8,904 egg bake recipes

Fresh tomato cake with dark brown sugar, dates, raisins, nuts, and nutmeg topped with cream cheese frosting. A Southern heritage cake that uses ripe tomatoes for incredible moisture.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Sweet poppy seed bread with almond extract and orange glaze. Easy loaf recipe that makes 2-4 loaves depending on pan size, perfect for gifting.

Moist, spiced zucchini bread with cinnamon, cloves, and pecans baked right inside canning jars for easy gifting and long shelf life. Seal them while hot and they'll keep for weeks. The ultimate homemade food gift.

Fast savory spinach bread made with Bisquick, eggs, and two cheeses in under an hour. No-fuss loaf perfect for potlucks and Italian dinners.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

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

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Old-fashioned buttermilk doughnuts spiced with ginger and nutmeg, fried golden in just minutes. Tender, cake-style doughnuts with a slight tang from real buttermilk.

Chocolate Velvet cake made with mayonnaise instead of butter or oil for an extra-moist crumb, topped with a broiled coconut-walnut sauce. The unexpected vintage cake that converts skeptics.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.