10,000 cake recipes

Old-fashioned sour milk jumbles cut with a doughnut cutter and sprinkled with sugar straight from the oven. Buttermilk and nutmeg give these ring-shaped cookies a tender crumb and warm spice.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Mom's banana loaf bakes ripe bananas, butter, and eggs into a tender, simple quick bread. Eight-ingredient family recipe, makes one large loaf or three small.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Quick sourdough cinnamon rolls leavened with baking powder and soda instead of yeast, so they go from starter to oven in 45 minutes. Sticky brown sugar caramel topping and a tangy sourdough crumb make these worth the discard.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Zucchini Pineapple Walnut Muffins: tropical-leaning muffins with crushed pineapple, three cups of zucchini, and chopped walnuts. Cinnamon-spiced batch of two dozen for sharing.

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.

Zucchini bread with a wholesome twist: toasted wheat germ for nutty fiber, a hint of maple, and a crunchy sesame-seed top. A moist quick bread that puts garden zucchini to good use.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Oatmeal buttermilk muffins with a hidden pocket of orange marmalade baked inside. Tender crumb from soaked oats with optional almonds for crunch.

Irish buttermilk bannock studded with raisins, leavened with baking soda and baking powder. A no-yeast soda bread with a tender crumb and traditional cross-scored top.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Banana fritters dredge ripe banana pieces in flour, dip in a light water batter, then deep-fry to golden crisp. Hot, crackly Asian-style street snack served with ice cream.