A while back, I shared a recipe for Raspberry Oat Bars that were quickly becoming a favorite breakfast/snack bar in our home. In fact, they’re made so frequently that the recipe has become lazier — ahem! — modified over time into something far more streamlined, just as tasty and worthy…
A rich vanilla buttermilk layer cake glazed with an amaretto syrup, filled with raspberry jam and topped with a lightly almond-flavored swiss meringue buttercream. I love this cake, so much. It’s rich, and yet delicate. Sweet, but not too sweet. The flavors come together into a soft balance—just a touch of almond…