Snacking Cakes: 13 One-Pan Bakes Home Bakers Keep on the Counter All Winter

Snacking cakes are the quiet heroes of the holiday season: small, simple, one-pan cakes that sit on the counter under a towel and get nibbled a slice at a time. There is no frosting to fuss over, no layers to stack and usually just one bowl to wash. A Dutch apple snacking cake landed among the most-saved recipes on a big food magazine site in October, and bakers everywhere are reaching for these cozy 8×8 bakes again. They are perfect for drop-in guests, coffee breaks, school lunches and the slow mornings of a long winter weekend. This gallery shares fruity, spiced and chocolate versions, from crumb-topped apple to gingerbread, clementine and maple walnut. Most bake in about 35 minutes. Grease your favorite square pan..

Dutch Apple Crumb Snacking Cakes

Dutch apple crumb cake is the star of the snacking cakes world right now. A tender, cinnamon-scented cake is loaded with apples and covered in a thick, buttery crumb. The tip: toss the apple pieces with a spoonful of flour before folding them in, so they stay suspended in the batter instead of sinking to the bottom. Let the cake cool 20 minutes before slicing so the crumb sets. Love simple one-pan cakes? See Texas sheet cake. Ready to bake..

You will need: 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, 1/2 cup sour cream, 2 apples (diced). Crumb: 3/4 cup flour, 1/2 cup brown sugar, 6 tbsp melted butter

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk sugar, butter, eggs and sour cream, then stir in the dry ingredients. 3. Fold in flour-tossed apples and spread in the pan. 4. Mix crumb with your fingertips and scatter on top. 5. Bake 40 to 45 minutes.

Spiced Carrot Snacking Cake

Carrot cake is moist and warmly spiced, and it does not need tall layers to shine. The bakery version here wears frosting and walnut halves, but the snacking style bakes in one 8×8 pan with a thin swipe of cream cheese frosting on top. The tip: grate the carrots on the finest side of a box grater, so they melt into the crumb and keep the cake tender. A handful of chopped walnuts adds crunch. Love carrot cake? See carrot cake recipes. Frosted, or plain?

You will need: 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 3/4 cup brown sugar, 2/3 cup oil, 2 eggs, 1 tsp vanilla, 1 1/2 cups finely grated carrots, 1/2 cup chopped walnuts

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk brown sugar, oil, eggs and vanilla. 3. Stir in the dry ingredients and spices. 4. Fold in carrots and walnuts. 5. Bake 30 to 35 minutes until a toothpick comes out clean.

Cranberry Orange Snacking Cakes

Tart cranberries and fresh orange zest make this one of the most festive bakes in the gallery, with bright red berries dotted through a golden crumb. It is perfect for a holiday brunch or as a gift wrapped in parchment. The tip: rub the orange zest into the sugar with your fingertips before mixing, which releases the oils and fills the cake with orange flavor. Fresh or frozen berries both work, no thawing needed. Love cranberries? See cranberry desserts. Will you add a simple glaze?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, zest of 1 orange, 1/2 cup melted butter, 2 eggs, 1/2 cup orange juice, 1 tsp vanilla, 1 1/2 cups cranberries

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Rub zest into sugar. 3. Whisk in butter, eggs, juice and vanilla. 4. Stir in the dry ingredients and fold in cranberries. 5. Bake 35 to 40 minutes.

Gingerbread Snacking Cake

Gingerbread cake is the taste of December in one dark, sticky square. Molasses, ginger and cinnamon give it deep flavor, and the house smells like the holidays while it bakes. The tip: pour hot water into the batter last, because it thins the molasses and creates an extra moist, tender crumb. Serve each square with a big dollop of whipped cream or a dusting of powdered sugar. Love gingerbread? See gingerbread treats. Whipped cream, or plain?

You will need: 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 cup brown sugar, 1/2 cup molasses, 1/2 cup melted butter, 1 egg, 1/2 cup hot water

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk brown sugar, molasses, butter and egg. 3. Stir in the dry ingredients and spices. 4. Whisk in hot water until smooth. 5. Bake 30 to 35 minutes.

Pear and Cardamom Snacking Cakes

Juicy pears and warm cardamom make an elegant pairing that feels just right for winter. Of all the snacking cakes here, this one looks the fanciest, with soft pear slices and toasted flaked almonds baked right into the top. The tip: choose ripe but firm pears and slice them thin, so they bake tender and golden without making the cake soggy. A sprinkle of coarse sugar adds a crisp finish. Love pear desserts? See pear and fig desserts. Is cardamom a new spice for you?

You will need: 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cardamom, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 2 ripe firm pears (thinly sliced), 1/3 cup flaked almonds, 1 tbsp coarse sugar

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk sugar, butter, eggs, milk and vanilla. 3. Stir in flour, baking powder, salt and cardamom. 4. Spread in the pan and lay pear slices and almonds on top. 5. Sprinkle sugar and bake 35 to 40 minutes.

Cinnamon Crumb Coffee Snacking Cakes

Old-fashioned crumb coffee cake is the snacking cake many of us grew up with, a plain, buttery cake hiding under big, sandy crumbs. It needs no fruit at all, which makes it a pantry bake for any day of the week. The tip: chill the crumb mixture for 10 minutes before scattering it, so the clumps stay large and crisp in the oven. Cut it into generous squares and wrap a few in paper for a neighbor. Love a crumb topping? See coffee cake recipes. Corner piece, or middle?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, 2/3 cup milk, 1 tsp vanilla. Crumb: 1 cup flour, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 cup melted butter

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Mix crumb ingredients into clumps and chill 10 minutes. 3. Whisk sugar, butter, eggs, milk and vanilla, then stir in the dry ingredients. 4. Spread batter in the pan and cover with crumbs. 5. Bake 35 to 40 minutes.

Brown Butter Pecan Snacking Cake

Brown butter gives this cake a nutty, toffee-like flavor that pairs beautifully with toasted pecans. Lining the top with rows of pecan halves, and a few walnuts if you like, turns a plain square into a showpiece for the holiday table. The tip: cook the butter over medium heat, swirling the pan, until golden bits form and it smells nutty, then pour it into a bowl right away so it does not burn. Let it cool before mixing. Love pecans? See pecan desserts. Will you add a maple glaze?

You will need: 1/2 cup butter (browned and cooled), 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 cup chopped toasted pecans, 1 cup pecan halves for the top

How to make it: 1. Brown the butter and cool 10 minutes. 2. Heat oven to 350°F and grease an 8×8 pan. 3. Whisk brown butter, brown sugar, eggs, milk and vanilla. 4. Stir in dry ingredients and chopped pecans, then press pecan halves in rows on top. 5. Bake 35 to 40 minutes.

Olive Oil Clementine Snacking Cakes

Clementines are at their sweetest in winter, and these tender olive oil snacking cakes make the most of them. The olive oil keeps the crumb moist for days, and the citrus brings sunshine to a gray afternoon. Bake it square or round, then top it with thin clementine slices. The tip: use a mild, fruity olive oil and brush the warm cake with a simple glaze of powdered sugar and clementine juice. Love citrus treats? See bright citrus desserts. Will you serve it with tea?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, zest of 3 clementines, 2/3 cup mild olive oil, 2 eggs, 1/2 cup clementine juice, 1/2 cup plain yogurt, 2 clementines (thinly sliced)

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Rub zest into sugar. 3. Whisk in oil, eggs, juice and yogurt. 4. Stir in the dry ingredients and lay clementine slices on top. 5. Bake 30 to 35 minutes and brush with a clementine glaze.

Banana Oat Snacking Cakes

Overripe bananas and old-fashioned oats turn into a soft, hearty cake that is just right for breakfast or an afternoon snack. This cake is a smart way to use the spotty bananas on the counter, and a cinnamon sugar top gives every square a sweet crunch. The tip: mash the bananas until almost smooth and let the oats soak in the wet ingredients for 10 minutes, so the cake turns tender instead of chewy. Love banana bread? See banana bread recipes. Breakfast or dessert?

You will need: 3 ripe bananas (mashed), 1/2 cup brown sugar, 1/3 cup melted butter, 2 eggs, 1 tsp vanilla, 1 cup flour, 1 cup old-fashioned oats, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon. Top: 2 tbsp sugar mixed with 1/2 tsp cinnamon

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Mix bananas, sugar, butter, eggs and vanilla. 3. Stir in oats and rest 10 minutes. 4. Mix in flour, soda, salt and cinnamon, spread in the pan and sprinkle with cinnamon sugar. 5. Bake 30 to 35 minutes.

Chocolate Sour Cream Snacking Cake

Every collection needs a rich chocolate cake, and this one is moist, fudgy and ready in one bowl. Sour cream adds a little tang and keeps the crumb soft for days. The tip: bloom the cocoa in hot water before adding it, which deepens the chocolate flavor. Spread a thin layer of chocolate frosting over the cooled cake, or simply dust it with powdered sugar. Love chocolate? See chocolate cakes from scratch. Who will grab the corner piece?

You will need: 1/2 cup cocoa powder, 1/2 cup hot water, 1 cup flour, 1 tsp baking soda, 1/2 tsp salt, 1 cup sugar, 1/2 cup oil, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1 cup chocolate frosting (optional)

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk cocoa into hot water. 3. Whisk in sugar, oil, eggs, sour cream and vanilla. 4. Stir in flour, soda and salt. 5. Bake 30 to 35 minutes, cool and frost.

Lemon Poppy Seed Snacking Cakes

Lemon poppy seed cake is bright and cheerful, just the thing to wake up a winter morning. Speckled with poppy seeds and finished with powdered sugar or a tangy syrup, it is one of the snacking cakes that disappears fastest. The tip: poke the warm cake all over with a skewer and spoon lemon syrup over it, so it soaks in and keeps every bite moist. Love lemon desserts? See lemon desserts. Syrup, or powdered sugar?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, zest of 2 lemons, 1/2 cup melted butter, 2 eggs, 1/2 cup milk, 1 tbsp poppy seeds. Syrup: 1/4 cup lemon juice, 1/4 cup sugar

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Rub zest into sugar and whisk in butter, eggs and milk. 3. Stir in the dry ingredients and poppy seeds. 4. Bake 30 to 35 minutes. 5. Poke all over with a skewer and spoon warm lemon syrup over.

Maple Walnut Snacking Cake

Maple walnut cake tastes like a cozy cabin in the woods. Pure maple syrup sweetens the batter, and a sticky maple and walnut topping bakes into a glossy, crunchy layer on every square. It pairs best with a hot cup of coffee. The tip: since maple syrup adds moisture, keep the milk to just 1/3 cup, and toast the walnuts first for the deepest flavor. Love maple flavor? See maple desserts. Is maple your favorite cozy flavor?

You will need: 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup melted butter, 1/2 cup pure maple syrup, 1/4 cup brown sugar, 2 eggs, 1/3 cup milk. Topping: 1 cup toasted walnuts, 3 tbsp maple syrup, 2 tbsp butter, 2 tbsp brown sugar

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk butter, maple syrup, sugar, eggs and milk. 3. Stir in the dry ingredients and spread in the pan. 4. Stir topping ingredients together and spoon over the batter. 5. Bake 35 to 40 minutes.

Eggnog Snacking Cakes

Eggnog snacking cakes are pure holiday cheer, rich with nutmeg and creamy flavor. They are a great use for the last cup of eggnog in the carton after a family gathering. The tip: grate fresh nutmeg into the batter and over the frosting, because it is far more fragrant than the pre-ground kind and makes the eggnog flavor pop. A thick layer of eggnog buttercream finishes it perfectly. Love holiday baking? See make-ahead Christmas desserts. Will you serve it on Christmas Eve?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 tsp freshly grated nutmeg, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, 3/4 cup eggnog, 1 tsp vanilla. Frosting: 1/2 cup soft butter, 2 cups powdered sugar, 3 tbsp eggnog

How to make it: 1. Heat oven to 350°F and grease an 8×8 pan. 2. Whisk sugar, butter, eggs, eggnog and vanilla. 3. Stir in flour, baking powder, salt and nutmeg. 4. Bake 30 to 35 minutes and cool. 5. Beat frosting ingredients and spread over the cake.