1,550 baking powder recipes

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Coffee cake with a hidden filling of dried figs, walnuts, brown sugar, and cinnamon baked between layers of vanilla batter. A sweet surprise in every slice.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Glazed coffee cake with a crunchy Grape-Nuts cereal and instant coffee streusel layered inside a moist sour cream batter, topped with a brewed coffee glaze. Retro and uniquely crunchy.

Ultimate everything cookies: ground oatmeal, chocolate chips, grated chocolate bar, and chopped nuts in buttery dough baked to golden perfection in just six minutes.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Greek yogurt cake with raisins, walnuts, cinnamon, nutmeg, and cloves layered through a tender butter batter. A traditional tourta cut into diamond shapes for a spiced afternoon sweet.