7,743 cake flour recipes

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Old-fashioned mincemeat drop cookies with a simple shortening-sugar dough and a full cup of prepared mincemeat. Fruity, spiced, and ready to bake in minutes.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.

Sheet-pan peach coffeecake with a tender pressed-in shortcake base, fresh sliced peaches, buttery crumb topping, and a lattice over the top. Travels beautifully to brunch.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Rich chocolate cake made with a full can of chocolate syrup, butter, eggs, and vanilla. Dense, fudgy, and intensely chocolatey with a short ingredient list.

Easy eggnog cookies: classic Christmas roll-out cookies made with real eggnog and freshly grated nutmeg. Crisp edges, soft centers, perfect for decorating with kids.

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.

Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

This recipe is great for using up any leftover yogurt and over ripe bananas.

Date and apple squares with chopped nuts baked into a buttery, fruit-studded bar. Chewy dates, tender apple pieces, and a simple one-bowl batter make these a crowd-pleasing fall treat.

Tender, nutty cracked wheat muffins with a golden crust and wholesome chew. Quick to mix and baked in under 25 minutes for a fiber-rich breakfast or snack.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.