Bready or Not: Apple Cream Cheese Brioche Tart
This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.
This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.
We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.
However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.
The things we bakers must do for science and the good of the people…
Bready or Not: Apple Cream Cheese Brioche Tart
Equipment
- rimmed baking sheet
- 9-inch springform pan
- parchment paper
- stand mixer with paddle and dough hook
- nonstick spray with flour
- pastry brush
- uneven spatula
- instant read thermometer
Ingredients
Apples
- 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
- 1 Tablespoon white sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon apple pie spice
Dough
- 2 cups all-purpose flour divided
- 1 1/2 Tablespoons white sugar
- 1 1/2 Tablespoons light brown sugar packed
- 1 0.25oz package Platinum Yeast
- 1 1/2 teaspoons kosher salt
- 1/4 cup milk or half & half, warmed to 120-F to 130-F
- 2 large eggs room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 cup unsalted butter softened
Filling
- 2 Tablespoons unsalted butter softened
- 3 Tablespoons white sugar
- 2 Tablespoons light brown sugar firmly packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon apple pie spice
- 8 ounces cream cheese room temperature
- 1 large egg room temperature
- 3 Tablespoons all-purpose flour
Topping
- 1 large egg for egg wash
- 1 Tablespoon water for egg wash
- Swedish pearl sugar for sprinkling
Instructions
- Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
- Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
- Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
- Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
- Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
- Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
- Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
- Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
- Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
- Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
- Preheat oven to 325-degrees.
- Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
- Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
- Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
- In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
- Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
- Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
- The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.
OM NOM NOM!
Bready or Not: Classic Vanilla Bundt Cake
This Classic Vanilla Bundt Cake is nothing fancy, but it’s all good.
This cake isn’t about hardcore sweetness. It’s about vanilla. With a tablespoon of extract in the batter, you get the fragrance and flavor coming through strongly in the final bake.
One thing I love about bundt cakes is the variety of textures. The crusty bottom is so good. If you want the cake to rest flat for a prettier presentation, then by all means, level off the base–but don’t squander those trimmings!
This is a great cake to serve with fruit and ice cream, as it’s similar to a pound cake, but much lighter. Me, I thought the glaze alone made things just right.
Modified from King Arthur Flour.
Bready or Not: Classic Vanilla Bundt Cake
Equipment
- large bundt pan
- nonstick spray
- pastry brush
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 1 1/2 cups white sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup milk or half & half
Glaze
- 1/3 cup white sugar
- 5 teaspoons water
- sprinkle salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
- In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
- Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
- Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
- Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
- Store in a sealed container or with slices individually wrapped.
OM NOM NOM!
Bready or Not: Apple Sheet Cake
I’ve done a lot of different apple cakes. This Apple Sheet Cake is unique in that it’s 1) in a casserole dish, so can feed a lot of people, and 2) uses apple butter, diced fresh apple, diced dried apple, and cross-wise sliced fresh apples on top!
It probably goes without saying that this cake is loaded with apple flavor. There’s just enough batter to complement the fruit. Really, this is all about the apples.
I think the apple butter in particular carries a lot of weight here. It adds a touch more spice, but most of all it adds moist texture to the crumb.
Modified from a clipping for Applicious Sheet Cake.
Bready or Not: Apple Sheet Cake
Equipment
- 13×9 pan
- aluminum foil
- uneven spatula
Ingredients
Cake
- 2 medium baking apples
- 1/3 cup unsalted butter melted
- 1 2/3 cup brown sugar packed
- 1 cup apple butter
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried apples finely chopped
Icing
- 1 Tablespoon unsalted butter melted
- 1 Tablespoon maple syrup
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1 Tablespoon milk or half & half
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter. Set aside.
- Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.
- In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.
- Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.
- Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.
- Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.
OM NOM NOM!
Bready or Not: Double Apple Spice Cake
This Double Apple Spice Cake includes chopped apples in the batter and sliced apples prettily arranged on top. You’re pretty much guaranteed to get apple in every bite!
I came across a version of this recipe promoted by Kerrygold Irish Butter. I thought it looked amazing, but I wanted to change it to a square pan for easier slicing and freezing and make a number of other little changes, too.
Instead of dusting the top with confectioners’ sugar, I decided to use a technique I also use for my Calvados Apple Galette: brushing honey across the top near the end of baking to add some sweetness and glisten.
This is really such a pretty cake. The spices are gentle, but present enough to boost the flavor of the apples.
Modified from Kerrygold.
Bready or Not: Double Apple Spice Cake
Equipment
- 8×8 or 9×9 square pan
- aluminum foil
- nonstick spray
- basting brush
Ingredients
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 3/4 cup sour cream or full-fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 8 ounces Kerrygold Salted Butter melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 3 medium baking apples like Pink Lady, Envy, Granny Smith, etc
- 2 Tablespoons turbinado sugar
- 1/3 cup honey
Instructions
- Preheat the oven to 350° F. Line an 8×8 or 9×9 square pan with aluminum foil and apply nonstick cooking spray.
- Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
- To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
- Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
- In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
- Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
- Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
- Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
- Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.
OM NOM NOM!
Bready or Not: Almond Olive Oil Bundt Cake
The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.
This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.
This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.
Modified from a Pompeiian Olive Oil ad.
Bready or Not: Almond Olive Oil Bundt Cake
Equipment
- 10 or 12 cup bundt pan
- cooking spray with flour
- cooling rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup almond flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups white sugar
- 4 large eggs room temperature
- 1 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup unsweetened vanilla almond milk or plain almond milk
Glaze
- 1 1/2 cups confectioners’ sugar
- 2 to 3 Tablespoons milk or half & half
- sliced almonds optional
Instructions
- Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
- In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
- In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
- Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
- Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
- Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!
OM NOM NOM!
Bready or Not: Gingerbread Bundt Cake
Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!
This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.
I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.
Modified from Bake from Scratch November/December 2021.
Bready or Not: Gingerbread Bundt Cake
Equipment
- large bundt pan
- baking spray with flour
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 2 cups brown sugar packed
- 6 large eggs room temperature
- 1/3 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1 cup milk or half & half, room temperature
Glaze
- 3 cups confectioners’ sugar
- 1/3 cup milk or half & half
- 2 1/2 Tablespoons light corn syrup
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
- In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
- Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
- Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
- Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
- Let glaze set at room temperature or in the fridge. Slice and enjoy!