10,000 cake cake recipes

These scrumptious and easy to make muffins are the perfect snack for in between meals or as a quick dessert after dinner.

Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Strawberry orange muffins: tender sour cream muffins with fresh sliced strawberries and orange zest, hiding a hidden jam center. A brunch favorite that bakes in under 30 minutes.

Quick Southern spoon bread using whole beaten eggs and baking powder for easy prep. Creamy cornmeal pudding-bread hybrid ready in an hour.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Traditional New Mexican biscohos cookies spiced with cinnamon, star anise, and cloves, then dusted with cinnamon sugar while still warm from the oven. A cherished holiday cookie that fills the kitchen with the most intoxicating aroma.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.