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New! Bake'n Joy Recipes Perfect for Spring Time

Peaches & Vanilla Cream Cobbler Cake with Butter Streusel


  • Bake’n Joy French Vanilla scoop batter
  • Sliced peaches (canned or jarred for filling, fresh peaches for garnish)
  • Bake’n Joy Gourmet Butter Streusel topping
  • Iced or Whipped Cream Topping
  • Mint for garnish


  • Remove Bake’n Joy French Vanilla Batter and thaw according to instructions
  • Preheat convection oven to 325°F
  • Fill small (10-12 oz.) custard dish or iron skillet ½ with sliced peaches
  • Scoop 1/ #16 (blue handle) and spread over filling
  • Sprinkle 2 TBSP of Bake’n Joy Gourmet Butter Streusel topping over batter
  • Bake 16 to 18 minutes or internal temperature is 205°F
  • Top with choice of whipped topping or vanilla ice cream
  • Garnish with fresh slices of peach and mint

Note: Scoop 4/#16 (blue handle) and spread over filling


  • Sunrise (Carrot Raisin) with sliced pineapple filling and cinnamon streusel topping
  • Cranberry Orange Nut with sliced apple filling

Lemon Ricotta Cake with Sour Cream Batter


  • 1# Bake’n Joy Sour Cream Batter #8522216
  • 1# Whole Milk Ricotta Cheese
  • 2 tsp. Vanilla Extract
  • 1 oz lemon z


  • Thaw batter under refrigeration.
  • Mix equal parts Sour Cream batter and Whole Milk Ricotta cheese.
  • Fold in vanilla extract and lemon zest.
  • Combine ingredients until well blended.
  • Scale batter into a well greased pan.
  • Bake in desired pan (batter will rise please allow room to grow), at 330°F for 45 minutes.
  • Turn oven off and allow cake to cool in oven.
  • Once cooled de-pan cake and garnish with confectioners sugar, lemon zest or royal icing.

Note: Baking time is based on an 8” bunt pan, different pans will yield different baking times.

Cornbread Croutons (Eliminate Waste!)


  • 2 cups cubed (about 1-inch pieces) day-old cornbread
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ cup chopped parsley


  • Preheat oven to 375°F.
  • Place cornbread cubes, pepper, olive oil, and salt in a medium bowl.
  • Gently toss to coat, being careful to keep cubes intact.
  • Arrange 1 inch apart on a small baking sheet.
  • Bake until golden brown and crispy, about 15 minutes, turning cubes once halfway
  • Allow to cool then add chopped parsley and toss once again


  • Season with Rosemary, Parmesan Cheese, Cumin or Taco seasoning

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