5,070 crumbed recipes

Cheesecake with a vanilla wafer crust is rich, tangy, and ultra-creamy, made with cream cheese and a generous measure of sour cream, a whisper of cinnamon, and a sweet cookie-crumb base. Don't overbeat, and it bakes up silky-smooth.

Buttery banana muffins with sour cream create an incredibly moist crumb that stays fresh for days. A family favorite that's simple enough for weekend baking with kids.

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

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.

Chocolate Velvet cake made with mayonnaise instead of butter or oil for an extra-moist crumb, topped with a broiled coconut-walnut sauce. The unexpected vintage cake that converts skeptics.

Delicious dirt cake made sugar-free with devil's food cake, chocolate pudding, cream cheese filling, and crushed cookie crumbs on top. A lighter dirt dessert.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Layered oatmeal bars with a buttery cinnamon-butterscotch crumble, tangy cream cheese filling, and a golden crumb topping. Cut into squares for a crowd-pleasing treat.

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

Norwegian sandbakkels are delicate almond shortbread tarts pressed into fluted tins. Traditional Scandinavian Christmas cookies with buttery, sand-textured crumbs.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.