10,000 cake cake recipes

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

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.

Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.

Apple banana bread combines mashed ripe banana with chunks of fresh apple, brown sugar, sour cream, and toasted walnuts in one loaf. Moist, lightly spiced quickbread that uses up tired bananas and bruised apples.

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.

Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.

Warmly spiced zucchini muffins with oats, pecans, cinnamon, ginger, and nutmeg. Dip the tops in melted butter and cinnamon sugar while still warm for a bakery-style finish that's absolutely irresistible.

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.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Old-fashioned sour cream drop cookies that bake up soft and pillowy. Versatile enough for chocolate chips, raisins, nuts, or rolled and cut into shapes.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.