bundt

Bready or Not: Matcha Green Tea Bundt Cake

Posted by on Aug 2, 2017 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Matcha Green Tea Bundt Cake

During my book release months, I typically follow a theme of cakes and pies. This time around, we’re doing something different: baked goods featuring matcha powder, aka green tea!

Bready or Not: Matcha Green Tea Bundt Cake

My first recipe can’t help but follow the traditional cake theme, though: Matcha Bundt Cake.

Bready or Not: Matcha Green Tea Bundt Cake

The America in my books Breath of Earth and Call of Fire is heavily influenced by Japanese culture. That’s evident in architecture, nickel cinemas, the vernacular–and in baked goods, too.

Bready or Not: Matcha Green Tea Bundt Cake

Of course, in our timeline, the phenomenon of green tea in leavened sweets is a contemporary innovation.

Bready or Not: Matcha Green Tea Bundt Cake

The type of green tea you use may produce different results. I used a Rishi sweet green tea blend that includes sugar, making it ideal for lattes or baked goods.

Bready or Not: Matcha Green Tea Bundt Cake

This bundt cake naturally baked up with a lovely light green tint, but as you’ll see, in some of the forthcoming cookie recipes, the green is barely visible. If you want things to turn out VERY green, just add some food dye.

Bready or Not: Matcha Green Tea Bundt Cake

This is essentially a tender pound cake in both taste and texture, with a unique fresh flavor from the tea.

Bready or Not: Matcha Green Tea Bundt Cake

In other words, DELICIOUS.

Modified from Week of Menus.

Bready or Not: Matcha Green Tea Bundt Cake

Bready or Not: Matcha Green Tea Bundt Cake

This bundt cake with green tea has the texture and taste of a pound cake, and would be lovely for breakfast, brunch, or dessert! Note that different blends of matcha will produce different results with taste and green tint; it’s recommended to use a sweet matcha here, which has added sugar.

  • Cake
  • 3 cups all-purpose flour
  • 3 tablespoons sweet matcha powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces) sour cream
  • Topping
  • 2 Tablespoons powdered sugar, sifted
  • 1/4 teaspoon sweet matcha powder, sifted

Preheat oven at 350-degrees. Grease and lightly flour a 10-or 12-inch bundt pan.

In a medium bowl, stir together the dry ingredients: flour, matcha powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter creamy. Gradually add sugar; continue to mix until it is light in texture and color. Add the eggs one at a time, beating after each addition, followed by the vanilla extract.

Gradually add the dry mix and sour cream into the big bowl, going back and forth between the two, until everything is combined. Scoop batter into the ready pan.

Bake cake for 50 to 60 minutes, until it passes the toothpick test in the middle. Cool the cake for about 10 minutes, then invert it onto a rack to completely cool.

Sift the powdered sugar on top of the cake, followed by the matcha. Slice and serve. Keep covered on counter.

OM NOM NOM!

 

Bready or Not: Matcha Green Tea Bundt Cake

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Bready or Not: Blueberry Pound Cake with Lemon Glaze

Posted by on Jul 5, 2017 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not: Blueberry Pound Cake with Lemon Glaze

Blueberries are in season, so let’s get baking!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

This cake is sheer perfection. This has the tender texture of a pound cake, with added sweetness from dapples of blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Oh yeah, and then there’s the glaze. When I was meddling with the base recipe, that version felt so… naked.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The lemon glaze adds a bit more sweetness, and a tartness that contrasts perfectly with the blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The glaze looks gorgeous, too!

This cake is perfect for breakfast, brunch, or dessert. Whenever the heck you want it, really.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Modified from Through Her Looking Glass.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Use your bundt pan to create a luscious blueberry-studded pound cake. The thick lemon glaze adds some lovely, delicious oomph.

  • Cake
  • 6 ounces blueberries, washed, drained, and patted dry
  • 3 cups flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Glaze
  • 1 1/2 cups confectioners' sugar, sifted
  • 1+ Tablespoon milk
  • 1/2 teaspoon lemon extract

Preheat oven at 350-degrees. Prepare a 10 or 12-cup bundt pan by applying Pam with Flour or buttering well and dusting with flour.

In a small bowl, gently stir the blueberries with 1/4 cup flour. This will keep the blueberries from sinking in the batter as it bakes. Set bowl aside.

In a medium bowl, stir the remaining flour with the baking powder and salt. Set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time, followed by the vanilla. Beat it until fluffy again.

Slowly mix in the dry ingredients until just blended. Follow that by gently folding in the blueberries.

Use a rubber spatula to pour the batter into the ready pan. Bake for 50 minutes to 1 hour, until it passes the toothpick test.

Let the cake cool for about 10 minutes, then invert it onto a rack to completely cool. Once the cake is at room temperature, mix the glaze. Add enough milk to give it the desired pourable consistency. Drizzle it over cake.

Store cake in fridge.

OM NOM NOM!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

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Bready or Not: Cardamom Bundt Cake with Coffee Glaze

Posted by on Jun 7, 2017 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Cardamom Bundt Cake with Coffee Glaze

It’s June and hey, let’s eat cake! Cardamom Cake with Coffee Glaze. A bundt cake full of sugar and glory and cardamom-y goodness.

Bready or Not: Cardamom Cake with Coffee Glaze

I read a lot of books. I also read a lot of magazines. One of my favorite things to do is hit up a good used book store or library book sale and buy stacks of older food magazines to raid for recipes.

Bready or Not: Cardamom Cake with Coffee Glaze

That’s how I found the original recipe for this in an October 2013 issue of Country Living. I modified it, removing pistachios and tweaking here and there, and created a cake that earned the utter adoration of my husband’s co-workers.

Bready or Not: Cardamom Cake with Coffee Glaze

Coffee and cardamom is a fantastic flavor combination. You might remember the Cardamom Coffee Pound cake I posted last fall. This bundt cake is like that awesome loaf cake, and so much more.

Bready or Not: Cardamom Cake with Coffee Glaze

It’s bigger, for one, being a full-size cake. It has a kinda pound cake thing going, too. The sour cream does miraculous thing for cake texture, creating crumb that is dense, not crumbly.

Bready or Not: Cardamom Cake with Coffee Glaze

This is a cake you can eat out of hand, no saucer required. And you’ll want to lick your fingers clean, too, because the glaze includes espresso powder (one of my favorite ingredients to keep around) and sugar.

If the caffeine doesn’t boost your day, you know the sugar will!

June2017-widgetad

Bready or Not: Cardamom Bundt Cake with Coffee Glaze

Bready or Not: Cardamom Cake with Coffee Glaze

This amazing bundt cake pairs two fabulous flavors: cardamom and coffee! Eat this for breakfast or dessert. Modified from recipe in Country Living Magazine, October 2013.

  • Bundt cake
  • 2 sticks unsalted butter, room temperature, plus more to grease pan
  • Fine, dried breadcrumbs to dust pan
  • cooking spray
  • 2 1/3 cups cake flour
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 1/2 cups white sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Coffee glaze
  • 2/3 cup confectioners' sugar, sifted
  • 1 teaspoon espresso powder
  • 1/4 teaspoon unsweetened cocoa powder
  • 1 Tablespoon milk or half & half, plus more if needed

Preheat oven to 350-degrees. Generously butter a 10 or 12-cup Bundt pan. Dust the pan with fine bread crumbs; a toasted and pulverized half heel of bread will do. Apply cooking spray over the bread crumbs.

In a medium bowl, whisk together flour, cardamom, baking powder, baking soda, and salt; set aside.

In a large bowl, use a mixer on medium to beat the butter and sugar until light and fluffy. Add eggs one at a time followed by the vanilla extract, beating until very pale yellow.

Reduce the mixer speed and alternate between adding the flour mix and the sour cream into the butter blend.

Pour the batter into the prepared pan, using a rubber spatula. Bake cake until a wooden toothpick inserted into the cake comes out dry with only a few moist crumbs attached, 45 to 50 minutes. Transfer pan to a wire rack to cool for 30 minutes, then invert cake onto rack to completely cool. Once cool, move cake to cake plate and prepare glaze.

Whisk together sugar, espresso powder, and cocoa powder. Add milk and stir, adding more milk as needed until glaze is just thin enough to drizzle. Dribble over cake.

OM NOM NOM!

 

Bready or Not: Cardamom Cake with Coffee Glaze

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Bready or Not: Hunter’s Cake

Posted by on Apr 5, 2017 in Blog, Bready or Not, bundt, cake, chocolate | Comments Off on Bready or Not: Hunter’s Cake

It’s April. We’re overdue for a cake recipe, yes? How about some Hunter’s Cake?

Bready or Not: Hunter's Cake

This is a cake that’s designed for some fantasy-style questing. The crumb is tender to eat but dense, so it doesn’t crumble much.

Bready or Not: Hunter's Cake

There’s no frosting, no fussiness. Wrap up slices of this cake to go in a lunch box, a picnic basket, a backpack, or Hobbit’s leather pouch.

Bready or Not: Hunter's Cake

Use whatever kind of chocolate you want. I used milk chocolate, because that’s what I tend to keep around. Whatever kind you use, be sure to coat the chocolate chips in flour before you add them to the batter. That will prevent them from sinking.

Bready or Not: Hunter's Cake

This cake is perfect to eat right out of hand. No fork required.

Modified from Rescued Recipes by Jan D’Atri in the Arizona Republic.

Bready or Not: Hunter's Cake

Bready or Not: Hunter's Cake

This dense, pound cake-like cake is named Hunter’s Cake because it’s great to slice and pack for adventures. It doesn’t crumble much, and it’s delicious out of hand. Modified from Rescued Recipes by Jan D’Atri in the Arizona Republic.

  • 1 cup shortening
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 6 eggs, room temperature
  • 2 cups flour
  • 8 ounces chocolate chips (any kind)
  • 1 cup walnuts, chopped

Preheat oven at 325-degrees. Grease and flour a Bundt pan, tube pan, or angel food cake pan.

In a large bowl, beat together the shortening, sugar, vanilla, and salt. Add eggs one at a time until smooth, followed by most of the flour.

In a small bowl, stir together the chocolate chips and remaining flour; this is important, as it will keep the chips from sinking in the batter as it bakes.

Stir the floured chocolate and walnuts into the batter. Spoon the batter into the prepared pan.

Bake for 55 minutes and use the toothpick test to check for doneness; bake longer if necessary. The top of the cake will be golden brown and will likely develop cracks.

Let cool in pan for about 15 minutes, then invert onto a rack to completely cool. Store covered at room temperature. Cake is great to slice and pack for adventures!

OM NOM NOM!

 

Bready or Not: Hunter's Cake

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Bready or Not: Triple Chocolate Pumpkin Cake

Posted by on Oct 5, 2016 in Blog, Bready or Not, bundt, cake, chocolate, pumpkin | Comments Off on Bready or Not: Triple Chocolate Pumpkin Cake

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 on Bready or Not: Cinnamon Coffee Cake with Maple Glaze

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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