4,735 sopa recipes

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

German Sweet Chocolate Cake with Coconut Pecan Filling and Frosting recipe

Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Chocolate Zucchini Cake with Cream Cheese Frosting recipe

A three-layer white chocolate torte with melted candy bars folded into buttermilk cake, raspberry jam between layers, and vanilla whipped cream. Elegant enough for any celebration.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Soft banana oatmeal cookies with orange juice, raisins, and nutmeg, drizzled with a fresh orange icing. Makes 30 pillowy drop cookies that stay tender for days.

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.