5,070 crumbed recipes

Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Herman coffee cake puts the famous sweet starter to work in a quick raisin-and-nut bake. A friendship cake classic with subtle tang, crackly topping, and tender crumb.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Amish friendship bread cake with a cinnamon-oat-nut streusel layered through the middle and on top. Uses friendship starter for a tangy, moist crumb under a crunchy topping.

Granny's onion dill bread is a bread machine loaf enriched with cottage cheese, sour cream, fresh dill seed, and onion. Soft tangy crumb, perfect for sandwiches or alongside soup.

Award-winning shortbread with just butter, sugar, flour, and salt pressed into thick cutouts: crisp edges, melt-in-your-mouth crumb, adorable sheep shapes with chocolate eyes optional.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Cape Cod blueberry cake folds fresh blueberries and bran flakes cereal into a lightly spiced one-bowl batter. A New England farmhouse cake with a tender, fiber-rich crumb served warm with whipped topping.

Steamed molasses brown bread with raisins, graham flour, and cornmeal. The classic New England Boston-style bread, slow-steamed to a moist, dense crumb.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.