breakfast

Bready or Not Original: Blueberry Yogurt Bundt Cake

Posted by on Oct 25, 2023 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Blueberry Yogurt Bundt Cake

This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

Bready or Not Original: Blueberry Yogurt Bundt Cake

Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

Bready or Not Original: Blueberry Yogurt Bundt Cake

You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

Bready or Not Original: Blueberry Yogurt Bundt Cake

This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

Bready or Not Original: Blueberry Yogurt Bundt Cake

Use fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
Course: Breakfast, Dessert, Snack
Author: Beth Cato

Equipment

  • large bundt pan
  • nonstick spray

Ingredients

Cake batter

  • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche

Filling

  • 1/4 cup brown sugar packed
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen blueberries or a mix

Glaze

  • 1 cup confectioners' sugar plus more if needed
  • 1 to 3 Tablespoons half & half or milk plus more if needed

Instructions

  • Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
  • In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
  • In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
  • In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
  • Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
  • Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
  • Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.

Mix the glaze

  • Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Marble Swirl Bundt Cake

    Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not Original: Marble Swirl Bundt Cake

    This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

    Bready or Not Original: Marble Swirl Bundt Cake

    Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

    Bready or Not Original: Marble Swirl Bundt Cake

    There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

    Bready or Not Original: Marble Swirl Bundt Cake

    Bready or Not Original: Marble Swirl Bundt Cake

    This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, maple
    Author: Beth Cato

    Equipment

    • large bundt cake pan
    • nonstick spray with flour or regular nonstick spray

    Ingredients

    • 2 2/3 cup all-purpose flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 large eggs room temperature
    • 2 cups white sugar
    • 1 1/3 cup almond milk or regular milk
    • 1/2 cup unsalted butter melted
    • 1/3 cup canola oil
    • 1/4 cup maple syrup
    • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoons ground cloves
    • 1 teaspoon ground nutmeg

    Instructions

    • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
    • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
    • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
    • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
    • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
    • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

    OM NOM NOM!

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      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      Posted by on Sep 20, 2023 in apples, Blog, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      These chewy cookies are infused with autumnal flavors, but are great year-round!
      Course: Dessert, Snack
      Keyword: apple, apple butter, applesauce, cranberries, oats, walnuts
      Servings: 55
      Author: Beth Cato

      Equipment

      • cookie sheet
      • parchment paper
      • teaspoon scoop or spoon

      Ingredients

      • 1 baking apple such Granny Smith or Gala
      • 2 cups old-fashioned oats also called rolled oats
      • 1 cup all-purpose flour
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon ground nutmeg
      • 1 cup brown sugar packed
      • 1/4 cup unsalted butter melted and cooled
      • 1/4 cup apple butter or applesauce
      • 1 large egg room temperature
      • 1/2 cup dried cranberries
      • 1/2 cup walnuts or pecans, chopped

      Instructions

      • Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
      • Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
      • Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
      • Store in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not: Maple Pear Galette Redux

        Posted by on Aug 23, 2023 in Blog, Bready or Not, breakfast, maple | Comments Off on Bready or Not: Maple Pear Galette Redux

        This Maple Pear Galette recipe is a must for any maple-lovers. I first featured it on Bready or Not in 2016, and it was high time to take new pictures and share the recipe anew!

        Bready or Not: Maple Pear Galette Redux

        This recipe laces maple sugar into every layer: the galette dough, the thick maple paste for the pears, and as a golden accent and perfect crunch for the top of the galette.

        Bready or Not: Maple Pear Galette Redux

        This is remarkably easy to make, too. The peeling and coring the pears is the biggest hassle. I like to make the dough a day ahead of time, which makes the assembly part go pretty fast.

        Bready or Not: Maple Pear Galette Redux

        I heavily modified this recipe from one found in this incredible cookbook called Maple by Katie Webster. [Affiliate link.] Seriously, if you love maple used in dishes for any meal of the day, get this cookbook! It looks like it’s now out of print, but used copies are available for decent prices.

        Bready or Not: Maple Pear Galette

        This pear galette is maple-infused majesty, a pie without a pie pan! Modified from the fantastic cookbook MAPLE by Katie Webster.
        Course: Breakfast, Dessert, Snack
        Keyword: maple, pear, pie
        Author: Beth Cato

        Equipment

        • medium bowl
        • large bowl
        • Rolling Pin
        • parchment paper
        • baking sheet
        • pastry brush

        Ingredients

        Galette

        • 1 1/4 cups all-purpose flour
        • 1 Tablespoon maple sugar
        • 1/2 teaspoon salt
        • 4 Tablespoons unsalted butter 1/2 stick
        • 3 to 6 Tablespoons ice water

        Interior

        • 2 Tablespoons all-purpose flour
        • 1/2 cup maple sugar
        • 2 teaspoons vanilla extract
        • 1 Tablespoon lemon juice
        • 3 ripe pears peeled, cored, and cut into wedges

        Topping

        • 1 large egg lightly beaten
        • 1 Tablespoon maple sugar

        Instructions

        Make the galette.

        • In a medium bowl, whisk together flour, maple sugar, and salt. Add butter and work into dough so that the butter is down to pea-sized chunks. Add just enough water to incorporate as dough, smearing butter chunks in the process. Shape dough into a disk and shroud in plastic wrap; refrigerate for 30 minutes, or overnight.
        • Preheat oven to 350-degrees. Place parchment paper on a large rimmed baking sheet.

        Make the interior.

        • In a large bowl, gently stir together the flour, maple sugar, vanilla, and lemon juice; it will form a thick paste. Gently stir in the pears to coat. Expect the mixture to become more liquid as it sits with the pears in it.
        • Use some extra flour to lightly dust a large work surface. Roll out the dough to at least a foot diameter circle. Transfer it to the prepared parchment paper on baking sheet; the dough might hang over the edges for now, but that’s okay.
        • Arrange the pears in a circular pattern in the center; leave a 2 1/2 to 3-inch border. Scrape the rest of the maple paste over the pears. Fold the dough inward, with the center still exposed. Brush the egg over the top and sprinkle on the remaining maple sugar.
        • Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles. Let cool before cutting.

        OM NOM NOM!

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          Bready or Not: Crunchy Biscuits

          Posted by on Jul 12, 2023 in Blog, Bready or Not, breakfast, british, cookies | Comments Off on Bready or Not: Crunchy Biscuits

          These are Crunchy Biscuits in the British sense–that is, they are crunchy cookies with a satisfying snap.

          Bready or Not: Crunchy Biscuits

          I found the recipe in Bigger Bolder Baking by Gemma Stafford [affiliate link], a book gifted to me by my mother-in-law. Gemma is Irish-born and now lives in America, and her fantastic cookbook has ingredients and cooking temperatures in both British and American measurements.

          Bready or Not: Crunchy Biscuits

          This small-batch recipe includes a quintessentially British ingredient, golden syrup, that has no real American parallel. I’ve seen some recommendations to substitute with half measures of light corn syrup and honey, and while that works as a liquid replacement, the flavor isn’t quite the same.

          Bready or Not: Crunchy Biscuits

          That said, golden syrup isn’t hard to find in America, it just tends to be expensive. Even in the wastelands of Phoenix, I could find Lyle’s Golden Syrup in the small British goods section of my local Fry’s (Kroger) chain.

          Bready or Not: Crunchy Biscuits

          These crunchy, hearty cookies are great for a snack or even a breakfast. Oats reign supreme here, but the golden syrup adds a unique, slight flavor that carries through every bite. If you don’t have self-rising flour, substitute with 1 cup of all-purpose flour and two teaspoons of baking powder. Modified from Bigger Bolder Baking by Gemma Stafford.
          Course: Breakfast, Dessert, Snack
          Servings: 30 cookies
          Author: Beth Cato

          Equipment

          • parchment paper
          • baking sheet
          • tablespoon scoop
          • cooling rack

          Ingredients

          • 1 cup unsalted butter (2 sticks) softened
          • 3/4 cup white sugar
          • 3 Tablespoons golden syrup
          • 1 cup self-rising flour
          • 2 2/3 cup rolled oats also called old fashioned oats
          • 1 teaspoon baking soda
          • 1/4 teaspoon salt

          Instructions

          • Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
          • In a large bowl, cream together butter and sugar until it is soft and light in color. Add golden syrup. Follow up with the flour, oats, baking soda, and salt, mixing until just combined.
          • Use a tablespoon scoop to shape dough, rolling each lump briefly with hands to compress and flatten, then place spaced out two-inches apart on baking sheet. They will spread as they bake.
          • Bake 12 to 14 minutes, until golden brown and set. Let them idle on the cookie sheet about 5 to 10 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature.

          OM NOM NOM!

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            Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            Posted by on Jul 5, 2023 in biscoff spread, Blog, blondies, blueberry, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            This big casserole dish of Cookie Butter and Jelly Bars is chewy and sweet, perfect to feed a crowd! Customize it by using your favorite jelly.

            Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            I love cookie butter. You can find it in jars near the nut butters in a lot of grocery stores. There’s nothing healthy about it–it’s spice cookies pulverized with oil to make a smearable paste that you can use however you use peanut butter, such as on sandwiches or in baked goods like this.

            Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            Cookie butter makes everything taste inherently more cookie-like. It’s fantastic with jelly! I recommend using about 10-12 ounces of jelly here; less than that and the layer is thin, more than that, it can gush at the sides of the pan and stick to the foil.

            Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            These bars are best eaten within two days. After that, they will dry out a bit but they are still tasty.

            Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

            These thick, chewy bars are sweet and delicious. Use your favorite jelly or go for a seasonal variation and make it taste a little different every time you make this recipe!
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: apple butter, blueberries, cookie butter, strawberries
            Author: Beth Cato

            Equipment

            • 13×9 pan
            • aluminum foil
            • nonstick spray
            • offset spatula

            Ingredients

            • 1 cup unsalted butter (2 sticks) room temperature
            • 1 1/2 cups white sugar
            • 1 teaspoon vanilla extract
            • 2 large eggs room temperature
            • 2 cups creamy cookie butter such as Biscoff and Trader Joe's Speculoos
            • 3 cups all-purpose flour
            • 1 teaspoon baking powder
            • 10-12 ounces jelly or jam or preserves

            Instructions

            • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
            • In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.
            • Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.
            • Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.

            OM NOM NOM!

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