1,426 cake bread recipes

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

This is an extremely easy, light, and delicious coffee cake.

Sour cream coffee cake studded with granola, layered with a butterscotch-cinnamon-nut filling, and drizzled with a warm butterscotch glaze. Brunch just got a whole lot more interesting.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

Traditional Wiltshire lardy cake with layers of spiced lard, sultanas, raisins, currants, and candied peel folded into yeasted bread dough. Sticky, sweet, and warm from the oven.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Microwave crumble coffee cake with a cinnamon-brown sugar streusel topping and melted butter finish. Soft, tender cake ready in under 10 minutes of cook time.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Election cake is a yeast-raised colonial American cake with brandy-soaked currants, mace, cinnamon, and lemon. A slow-rising, historically rich sweet bread traced to 1700s New England.

Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Fudgy sourdough chocolate cake mixed in one bowl with cocoa, cold coffee, and sourdough starter. Rich, dense, and scratch-made with a tang you can't get from a box mix.

A 5-ingredient overnight pull-apart breakfast cake made with frozen dinner rolls, butter, brown sugar, pecans, and vanilla pudding mix. Prep tonight, bake tomorrow.