911 vanilla cake recipes

Friendship banana bread made with Amish friendship starter for extra tang and moisture, plus walnuts and a choice of orange zest or vanilla. A sourdough-style banana loaf.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Dense one-bowl apple cake with orange juice, almonds, and apple pie spice for a simple everyday dessert that's moist and tender from chopped whole apples.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.

Lickety-Split Cocoa Cake: a one-bowl, eggless, dairy-free chocolate cake mixed with water, oil, and a splash of vinegar. The original Depression-era "crazy cake" that bakes up tender every time.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Norwegian kringla are soft pretzel-shaped buttermilk cookies twisted into figure-eights. A traditional Scandinavian coffee-time treat that needs an overnight chill for flavor.

Cotton Cake: a vintage chocolate layer cake where mashed potato keeps the crumb cloud-tender, layered with marshmallow filling and a cloud of foaming icing on top.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

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

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.