4,852 sova recipes

Spiced date drop cookies with chopped dates, toasted walnuts, cinnamon, and cloves baked into a soft, chewy drop cookie. An old-school holiday tin classic that bakes in just 10 minutes.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Bette's coconut cake is a buttermilk tube cake soaked in hot coconut syrup for a moist, sticky-sweet finish. Loaded with flaked coconut and chopped nuts in every slice.

Chocolate pumpkin layer cake with a warm brown-sugar frosting that sets to a fudgy crust. Cocoa and pumpkin pie spice make this two-layer cake rich, moist, and irresistible for fall baking.

Wow your family with this simple, but delicious cake that is perfect for dessert after a hearty dinner.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating with chewy oats baked right into the dough. Soft centers, crinkly tops, and a double hit of chocolate.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Spiced apple cake loaded with chopped dates, walnuts, and tart apples, made moist with cold coffee. Bake in a bundt or sheet pan and finish with caramel glaze.