1,794 cake flour recipes

A cross between a chewy oatmeal cookie and a biscuit.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

Chocolate cookies with powdered sugar coating. Very chocolaty, yum!

A quick microwave brownie made with Alba chocolate mix and artificial sweetener for a low-calorie chocolate fix. Mix, microwave for 7 minutes, and you're done. Just 6 simple ingredients.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

These easy and tasty bran muffins are excellent for breakfast, brunch or a snack during the day.

A delicious corn bread that tastes great served with chili or soup.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

A comforting dessert that fits perfectly alongside pumpkin pie. Homemade dumplings perched in rich and thick maple syrup.

Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.