Enriched sweet dough wrapped around a filling of butter, brown sugar, and sweet apples for the perfect seasonal homemade apple cinnamon rolls.| bakedcollective.com
A spring staple, this rhubarb crisp has a tart and bright rhubarb base and buttery, sweet oat topping with notes of caramel from the brown sugar.| bakedcollective.com
Just right for spring, vanilla rhubarb bread is made with cream and butter for a rich loaf cake. Serve with afternoon coffee for a not-too-sweet treat.| bakedcollective.com
Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge.| bakedcollective.com
Light, bright, and just sweet enough, this lemon rhubarb cake is the best spring dessert. Filled with pops of tart rhubarb, it's a simple lemon sponge.| bakedcollective.com
A one-bowl recipe, this olive oil carrot cake is soft, light, and has just enough spice. It's all the best things about carrot cake, plus flavourful olive oil.| bakedcollective.com