Orange-Cranberry Bundt Cake

Inspired by the popularity of coffee-shop lemon bread, this recipe transforms the everyday loaf into a knockout orange-cranberry Bundt cake. It’s seriously so good, our testers preferred it to their former lemon-bread favorite. Fresh-squeezed orange juice flavors the batter and frosting, and the tender, moist texture—like that of a really good sweet bread—is studded with 3 cups of tart cranberries. Yum! Serve it to family or company, then individually wrap leftover slices in plastic wrap, freeze, then grab for quick snacks with coffee or tea.

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CAKE
3 cups plus 2 tablespoons all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
2 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream
½ cup buttermilk
1 cup vegetable oil
3 tbsp orange zest
½ cup fresh orange juice
1 tsp vanilla extract
1 tsp almond extract
3 cups fresh or frozen cranberries
Sugared Cranberries, for garnish
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ORANGE ICING
2 cups powdered sugar
2 tbsp salted butter, softened
3 to 4 tablespoons fresh orange juice

Preheat oven to 350°F. Spray a 9- or 10-inch nonstick Bundt pan with nonstick cooking spray or grease with shortening; dust with flour. Set pan aside.
For batter, in a medium bowl whisk together 3 cups flour, baking powder and salt; set aside.
Using an electric mixer, beat sugar, eggs, sour cream and buttermilk until combined. Add oil, orange zest and juice, vanilla and almond extract; beat until combined. Add half the flour mixture, beating on low speed just until combined. Beat in remaining flour mixture.
Toss 3 cups cranberries with 2 tablespoons flour. Spoon one-fourth of the batter into the prepared pan; spread evenly. Sprinkle one-third of the cranberry mixture evenly over batter. Repeat layers two more times, ending with batter.
Bake for 75 to 80 minutes or until a toothpick inserted near center comes out clean and the cake is golden. Cool cake in the pan on wire rack for 30 minutes. Loosen edges of cake from pan with a thin metal spatula or plastic knife. Place wire rack on top and invert the pan. Remove pan and cool cake completely.
For icing, beat together powdered sugar, butter and enough orange juice to make a drizzling consistency.
Drizzle icing over cake and garnish with Sugared Cranberries, if desired.

Lemon Bread with Basil Glaze

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

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BREAD
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup salted butter, softened
2 large eggs, room temperature
Zest from 1 lemon
½ tsp lemon extract
½ cup milk
Lemon slices, for garnish
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BASIL GLAZE
½ cup water
½ cup sugar
6 basil leaves
2 tsp fresh lemon juice
1 to 1½ cups powdered sugar

Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
In a medium bowl whisk together flour, baking powder and salt; set aside.
Using an electric mixer, beat sugar and butter on medium speed until fluffy and light yellow. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon extract.
Alternately fold flour mixture and milk into butter mixture until well combined. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.
For glaze, in a small sauce pan bring water and sugar to boiling. Remove from heat and add basil leaves; cover and let steep for 5 minutes. Remove and discard basil. Add lemon juice; whisk in enough powdered sugar for desired pouring consistency.
Pour glaze over bread; garnish with lemon slices, if desired.

Pumpkin Bread with Cream Cheese Filling

A simple batter that goes from mixing bowl to pan to oven make this loaf easy to prepare in about an hour.

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CREAM-CHEESE FILLING
1 large egg
4 oz cream cheese, softened
¼ cup granulated sugar
3 tbsp all-purpose flour
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BREAD BATTER
1 cup all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
2 large eggs, at room temperature; slightly beaten
1 cup packed light brown sugar
1 cup canned pumpkin
⅓ cup salted butter, softened
¼ cup sour cream
1 tsp vanilla extract

Preheat oven to 350°F. Spray a 1-pound decorative loaf pan with nonstick cooking spray or grease with shortening; set aside.
For cream-cheese filling, in a medium bowl whisk together egg, cream cheese, sugar and flour until smooth. Set aside.
For bread batter, in a large bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
In a medium bowl combine eggs, brown sugar, pumpkin, butter, sour cream and vanilla. Add pumpkin mixture to flour mixture; stir until well combined.
Spoon half the batter into the prepared loaf pan. Carefully spread cream-cheese filling on top. Spoon remaining batter on top.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

Streusel-Topped Blueberry Loaf

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

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STREUSEL TOPPING
½ cup all-purpose flour
½ cup granulated sugar
3 tbsp salted butter, melted
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BREAD BATTER
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tbsp lemon zest
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup cold salted butter, cut into pieces
2 large eggs, at room temperature; slightly beaten
1 cup milk
1 cup fresh or frozen blueberries, divided

Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
For topping, in a small bowl combine flour and sugar. Drizzle with melted butter; toss with a fork until crumbly. Set aside.
For bread batter, in a large bowl whisk together flour, sugar, lemon zest, baking powder, baking soda and salt. Cut in cold butter with a pastry blender.
Combine eggs and milk in a small bowl. Add egg mixture to flour mixture; stir just until moistened (batter should be lumpy). Gently fold in ¾ cup blueberries.
Spoon batter into prepared loaf pan. Sprinkle streusel topping evenly on top. Top with remaining ¼ cup blueberries.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

Double-Chocolate Banana Bread

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

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1 cup all-purpose flour
½ cup Dutch-processed cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 ripe bananas
¼ cup unsalted butter, melted and cooled slightly
2 tbsp canola oil
2 large eggs, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
¾ cup semisweet chocolate chips, divided

Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
In a large bowl mash bananas. Stir in melted butter and oil. Whisk in the eggs, granulated sugar, brown sugar and vanilla until smooth.
Sift the flour mixture into banana mixture; stir just until moistened. Fold in ½ cup chocolate chips. Spoon batter into prepared pan; sprinkle with remaining ¼ cup chocolate chips.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

Maple-Frosted Apple Bread

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

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APPLE COMPOTE
1 Gala apple, cored, peeled and diced
¼ cup granulated sugar
2 tbsp unsalted butter
½ tsp ground cinnamon
1 tbsp all-purpose flour
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BREAD BATTER
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
½ cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 cup buttermilk
½ cup unsalted butter, melted
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MAPLE GLAZE
¼ cup pure maple syrup
1 tbsp unsalted butter, melted
1 tsp maple extract
1 cup powdered sugar

Preheat oven to 350°F. Spray a 1-pound decorative loaf pan with nonstick cooking spray or grease with shortening; set aside.
For the apple compote, in a small nonstick saucepan combine apple, sugar, butter and cinnamon. Cook over medium heat for 6 minutes. Stir in flour and cook for 1 to 2 minutes or until juices are slightly thickened, stirring often. Cool slightly. Transfer to a food processor or use an immersion blender. Process or blend to a coarse compote. Set aside.
Meanwhile, for bread batter, in a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in granulated and brown sugars; set aside. In a large bowl whisk together eggs, buttermilk and melted butter.
Fold flour mixture into egg mixture just until moistened. Spoon half of the batter into prepared loaf pan. Top with small spoonfuls of half of the compote. Use a small metal spatula or knife to swirl compote into batter. Top with remaining batter and small spoonfuls of remaining compote; swirl compote.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool slightly on rack.
Meanwhile, for glaze, in a small bowl stir together maple syrup, melted butter and maple extract. Stir in powdered sugar until smooth.
Drizzle glaze over slightly warm bread.

Vanilla Chai Scones

The warm spices of classic chai tea—cinnamon, ginger and cloves—flavor these mouthwatering scones. Like the best scones, these are not too sweet, with a dense and slightly crumbly texture— making them perfect to pair with a hot drink.

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SCONES
2 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground cardamom
½ tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 large egg, slightly beaten
½ cup heavy whipping cream
1 tbsp vanilla extract
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CHAI GLAZE
1 cup heavy whipping cream
3 vanilla-chia tea bags
1 cup powdered sugar

Position rack in center of oven. Preheat oven to 425°F. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
For scones, in a medium bowl whisk together flour, sugar, baking powder, cinnamon, ginger, cloves, cardamom and salt. Cut in cold butter with a pastry blender. Set flour mixture aside.
In a small bowl stir together egg, cream and vanilla. Add egg mixture to flour mixture. Using a fork, stir until mixture forms a dough. Transfer dough to a lightly floured surface. Pat or lightly roll dough into a 6-inch circle, approximately ¾ inch thick. Cut dough into eight triangles, place triangles 1 inch apart on prepared baking sheet.
Bake for 15 minutes or just until scones begin to brown on bottom edges. Transfer scones to a wire rack to cool.
Meanwhile, for glaze, in a small saucepan bring heavy cream to a gentle boil; boil for 2 to 3 minutes. Reduce heat to medium-low; add tea bags and steep for 10 minutes. Remove cream mixture from heat and discard tea bags. Whisk in powdered sugar. Drizzle over cooled scones.

Cinnamon Crunch Coffee Cake

This coffee cake has a tender, butter-rich interior layered with sugared spices (cinnamon with hints of nutmeg and cloves) and chopped, toasted pecans. The only way to improve it is to top it with a thick and slightly crunchy streusel topping—so we added that! Bake it in a removable-bottom angel food cake pan for easy transfer.

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STREUSEL TOPPING
½ cup granulated sugar
½ cup packed dark brown sugar
½ cup all-purpose flour
1 tsp ground cinnamon
¼ cup salted butter, melted
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SPICED WALNUT FILLING
1 ¼ cups chopped toasted walnuts
3 tbsp packed dark brown sugar
2 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
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CAKE BATTER
2 ⅓ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 ¾ cups granulated sugar
1 cup salted butter, softened
3 large eggs, at room temperature
1 (8-ounce) container of sour cream
2 tsp vanilla extract

Preheat oven to 350°F. Spray a 9- or 10- inch tube pan with a removeable bottom insert with nonstick cooking spray; set aside.
For topping, in a medium bowl combine granulated and brown sugars, flour and cinnamon. Stir in butter; set aside.
For filling, in a small bowl combine walnuts, brown sugar, cinnamon, cloves and nutmeg; set aside.
For the batter, in another medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. Using an electric mixer, beat sugar and butter on medium speed until fluffy and light yellow. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla (mixture may appear slightly curdled). Add flour mixture, beating on low speed just until combined.
Spoon one-third of the batter into the prepared pan. Sprinkle half of the filling evenly over batter. Repeat layers, ending with batter. Sprinkle with streusel topping.
Bake for 65 to 75 minutes or until a toothpick inserted near center comes out clean and the cake is golden brown. Cool cake in the pan on a wire rack for 15 minutes. Loosen edges of cake from pan with a thin metal spatula or knife. Remove cake from pan; cool cake completely before serving.

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