1,000 cuke recipes

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Quick apple streusel coffee cake made with Bisquick baking mix and sweetened applesauce. Topped with cinnamon brown sugar crumble in under 45 minutes.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

A marbled banana Bundt cake with swirls of chocolate fudge rippled through a moist banana batter, finished with a cocoa drizzle. Lighter than it looks, made with skim milk and just 1/4 cup oil.

Chocolate fudge bundt cake coated with sliced almonds and drizzled with glossy chocolate glaze creates an impressive centerpiece dessert that's easier than it looks.

A self-saucing chocolate pudding cake spiked with kirsch that creates its own hot fudge sauce as it bakes. Scoop out the cake, spoon the gooey chocolate pudding from beneath, and top with cherry pie filling.

Rice cakes topped with reduced-fat cream cheese, mandarin oranges, kiwi, and fresh strawberries. A colorful, low-fat no-cook snack ready in 10 minutes.

Dense white chocolate cake with six eggs and just a quarter cup of flour, topped with fresh raspberries. An almost flourless, intensely rich cake with a fudgy, truffle-like texture from melted white chocolate and butter.

Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

It is really a great cake, a long time favorite of mine, every time it turns out perfect, so yummy.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

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