401 cake flour purpose flour recipes

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Grandma's chocolate layer cake: a classic two-layer butter cake with melted chocolate and a tender crumb. An old-fashioned scratch cake for birthdays and celebrations.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.

Harvest cookies made with mashed winter squash, chopped dates, nutmeg, and cinnamon. A no-sugar-added drop cookie thats soft, spiced, and naturally sweet from the fruit.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Honey-lavender biscotti with orange zest and dried lavender blossoms baked into a crisp, twice-baked Italian cookie. Fragrant, floral, and built for dipping.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.