9,149 egg bake recipes

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.

Funnel cakes pour pancake-style batter through a funnel into hot oil, frying into crispy lacy spirals dusted with powdered sugar. The classic state fair treat at home.

Old-fashioned ginger cupcakes made with molasses, cinnamon, sour milk, and cake flour. Dark, spicy, and tender with a warm gingerbread flavor.

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Cherry chocolate tube cake with canned cherry pie filling, chocolate chips, cinnamon, and chopped nuts. A one-bowl Black Forest-leaning cake dusted with powdered sugar.

Easy applesauce nut bread is a 10-ingredient quickbread with chunky walnuts, cinnamon, and a single can of applesauce for moisture. One bowl, one loaf pan, one hour in the oven.

Shortcut Italian sheet pan biscotti baked in a 9x13, sliced, and broiled golden. Six ingredients, 30 minutes, and you've got a tray of crispy-edged cookies with zero fuss.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Date nut raisin bread softened by boiling water over the fruit before mixing, creating a moist, tender quick bread loaded with walnuts and dried fruit. Egg-white-only batter keeps it lighter.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Spiced applesauce cake baked right in mason jars, sealed while hot for shelf-stable storage. Loaded with raisins, pecans, cinnamon, and cloves. A brilliant homemade gift or emergency pantry treat.