SIMPLE SEASONAL CAKES

Cranberry Orange Cake

MAKES 1 (9-INCH) CAKE

If you're looking for a deceptively simple dessert, look no further.

½ cup unsalted butter, melted
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup whole buttermilk
2 large eggs
1 cup fresh or frozen cranberries, thawed
1 tablespoon orange zest
Garnish: sweetened whipped cream, orange curls, fresh cranberries

1. Preheat oven to 350°. Line a 9-inch round cake pan with parchment paper. Spray with nonstick baking spray with flour. Set aside.

2. In a large bowl, combine melted butter and sugars. Beat at medium-low speed with an electric mixer until combined. Add flour, baking powder, baking soda, and salt, beating until smooth. Gradually add buttermilk, beating until smooth. Add eggs, beating well. Stir in cranberries and orange zest. Pour into prepared pan.

3. Bake until a wooden pick inserted in the center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

4. Garnish with whipped cream, orange curls, and cranberries if desired.

Eggnog Cheesecake

MAKES 8 TO 10 SERVINGS

A Christmas icon gets new life in this scrumptiously creamy cheesecake.

2½ cups crushed gingersnap cookies
1¼ cups sugar, divided
½ cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sour cream
4 large eggs
3 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon kosher salt
Garnish: white chocolate curls (see Kitchen Tip on page 51)

2. In a medium bowl, stir together crushed cookies, ¼ cup sugar, and melted butter. Using the bottom of a measuring cup, press into bottom of prepared pan. Set aside.

3. In another medium bowl, beat cream cheese with a mixer at high speed until smooth, about

In another medium bowl, beat cream cheese with a