10,000 sugar recipes

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

Yeast crumb cake is the old-world German streuselkuchen style, with a soft yeasted cake base and thick cinnamon-sugar streusel topping. Brunch coffee cake worth the slow rise.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

Braided almond crescent ring using store-bought crescent roll dough and almond paste filling. Golden, flaky, and topped with sliced almonds. Brunch showpiece in under 45 minutes.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Classic Northwest cheesecake with a graham cracker crust, dense sour cream cream cheese filling, and ruby cherry pie filling on top. The dependable old-school Philadelphia-style cheesecake everyone makes.

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

Dutch apple cupcakes topped with cinnamon streusel and drizzled with powdered sugar glaze. Granny Smith chunks and golden raisins fold into a tender oil-based batter for fall-baking nostalgia.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

RumChata fudge is a creamy white chocolate fudge spiked with the cinnamon-and-cream rum liqueur, swirled with marshmallow cream and studded with macadamia nuts. An easy microwave fudge for grown-up holiday gifting.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.