cake

Bready or Not Original: Walnut Apple Dump Cake

Posted by on Dec 24, 2019 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!

‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.

Bready or Not Original: Walnut Apple Dump Cake

Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.

Bready or Not Original: Walnut Apple Dump Cake

In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.

Bready or Not Original: Walnut Apple Dump Cake

This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.

Bready or Not Original: Walnut Apple Dump Cake

I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.

Bready or Not Original: Walnut Apple Dump Cake

Bready or Not Original: Walnut Apple Dump Cake

This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!
Course: Breakfast, Dessert, Snack
Keyword: apple, cake
Author: Beth Cato

Equipment

  • 9x13 pan

Ingredients

  • 6 medium apples like Granny Smith or Pink Lady, or a mix
  • 2 1/4 cups brown sugar packed, divided
  • 2 teaspoons ground cinnamon
  • 1 cup unsalted butter 2 sticks
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup walnuts chopped, divided

Instructions

  • Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13x9 pan (note: don't line with foil).
  • Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
  • In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
  • Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
  • Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
  • Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!

OM NOM NOM!

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    Bready or Not: British-Style Gingerbread

    Posted by on Nov 20, 2019 in Blog, blondies, Bready or Not, british, cake | 0 comments

    I adore famed British baker Mary Berry, one of the original judges on the Great British Bake Off. This British-Style Gingerbread recipe is modified from her cookbook Cooking with Mary Berry.

    Bready or Not: British-Style Gingerbread

    She has published a ton of cookbooks in the UK, but this particular cookbook has the measurements translated to American standards! Click on the picture below to order a copy for yourself–but maybe try my take on one of her recipes first, as it’s a great example of what you’ll find.

    I’ve eaten and baked a number of American-style gingerbread recipe. This one is different in a lot of ways. First of all, the cooking method. It’s prepared on the stovetop, then baked.

    Bready or Not: British-Style Gingerbread

    The end result is tall, spongy, and cakey, with a solid ginger kick. And like chocolate recipes, this gingerbread actually improves after a day, as the flavors become deeper and more complex. Almost coffee-like, though it contains no coffee.

    Bready or Not: British-Style Gingerbread

    Oh yeah, and it’s REALLY REALLY GOOD.

    Bready or Not: British-Style Gingerbread

    The sporadic candied ginger pieces throughout add vivid pops of flavor, in an already ginger-filled cake.

    Bready or Not: British-Style Gingerbread

    This would be especially good paired with tea, coffee, or a good, stout beer (Guinness, in particular, comes to mind).

     

    Bready or Not: British-Style Gingerbread

    This recipe, modified from Baking with Mary Berry, produces a British-style gingerbread cake that is spicier and more complex than the usual American gingerbread. The flavors deepens and improves after a day.
    Course: Breakfast, Snack
    Cuisine: British
    Keyword: cake, gingerbread
    Author: Beth Cato

    Equipment

    • 9x13 casserole pan

    Ingredients

    • 1 cup unsalted butter 2 sticks
    • 1 cup brown sugar light or dark, packed
    • 1 cup molasses
    • 3 cups all-purpose flour
    • 5 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 2 large eggs
    • 3 pieces candied ginger coarsely chopped
    • 1 1/4 cups milk
    • 2 teaspoons baking soda

    Instructions

    • Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
    • In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
    • Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
    • In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
    • Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
    • Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
    • Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.

    OM NOM NOM!

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      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      Posted by on Oct 30, 2019 in Blog, Bready or Not, breakfast, cake, pumpkin | 0 comments

      Wake up to lovely autumn flavors with this Pumpkin Gingerbread Coffee Cake!

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      It’s beautiful to behold, and beautiful upon the tongue, too.

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      This isn’t a straightforward pumpkin cake. The gingerbread flavor is what comes across foremost–that molasses with a warm combination of spices–with the pumpkin flavor underlying it all.

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      The pumpkin, of course, also permeates the cake with a moist, tender crumb. The crumb topping has all of the spices and acts in lovely contrast (in coloration and flavor) to the cake beneath.

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      Oh yes, and the dried cranberries sprinkled throughout add little nuggets of tartness with a different kind of chewy texture. I bet this would be great with dried blueberries or cherries, too.

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      This cake would be incredible for a dessert, snack, and especially as a breakfast–especially on a special occasion like Halloween and Thanksgiving morning.

      Greatly modified from original recipe in Fall Baking 2016 by Better Homes & Gardens.

      Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

      This recipe melds pumpkin with gingerbread spices to create the perfect coffee cake to enjoy or breakfast or any time of the day.
      Course: Breakfast, Snack
      Keyword: cake, gingerbread, pumpkin
      Author: Beth Cato

      Equipment

      • 9x9 or 8x8 square pan

      Ingredients

      • 2 cups all-purpose flour
      • 1/2 cup white whole wheat flour or whole wheat flour
      • 1/2 cup yellow cornmeal
      • 1 cup white sugar
      • 2 teaspoons ground ginger
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground nutmeg
      • 1/4 teaspoon black pepper
      • 3/4 cup unsalted butter 1 1/2 sticks, softened
      • 15 ounces pumpkin puree
      • 2 eggs room temperature
      • 1/2 cup molasses
      • 1/3 cup buttermilk or sour milk
      • 1 1/2 teaspoons baking soda
      • 1 cup dried cranberries

      Instructions

      • Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
      • In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
      • In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
      • Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
      • Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.

      OM NOM NOM!

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        Bready or Not: Pumpkin Chocolate Chip Cake

        Posted by on Oct 23, 2019 in Blog, Bready or Not, cake, chocolate, pumpkin | 0 comments

        Halloween is about a week away. Let’s celebrate with a Pumpkin Chocolate Chip Cake!

        Bready or Not: Pumpkin Chocolate Chip Cake

        This is an honest-to-goodness cake, too, light and fluffy and topped with a just-thick-enough layer of frosting.

        Bready or Not: Pumpkin Chocolate Chip Cake

        This cake melds the glorious powers of a spice cake with a chocolate cake, finding a medium that is happy indeed.

        Bready or Not: Pumpkin Chocolate Chip Cake

        As with most of my baked goods, this was packed up and sent with my husband to work. I can report that this cake can be cut into squares and stored in containers with waxed paper between the layers. It traveled surprisingly well.

        Bready or Not: Pumpkin Chocolate Chip Cake

        Most cakes are not that cooperative. I can’t even say how many times I’ve tried a recipe and mangled it when I’ve tried to portion it out to make it more portable. Those cakes don’t typically make it onto Bready or Not.

        Bready or Not: Pumpkin Chocolate Chip Cake

        This one does… and not only is it cooperative for travel, but it’s also darn delicious.

        Modified from Taste of Home Desserts Magazine.

         

        Bready or Not: Pumpkin Chocolate Chip Cake

        This light, fluffy cake combines all the goodness of spice cake and chocolate!
        Course: Dessert, Snack
        Keyword: cake, chocolate, pumpkin
        Author: Beth Cato

        Ingredients

        Cake

        • 1 1/4 cups pumpkin puree
        • 1 cup white sugar
        • 1/2 cup vegetable oil or canola oil
        • 2 large eggs
        • 1 cup all-purpose flour
        • 1 cup white whole wheat flour or whole wheat flour
        • 1 1/2 teaspoon baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1 1/4 teaspoon cinnamon
        • 1/2 teaspoon nutmeg
        • 1/2 teaspoon ginger
        • 1/4 teaspoon cloves
        • 1 cup semi-sweet chocolate chips

        Frosting

        • 6 Tablespoons unsalted butter softened
        • 3 Tablespoons milk or half & half
        • 1 1/2 teaspoons vanilla extract
        • sprinkle cloves
        • 1/3 cup baking cocoa sifted
        • 2 1/2 - 3 cups confectioners' sugar

        Instructions

        Making the cake

        • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
        • In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
        • Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.

        Frosting

        • In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners' sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.
        • Store covered in the fridge.

        *OM NOM NOM!*

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          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | Comments Off on Bready or Not: Fudgy Chocolate Gluten-Free Cake

          This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          Modified from Allrecipes Magazine February/March 2015.

           

          Bready or Not: Fudgy Chocolate Gluten-Free Cake

          This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
          Course: Dessert, Snack
          Keyword: cake, chocolate, gluten free
          Author: Beth Cato

          Ingredients

          • 1/2 cup cocoa powder sifted, plus more to dust pan
          • 4 ounces semisweet chocolate chips
          • 1/2 cup unsalted butter
          • 3/4 cup white sugar
          • 3 eggs beaten
          • 1 teaspoon vanilla extract
          • confectioners' sugar for top, optional

          Instructions

          • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
          • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
          • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
          • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
          • OM NOM NOM!
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          It’s fruitcake-making time!

          Posted by on Sep 16, 2019 in alcohol, Blog, boozy, Bready or Not, cake | Comments Off on It’s fruitcake-making time!

          Bready or Not Original: Mini Fruitcake Loaves

          Yes, the subject line is serious, because YES, fruitcake can be delicious–especially if you make it yourself and control the whole process! Follow my Mini Fruitcake Loaves recipe and you’ll see what I mean. Bake these babies now and you’ll have plenty of time to ripen them (that means brushing them down with a simple sugar mix once a week to soak in flavor) in time for holiday festivities.

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