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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 | 0 comments

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 | 0 comments

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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A Bready or Not Original: Apple Snickerdoodle Bars

Posted by on Mar 1, 2017 in apples, Blog, blondies, Bready or Not, cake, cookies | Comments Off

I have shared many takes on snickerdoodles and many versions of apple cake and pie. This time, I combine apple cake and snickerdoodles to make something especially awesome.

A Bready or Not Original: Apple Snickerdoodle Bars

These Apple Snickerdoodle Bars are incredibly straightforward to make. The most time-consuming thing is peeling and dicing the apples. The batter comes together fast, the apples mix right in, and you top the whole thing with a cinnamon-sugar layer.

A Bready or Not Original: Apple Snickerdoodle Bars

In under thirty minutes of baking, BOOM. You have created a masterpiece.

A Bready or Not Original: Apple Snickerdoodle Bars

Seriously, if you love apples and snickerdoodles, a piece of this will be like heaven. It is dense and tender, not crumbly at all. The topping crisps up in an amazing way.

A Bready or Not Original: Apple Snickerdoodle Bars

I store these cut-up between wax paper layers in the fridge. They also freeze well.

If you’re bonkers for these bars, freezing them might help with the matter of restraint.

A Bready or Not Original: Apple Snickerdoodle Bars

A Bready or Not Original: Apple Snickerdoodle Bars

If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13×9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.

  • Bars
  • 2 cups peeled & diced baking apples (2 medium apples)
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 teaspoons baking powder
  • 1 tsp cream of tartar
  • 1/2 cup butter (1 stick), melted
  • 2 cups brown sugar, packed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • Topping
  • 1/4 cup white sugar
  • 3 teaspoons cinnamon

Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.

Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.

In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.

In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.

Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.

Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.

OM NOM NOM!

 

A Bready or Not Original: Apple Snickerdoodle Bars

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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

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 Guest Pat Esden with Old Fashioned Blueberry Cake

Posted by on Sep 12, 2016 in Blog, Bready or Not, breakfast, cake, guest recipe, others books | Comments Off

I’m happy to welcome Pat Esden to Bready or Not again. You might recall she visited last year to share a recipe for Popovers as she celebrated the release of her first book, A Hold On Me. Today she shares a quintessential Maine recipe for Blueberry Cake! Her second book, Beyond Your Touch, is a new adult paranormal romance that came out August 30th. We’ll start things off with an interview to learn about her Dark Heart series.

BeyondYourTouch

You sent a lovely blueberry recipe. YUM. Can you explain how this ties into your books’ world?

Both A HOLD ON ME (Dark Heart book #1) and BEYOND YOUR TOUCH (Dark Heart book #2) are for the most part set on the Maine seacoast, a prime area for both commercial and wild blueberries. The main character, Annie Freemont, and her family often have blueberry muffins for breakfast. The cake recipe I’m going to share is something they’d have at teatime for sure.

Also Annie’s love interest, Chase, is a blueberry fanatic. He was born in Maine, but was kidnapped as a child and raised in the djinn realm until he escaped in his late teens. During his years of captivity, Chase often went hungry. As a result, having edible berries growing right outside his cottage is not only a tasty treat for him, it’s also emotionally comforting. In reality, he’s a bit of a blueberry glutton.

You do a great job of capturing the new adult voices in A Hold on Me and Beyond Your Touch. Do you have advice for other writers who are working on voice in new adult fiction?

New adult is a category of fiction where the main character and point of view are a person or persons between the age of nineteen and twenty-six. It’s not a novel written through the eyes and sensibilities of someone looking back on that stage of their life. It’s that sensibility that is most vital to remember when you’re writing new adult. The motivations and choices of people in that age range will vary, but they are not the same as a younger teenager who has less life experience in general or an older person who has more experience. It’s important for a writer to put themselves in the mindset of being that age and to look at each choice and reaction the character(s) make to be sure they are appropriate for a new adult.

What has been your greatest challenge in working on your Dark Heart series?

The Dark Heart series consists of three novels. The biggest challenge for me has been swapping between books during the various editing and marketing stages. For example: in the middle of drafting book 3, I received notes from my editor on book 2. I had to put book 3 aside for a month to do edits on book 2. Once book 2 was turned in, I went back to book 3. But I had to swap again and focus on book 1 when it was released. LOL. It’s crazy making!

Thanks again!

Thank you as well. I love visiting.


 

Blueberry Article_sm

Old Fashion Blueberry Cake

Ingredients:
2 eggs separated
1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cup flour
1 teaspoon baking powder
1/2 cup milk
1-1/2 cups fresh blueberries

Beat 2 egg whites until stiff, and set aside.
Cream together shortening, vanilla, sugar, and two egg yolks.
Sift flour and baking powder together. Add to cream mixture alternating with milk.
Fold in egg whites and blue berries.

Pour into 9” pan (greased and floured) and sprinkle top lightly with sugar.

Bake at 350 degrees for 50 minutes.

This is a traditional New England dense desert or breakfast cake. Just a touch lighter than pound cake. No frosting needed.


 

BEYOND YOUR TOUCH (book #2 Dark Heart series) was released August 30th

She wants more than he can promise.
His desires could lead to betrayal.
But without each other, neither can survive the dangers ahead.

Annie Freemont knows this isn’t the right time to get involved with a man like Chase. After years of distrust, she’s finally drawing close to her estranged family, and he’s an employee on their estate in Maine. Though she never intended to stay on the estate for long, her father’s illness and the mysteries surrounding her family made leaving impossible. And now with the newfound hope of rescuing her long-missing mother, Annie’s determined to be involved with the family’s plans one way or another.

If only she could keep her mind off Chase and focus on the impending rescue. But there’s something about the enigmatic Chase that she can’t resist. And she’s not the only woman. Annie fears a seductive stranger who is key to safely freeing her mother is also obsessed with him. As plans transform into action and time for a treacherous journey into a strange world draws near, every move Annie makes will test the one bond she’s trusted with her secrets, her desires—and her heart.

Amazon BN BAM Indiebound

Target Hudson Booksellers


 

PAT ESDEN is an antique-dealing florist by trade. She’s also a member of Science Fiction and Fantasy Writers of America, Romance Writers of America, and the League of Vermont Writers. Her short stories have appeared in a number of publications, including Orson Scott Card’s Intergalactic Medicine Show, the Mythopoeic Society’s Mythic Circle literary magazine, and George H. Scither’s anthology Cat Tales.

Her new adult paranormal novels, A HOLD ON ME (book #1 in the Dark Heart series) and BEYOND YOUR TOUCH (book #2 Dark Heart series) are available from Kensington book. REACH FOR YOU (book #3 Dark Heart series) will be released in 2017.

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Bready or Not: Cardamom Coffee Pound Cake

Posted by on Aug 31, 2016 in Blog, Bready or Not, breakfast, cake, quick bread | 2 comments

Eat your morning coffee in this luscious Cardamom Coffee Pound Cake!

Bready or Not: Cardamom Coffee Pound Cake

Weird fact: I actually considered skipping the glaze on this because I figured it would be a delicious cake on its own. What was I thinking? The glaze makes this cake.

Bready or Not: Cardamom Coffee Pound Cake

My husband’s workplace lives on coffee. He brought this loaf cake and it was consumed almost instantly. Apparently, the loaf was practically divine when paired with a hot cup of coffee.

Bready or Not: Cardamom Coffee Pound Cake

This recipe has coffee going on all over the place, too. Espresso powder is in the cake batter. Brewed coffee is infused in the baked cake, and is also the primary liquid in the glaze. Plus, it uses one of my favorite spices: cardamom. Which happens to be perfect along with coffee.

Bready or Not: Cardamom Coffee Pound Cake

Modified from Relish Magazine.

Bready or Not: Cardamom Coffee Pound Cake

Bready or Not: Cardamom Coffee Pound Cake

Coffee and cardamom embody this loaf cake with spicy magic. This isn’t merely a “coffee cake,” as in a cake to eat with coffee–it has coffee laced into every layer. Start your morning off with a caffeine-sugar wallop! Modified from Relish Magazine.

  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 1 cup plain/vanilla low fat yogurt, Greek yogurt, or sour cream
  • 1 cup white sugar
  • 3 eggs, room temperature
  • 1/2 teaspoon vanilla
  • 1 teaspoon espresso powder dissolved in 1 teaspoon water
  • 1/3 cup mild olive oil or vegetable oil
  • For coffee infusion:
  • 1/4 cup brewed coffee
  • 1/4 cup white sugar
  • For icing:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons brewed coffee
  • pinch of cardamom

Preheat oven to 350-degrees. Cut a piece of parchment paper to act as a sling across the wide part of a 8 1/2 by 4 1/4-inch loaf pan. Grease the pan well, press in the parchment paper inside so it sticks up on either end, and grease the paper as well.

In a medium bowl, combine flour, baking powder, salt and 1 teaspoon cardamom. Set aside.

In a large bowl, combine yogurt/sour cream, 1 cup sugar, eggs, vanilla extract, hydrated espresso powder, and oil; whisk well.

Gradually stir in flour mixture.

Pour batter into prepared pan and bake 50 to 55 minutes, until it passes the toothpick test in the middle of the loaf. Let it cool in pan for 10 minutes then lift out by the parchment and place on a wire rack over a sheet pan. You can reuse the parchment by placing it beneath the rack to make the next clean up stage easier, too.

While the loaf is still warm, use a chopstick or skewer to poke deep holes all over the top and sides. Use a saucepan to heat up the 1/4 cup brewed coffee and 1/4 cup sugar until the sugar is dissolved. Slowly spoon the coffee mix over the cake, giving the liquid time to soak in; use it all, with the excess dripping into the pan below.

When the loaf cake is completely cool, make the icing. Combine sifted powdered sugar, remaining 2 tablespoons brewed coffee, and pinch of cardamom. Stir until smooth. Add more sugar or a touch of coffee (or milk or water, in a pinch) if needed for consistency. Drizzle glaze over cake.

OM NOM NOM!

 

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