8,904 egg bake recipes

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Wholesome quick bread made with amaranth and brown rice flour, sweetened with honey. Dense, hearty texture with high fiber and protein.

Homemade vanilla wafer cookies bake up crisp, golden and buttery with a full tablespoon of vanilla in every batch. The pantry essential for banana pudding and trifles.

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.

From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.

Bring a bit of Italian heritage into your home this Christmas with these scrumptious cookies that contain a hint of orange.

Easy crustless quiche made with Bisquick, cheddar cheese, and sauteed onions. This simple appetizer cuts into perfect squares and reheats beautifully.

Old-fashioned crumb cake made with sour milk, cinnamon, and nutmeg. The same flour-butter mixture forms both the spiced cake batter and the crumbly streusel topping. One bowl, one pan.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Quick apple streusel coffee cake made with Bisquick baking mix and sweetened applesauce. Topped with cinnamon brown sugar crumble in under 45 minutes.

Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.