Recipes with sugar

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Moist strawberry bread made with oil for tender crumb and fresh berry flavor. Easy quick bread perfect for breakfast or snacking without complicated techniques.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Fudge nut brownies with a cream cheese-chocolate filling sandwiched between a buttery cookie crust. Loaded with walnuts and semi-sweet chocolate. Freezer-friendly.

Cream cheese chocolate cake with unsweetened baking chocolate and a built-in frosting. The same chocolate-cream cheese base makes both the batter and the rich confectioners sugar frosting.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

No-bake strawberry Bavarian pie with fresh berries layered in a flaky crust and topped with fluffy whipped gelatin. Light, airy, and stunning for spring desserts.

Homestyle raisin bran muffins with real wheat bran soaked in buttermilk, brown sugar, and plump raisins. Tender, fiber-rich breakfast muffins baked in 20 minutes.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

Microwave chicken legs in a sweet-tangy pineapple, orange, and soy-ginger sauce. A 35-minute weeknight dinner that skips the stovetop entirely and still delivers sticky, glossy results.

Bread machine sourdough wheat bread, an easy dump-and-press loaf of whole wheat and bread flour with a soft, nutty crumb. Just measure, add to the machine, and let it knead, rise, and bake for you.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Lemon poppy seed bread, a buttery loaf with macerated poppy seeds and a hot lemon syrup drizzle that soaks in for moist, intensely lemon-scented bakery-style results.

Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Poppyseed bundt cake with a cinnamon-brown sugar swirl tucked through the middle. Buttermilk-soaked poppyseeds, whipped egg whites for lift, and a hint of almond extract for nutty depth.

Fudgy brownies with crushed potato chips folded into the batter for salty crunch in every bite. The sweet-salty combo that sounds wild but absolutely works.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Fresh berry crumb pie with a toasted hazelnut crumb crust serving double duty as topping, filled with juicy mixed berries and lightly thickened with cornstarch. Summer baking that tastes like a streusel, a pie, and a cobbler all at once.

Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Mississippi mud cake loaded with cocoa, butter, and pecans under a thick chocolate buttercream icing. Dense, fudgy, and unapologetically Southern.

Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.

Buttery cinnamon nut squares baked low and slow with a shortbread-like base topped with egg white glaze and pressed pecans or almonds. A crisp, spiced bar cookie that ships and stores beautifully.

Ozark pudding, a classic Midwest baked dessert with chopped apples and nuts folded into a light egg batter. Crispy on top, custardy inside, served warm with whipped cream.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Classic creamy cheesecake with a graham cracker crust, vanilla and almond extract, and sour cream for tang. Baked low and slow with a cooling oven rest for a crack-free top.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Passover dark chocolate nut cake uses no flour at all. Twelve whipped eggs carry a rich batter of melted chocolate and chopped almonds, baked in a tube pan for a deep, fudgy Seder-friendly dessert.

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.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Cranberry nut loaf with fresh orange juice and zest, halved cranberries, and chopped walnuts in a quick bread batter. A tart, citrusy holiday bread that's better the next day.