7,743 cake flour recipes

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

Country pumpkin bread baked into two tender loaves studded with walnuts and raisins. Warm cinnamon and allspice, perfect for fall mornings, Thanksgiving brunch, or holiday gifting.

Here is a scratch muffin recipe that is as good as homemade blueberry muffins.

Country buttermilk biscuits baked tall and golden in a hot oven, with cold butter cut into the flour for flaky layers and tangy buttermilk for tender lift. The flaky biscuit grandma made.

Perfect mix of sweet and salty! Pretzels add crunch and bring out the peanutty flavor of the peanut butter.

Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.

Lighter pumpkin harvest loaf made with egg substitute, egg whites, and a single pumpkin can. Cinnamon-spiced quick bread that's lower in cholesterol than typical pumpkin loaves.

Buttery sour cream waffles fold whipped egg whites into a tangy sour cream batter for crisp-edged, cloud-light waffles. The breakfast upgrade your weekend has been missing.

Wholesome blueberry bran muffin recipe from scratch. These bran muffins with blueberries and molasses stay soft and moist. Ideal for breakfast.

Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.

Wholesome whole-wheat muffins with dried apricots soaked in apple juice, spiced with cardamom and studded with walnuts.

These yummy bites are so easy to make, and well satisfy your craving of sweets.

Classic quick and easy hotcakes, perfect for a Sunday morning breakfast.

Blueberry coffee cake with two cups of fresh blueberries and a cinnamon-sugar crumb crunch on top. A 40-minute brunch favorite for weekend mornings.

Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.