Layer cakes are great, but I don’t always have the time or patience for baking multiple cakes and fillings, then frosting and decorating the treat. But I almost always have time for a Bundt cake.

Blend flour, 1½ cups sugar and baking powder together. In a separate bowl, beat on low speed the oil, eggs, orange juice and vanilla. Make a hole in the flour mixture and pour in the liquid. Mix well.

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...