cake

Bready or Not: Maple Pound Cake

Posted by on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | 0 comments

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

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.

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

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 Original: Earl Grey Cheesecake Bars

Posted by on Mar 14, 2018 in Blog, blondies, Bready or Not, breakfast, cake, cheese galore | 0 comments

Earl Grey tea and cream cheese team up in delicious bar form in these delicious Earl Grey Cheesecake Bars.

Bready or Not Original: Earl Grey Cheesecake Bars

Last August, I featured Matcha Cheesecake Bars. I decided to modify that recipe using Earl Grey.

Bready or Not Original: Earl Grey Cheesecake Bars

The result: WOW. Earl Grey has a slight heat to it when eaten in baked goods (like, say, Earl Grey shortbread).

Bready or Not Original: Earl Grey Cheesecake Bars

Here, that contrasts wonderfully with the smooth and creamy cheesecake swirls. I’m not a big cheesecake person, but I’m in awe of how good this basic recipe is.

Bready or Not Original: Earl Grey Cheesecake Bars

This is a recipe to make cheesecake haters love cheesecake. That’s not a statement I’d make lightly.

Bready or Not Original: Earl Grey Cheesecake Bars

I’ve been told these are excellent with coffee… but if I may, I suggest indulging while enjoying some Earl Grey tea. Hot. Captain Picard-style.

Bready or Not Original: Earl Grey Cheesecake Bars

 

Bready or Not Original: Earl Grey Cheesecake Bars

Bready or Not Original: Earl Grey Cheesecake Bars

This Bready or Not original recipe uses the pleasantly warm spices of Earl Grey to season cool cream cheese. The result is a memorable, delicious recipe that just might convert cheesecake haters to the ways of cheesecake.

  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 10 Tb unsalted butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 2 eggs, room temperature
  • 1 Tb vanilla extract
  • Cheesecake layer
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 Tb unsalted butter, softened
  • 2 Tb all-purpose flour
  • 2 tea bags Earl Grey (scant 1 tablespoon)
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract

Preheat oven at 325-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large mixer bowl, cream together the softened butter and brown sugar for about 3 minutes, until light and fluffy. Add 2 eggs and the vanilla extract, followed by the combined dry ingredients.

Use an uneven spatula to smooth out HALF of the batter in the prepared pan. Place the other half in another bowl for now. Clean the bowl before the next stage, if desired.

To make the cheesecake layer, beat together the softened cream cheese, sugar, butter, flour, and the contents of two bags of Earl Grey. Mix in the egg and vanilla until it is mostly smooth.

Pour about HALF of the cream cheese mix on top of the batter in the pan and smooth it out. Dollop the remaining crust and cheesecake batters over the top, and use a butter knife to swirl them together.

Bake for 45 to 55 minutes, until it passes the toothpick test in the middle. Let cool at room temperature for an hour, then place in fridge to continue to chill and set for another hour or two.

Lift it up by the aluminum foil and place on a cutting board to slice into bars. Store in a lidded container in fridge, with waxed paper or parchment between stacked layers.

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 | 0 comments

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!

  • 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

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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Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Posted by on Jan 25, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, muffin | Comments Off on Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Today I welcome Wendy Nikel! Her novella The Continuum came out on Tuesday from World Weaver Press. Find out all about all the cool time-traveling twists in her new book, and grab a recipe for some cupcakes that are out of this world!

Elise Morley is an expert on the past who’s about to get a crash course in the future.

For years, Elise has been donning corsets, sneaking into castles, and lying through her teeth to enforce the Place in Time Travel Agency’s ten essential rules of time travel. Someone has to ensure that travel to the past isn’t abused, and most days she welcomes the challenge of tracking down and retrieving clients who have run into trouble on their historical vacations.

But when a dangerous secret organization kidnaps her and coerces her into jumping to the future on a high-stakes assignment, she’s got more to worry about than just the time-space continuum. For the first time ever, she’s the one out-of-date, out of place, and quickly running out of time.


January 23 marks the release day for my first book: a time travel novella entitled THE CONTINUUM. And what better way to celebrate a new book than with cupcakes?

My main character, Elise, is a professional time traveler and — like me — a big fan of coffee, so I knew I wanted something rich and delicious. Plus, I’d been seeing galaxy-swirl treats here and there online and wanted to give this colorful, space-themed frosting a shot. What I ended up with was a death-by-chocolate cupcake, filled with mocha pudding and swirling buttercream frosting.


THE CUPCAKES:

THE FILLING:

THE FROSTING:

 

Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel

A death-by-chocolate cupcake with galaxy-swirled frosting, inspired by THE CONTINUUM by Wendy Nikel

  • Cupcakes
  • 1 1/4 cup flour
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cup white sugar
  • 3 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chocolate chips
  • Filling
  • Chocolate instant pudding
  • 2 cups milk
  • 1 teaspoon coffee extract
  • Frosting
  • 4 cup powdered sugar
  • 1 cup butter
  • 1-2 Tablespoons milk
  • Gel food coloring
  • Sprinkles

Preheat oven to 350 degrees F.

Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.

In separate bowl, mix melted butter, eggs, and vanilla.

Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.

Fill cupcake liners half full and bake for 15-17 minutes. Let cool.

Make instant pudding according to directions. Add 1 tsp coffee extract.

Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.

Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.

After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!

 

THE CONTINUUM out NOW
paperback via World Weaver Press $8.99 (regular $9.99)
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo


Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the ImaginationDaily Science FictionAE Sci-FiNature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.

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Bready or Not: Pumpkin Roll

Posted by on Oct 18, 2017 in Blog, Bready or Not, cake, pumpkin | Comments Off on Bready or Not: Pumpkin Roll

The Great British Bake Off inspired me to finally try making a cake roll of my own, and this is the result: a delicious, successful Pumpkin Roll.

Bready or Not: Pumpkin Roll

No lie, these things have intimidated me for a decade. I was certain I’d try to roll it up, and it’d crack and be a total disaster.

In reality, I ended up with only a few minor cracks, and the roll maintained its shape without any issue.

Bready or Not: Pumpkin Roll

But let’s talk about the taste. Cream cheese and pumpkin make for the perfect pairing. Both are mild and complement each other, and the amounts here are perfect. The filling doesn’t gush all over the place like some of the disastrous results on Bake Off.

Bready or Not: Pumpkin Roll

The most time-consuming part of all of this was beating the whites to stiff peaks… which wasn’t helped by the fact that my hand mixer was dying and could barely beat at all. I like to think it met a noble end in the making of this recipe.

Bready or Not: Pumpkin Roll

RIP hand mixer, a well-used wedding gift from the year 2000.

This cake is super-easy to store in the fridge because it’s small and narrow. The original recipe said it could be frozen, too, though I didn’t try that myself.

Bready or Not: Pumpkin Roll

Be bold and crazy. Conquer your fear. Make a Pumpkin Roll. And salute the work of your noble hand mixer.

Bready or Not: Pumpkin Roll

Bready or Not: Pumpkin Roll

This Pumpkin Roll is a fall classic, melding pumpkin and cream cheese in a compact, delicious form. Plan ahead when making this, as the rolled sponge must cool, and the whole cake should chill before being sliced. Modified from Chef in Training and Taste of Home.

  • Sponge
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 eggs, with separated yolks and whites
  • 1 cup white sugar, divided in half
  • 2/3 cup canned pumpkin puree (not organic)
  • Filling
  • 8 ounces (1 box) cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar, sifted, plus more
  • 1/2 teaspoon vanilla extract

Preheat oven at 375-degrees.

Cut parchment paper to fit inside a 15x10-inch pan. Grease and flour the pan and the top of the paper.

In a small bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, beat the egg yolks until they are thick. Slowly add 1/2 cup white sugar and the pumpkin puree. Beat until the sugar is completely blended in.

In another small bowl, use a hand mixer to beat the egg whites until soft peaks form. Gradually pour in the remaining white sugar, and continue beating until stiff peak stage. Fold the egg whites into the pumpkin mixture, then fold in the dry ingredients; be gentle and do not overmix.

Pour the sponge batter into the pan and use an uneven spatula to spread it to the edges.

Bake for 13 to 15 minutes, or until the cake springs back when touched. Lay a cotton kitchen towel out on the counter and sprinkle it all over with confectioners' sugar. After the cake has cooled for 5 minutes, turn it out onto the prepared towel. Peel away the parchment paper. Roll the cake up by the short side. Leave it rolled up and cool it completely on the towel.

To make the filling, in a small bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla, until smooth.

Unroll the cake on the towel again. Spread the filling. Roll it up again.

Wrap the cake in plastic wrap and chill for 2 hours. When ready to serve, cut thin slices off both ends of the cake to make for a pretty presentation. Dust confectioners' sugar all over the top.

OM NOM NOM!

 

Bready or Not: Pumpkin Roll

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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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