576 milk cake recipes

Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.

Rich sour cream quick bread loaded with cranberries, pecans, golden raisins, and dried apricots, topped with pecan halves and a powdered sugar drizzle. Makes 2 gorgeous gift-worthy loaves.

Gramma's chocolate cookies are old-school cake-style cookies: soft, pillowy, brown sugar deep, then topped with a glossy chocolate icing. Walnuts add crunch to a tender, milk-and-cocoa crumb.

Quick bread with chunky peanut butter, shredded carrots, brown sugar, and warm spices like allspice and nutmeg. Nutty, moist, and slices like a dream after cooling.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Jewelled fruitcake studded with candied cherries, pineapple, dried apricots, and pecans in a mincemeat batter with sweetened condensed milk. A festive holiday cake.

Rich chocolate pumpkin mini bundt cakes with warm pumpkin pie spice, topped with an orange-tinted brown sugar frosting and cookie stems. Adorable fall treats that taste as good as they look.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Bread machine brown breakfast bread, a whole-wheat quick bread sweetened with honey and molasses, studded with raisins, and warmed with ginger, cinnamon, and allspice. Hands-off breakfast loaf.

Banana blueberry bran muffins sweetened with honey and corn syrup, made with egg whites and skim milk. A low-fat, high-fiber muffin with no added butter or oil.

So good impossible pumpkin pecan pie skips the crust: Bisquick in the batter makes its own as it bakes. A spiced pumpkin custard studded with pecans, topped with spiced whipped cream. Easy, no-roll holiday pie.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Classic chocolate sheet cake with cinnamon and vinegar in the batter, topped with warm cocoa icing poured over the hot cake so it soaks into every prick-marked inch.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.