Recipes

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.

A caramelized apricot topping is built right in a cast-iron skillet, then a cardamom-scented butter cake is poured over it and baked until bubbling. Invert it at the table for the full effect.