cake

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 | 0 comments

        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 | 0 comments

        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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        Bready or Not: Coconut Cream Cheese Pound Cake

        Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | 0 comments

        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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