1,635 sugar cake recipes

Carrot cake loaded with crushed pineapple, coconut, and walnuts. Soaked with hot buttermilk glaze straight out of the oven and finished with orange cream cheese frosting.

Favorite carrot cake loads a moist buttermilk batter with shredded carrots, crushed pineapple, coconut, and walnuts, finished with a hot buttermilk glaze and classic cream cheese frosting.

Peanut butter bulgur cookies blend creamy peanut butter dough with chewy reconstituted bulgur wheat for a heartier, fiber-rich version of the classic peanut butter cookie.

These delicious pancakes are made with whole wheat and buckwheat flours, soy milk and mashed banans; then topped with maple glazed toasted almonds. Who can say no to this yummy, energetic yet healthy breakfast.

Pumpkin bread with dark molasses, brown sugar, and three warm spices, plus walnuts and optional raisins. Makes three loaves. Tender, deeply spiced, and freezes beautifully for the holidays.

Crispy old fashioned ginger snaps made with whole wheat flour, molasses, cinnamon, and cloves. These spiced cookies bake up flat and crackled in just 8 minutes with a warm, snappy bite.

Tired of making cookies and muffins? Try this tasty snack that is sure to make you a fan.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Buttermilk chocolate tea bread bakes a tangy buttermilk batter with cocoa powder into a tender quick-bread loaf. Perfect with afternoon tea or sliced thick for breakfast.

Cream cheese chocolate chip cookies: a full block of cream cheese creamed with two butters for an extra-tender, slightly tangy cookie loaded with semi-sweet chocolate chips. Makes 4 dozen.

A real kid pleaser and a healthy snack, this moist muffin is prefect for peanut butter fans.

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.

Toll House bundt cake: a brown sugar pound cake studded with semi-sweet chocolate chips, baked over a buttery nut topping that becomes the cake's crown when inverted. Old-school showstopper.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

Tender banana bread made in the bread machine with applesauce and egg substitute for a lighter, no-fuss loaf perfect for breakfast.