'southern desserts' on Serious Eats

Cakespy: Lane Cake

Lane Cake: now there's a tall southern belle of a layer cake. It's filled with coconut, chopped fruit and nuts, and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting. More

Lane Cake

Lane Cake: now there's a tall southern belle of a layer cake, filled with coconut, chopped fruit and nuts and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting. Cutting into this cake is particularly enjoyable: the white frosting gives way to a creamy-colored cake, with a slightly more yellow-toned custard, flecked with a confetti of nuts and fruits contained therein. More

American Classics: Hummingbird Cake

Since appearing in Southern Living magazine in February 1978, Hummingbird Cake has become the magazine's most requested recipe of all time. While this beloved Southern classic is chock full o' goodies like bananas, pineapple, and pecans, it's not a fussy to prepare, making it a favorite for picnics and barbecues. More

Hummingbird Cake

Since appearing in Southern Living magazine in February 1978 as the recipe of a Mrs. L.H. Wiggins of Greensboro, North Carolina, Hummingbird Cake has become the magazine's most requested recipe of all time. While this beloved Southern classic is chock full o' goodies like bananas, pineapple, and pecans, it's not a fussy to prepare, making it a favorite for picnics and barbecues. More

Coca-Cola Cake

This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream. More

Chess Pie

This is a great, basic recipe for Chess Pie, the gooey, sweet Southern classic. The filling is a rich custard that's sweeter than most, balanced just slightly with the addition of white vinegar. A small amount of flour and cornmeal create a very thin, crispy caramelized crust over the top. More

Wake and Bake: Brown Butter Cornbread

This past summer, I took a two week road trip through the deep South. One thing I learned was that my Yankee thinking had been all wrong about cornbread. I'd been classifying it as a table bread, as something that I'd put in a small communal basket next to the salt and pepper shakers as I would say, slices of baguette or ciabatta. Now it's not that cornbread is never served in this way, but in most places it's considered a side like collard greens or baked beans. More

(Something Not Exactly Like) Derby Pie

This is as rich as pie gets. The creamy, sweet caramel custard is festively spiked with bourbon, and cut with toasted pecans and just enough dark chocolate to cut its sweetness. The addition of bourbon and chocolate transform a garden variety pecan pie into something more complex and special. Don't forget to add the salt—it's an important touch that helps highlight and balance the sweet flavors. More

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