135 east cake recipes

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Do-ahead sticky buns made with biscuit mix and butterscotch pudding, assembled the night before and baked fresh in the morning. Gooey, caramel-topped, and easy.

No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

English muffins baked as a loaf with yeast, baking soda, and cornmeal-dusted pans. No kneading, no shaping, no griddle. Slice, toast, and get those signature nooks and crannies.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

A savory bread machine loaf made with whole wheat flour, creamy ranch dressing, buttermilk, and honey. Tangy, soft, and unlike any bread you've tried.

Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.