bundt

Bready or Not: Triple Chocolate Pumpkin Cake

Posted by on Oct 5, 2016 in Blog, Bready or Not, bundt, cake, chocolate, pumpkin | Comments Off

Triple Chocolate Pumpkin Cake created something of a sensation at my husband’s work. Imagine profanity-laden joyful proclamations about this being the best cake ever.

Bready or Not: Triple Chocolate Pumpkin Cake

The thing that surprised me most about their feedback was that they didn’t even realize there was pumpkin in the cake. It was all about the chocolate and the sheer moistness of the cake itself.

Bready or Not: Triple Chocolate Pumpkin Cake

Well, the secret to that tender crumb: canned pumpkin puree. Ta-da!

Bready or Not: Triple Chocolate Pumpkin Cake

The chocolate IS the star here. I mean, there’s a reason the name starts with “triple chocolate.” You have cocoa and chocolate chips in the cake, and a chocolate glaze that is also topped with chocolate chips.

Bready or Not: Triple Chocolate Pumpkin Cake

Does that mean this should really be called a “quadruple chocolate pumpkin cake?” Dang it. I’m a writer. Don’t expect me to do math.

Bready or Not: Triple Chocolate Pumpkin Cake

Modified from A Dash of Sanity.

Bready or Not: Triple Chocolate Pumpkin Cake

Bready or Not: Triple Chocolate Pumpkin Cake

This bundt cake is loaded with chocolate and has an especially moist, tender crumb thanks to the inclusion of pumpkin puree. Some people don’t even realize the pumpkin is in there!

  • To Coat Pan
  • 1 Tablespoon butter
  • 1 Tablespoon cocoa, sifted
  • Cake
  • 2 cups white sugar
  • 3/4 cup oil
  • 2 teaspoons vanilla extract
  • 3 eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 cup cocoa, sifted
  • 1 teaspoon cinnamon
  • 1/2 cup milk (almondmilk works)
  • 15 ounce can pumpkin puree (NOT organic)
  • 3/4 cup chocolate chips
  • Glaze
  • 3 tablespoons butter, diced
  • 3/4 cup dark or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup
  • 2 Tablespoons mini chocolate chips, for topping

Prepare the bundt pan. In the microwave, melt the tablespoon of butter. Stir in the tablespoon of sifted cocoa to make a paste. Use a pastry brush to completely coat the inside of the pan. Set aside.

Preheat oven at 325-degrees. In a large bowl, mix together sugar, oil, vanilla extract, and eggs.

In a separate bowl combine flour, salt, baking soda, baking powder, sifted cocoa, and cinnamon. Gradually add the flour mix to the sugar mix.

Mix in the milk and pumpkin puree. Once everything is just combined, stir in the chocolate chips. Pour thick batter into the ready bundt pan.

Bake for 50-60 minutes, or until it passes the toothpick test.

Set pan on rack for about ten minutes and remove pan by upending the cake onto the rack. Let it completely cool.

Once the cake is cool, make the glaze. In a small microwave-safe bowl, place the butter, chocolate chips, and corn syrup. Heat for 30 seconds or so and stir thoroughly, then briefly heat again if needed to finish melting.

Use a spoon to drizzle the glaze onto the cake, spreading it around as needed. Sprinkle mini chocolate chips on top to finish it off. Set in fridge to set for several hours or overnight--chocolate cakes are better after a day (if you can restrain yourself that long)!

OM NOM NOM!

Bready or Not: Triple Chocolate Pumpkin Cake

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Bready or Not: Cinnamon Coffee Cake with Maple Glaze

Posted by on Aug 24, 2016 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off

CAKE + PIE MONTH continues with another dose of maple–this time in the glaze atop this tender cinnamon-filled bundt cake!

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

If you don’t have maple flavor around, worry not. This cake will be just fine if you use vanilla extract instead. You could always add more cinnamon into the glaze, too, just for a spicy boost.

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

I love using sour cream in cake batter like this. It creates such a tender, moist texture. You can always substitute Greek yogurt for sour cream, too.

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

I spied the original version of this recipe in the Arizona Republic one morning. I knew I had to make it… but I also knew it needed some modifications. How could it be called a cinnamon coffee cake if it only had one teaspoon of cinnamon? Nope, nope. And of course, I had to give it a maple glaze.

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

If you’re getting burned out on maple (*cough*blasphemy*cough*), worry not. Next week, I finish off Cake + Pie Month with Cardamom Coffee Pound Cake! Unlike this week’s recipe, the pound cake actually includes coffee in the batter and in the glaze.

But, you know, I think this week’s recipe has a mighty fine glaze as it is.

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

Modified from Sour Cream Cinnamon Coffee Cake in the Arizona Republic, March 16, 2016.

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

Use a bundt cake pan to bake up an easy and delicious coffee cake! The cinnamon flavor sings through the tender cake and perfectly complements the maple-infused glaze. Modified from Sour Cream Cinnamon Coffee Cake in The Arizona Republic, March 16, 2016.

  • For the cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • For the glaze:
  • 2/3 cup powdered sugar, sifted
  • 1 Tablespoon milk or half and half
  • 1/2 teaspoon maple flavor (or substitute vanilla)

Preheat oven at 350-degrees. Use nonstick spray with flour to thoroughly coat a 9 or 10-inch bundt pan, or use extra butter and a liberal dusting of flour. Discard any excess flour.

In a large bowl, beat together the 1 cup butter and the sugar until they are light and fluffy. Add eggs one at a time followed by the vanilla and sour cream.

In a smaller bowl, combine the dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt. Slowly combine the two bowls; don't overmix. Scrape the batter into the prepared pan and spread so the top is even.

Bake for 45 minutes, or until a toothpick deeply inserted into the cake comes out clean. Let cool for 10 minutes on wire rack, then flip the cake out of the pan to completely cool on the rack.

When the cake is completely cool, make the glaze. In a small bowl, stir together the powdered sugar, milk, and maple flavor (or vanilla extract). Add more milk, if needed, for desired textured. Set cake on a serving plate and dribble glaze all over top of cake.

OM NOM NOM!

Bready or Not: Cinnamon Coffee Cake with Maple Glaze

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Bready or Not: Limed-Up Cream Cheese Pound Cake

Posted by on Aug 10, 2016 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off

For our second installment of CAKE/PIE MONTH, I present a tender, moist pound cake that’s embodied with a fresh lime flavor!

Bready or Not: Limed-Up Cream Cheese Pound Cake

To glaze this cake, I tested out a technique I saw on the Great British Baking Show. It worked like a charm, and it’s something I’ll do with all of my poke cakes in a bundt pan from here onward.

If you haven’t seen the Great British Baking Show (known in the UK by its original moniker of Great British Bake Off), GO SEE IT. It’s on Netflix, YouTube, and the PBS website. This is the show that helped me to survive my edits for Breath of Earth and to write Call of Fire in one month. Not only is it about creating lovely baked goods, it’s about achieving technical, chemical perfection in a reality show environment that is completely positive. No back-stabbing, no contrived drama.

Bready or Not: Limed-Up Cream Cheese Pound Cake

The bakers work under an extraordinary time crunch. In one episode, a baker needed to glaze a bundt cake very quickly. They poked the cake all over and put it back in the pan to pour the glaze. This way, most of the glaze went INSIDE the cake, as intended for a poke cake, and did not puddle the plate.

I watched. Mind. Blown.

Bready or Not: Limed-Up Cream Cheese Pound Cake

The technique totally works. My bundt cake was perfectly moist all the way through because the glaze had a chance to soak in from all angles.

This bundt cake has such a lovely flavor to go along with the moist texture, too. This is the kind of cake that is perfect for breakfast, brunch, or dessert, and is great with fruit, ice cream, or a simple cup of coffee.

Bready or Not: Limed-Up Cream Cheese Pound Cake

It would be great to eat while watching the Great British Baking Show.

Modified from Relish Magazine.

Bready or Not: Limed-Up Cream Cheese Pound Cake

Bready or Not: Limed-Up Cream Cheese Pound Cake

This lime-fresh cream cheese pound cake is perfect for breakfast, brunch, or dessert! If you use a special technique learned from the Great British Baking Show, the glaze will penetrate the cake and make it especially tender all the way through. Modified from Relish Magazine.

  • Cake:
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 (8-ounce) block cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 limes, zested and juiced
  • Glaze:
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons lime juice
  • 1/4 cup powdered sugar, optional for garnish

Preheat oven to 325F. Thoroughly grease and flour a 12-cup bundt pan.

In a large mixing bowl, cream together the butter, cream cheese and sugar until light and fluffy.

Beat in eggs alternately with flour, mixing well after each addition. Add salt, vanilla extract, almond extract, and the zest and juice of both limes. Mix until combined, taking care not to overbeat. That could dry out the cake.

Pour batter into prepared pan. Bake for 1 1/2 hours, or until a tester inserted in the center of the cake comes out clean. Let cool 10 minutes and then plop it onto a rack to cool some more. Don't wash the pan yet!

While the cake is still warm, use skewers or chopsticks to poke holes all over the top.

Mix the glaze ingredients (sugar, butter, lime juice) in a small saucepan. Bring to a boil for about one minute, then remove from heat.

Set the cake back inside the pan; poke more holes in the base of the cake. Slowly pour or ladle glaze over the holes. Let that soak in. Use over half the glaze, then carefully tip the cake onto a cake plate. Slowly drizzle the rest of the glaze into the holes.

Let the cake cool completely. Add dusting of powdered sugar before serving

OM NOM NOM!

 

Bready or Not: Limed-Up Cream Cheese Pound Cake

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Bready or Not: Maple Sour Cream Bundt Cake

Posted by on Aug 3, 2016 in Blog, Bready or Not, bundt, cake, maple | Comments Off

IT IS BOOK RELEASE MONTH. IT IS CAKE AND PIE MONTH. Oddly enough, the emphasis will be on maple. Gee, you might think I like the stuff.

Bready or Not: Maple Sour Cream Bundt Cake

I am starting out with what might be the best bundt cake recipe I have ever made. Yes, it even rivals the infamous Tunnel of Fudge Cake.

This recipe is extremely close in flavor and texture to the holy-moley-amazing Maple Walnut Cake, minus the walnuts. The Maple Walnut Cake is stunning to eat but it’s also very time-consuming to make because it’s a layer cake.

Bready or Not: Maple Sour Cream Bundt Cake

This bundt cake is EASY. It whips together in no time.

The cake itself is like a moist pound cake–soft, tender, and sweet with maple.

Bready or Not: Maple Sour Cream Bundt Cake

I opted for a glaze rather than a frosting. Tweak the liquids to make that as thick as you want, but really, the cake is sweet on its own so you don’t need a big layer here.

Maple Sour Cream Bundt Cake

Some of these pictures look almost pornographic, don’t they?

Bready or Not: Maple Sour Cream Bundt Cake

Yes, the glaze is as good as it looks. You can’t go wrong with powdered sugar, cinnamon, butter, and maple flavor. Well. I guess you can go wrong if you’re diabetic.

Bready or Not: Maple Sour Cream Bundt Cake

CONSUME AT YOUR OWN RISK.

Modified from Overtime Cook.

Bready or Not: Maple Sour Cream Bundt Cake

Bready or Not: Maple Sour Cream Bundt Cake

This luscious, amazing cake has the texture of a tender pound cake with an added oomph from a thin maple glaze. This cake will blow your mind and your waistline!

  • Cake
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup white sugar
  • 5 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple flavor (optional but recommended)
  • 1 cup pure maple syrup (NOT flavored pancake syrup)
  • 1 1/2 teaspoons baking powder
  • 2 cups flour
  • 1/2 cup sour cream
  • Glaze
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp cinnamon
  • 2 Tb butter, melted
  • 3/4 tsp maple flavoring (or vanilla, if that's all you have)
  • 1+ Tb water

Preheat oven to 325-degrees. Spray a bundt pan with nonstick spray with added flour, or grease well and sift flour over the surface.

In large bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the vanilla extract, maple flavor, and maple syrup.

In a small bowl, sift together the baking powder and flour. Add some of the flour mix to the big bowl, followed by sour cream, going back and forth until all of the cake ingredients are mixed together.

Pour the batter into the prepared bundt pan. Bake for 1 hour, or until it passes the toothpick test. Let it cool for about ten minutes in the pan and then carefully plop the cake onto a wire rack to completely cool down. Once it is room temperature, it's time to glaze.

Mix together all of the glaze ingredients together EXCEPT the water. Dribble in the water. Stir well. Add more water if needed to achieve desired consistency.

OM NOM NOM!

 

Bready or Not: Maple Sour Cream Bundt Cake

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Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)

Posted by on Mar 16, 2016 in Blog, Bready or Not, breakfast, bundt, cake, cake mix | Comments Off

Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.

This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too–the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.

Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.

Modified from Noble Pig.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

Use standard yellow cake mix and pudding mix to create a tender bundt cake. Baileys is in the cake and in the glaze that soaks into the cake, creating something that’s smooth and sweet and perfect for breakfast, brunch, or dessert!

  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 large eggs, room temperature
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Baileys Irish Coffee Creamer or Liqueur
  • Glaze
  • 5 Tb butter
  • 3 Tb water
  • 2/3 cup white sugar or caster sugar
  • 3 Tb Baileys Coffee Creamer or liqueur

Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.

In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.

Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.

When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.

Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.

OM NOM NOM!

 

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

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Bready or Not: Chocolate Cream Cheese Pound Cake

Posted by on Jun 17, 2015 in Blog, Bready or Not, breakfast, bundt, cake, chocolate | Comments Off

CAKE MONTH continues as I celebrate the release of The Clockwork Crown!

Chocolate Cream Cheese Pound Cake

Today’s offering is Chocolate Cream Cheese Pound Cake. It’s everything you would expect a typical loaf pound cake to be: soft, tender, and delicious.

Chocolate Cream Cheese Pound Cake

It manages to be rich and chocolatey without being tooth-achingly sweet (like, ahem, the Tunnel of Fudge cake recently posted).

Chocolate Cream Cheese Pound Cake

This is the kind of cake that would be lovely for breakfast or brunch with fruit, or dessertified with a few scoops of ice cream and a drizzle of caramel.

When I baked this, I followed the original directions too closely and overbaked the cake slightly. The top (which is the bottom once it’s flipped over) became kinda crunchy, though still delicious. Therefore, I recommend that you start checking this at the hour point. If it starts developing deep cracks and is firm to the touch, it’s likely done.

Chocolate Cream Cheese Pound Cake

The cake keeps fantastically for many days if it’s wrapped and kept in the fridge. I imagine it would also work well sliced and frozen, too.

Chocolate Cream Cheese Pound Cake

Modified from Bake or Break.

Bready or Not: Chocolate Cream Cheese Pound Cake

Chocolate Cream Cheese Pound Cake

This tender pound cake isn’t super-sweet, which makes it great for breakfast, brunch, or dessert. It’s great by itself or add some fruit or ice cream!

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 cup chocolate chips

Preheat oven to 325-degrees. Grease or spray a 10-inch Bundt pan.

Beat butter, cream cheese, and sugar until creamy. Add eggs, one at a time, beating well after each, followed by vanilla extract.

In a separate bowl, combine the flour, baking powder, and cocoa. Slowly incorporate the dry ingredients with the butter mixture and beat well for about 2 minutes.

Pour batter into prepared Bundt pan. Bake for 1 hour and test with a toothpick; the top will start to crack and will quickly get crispy when it's done.

Cake keeps upward of a week if kept wrapped in the fridge.

OM NOM NOM!

 

Chocolate Cream Cheese Pound Cake

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