breakfast

Bready or Not Original: Lemon Sour Cream Bundt Cake

Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

Bready or Not Original: Lemon Sour Cream Bundt Cake

This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

Bready or Not Original: Lemon Sour Cream Bundt Cake

I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

Bready or Not Original: Lemon Sour Cream Bundt Cake

I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

Bready or Not Original: Lemon Sour Cream Bundt Cake

This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane

Bready or Not Original: Lemon Sour Cream Bundt Cake

 

Bready or Not Original: Lemon Sour Cream Bundt Cake

There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
Course: Dessert, Snack
Cuisine: American
Keyword: bundt cake, lemon, sour cream
Author: Beth Cato

Equipment

  • large bundt cake pan

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 cup unsalted butter 2 sticks softened
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 4 eggs
  • 1 cup sour cream 8 ounces

Instructions

  • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
  • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
  • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
  • Store covered at room temperature.

OM NOM NOM!

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    Bready or Not: Ginger Chai Carrot Cake

    Posted by on Mar 25, 2020 in Blog, Bready or Not, breakfast, cake | 0 comments

    Trust me, this Ginger Chai Carrot Cake is amazing. This is the only carrot cake I have ever liked.

    Bready or Not: Ginger Chai Carrot Cake

    That’s right, I made the cake even though I was pretty ambivalent about carrot cakes overall. The combination of ingredients just appealed to me somehow. I actually went out and made the cake a week after reading the original recipe in Bake from Scratch Magazine.

    Bready or Not: Ginger Chai Carrot Cake

    Some modifications I made straight up: I used a square pan rather than a round and tall cake pan, which meant the bake time was a little higher, too. I also upped the cinnamon because, well, cinnamon. I was worried about buying enough grated carrot so I measured and weighed that; this is why I made sure to put the “7 ounces” info in the ingredients.

    Bready or Not: Ginger Chai Carrot Cake

    The recipe looks long because of the spices it includes, but it’s actually a very easy recipe to make. To save some time on baking day, mix the dry ingredients the day before! That’s what I did.

    Bready or Not: Ginger Chai Carrot Cake

    This cake is incredibly moist. It’s sweet and spicy, embodied with cozy heat courtesy of the candied ginger. Everything melds beautifully.

    Bready or Not: Ginger Chai Carrot Cake

    If you love carrot cake, make this cake. If you hate carrot cake, give this one a try. It just might convert you!

    Bready or Not: Ginger Chai Carrot Cake

    This carrot cake is packed with spices and sweetness, and will even convert carrot cake haters to the ways of this cake! Note that soured milk can be made using milk or half & half along with a few teaspoons of lemon juice or vinegar; let sit for 10 minutes to curdle, then use. Recipe modified from Bake from Scratch Magazine.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cake, carrot
    Author: Beth Cato

    Equipment

    • 9x9 square pan

    Ingredients

    Cake

    • 1 1/2 cups all-purpose flour
    • 3/4 cup brown sugar packed
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground pepper
    • 1/3 cup canola oil
    • 1/3 cup buttermilk or soured milk (see note), room temperature
    • 1 teaspoon vanilla extract
    • 2 large eggs room temperature
    • 9 ounces crushed pineapple drained
    • 2 cups grated carrots about 7 ounces
    • 1/2 cup golden raisins
    • 1/3 cup candied ginger finely chopped

    Glaze

    • 1 cup confectioners' sugar
    • 3 Tablespoons heavy whipping cream or half & half
    • candied ginger finely chopped

    Instructions

    • Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
    • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
    • Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
    • Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
    • Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!

    OM NOM NOM!

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      Bready or Not: Irish Lemon Pudding Tart

      Posted by on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

      St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

      Bready or Not: Irish Lemon Pudding Tart

      Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

      Bready or Not: Irish Lemon Pudding Tart

      No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

      Bready or Not: Irish Lemon Pudding Tart

      Make no mistake: this tart takes work. It dirties a lot of bowls.

      Bready or Not: Irish Lemon Pudding Tart

      But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

      Bready or Not: Irish Lemon Pudding Tart

      Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

      Bready or Not: Irish Lemon Pudding Tart

      This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

      Bready or Not: Irish Lemon Pudding Tart

      This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
      Course: Breakfast, Dessert, Snack
      Cuisine: irish
      Keyword: lemon, pie, tart
      Author: Beth Cato

      Equipment

      • 9-inch springform pan
      • parchment paper

      Ingredients

      Crust:

      • 1/2 cup unsalted butter 1 stick
      • 1 1/4 cups all-purpose flour
      • 3 Tablespoons white sugar
      • 1/4 teaspoon salt

      Pudding:

      • 2 eggs whites and yolks, divided
      • 2 Tablespoons unsalted butter softened
      • 1/4 cup white sugar
      • 2 large lemons zested and juiced
      • 1/2 cup all-purpose flour
      • 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
      • 1 teaspoon lemon extract

      Instructions

      Make the crust:

      • Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
      • Melt butter in microwave or on stovetop.
      • In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
      • Preheat oven at 350-degrees.
      • Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

      Make the pudding:

      • Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
      • In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
      • Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
      • Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
      • Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
      • Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

      OM NOM NOM!

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        Bready or Not: Chocolate Cherry Bundt Cake

        Posted by on Feb 12, 2020 in Blog, Bready or Not, breakfast, bundt, cake, chocolate | 0 comments

        Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake!

        Bready or Not: Chocolate Cherry Bundt Cake

        I first encountered this lovely combo in the Queen Anne Cordial Cherries my parents would buy around Christmas. The combo is pretty amazing in cake form, too.

        Bready or Not: Chocolate Cherry Bundt Cake

        You use both cherries and cherry juice in this recipe. That infuses the crumb with cherry flavor, even if your bite lacks cherry chunks.

        Bready or Not: Chocolate Cherry Bundt Cake

        Chocolate is swirled throughout. Make sure you don’t swirl it too much–you want distinct layers of chocolate, not only for the flavor, but the lovely appearance.

        Bready or Not: Chocolate Cherry Bundt Cake

        This is a special kind of bundt cake, perfect for a birthday, brunch, special dessert, breakfast, and–of course–Valentine’s Day.

        Bready or Not: Chocolate Cherry Bundt Cake

        Bake up this beautiful thing and indulge. Plus, it can always be sliced up and frozen for later!

        Bready or Not: Chocolate Cherry Bundt Cake

        Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake! This is a special sort of bundt cake, but a very straightforward one to make.
        Cook Time1 hr
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, cherries, chocolate, sour cream
        Author: Beth Cato

        Equipment

        • large bundt pan

        Ingredients

        • 13 1/2 ounces maraschino cherries with juice
        • 3 3/4 cup all-purpose flour
        • 2 1/4 teaspoons baking soda
        • 1 cup unsalted butter 2 sticks, room temperature
        • 2 cups white sugar
        • 3 large eggs room temperature
        • 1/4 cup water
        • 2 teaspoons almond extract
        • 1 1/2 cups sour cream or plain or vanilla Greek yogurt
        • 1/2 cup semisweet chocolate chips

        Instructions

        • Drain juice from cherries into another bowl; reserve 1/2 cup of juice. Remove stems from cherries and roughly chop up the fruit. Set aside.
        • Preheat oven at 350-degrees. Grease and flour a large bundt pan.
        • In a medium bowl, stir together the flour and baking soda. Set aside.
        • In a large bowl, beat together the butter and sugar until light and fluffy. Add in eggs one at a time. Pour in the cherry juice, water, and almond extract. Start adding the flour mix and the sour cream in small amounts, going back and forth until everything is just incorporated. Fold the cherries into the batter.
        • In a microwave safe dish, heat the chocolate chips in short bursts until they can be stirred smooth.
        • Spoon some cherry batter into the base of the bundt pan. Add dollops of chocolate, then more batter. Keep going back and forth until all of the batter and chocolate is in the pan. Drag a butter knife through--without touching the metal--to swirl everything together a bit more, then smooth the top.
        • Bake for about 1 hour, until an inserted knife comes out clean. Set on a rack to cool for 20 minutes, then invert the cake and remove the pan so it can completely cool.
        • Store covered at room temperature. Slices can also be frozen for later enjoyment.
        • OM NOM NOM!
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        Bready or Not: British Flapjacks

        Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 2 comments

        Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

        British Flapjacks

        In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

        British Flapjacks

        I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

        British Flapjacks

        This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

        British Flapjacks

        My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

        British Flapjacks

        I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

        I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

        Bready or Not: British Flapjacks

        What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
        Course: Breakfast, Snack
        Cuisine: British
        Keyword: bars, chocolate, granola
        Author: Beth Cato

        Equipment

        • 8x12x1-inch pan (small jelly roll pan)

        Ingredients

        Flapjacks

        • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
        • 1/4 cup corn syrup
        • 1/2 cup light brown sugar packed
        • 2 1/2 cups rolled old-fashioned oats

        Chocolate Drizzle

        • 1/2 cup semisweet chocolate chips
        • 1 teaspoon shortening

        Instructions

        • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
        • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
        • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
        • Bake for 30 minutes.
        • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
        • Use foil to lift contents onto cutting board. Slice again to separate.
        • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
        • Store in sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Walnut Apple Dump Cake

          Posted by on Dec 24, 2019 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Walnut Apple Dump Cake

          Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!

          ‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.

          Bready or Not Original: Walnut Apple Dump Cake

          Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.

          Bready or Not Original: Walnut Apple Dump Cake

          In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.

          Bready or Not Original: Walnut Apple Dump Cake

          This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.

          Bready or Not Original: Walnut Apple Dump Cake

          I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.

          Bready or Not Original: Walnut Apple Dump Cake

          Bready or Not Original: Walnut Apple Dump Cake

          This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!
          Course: Breakfast, Dessert, Snack
          Keyword: apple, cake
          Author: Beth Cato

          Equipment

          • 9x13 pan

          Ingredients

          • 6 medium apples like Granny Smith or Pink Lady, or a mix
          • 2 1/4 cups brown sugar packed, divided
          • 2 teaspoons ground cinnamon
          • 1 cup unsalted butter 2 sticks
          • 2 large eggs
          • 1 teaspoon vanilla extract
          • 2 cups all-purpose flour
          • 1 cup walnuts chopped, divided

          Instructions

          • Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13x9 pan (note: don't line with foil).
          • Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
          • In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
          • Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
          • Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
          • Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!

          OM NOM NOM!

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