7,964 cake flour recipes

Crisp oatmeal treasures are slice-and-bake icebox cookies loaded with rolled oats and chopped nuts. Chill the dough log overnight, slice thin, and bake for shatteringly crisp cookies.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

Fruity pineapple cake studded with golden raisins, candied cherries, and crushed pineapple, baked low and slow in a tube pan. A retro holiday loaf that ages beautifully and slices clean.

Honey Whole Wheat Zucchini Oatmeal Cookies: chewy whole grain cookies sweetened with honey, packed with rolled oats, raisins, and shredded zucchini. Four dozen wholesome bites.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.

Southwestern-style lemon poppy seed bundt cake made with buttermilk and glazed while warm for a moist, tangy crumb. A citrus-forward dessert finished with a lemon-soaked top.

A decadent chocolate chocolate chip pound cake is made with chocolate morsels and German sweet chocolate. Buttery, chocolaty and super moist.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Banana corn fritters balance sweet mashed banana and warm cinnamon against a smoky chipotle kick. Pan-seared golden, then oven-finished so they puff up light without deep-frying.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.

Chocolate-butterscotch brownies use butterscotch pudding mix as the secret base, folded with semisweet chocolate chips for a chewy bar with deep caramel notes. Mid-century pantry baking that delivers fast.

Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Two-egg layer cake with seven-minute frosting: a classic butter-and-milk yellow cake paired with the legendary cloud-like boiled egg-white frosting. Retro Americana baking at its finest.