10,000 sake recipes

Baked doughnut puffs with nutmeg, chopped walnuts, and a cinnamon-sugar coating. No deep frying needed. Drop batter into mini muffin pans, bake until golden, then dip in butter and shake in spiced powdered sugar.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Lotsa chocolate cake is the classic doctored-cake-mix bundt with devils food mix, instant fudge pudding, sour cream, and a full bag of chocolate chips. Dense, moist, foolproof.

Mocha crumb cake built on a boxed cake mix spiked with cold coffee and warm spices, finished with a broiled brown sugar granola topping. A quick-to-mix sheet cake with bakery-style crunch.

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Pumpkin pie cake layers a creamy pumpkin pie filling under a buttery yellow cake mix streusel topping with chopped nuts. Easier than pie, deeper than cake. Thanksgiving dessert that feeds a crowd.

Pink lemonade cake stacks yellow cake layers around a frozen pink-lemonade ice cream filling, then frosts the whole thing in lemonade-spiked whipped cream. A picture-perfect summer dessert.

Sugar and spice layer cake with cinnamon, cloves, brown sugar, and buttermilk in a tender two-layer round cake. A warmly spiced classic with buttercream frosting.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Italian focaccia studded with olives, pine nuts, and roasted red peppers, finished with fresh basil and cracked pepper. A puffy, dimpled flatbread perfect for antipasto boards and sandwich bases.

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.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Wow, this cake was so moist and delicious. My family really enjoyed it. Thanks for sharing the recipe.