Tra la la, the Fall Cookbook Cake Parade is off to a sweet start. Catch up on what cakes have paraded so far, and tune in next week for more! If you're worried about missing a cake, don't you worry: Sign up for the parade's weekly email digest.
The blushing belle of the ball, from American Cake by Anne Bryn.
A lemon first, lavender second cake from Simple, Diana Henry's latest book.
More: See inside Diana's collection of more than 4,000 cookbooks.
In her book Deep Run Roots, Vivian Howard takes cornbread and coffee cake where they haven't gone before: all together now, with figs on top!
Mark Bittman dishes out the St. Louis classic—an oozing toffee-ish cake over a sturdy, bready crumb—in his latest book, How to Bake Everything.
Leave it to Ashley Christensen, the chef-owner of Poole's and author of a cookbook by the same name, to rev up a Southern classic cake—with sweet potatoes, roasted bananas, and "green" peanuts.
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