7 Classic Cakes and Pastries with History and Recipes

1. New York Cheesecake

The History:

New York Cheesecake is an American classic that traces its roots back to the early 1900s. Cheesecake itself has been enjoyed since ancient Greece, but the modern New York version, with its rich, dense texture, emerged when German immigrant Arnold Reuben popularized it in the 1920s. Unlike other cheesecakes, this version is known for its use of cream cheese, which gives it a signature smooth consistency.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into the pan to form the crust.
3. Beat cream cheese until smooth, then add sugar and vanilla.
4. Mix in eggs one at a time, followed by sour cream and heavy cream.
5. Pour batter over the crust and bake for about 1 hour or until the center is set.
6. Let cool, then refrigerate for at least 4 hours before serving.

Make It Special:

Enhance the flavor with a homemade fruit compote or a drizzle of chocolate ganache. A sprinkle of lemon zest in the filling adds a subtle citrusy note.

2. Boston Cream Pie

The History:

Despite its name, Boston Cream Pie is actually a cake. It was first created in the 1850s at Boston’s Parker House Hotel. This delightful dessert features layers of sponge cake filled with pastry cream and topped with chocolate glaze, making it an enduring favorite in American bakeries.

Ingredients:

Cake:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract

Chocolate Glaze:

• 4 oz semi-sweet chocolate
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Beat butter and sugar, then add eggs and vanilla.
3. Mix in dry ingredients alternately with milk.
4. Bake for 25-30 minutes. Let cool.
5. For pastry cream, heat milk until steaming. Whisk sugar, cornstarch, and yolks, then gradually add hot milk. Cook until thickened, then add vanilla.
6. Melt chocolate with heavy cream for glaze.
7. Assemble by spreading pastry cream between cake layers and topping with chocolate glaze.

Make It Special:

Add a hint of espresso to the chocolate glaze for depth, or infuse the pastry cream with citrus zest for a unique twist.

3. Red Velvet Cake

The History:

Red Velvet Cake became famous in the early 1900s, with its striking red hue and velvety texture. During the Great Depression, the Adams Extract Company helped popularize it by promoting red food coloring. The cake remains a Southern classic, often paired with cream cheese frosting.

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups vegetable oil
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
2. Mix dry ingredients. In another bowl, whisk buttermilk, oil, eggs, food coloring, vanilla, and vinegar.
3. Combine wet and dry ingredients. Divide batter between pans and bake for 30-35 minutes.
4. Cool, then frost with cream cheese frosting.

Make It Special:

For added flavor, mix a touch of orange zest into the frosting. Garnish with white chocolate shavings or fresh berries.

4. Apple Pie

The History:

Apple Pie is one of America’s most iconic desserts, dating back to colonial times. Early settlers brought apple seeds and pie-making traditions from Europe, adapting the recipe to local ingredients. By the 20th century, it had become a symbol of American culture.

Ingredients:

Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/4 cup ice water

Filling:

• 6 cups thinly sliced apples (Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix flour and salt, then cut in butter until crumbly. Add ice water gradually to form a dough. Chill for 30 minutes.
3. Roll out dough and line a pie dish.
4. Toss apples with sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
5. Fill the crust and top with another rolled-out crust or lattice pattern.
6. Bake for 50-60 minutes.

Make It Special:

Brush the crust with an egg wash and sprinkle with coarse sugar for extra crispiness. Serve with homemade vanilla ice cream or a drizzle of caramel sauce.

5. Classic American Carrot Cake

History: Carrot cake is believed to have originated in Europe during the Middle Ages. However, it gained immense popularity in the United States during the 1960s and 1970s, particularly as the health-conscious movement was on the rise. The cake was seen as a more wholesome dessert, incorporating vegetables into the batter, which helped it gain favor.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 ½ cups vegetable oil
• 4 large eggs
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup chopped walnuts (optional)
• ½ cup crushed pineapple, drained
• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat together the oil, eggs, sugar, and vanilla until smooth.
4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
5. Stir in the grated carrots, walnuts, and crushed pineapple.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Allow the cakes to cool completely before frosting.
8. For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth.
9. Spread a generous layer of frosting between the cake layers and over the top and sides of the cake.

How to Make It Special: To make your carrot cake truly memorable, try adding a touch of freshly grated orange zest into the batter. This bright citrus note will complement the earthiness of the carrots and enhance the overall flavor. For added decadence, toast the walnuts before folding them into the batter to bring out their rich, nutty flavor.

6.Chocolate Chip Cookies

History: The chocolate chip cookie was invented in the late 1930s by Ruth Wakefield, the owner of the Toll House Inn in Massachusetts. Ruth’s invention quickly became a favorite, and the recipe was published in newspapers, spreading across the country. Today, chocolate chip cookies are a quintessential American treat.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the vanilla extract and eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until golden brown.

How to Make It Special: For a bakery-style touch, sprinkle a little sea salt on top of the cookies before baking. This salty-sweet combination creates a perfect balance and enhances the richness of the chocolate.

---

7. Southern Pecan Pie

History: Pecan pie is a Southern classic that became popular in the United States in the early 20th century, though the use of pecans in desserts dates back to the Native Americans. The pie’s roots are deeply tied to Southern traditions, and it has become a beloved dessert for holidays, especially Thanksgiving. The pecan, native to the U.S., adds a rich, nutty flavor that pairs perfectly with the sweet, gooey filling.

Ingredients:

• 1 ½ cups pecan halves
• 1 cup dark corn syrup
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the corn syrup, sugar, eggs, vanilla extract, butter, flour, and salt. Whisk until well combined.
3. Place the pecans evenly in the prepared pie crust.
4. Pour the syrup mixture over the pecans, making sure they are all submerged.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden.
6. Allow the pie to cool completely before serving.

How to Make It Special: For an extra layer of flavor, toast the pecans in a dry pan for a few minutes before adding them to the pie. The toasted nuts will enhance the overall richness of the pie. You can also serve it with a scoop of bourbon vanilla ice cream for a Southern touch.