7,743 cake flour recipes

Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

A basic muffin mix, great plain or dress it up with fruit or gasp... chocolate chips.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Scottish oaten bread baked in the bread machine on the quick bread cycle: a hearty loaf with rolled oats, walnuts, chopped prunes, and cola for sweetness and dark color. Soft, dense crumb with tea-cake character.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Died and went to heaven chocolate cake is a deeply chocolate bundt that's secretly low-fat: buttermilk and hot coffee make it rich and moist with just a quarter cup of oil. Bittersweet, tender, and crowd-worthy.

Lemon blueberry bread topped with a buttery lemon sugar crust that bakes deep golden and crunchy. Fresh blueberries and bright lemon zest fill this easy, no-mixer stir-together quick bread loaf.

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Moist carrot muffins featuring chopped apricots and avocado oil.