bundt

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: 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: Coconut Cream Cheese Pound Cake

    Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | Comments Off on Bready or Not: Coconut Cream Cheese Pound Cake

    This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.

    Bready or Not: Coconut Cream Cheese Pound Cake

    This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.

    Bready or Not: Coconut Cream Cheese Pound Cake

    The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.

    Bready or Not: Coconut Cream Cheese Pound Cake

    I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.

    Bready or Not: Coconut Cream Cheese Pound Cake

    Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

    Bready or Not: Coconut Cream Cheese Pound Cake

    Modified from Cookies and Cups.

     

    Bready or Not: Coconut Cream Cheese Pound Cake

    This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, cream cheese
    Author: Beth Cato

    Ingredients

    Cake

    • 1 cup unsalted butter 2 sticks, room temperature
    • 8 ounces cream cheese 1 box, room temperature
    • 3 cups white sugar
    • 6 eggs room temperature
    • 2 teaspoons vanilla extract
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder
    • 3 cups all-purpose flour
    • 2 cups shredded flaked coconut

    Glaze

    • 2 cups confectioners' sugar
    • 2-3 Tablespoons milk
    • extra shredded coconut

    Instructions

    • Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
    • In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
    • Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
    • Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
    • Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
    • To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
    • OM NOM NOM!
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    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    Posted by on Aug 15, 2018 in Blog, boozy, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    Do I have your attention now?

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

    Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

    This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.
    Course: Breakfast, Dessert, Snack
    Keyword: alcohol, bundt cake, cake, lemon
    Author: Beth Cato

    Ingredients

    Cake:

    • 2 cups unsalted butter 4 sticks, softened
    • 2 3/4 cup white sugar
    • 6 large eggs room temperature
    • 3 3/4 cups all-purpose flour
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon kosher salt
    • 1/2 cup milk or half & half
    • 1 lemon zested
    • 1 teaspoon vanilla extract

    Bourbon Glaze:

    • 1 cup white sugar
    • 1/2 cup bourbon
    • 7 Tablespoons unsalted butter

    Instructions

    The Cake:

    • Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
    • In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
    • In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
    • Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

    The Glaze:

    • Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
    • Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
    • Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
    • OM NOM NOM!
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    Bready or Not: Maple Pound Cake

    Posted by on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not: Maple Pound Cake

    This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.

    Bready or Not: Maple Pound Cake

    On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.

    Bready or Not: Maple Pound Cake

    The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.

    Bready or Not: Maple Pound Cake

    If you love maple, this is your new favorite pound cake.

    Bready or Not: Maple Pound Cake

    This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!

    Bready or Not: Maple Pound Cake

    Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.

    Bready or Not: Maple Pound Cake

    In case it didn’t come across, you should know that this cake is awesome. You should make it.

    Modified from King Arthur Flour.

    Bready or Not: Maple Pound Cake

    This easy-to-make bundt cake tastes just like pancakes slathered in maple syrup! It's perfect for breakfast or dessert. Bake it the day before, and conveniently feed a crowd for breakfast.
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, maple, sour cream
    Author: Beth Cato

    Ingredients

    Cake

    • 2 cups cake flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon salt
    • 3/4 cup unsalted butter 1 1/2 sticks, softened
    • 2/3 cup light brown sugar packed
    • 2 large eggs
    • 1/2 cup real maple syrup
    • 1 cup sour cream 8 ounces
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon maple flavor

    Glaze

    • 2 Tablespoons unsalted butter
    • 1/4 cup real maple syrup
    • 1/4 cup water

    Instructions

    • Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.
    • In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
    • In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.
    • Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.
    • Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.
    • After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.
    • Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.
    • Store cake covered at room temperature. Slices can also be frozen.
    • OM NOM NOM!
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    Bready or Not: Cinnamon Apple Bundt Cake

    Posted by on Feb 21, 2018 in apples, Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Cinnamon Apple Bundt Cake

    Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!

    I try out different apple recipes on a regular basis; my apple tag on the site attests to that.

    Bready or Not: Cinnamon Apple Bundt Cake

    This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.

    Bready or Not: Cinnamon Apple Bundt Cake

    The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!

    Bready or Not: Cinnamon Apple Bundt Cake

    The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.

    Bready or Not: Cinnamon Apple Bundt Cake

    The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.

    Modified from Taste of Home Sunday Best 2015.

    Bready or Not: Cinnamon Apple Bundt Cake

    This bundt cake is tender and moist, with chunks of apples throughout. Eat it hot or cold, or freeze some slices for later!
    Course: Breakfast, Dessert, Snack
    Keyword: apple, bundt cake, cake
    Author: Beth Cato

    Ingredients

    • 3 medium apples peeled and chopped
    • 2 teaspoons cinnamon
    • 2 cups white sugar
    • 1 cup canola oil
    • 3 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • confectioners' sugar to sift over top optional

    Instructions

    • Preheat oven to 350-degrees. Grease and flour a bundt cake pan.
    • In a large bowl, stir cinnamon to coat the chopped apples. Set aside.
    • In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.
    • Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.
    • Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.
    • OM NOM NOM!
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