Almond Cake

There are two tricks to give this cake its rustic, nutty texture: Grind whole, skin-on almonds instead of using almond flour, and add a bit of polenta to the batter.

This cake has a remarkable, light texture and an intense almond flavor. For the recipe, use a high-quality almond paste that's at least 66 percent almond.

For this incredibly moist almond cake, try to use the very best just-picked plums, which sink into the batter as they cook.

This food processor cake is moist and tender. Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit and served with sour cream or creme fraiche.

This basic sponge cake is baked with fragrant almond flour, split in half and filled with a layer of tender pears. Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.

Tara Stevens bakes berries into this exceptionally nutty cake to add sweetness.

Josiah Citrin adds a twist to traditional molten chocolate cakes by stirring in sliced toasted almonds.

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. Instead of using plain whipped cream as a topping, the recipe calls for a combination of cream and mascarpone for a bit of tanginess.

This is one cake that doesn't require any icing. Enjoy it with a cup of coffee or dessert wine.

Serve this very moist almond cake with a dollop of sweetened creme fraiche.

The streusel in this moist, gluten-free loaf cake gets swirled into the center and sprinkled on top.