1,766 sugar cake recipes

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Buttermilk cinnamon coffee cake with a crunchy walnut streusel topping baked in a 9x13 pan. A tender, moist breakfast cake with brown sugar, ginger, and a crumbly nut-cinnamon top that's perfect for brunch.

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

Apple streusel muffins with buttermilk, walnuts, cinnamon, and cloves topped with a brown sugar crumble. Warm, spiced, and bakery-worthy from a simple batter.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Peach and raspberry cobbler with fresh fruit bubbling under golden drop biscuits. A two-stage bake that keeps the fruit juicy and the topping flaky and crisp.