10,000 sake recipes

This buttery and moist Irish style coffee cake is so easy to make, and it always impresses everyone!

Southern blackberry jam cake spiced with cinnamon, nutmeg, and clove. Buttermilk tang, raisins, and nuts in a moist layer cake straight out of an Appalachian heirloom box.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

Easy banana sheet cake made with yellow cake mix, buttermilk, and orange juice, finished with a broiled brown sugar pecan topping. Bakes in a 9x13 pan for potlucks and parties.

Whole walleye rubbed with butter and onion, laid on bacon strips, and topped with a sour cream, Parmesan, and breadcrumb crust. The best thing to happen to your lake catch.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Beet cake with orange cream cheese frosting uses grated fresh beets for a deeply moist, spiced layer cake with a rosy hue. Topped with toasted walnuts, it's a lighter twist on carrot cake.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Sherry glazed poppy seed cake, a doctored cake mix bundt with sour cream richness, crunchy poppy seeds, and a boozy buttered sherry syrup that soaks deep into every slice.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Glazed orange butter cake made with cake flour and cornstarch for ultra-tender crumb, scented with fresh orange juice and zest, then drizzled with a tangy orange glaze. The bright citrus cake worth pulling out the stand mixer.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.