5,070 crumbed recipes

Tropical pound cake made with fruit yogurt for a moist, tender crumb and subtle fruity flavor. A simple one-bowl bundt cake with only eight ingredients.

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Buttery chocolate truffle pound cake baked in a Bundt pan with 5 eggs for a dense, velvety crumb. Semi-homemade with a pound cake mix and real chocolate truffles folded in.

Classic spice cake made with hot applesauce, raisins, and chopped nuts. Warm spices like cinnamon and cloves perfume every slice. Triple-sifted cake flour creates an impossibly tender crumb.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Sheepherder bread, a Basque-American sourdough leavened entirely with active starter. A simple six-ingredient loaf with chewy crumb and rustic crust traditionally baked in cast iron.

Bourbon-soaked vanilla wafer crumbs blended with melted chocolate and condensed milk, shaped into bite-sized balls. Roll in cocoa or walnuts for a crowd-pleasing treat.

A buttery bundt pound cake with a tight, tender crumb, crowned with sweetened whipped cream and fresh sliced strawberries. Simple from-scratch baking at its finest.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Lemon poppy seed Bundt cake with sour cream, fresh lemon zest, and a tangy lemon glaze. Moist, tender crumb from cake flour and a full pound of sour cream.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Irish whole-grain soda bread with whole wheat, rolled oats, buttermilk, and molasses, no yeast required. Dense, hearty bread machine loaf with a nutty crumb and classic Irish flavor.