Baked Good recipe collection

No-fail pound cake with butter, sugar, eggs, and flour, baked low and slow in a tube pan. Six ingredients, dense moist crumb, the kind of cake that makes you look like a pro.

No-bake butterscotch cookies with melted butterscotch chips and peanut butter poured over corn flakes and peanuts. Four ingredients, no oven, and a candy-like crunch after a quick chill.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Pineapple macadamia nut cheesecake with a vanilla wafer crust, coconut, and a rum-kissed sour cream topping. A tropical Hawaiian-inspired cheesecake that beats any bakery version.

Layered pudding cake with a nutty oat crust, cream cheese layer, vanilla and chocolate pudding, and whipped cream topping. A no-bake icebox dessert.

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Bourbon-soaked raisin and pecan tube cake with a tender buttermilk crumb and warm nutmeg spice. A boozy Southern-style pound cake finished with a brown sugar drizzle.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.