Baking that tastes like it was made with love.

A rustic Italian-style cake where fine cornmeal keeps the crumb tender and olive oil carries the tartness of ripe apricots. It mixes in one bowl and tastes even better on day two.

Tender almond butter cookies rolled in crushed almonds and filled with homemade tangy apricot jam. The little wells of fruit make them look far fussier than they are.

A tender honey-sweetened sandwich loaf packed with tangy dried apricots and toasted walnuts. It slices cleanly, toasts beautifully, and makes a week of breakfasts worth waking up for.

Sweet-tart fresh apricots tucked under a buttery woven lattice crust, with warm ginger and cinnamon in every slice. It is the pie that makes a summer afternoon worth waiting for.

Tender almond-scented muffins folded with fresh apricot chunks and crowned with a buttery toasted-almond streusel that shatters at the first bite.

A tall, dense water-bath cheesecake with a buttery graham crust and a glossy apricot glaze that turns its top into a sheet of amber. It is the cake to make when you want the classic diner slice, only brighter and more fragrant.