Chef Virginia Willis shares recipes for three Southern desserts — buckles, slumps and sonkers — that showcase summer fruit.

Italian plums, sometimes called prune plums or Zwetschge in German-speaking countries are a small, oval-shaped plum variety. They're more tart than sweet when raw, and hold their form well when cooked ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. For a pop of color, the cooks at Christopher Kimball’s Milk ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch or a ...

Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan.

In this recipe from our cookbook “Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel.

This recipe is sourced from the food website of Chef Sanjeev Kapoor, which offers homemade recipes. You can make alterations to this recipe to suit your needs and tastes.

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Scrape the bowl. With the mixer running on medium-low, add the butter 1 piece at a time, mixing for about 15 seconds before adding the next. When all the butter has been added, scrape the bowl and ...

German blueberry streusel cake has a fruity, tarty flavour.(Milk Street via AP) In this recipe from our cookbook, “ Milk Street Bakes,” we add a pop of colour with a layer of fresh blueberries.