9,149 egg bake recipes

Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Lemon cream bread baked in a loaf pan with cream cheese in the batter, chopped pecans, and a lemon-sugar glaze poured over the hot crust. Soft, tangy, dense crumb.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Incredibly moist chocolate prune bundt cake with just 8 ingredients. Soaked prunes and cocoa create a rich, dark crumb that stays fresh for days. Dust with powdered sugar.

Tropical pound cake made with fruit yogurt for a moist, tender crumb and subtle fruity flavor. A simple one-bowl bundt cake with only eight ingredients.

Washington apple cake packed with three cups of fresh chopped apples and crunchy walnuts, warm with cinnamon and nutmeg. An oil-rich, ultra-moist tube cake served with a cloud of sweetened whipped cream.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

Mom's apple cookies are soft, cake-like drop cookies with grated fresh apple, brown sugar, cinnamon, nutmeg, and walnuts. Old-fashioned spiced bakery flavor from a lunchbox-friendly batch of three dozen.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.