7,964 cake flour recipes

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Masa biscuits blend masa harina with all-purpose flour and buttermilk for a Southwestern twist on the classic flaky biscuit. Crisp golden tops, tender corn-flavored crumb, ready in 15 minutes.

Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

Moist, fruity and very tasty! An ideal cake you can have with a cup of coffee or tea.

Old-fashioned drop donuts, spoon-dropped into hot oil for craggy, irregular shapes with crisp edges and tender, nutmeg-spiced centers. Dusted with powdered sugar, makes three dozen.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Oatmeal currant drop biscuits combine quick oats, soaked currants, and buttermilk in a cinnamon-scented dough that drops by spoonful onto the pan. Soft, lightly sweet, and ready in 35 minutes.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

Buttermilk pancakes made with a thin pour batter that bubbles up tender and tall. Quick weekday breakfast, ready in 20 minutes with pantry staples.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Reminisce Magazine's contest winning recipe. By: Oma Rollison (my mother) "'This absolutely scrumptious cake needs no icing...just a dusting of confectioners' sugar. Even though this recipe has been a 'family secret' for years, I'm delighted to share it with my fellow Reminisce readers."

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.