6,343 baking powder recipes

Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.

Blueberry crumb cake with fresh berries folded into tender batter under a buttery cinnamon-sugar streusel. Bakery-style breakfast cake that pairs as well with coffee as with vanilla ice cream.

Cinnamon breakfast muffins studded with chopped apples and topped with a crunchy pecan streusel. Tender, golden-domed bakery-style muffins for a slow weekend morning.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

Pfeffernuesse (German pepper nut cookies) are tiny round spice cookies flavored with cinnamon, allspice, clove, nutmeg, and mace, finished with a drop of brandy before baking. A traditional Christmas cookie from Germany.

White cake creams shortening with sugar, then folds in stiffly beaten egg whites and almond extract for an airy, snow-white crumb. The classic American layer cake base for any frosting or filling.

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.

Crockpot pumpkin bread baked inside canning jars for cylindrical loaves. Pumpkin pie spice, brown sugar, currants, and a wet pumpkin batter. Edible gift idea.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Oat bran raisin muffins with ginger, walnuts, and honey, sweetened with just a touch of brown sugar. High-fiber, no-egg breakfast muffin that bakes up moist and lightly spiced.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

An old-fashioned apple nut pudding with barely any flour, just enough to bind chopped apples, walnuts, and warm spice into a chewy, candy-like baked dessert. Quick to mix and lovely warm with cream.