9,448 bake recipes

Sour cream poppyseed tea loaf is a tender, almond-kissed bundt cake speckled with poppy seeds. Sour cream keeps the crumb moist for days, ideal alongside afternoon coffee or tea.

Greek oil cake (gliko tapsiou me ladi) is a dairy-free, egg-free spice cake made with olive oil, orange juice, walnuts, and raisins. Naturally vegan and Lenten-friendly.

Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Orange walnut muffins with fresh orange juice, lemon zest, and brown sugar. A lighter, lower-fat breakfast muffin with bright citrus flavor and crunchy walnut pieces.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Spicy banana cake baked in a tube pan with cinnamon, cloves, raisins, and pecans. A warmly spiced, dense crumb that turns overripe bananas into something worth slicing thick.

Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.

Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.

Peach walnut spice cake with fresh peaches, molasses, cinnamon, and nutmeg baked into a moist snacking cake. A seasonal summer dessert topped with whipped cream and peach slices.

Mint chip brownies loaded with mint chocolate chips and chopped walnuts in a fudgy cocoa-based batter. One bowl, no melting chocolate, and ready in 35 minutes.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Our Favorite...Makes 40-60 depending on the size you like them

gluten free, egg free

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.