In the beginning of the season, I spend as many mornings as possible on my front porch with a cup of tea. So when the cold days of winter arrive and I can’t get outside, these doughnuts are the perfect way to recapture that feeling. Earl Grey is full of citrusy flavors, and the blood orange glaze really brings those out.
If you don’t have a doughnut pan, these can be made in a muffin pan and baked for 17 to 20 minutes.
1 tablespoon Earl Grey tea leaves (from about 3 tea bags)
2½ cups (315 g) all-purpose flour
1½ cups (300 g) granulated sugar
½ cup (1 stick/115 g) unsalted butter, melted
2 tablespoons unsalted butter, melted
To make the doughnuts: In a medium saucepan, bring the milk to a boil over medium-high heat. Remove from the heat and stir in the tea. Cover the pan and allow the mixture to cool completely.
Preheat the oven to 350°F (175°C). Butter two 6-well doughnut pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a medium bowl, whisk together the eggs, tea milk, and vanilla. Stir the egg mixture and the butter into the flour mixture until just combined.
Pour the batter into a pastry bag (or a plastic bag with a corner snipped off) and fill each doughnut well three-quarters full.
Bake the doughnuts for 12 to 15 minutes, until they are springy to the touch. Turn them out onto a wire rack and allow them to cool completely.
To make the glaze: In a medium bowl, whisk together the powdered sugar, orange juice, orange zest, and butter. Add water to reach the desired consistency if needed.
When the doughnuts have cooled, dip the top of each one in the glaze or drizzle with a spoon. Place the doughnuts on a wire rack set over a baking sheet and let the glaze drip.
The rose water and orange in this cake will transport you to the Middle East with one whiff.
1½ cups (300 g) granulated sugar
Zest and juice of 2 or 3 oranges (enough to make ½ cup/120 ml juice)
2 to 3 teaspoons rose water (to taste)
½ cup (65 g) salted pistachios
To make the cake: Preheat the oven to 325°F (165°C). Line three 9-inch (23-cm) round cake pans with parchment.
In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt.
In a medium bowl, whisk together the oil, egg yolks, orange zest and juice, and ½ cup (120 ml) water. Add the wet mixture to the flour mixture and stir until just combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Using a rubber spatula, gently fold half the egg whites into the batter until almost fully incorporated. Add the remaining egg whites and gently fold them in until just combined, being careful to not overmix. Divide the batter evenly among the prepared pans.
Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Turn the layers out onto a wire rack and allow them to cool completely.
To make the whipped cream: In a chilled bowl, combine the cream, powdered sugar, honey, and rose water. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the cake: Place one layer on a cake plate and dollop whipped cream on top. Repeat with the next layer. Top the cake with the remaining layer and spread more whipped cream on top; sprinkle with the pistachios and orange zest.
Blood oranges are so dramatic, with scarlet interiors and blushing skins, and I love their bittersweet flavor. That tartness plays well off the bold flavor of the olive oil in this cake.
4 tablespoons (55 g) unsalted butter
¾ cup (165 g) packed light brown sugar
2 blood oranges, peeled and thinly sliced
1 cup (200 g) granulated sugar
½ cup (120 ml) extra-virgin olive oil
Juice and zest of 1 blood orange
1½ cups (170 g) all-purpose flour
Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) round cake pan.
Melt the butter in a small saucepan over medium heat, then add the brown sugar and stir until dissolved. Pour the mixture into the prepared pan and arrange the orange slices on top.
In a small bowl, whisk together the sugar, eggs, oil, vanilla, and orange juice and zest.
In a large mixing bowl, whisk the together flour, baking powder, baking soda, and salt. Pour the oil mixture into the flour mixture, stirring until just combined.
Spread the batter over the oranges and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
Let the cake cool in the pan for 15 minutes, then invert it onto a plate.
This cake was born out of my overzealous purchasing of kumquats. I made a big batch of marmalade and still had some left over so I candied them and threw them on top of my favorite coconut cake.
1 cup (200 g) granulated sugar
1½ cups (200 g) kumquats, cut in half and seeded
2 cups (255 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (1 stick/115 g) unsalted butter, melted
1 cup (90 g) sweetened shredded coconut
For the coconut flakes and whipped cream:
½ cup (40 g) unsweetened flaked coconut
1 (13.5-ounce/400-ml) can full-fat coconut milk, refrigerated overnight
To make the candied kumquats: In a medium saucepan, combine the sugar and 1 cup (240 ml) water and bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Add the kumquats. Reduce the heat to medium-low and allow the mixture to simmer until the kumquats are soft and translucent, 10 to 15 minutes. Remove from the heat, strain off the liquid, and set the kumquats aside to cool.
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, and vanilla. Pour the egg mixture and the butter into the flour mixture, stirring until combined. Mix in the orange zest, coconut, and 1 cup (200 g) of the candied kumquats.
Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack.
To make the coconut flakes and whipped cream: Spread the coconut in a single layer on a baking sheet and toast it in the oven alongside the cake until lightly browned, 5 to 6 minutes. Be sure to keep an eye on the coconut, as it will burn quickly.
Open the can of coconut milk and scoop out the firm layer of cream at the top (save the milk for another use). Place the cream into the bowl of an electric mixer fitted with the whisk attachment. Whip the cream until it becomes light and fluffy, 3 to 5 minutes. Mix in the powdered sugar and vanilla.
Top the cake with the whipped cream, toasted coconut flakes, and the remaining candied kumquats.
This is a grown-up Christmas cake. The molasses and coffee bring bitterness, and the ginger makes it spicy. I prefer dark molasses, but if you don’t like that deep flavor, a lighter variety will be fine here.
This cake is a bit stubborn and sometimes sticks to the pan, so you can bake it in a parchment-lined 9-by-13-inch (23-by-33-cm) baking pan instead of the Bundt (although it’s so good, I don’t mind eating it directly out of the pan if it falls apart).
1 cup (240 ml) strong brewed coffee
1 cup (240 ml) dark unsulfured molasses
2¼ cups (285 g) all-purpose flour
½ teaspoon freshly grated nutmeg
2 cups (440 g) packed dark brown sugar
1 cup (115 g) fresh cranberries, plus more for garnishing
Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) Bundt pan.
In a large saucepan, combine the coffee and molasses, bring the mixture to a boil over medium-high heat, then remove the pan from the heat. Whisk in the baking soda (the mixture will foam). Allow the syrup to cool.
In a medium bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cloves.
In a large bowl, whisk together the oil, eggs, sugar, and molasses mixture. Add the flour mixture and stir until just combined. Stir in the cranberries.
Pour the batter into the pan. Bake until a tester inserted in the center comes out clean, about 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack and allow it to cool completely. Dust with powdered sugar and garnish with cranberries before serving.
This cheesecake would be a wonderful addition to any holiday table. The spicy ginger base topped with a sweet-tart cranberry sauce sings of holiday cheer!
1 cup (200 g) granulated sugar
3 cups (345 g) fresh cranberries
1 tablespoon finely grated fresh ginger
1½ cups (130 g) gingersnap crumbs (from about 25 cookies)
2 tablespoons granulated sugar
4 tablespoons (55 g) unsalted butter, melted
1 cup (220 g) packed light brown sugar
¼ cup (35 g) finely chopped crystallized ginger
3 (8-ounce/226-g) packages cream cheese, softened
3 large eggs, room temperature
2 tablespoons finely grated fresh ginger
Zest of 1 orange, for sprinkling
For the topping: In a medium saucepan, combine the sugar with 1 cup (240 ml) water and bring the mixture to a boil over medium-high heat, stirring until the sugar has dissolved. Add the cranberries, reduce the heat to medium-low, and simmer until the berries burst, about 10 minutes. Stir in the ginger, remove from the heat, and allow the mixture to cool.
For the crust: Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) springform pan.
Combine the gingersnap crumbs, sugar, butter, and salt. Press the mixture evenly into the prepared pan. Bake until the crust is crisp, 10 to 12 minutes. Leave the oven on.
For the filling: In a food processor, pulse the brown sugar and crystallized ginger until the ginger is very finely chopped.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and ginger-sugar mixture until smooth. Add the eggs and vanilla and mix until combined. Stir in the fresh ginger.
Pour the filling into the crust and bake for 45 minutes, or until the edges are set and the center moves only slightly when you shake it.
Transfer the pan to a wire rack and allow the cake to cool to room temperature before placing it in the refrigerator. Once the cheesecake is cool, remove it from the springform pan, top it with cranberry sauce, and sprinkle it with orange zest.
People love this cake. I mean, really love it. It’s the one I take to parties that gets people begging me for the recipe. It’s deep and sweet, but it’s also a bit tangy from the pomegranate.
8 ounces (225 g) dark chocolate, chopped
½ cup (1 stick/115 g) unsalted butter
1 cup (200 g) granulated sugar
½ cup (40 g) unsweetened cocoa powder
8 ounces (225 g) dark chocolate, chopped
½ cup (120 ml) pomegranate juice
1 cup (115 g) pomegranate seeds
To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) springform pan.
In a medium saucepan, warm the chocolate and butter over medium heat until they are just melted. Transfer the mixture to a medium bowl and stir in the sugar, salt, and vanilla. Let cool.
Whisk in the eggs one at a time, beating until smooth. Add the cocoa powder and stir to combine.
Pour the batter into the prepared pan and bake until set, 30 to 35 minutes. Let cool in the pan for 30 minutes. Run a knife around the edge of the cake before unmolding it.
To make the ganache: Place the chocolate in a medium heatproof bowl.
Pour the cream and pomegranate juice into a small saucepan and bring the mixture to a boil over medium-high heat. Pour it over the chocolate and let it stand for 5 minutes. Whisk until smooth.
To assemble the cake: Pour the ganache over the top of the cake and sprinkle it with the pomegranate seeds.
This cake is so simple, but so buttery, rich, and flavorful. The eggs act as the leavening agent, so be sure to beat them well.
2 cups (400 g) granulated sugar
¾ cup (1½ sticks/170 g) unsalted butter, room temperature
2 cups (255 g) all-purpose flour
8 ounces (225 g) fresh cranberries
Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until the mixture thickens slightly and turns light in color, 3 to 5 minutes. Add the butter, vanilla, and orange zest and beat for another 2 minutes. Add the flour and cloves, stirring until just combined. Stir in the cranberries.
Spread the batter evenly into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
I vividly remember the first time I tried lavender. I was at a dinner party far too fancy for my eighteen-year-old self, and at the end of the meal, the server set a lemon-lavender sorbet in front of me. I was a bit worried, but when I tried a bite, I loved it. Since then, the combination of lemon and lavender has stuck with me. I like using Meyer lemons especially, as their floral notes meld so well with the lavender flavor.
3 cups (385 g) all-purpose flour
Zest and juice of 4 Meyer lemons
1 cup (2 sticks/225 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
3 to 4 tablespoons (45 to 60 ml) Meyer lemon juice
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lavender.
In a small bowl, combine the milk, lemon zest and juice, and vanilla (the milk will curdle from the lemon juice—that’s totally fine!).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Alternate adding the flour mixture and the milk mixture to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, 50 to 55 minutes. Allow the cake to cool slightly in the pan.
To make the glaze: In a medium bowl, whisk together the powdered sugar and lemon juice. Pour the glaze over the warm cake.
The cider used here is not of the alcoholic variety, but rather, unfiltered juice. If you can’t get your hands on pear cider, apple cider would work well too.
½ cup (40 g) unsweetened cocoa powder
2 cups (255 g) all-purpose flour
2 cups (440 g) packed light brown sugar
2 pears, peeled, cored, and diced into ¼-inch (6-mm) pieces
3 tablespoons packed light brown sugar
½ teaspoon ground cinnamon or cardamom
To make the cake: Preheat the oven to 350°F (175°C). Butter a 10-inch (25-cm) tube pan.
In a medium bowl, whisk together the boiling water and cocoa powder. Allow the mixture to cool.
In a large bowl, combine the flour, baking powder, cardamom, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, combine the brown sugar, oil, and vanilla. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
Beat in half of the flour mixture, then the cocoa mixture. Add the remaining flour mixture. Stir in the pears and almonds.
Transfer the batter to the prepared pan and bake until a tester inserted in the center comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze: In a small saucepan, stir together the cider, brown sugar, butter, and cinnamon or cardamom. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and allow the mixture to simmer until it has thickened slightly. Pour the glaze over the cake and dust with powdered sugar.
This cake is light and airy like an angel food cake, but richer because of the egg yolks and oil. The minty, earthy flavor of the thyme complements the tang and sweetness of the Meyer lemon perfectly.
1½ cups (300 g) granulated sugar
Zest and juice of 3 or 4 Meyer lemons (enough for ½ cup/120 ml juice)
1¼ cups (125 g) powdered sugar
2 teaspoons fresh thyme leaves
To make the cake: Preheat the oven to 325°F (165°C). Set aside an ungreased 10-inch (25-cm) tube pan with a removable bottom.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the oil, egg yolks, lemon zest and juice, and ½ cup (120 ml) water. Add the liquid mixture to the flour mixture and stir until just combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold half the egg whites into the batter until they are almost fully incorporated. Add the remaining egg whites and gently fold until just combined, being careful to not overmix.
Pour the batter into the pan and bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Immediately invert the pan onto a wire rack and allow the cake to cool completely while upside down in the pan.
Gently tap the pan until the cake comes out.
To make the glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice in a medium bowl. Add about 2 tablespoons water to reach the desired consistency—it should be thick but pourable. Whisk in the thyme leaves. Pour the glaze over the cake.
This is an Arnold Palmer in cake form, with tart lemon layers and a black tea–infused frosting.
1⅔ cups (215 g) all-purpose flour
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
¾ cup (150 g) granulated sugar
⅔ cup (165 ml) strong brewed black tea
To make the cake: Preheat the oven to 350°F (175°C). Butter two 6-inch (15-cm) round cake pans and line the bottom of each pan with parchment.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
In a bowl, combine the buttermilk, vanilla, and lemon extract.
Alternate adding the flour mixture and the buttermilk mixture to the mixing bowl, beginning and ending with the flour.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow the layers to cool for 10 minutes in the pans before turning them out onto a wire rack to cool completely.
To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until stiff peaks form.
In a small saucepan, combine the sugar and half of the black tea. Bring the mixture to a boil over medium-high heat and cook, without stirring, until a candy thermometer immersed in the syrup reads 248°F (120°C).
Begin beating the egg whites again and slowly pour the boiling tea syrup in a slow stream into the bowl. Beat until stiff peaks have formed and the frosting has cooled.
Add the remaining black tea by the tablespoon, beating well.
To assemble the cake: Place one cake layer on a plate, and spread the top with frosting. Add the remaining layer and frost the outside of the cake.
These little cakes pack a powerful citrus punch! I like to top mine with a slice of blood orange, but any citrus will do.
1 cup (130 g) all-purpose flour
½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
½ cup (120 ml) freshly squeezed grapefruit juice
½ cup (100 g) granulated sugar
4 tablespoons (55 g) unsalted butter, cubed
To make the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the lemon, lime, and orange zests. Alternate adding the flour mixture and the milk to the mixer bowl, beginning and ending with the flour.
Divide the batter evenly among the paper liners, filling each two-thirds full. Bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean.
Turn out onto a wire rack and allow the cupcakes to cool completely.
To make the curd and assemble: While the cupcakes are cooling, in a medium saucepan, whisk together the eggs, egg yolks, grapefruit juice, sugar, and salt. Heat over medium, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
Remove the saucepan from the heat and add the butter, one piece at a time, stirring until smooth. Allow the curd to cool slightly. Top each cupcake with cooled curd and a citrus slice.
This is one of those magical baking tricks that invokes stares of disbelief. You start with a very thin batter and end with a layer of custard topped with a layer of cake. It’s crazy, and delicious. Make sure the milk is lukewarm; otherwise, the butter will solidify.
¾ cup (90 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ cup (1 stick/115 g) unsalted butter, melted and cooled
2 cups (480 ml) milk, room temperature
1 tablespoon finely chopped fresh rosemary
Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking pan.
In a large bowl, whisk together the flour, sugar, and salt.
In a medium bowl, whisk together the egg yolks and butter until well blended. Whisk in the milk, lemon juice, lemon zest, and rosemary. Whisk the lemon mixture into the flour mixture.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Gently fold the whites into the lemon mixture and pour the batter into the prepared pan. Bake for 45 minutes, or until golden brown.
Allow the cake to cool completely in the pan and dust with powdered sugar before serving.
Most people think summer berries when they think pavlova, but it’s delicious with tart citrus, too.
1 cup (40 g) fresh mint leaves, roughly chopped, plus more for garnishing
1 cup (200 g) granulated sugar
2 large Ruby Red grapefruits, peeled and sliced thinly
4 large egg whites, room temperature
1 cup (200 g) granulated sugar
To make the topping: Place the mint in a medium heatproof bowl.
In a small saucepan, combine the sugar and 1 cup (240 ml) water. Heat over medium-high, stirring, until the sugar dissolves. Bring the syrup to a boil. Reduce the heat to medium-low and let it simmer for 3 minutes.
Pour the sugar syrup over the mint. Cover the bowl with plastic wrap and let the syrup steep for at least an hour or overnight.
Place the grapefruit in a medium bowl and pour the syrup over it through a fine-mesh sieve. Discard the mint. Refrigerate the grapefruit for 2 hours.
To make the pavlova: Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Trace a 9-inch (23-cm) circle on the parchment, using a cake pan as a guide. Flip the parchment over.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt at a medium-low speed until soft peaks form. Stir in the vanilla.
Gradually add half of the sugar and increase the speed to medium-high, beating until the meringue holds stiff, glossy peaks.
Add the remaining sugar and beat until very stiff peaks form.
Using a spatula, mound the meringue onto the parchment circle. Spread it into a round, using the circle as a guide.
Put the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake the meringue for 1 hour, or until it is dry to the touch and sounds hollow when tapped. Turn off the oven and leave the pavlova inside, allowing it to cool completely.
To make the whipped cream: Combine the cream and powdered sugar in a chilled bowl and, using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the pavlova: Spread the cooked pavlova with whipped cream, arrange the grapefruit on top, and garnish it with mint.
Each Christmas, my sister and I get together and make clove-studded orange pomanders. This cake is inspired by those pomanders, and it smells exactly like my house during the holidays.
¾ cup (105 g) polenta (medium or coarsely ground cornmeal)
1 cup (2 sticks/225 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
To make the cake: Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking pan.
In a medium bowl, whisk together the polenta, almond flour, baking powder, and cloves.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the orange zest and vanilla. Add the flour mixture, stirring until just combined.
Spread the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
To make the glaze: While the cake is baking, in a small saucepan, combine the honey with the orange juice and bring the mixture to a simmer over medium heat.
When the cake comes out of the oven, poke holes in the top using a wooden skewer or fork. Pour the glaze over the cake and allow it to soak in. Sprinkle the orange zest on top. Allow the cake to cool completely in the pan.
with Toasted Walnut–Brown Sugar Glaze
It’s a shame that carrots get all the love when it comes to baking with root vegetables, as parsnips give such a lovely, sweet earthiness. You can even make this a day ahead—the flavors only get better with time.
2 cups (255 g) all-purpose flour
¼ teaspoon freshly grated nutmeg
1½ cups (330 g) packed light brown sugar
½ cup (120 ml) plain full-fat yogurt
2 cups (220 g) peeled and grated parsnips
½ cup (110 g) packed dark brown sugar
4 tablespoons (55 g) unsalted butter
To make the cake: Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
In a large bowl, whisk together the brown sugar, oil, and yogurt until well blended. Whisk in the eggs one at a time. Add the flour mixture and stir until blended. Stir in the parsnips.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
To make the glaze: While the cake is baking, spread the walnuts in a single layer in a baking pan and toast them in the oven alongside the cake just until they become aromatic, about 6 minutes. Roughly chop.
In a small saucepan, combine the brown sugar, butter, cream, and vanilla. Cook the mixture over medium heat until the sugar dissolves and the syrup thickens slightly. Whisk until smooth. Remove the pan from the heat and add the walnuts. Pour the glaze over the warm cake. Allow the cake to cool completely in the pan.
