Baked Good recipe collection

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.

Crazy cake (depression cake) is an egg-free, dairy-free chocolate cake mixed directly in the baking pan with cocoa, oil, vinegar, and water. Vegan-friendly and ridiculously easy.

Very Minty Chocolate Cake with Mint Frosting recipe

One-bowl chocolate sheet cake that bakes up tender and moist thanks to melted butter, cocoa powder and milk. Everything goes in one bowl, beat just until blended, then into a 13x9 pan. No mixer gymnastics, no fuss.

Three-layer moist chocolate cake with whipped egg whites folded into the batter for an airy crumb. Filled and frosted with mocha frosting for a classic from-scratch celebration cake.

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.

Sunshine ice cream pie with layers of vanilla ice cream and orange sherbet on a graham cracker crust, topped with mandarin oranges and toasted coconut. No-bake summer dessert.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Walnut apple quick bread with buttermilk, crushed wheat cereal, and warm spices. A hearty, no-yeast loaf with a tender crumb and crunchy walnut texture in every slice.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.