193 toffee recipes

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Honey whole-wheat yeast bread baked in a coffee can for a tall, round loaf with a dark, chewy crust. No kneading required. Freezer-friendly dough for baking anytime.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Molasses crumb cake made with whole wheat flour, butter crumb topping, and dark, rich molasses. A dense, old-fashioned coffee cake with a streusel crust baked in a 9x13 pan.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.