9,732 cake recipes

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Traditional steamed cranberry pudding with suet, breadcrumbs and brown sugar. Dense, moist old-fashioned holiday dessert steamed for 2 hours.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Jeweled candied fruitcake loaded with dates, candied pineapple, whole cherries, and 2 lbs of pecan halves. More fruit and nuts than batter. A stunning holiday gift cake.

Nut Crunch Muffins recipe

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

Honey ginger snap cookies with cinnamon and cloves, rolled into balls and baked until crackled. Chewy centers with crisp, crinkled edges from the honey.

Blueberry coffee cake with cinnamon streusel: a tender butter cake studded with juicy blueberries and crowned with a buttery cinnamon-sugar crumble. The brunch staple that disappears off every plate.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

Pumpkin oat streusel muffins with rolled oats, pumpkin puree, warm spices, and a crumbly brown sugar oat topping. Classic fall breakfast or coffee break treat.

Egg-free carob drop brownies made with barley flour, maple syrup, and chopped nuts. Scooped and baked in just 20 minutes for a quick, naturally sweetened treat.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.