1,890 cake flour recipes

Lebkuchen German Christmas cookies blend honey, molasses, cardamom, and clove into a dense spiced dough rolled and cut into shapes. Family tradition, ages and keeps for months.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Pecan cinnamon muffins with brown sugar, chopped pecans, and warm cinnamon in a quick oil-based batter. Golden, tender breakfast muffins best served hot with butter and jam.

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.