufflé pancakes the same way you do standard pancakes, with fresh whipped cream, fruits, syrups, and toppings like chocolate chips and nuts.
Get the recipe:Japanese Soufflé Pancakes
Photography by Rick Holbrook; food styling by Liz Neily
8) Lemon Meringue Bars
If you love lemon meringue pie but don’t feel like making a pie crust, these bars are for you. They feature a buttery, crisp cookie base underneath a smooth, tangy lemon curd filling. Top it off with toasted marshmallow-y meringue, and you have a dessert that will brighten anyone’s day.
Get the recipe: Lemon Meringue Bars
Photography and food styling by Liz Neily
9) Irish Soda Bread
This traditional Irish bread is easy to pull together since it doesn’t use yeast. It’s dense, perfectly crumbly, and has toothsome, chewy currants scattered within. I like to enjoy mine with a thin layer of butter and a good ol’ cuppa (cup of tea), as the Irish would say.
Get the recipe: Irish Soda Bread
Photography by Mark Weinberg; food styling by Erin Jeanne McDowell
10) Everything Bagel Biscuits
If you find yourself puttingEverything Bagel Topping on, well, everything, then you’ll love these biscuits. The savory seed mix gives these buttery biscuits color, crunch, and flavor — I like to maximize it by adding the topping to the bottoms of my biscuits, too. After brushing the tops with melted butter and sprinkling on the seasoning, flip them over and repeat before baking.
Get the recipe: Everything Bagel Biscuits
Rick Holbrook
11) Irish Whiskey Cheesecake
So silky and creamy, this boozy cheesecake is worth making year-round. Made with gelatin and smooth Irish Cream liqueur, the filling has an unexpectedly light texture — the perfect excuse for seconds. The best part — you don't even have to turn on the oven!
Get the recipe:Irish Whiskey Cheesecake
Photography by Rick Holbrook; food styling by Kaitlin Wayne
12) Oatmeal Cream Pie Bars
This riff on the classic oatmeal cream pie sandwich features a cinnamon-spiced cookie base topped with a thick marshmallow frosting. Pack these chewy bars in your kids’ lunch boxes, bring to brunch, or enjoy snack time once again.
Get the recipe:Oatmeal Cream Pie Bars
Photography by Erica Allen; food styling by Liz Neily
13) Wild Mushroom Tart
This mushroom-packed tart has been a welcome changeup in my winter pizza lineup. Delicate puff pastry is spread with herbed crème fraîche (or sour cream), then smothered with buttery sautéed wild mushrooms. For an extra-special presentation, bake and serve in this decorative Slim Tart Pan.
Get the recipe:Wild Mushroom Tart
Photography by Rick Holbrook; food styling by Kaitlin Wayne
14) Cardamom Buns
These stunning buns have taken the place of traditional cinnamon rolls on my weekend menu. Perfumed with aromatic cardamom,spicy cinnamon, and black cocoa, the filling is sprinkled on the dough, neatly folded, then cut into eight strips which are twisted into ribbons to make your final bun. Brush on a cardamom-infused glaze then top with Swedish Pearl Sugar for a picture-perfect ending.
Get the recipe:Cardamom Buns
For more spring baking, check out our Cake Flourrecipe collection.
Cover photo (Rhubarb Dream Bars) and food styling by Liz Neily.
