8,317 gold cake recipes

Chewy apricot-coconut centers dipped in white chocolate create bite-sized treats that taste like vacation in a bonbon.

Spiced pineapple zucchini bread with crushed pineapple, currants, and chopped nuts. Two moist, fragrant loaves for the price of one big mixing bowl. Cinnamon-and-nutmeg classic with a tropical twist.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

A silky peanut butter custard pie made with egg yolks, milk, and cornstarch, poured into a baked pie shell and chilled. Old-fashioned Southern comfort in every creamy, nutty bite.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Chewy bread machine bagels studded with diced dried apricots, boiled then baked until golden for authentic New York-style texture at home.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Chocolate Orange Cheesecake with Cinnamon Chocolate Wafer Crust recipe

Slice-and-bake chocolate icebox cookies rolled in chopped pecans and topped with melted milk chocolate. Make the dough ahead, chill overnight, and bake 8 dozen in minutes.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Cherry Cheesecake Tarts with Buttery Almond Pastry recipe

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.

Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.