breakfast

Bready or Not: Almond Olive Oil Bundt Cake

Posted by on Jan 11, 2023 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.

Bready or Not: 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.

Bready or Not: Almond Olive Oil Bundt Cake

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.

Bready or Not: Almond Olive Oil Bundt Cake

Modified from a Pompeiian Olive Oil ad.

Bready or Not: Almond Olive Oil Bundt Cake

This Almond Olive Oil Bundt Cake isn’t as super-sweet as some bundt cakes, so the glaze adds a wonderful touch. Modified from a Pompeiian Olive Oil ad.
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: almond, bundt cake, cake
Author: Beth Cato

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!

    Read More

    Bready or Not: Gingerbread Bundt Cake

    Posted by on Nov 9, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

    Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!

    Bready or Not: Gingerbread Bundt Cake

    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.

    Bready or Not: Gingerbread Bundt Cake

    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.

    Bready or Not: Gingerbread Bundt Cake

    Modified from Bake from Scratch November/December 2021.

    Bready or Not: Gingerbread Bundt Cake

    This big, beautiful bundt is everything you’d look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, gingerbread
    Author: Beth Cato

    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!

    OM NOM NOM!

      Read More

      Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      Posted by on Oct 5, 2022 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      Coffee Cakes can be delicious but so very messy to eat. This bundt cake version turns things inside out by putting the ‘messy bit’ inside the cake, making for easier yet still scrumptious eating.

      Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      The most negative thing I can say about this Walnut Streusel Coffee Cake in a Bundt Pan is that it dirties a lot of dishes. So yeah, there is some effort involved, but the result is well worth it!

      Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      I individually wrapped slices of this for my husband to take to work. He had a co-worker tell him this cake was “f—–n’ awesome.” I take that as high praise.

      Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      This would be a great cake to make a day-ahead for a breakfast or brunch for a lot of people!

      Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan

      This luscious bundt cake dirties a lot of dishes, but is well worth the effort! Normal coffee cakes are messy, but this one is neater to pack and take since the usual crumble topping is actually the filling! Modified from Taste of Home November 2013 issue.
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, cake, walnuts
      Author: Beth Cato

      Equipment

      • large bundt pan
      • nonstick spray with flour
      • mixer

      Ingredients

      Candied Walnut Filling

      • 1 cup walnuts chopped
      • 1/2 cup light brown sugar packed
      • 2 Tablespoons unsalted butter melted
      • 1/2 teaspoon ground cinnamon

      Coffee Cake

      • 4 large eggs separated
      • 1 cup unsalted butter room temperature
      • 1 3/4 cups white sugar
      • 1 teaspoon vanilla extract
      • 3 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup sour cream or vanilla or plain Greek yogurt
      • confectioners' sugar to dust on top, optional

      Instructions

      • In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
      • Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
      • Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
      • In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
      • In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
      • Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
      • Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
      • Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
      • If desired, sprinkle confectioners’ sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.

      OM NOM NOM!

        Read More

        Bready or Not Original: Fruity Pastry Bars

        Posted by on Sep 21, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Fruity Pastry Bars

        These Fruity Pastry Bars are the perfect treat for a crowd. This recipe makes a nice big pan to share with others!

        Bready or Not Original: Fruity Pastry Bars

        When I make bars like this, I’m always worried about how crumbly they will be. I can report that, at least for me, these were surprisingly durable bars that could even be held in the hand when eating. They barely crumbled when they were cut.

        Bready or Not Original: Fruity Pastry Bars

        I love how they can be customized, too. You can use all sorts of berry preserves; these pictures depict Bonne Maman Cherry Preserves. The rich, bold flavor is lovely with the buttery crust, while the nuts add a great textural contrast. Of course, you could substitute different nuts like sliced almonds, or omit them entirely.

        Bready or Not Original: Fruity Pastry Bars

        Bready or Not Original: Fruity Pastry Bars

        This Fruity Pastry Bars balance bold fruit flavors with a dense, buttery crust. This recipe makes a big batch!
        Course: Breakfast, Dessert, Snack
        Keyword: bars, cherries, walnuts
        Author: Beth Cato

        Equipment

        • jelly roll pan
        • aluminum foil
        • nonstick spray

        Ingredients

        Bars

        • 1 1/2 cup unsalted butter (3 sticks) room temperature
        • 1 1/4 cups white sugar
        • 2 large eggs room temperature
        • 1 teaspoon vanilla extract
        • 1 teaspoon salt
        • 3 1/2 cups all-purpose flour

        Topping

        • 12 to 13 ounces fruit preserves such as strawberry, cherry, or raspberry
        • 1 cup chopped walnuts
        • 1/4 cup quick oats

        Instructions

        • Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
        • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
        • Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
        • Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.

        OM NOM NOM!

          Read More

          Bready or Not: Sicilian Orange Bundt Cake

          Posted by on Aug 31, 2022 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Sicilian Orange Bundt Cake

          If you’re in need of a refreshing summer bundt cake, look no further. This Sicilian Orange Bundt Cake is it.

          Bready or Not: Sicilian Orange Bundt Cake

          This is a super-easy cake to make. The ingredients are minimal. It doesn’t make a massive cake. The oranges get used in the cake and in the glaze, so nothing is likely to go to waste.

          Bready or Not: Sicilian Orange Bundt Cake

          I love that the orange makes the cake look orange AND taste orange. There is something aesthetically pleasing about that. No surprises, no fake-outs. Orange cake tastes like orange. Got it.

          Bready or Not: Sicilian Orange Bundt Cake

          If you have any leftovers, no worries. I found that the cake freezes wonderfully, even glazed. Freeze those extra slices the first day and they’ll taste fresh when you thaw them later!

          Modified from Food & Wine September 2020 issue.

          Bready or Not: Sicilian Orange Bundt Cake

          This light bundt cake is orange in appearance and in flavor, with a sweet orange glaze for added oomph! Modified from Food & Wine September 2020 issue.
          Course: Breakfast, Dessert, Snack
          Cuisine: Italian
          Keyword: bundt cake, citrus
          Author: Beth Cato

          Equipment

          • small bundt cake pan

          Ingredients

          Cake

          • 2 cups all-purpose flour
          • 3 large oranges zested and juiced
          • 1 1/2 Tablespoons baking powder
          • 1 1/2 cups white sugar
          • 1/2 cup vegetable oil
          • 3 large eggs room temperature

          Glaze

          • 3/4 cup confectioners’ sugar
          • 3 teaspoons orange juice
          • orange zest

          Instructions

          • Preheat oven at 350-degrees. Use a baking spray with flour (or alternatively, some extra vegetable oil and flour) to coat the interior of the bundt pan. Set aside.
          • In a small bowl, combine the flour, 2 Tablespoons of orange zest (the rest reserved for the glaze), and baking powder. Set aside.
          • In a big mixing bowl, beat together sugar, vegetable oil, and eggs on high speed until it becomes quite pale, about a minute and a half. Add 1 1/4 cups orange juice, beating until combined. Gradually mix in the dry ingredients, scraping bottom of bowl as needed.
          • Pour batter into the pan. Bake for 45 minutes, until the middle passes the toothpick test. Cool for about 20 minutes, then invert it onto a rack to completely cool, speeding the process in the fridge if desired.
          • Make the glaze. Measure out the sugar. Add orange juice and any remaining zest. If mixture is thick, add a touch more juice; if runny, add more sugar. It should be a thick texture as it is drizzled on the cake. Let glazed cake set at least 30 minutes at room temperature or in fridge before slicing in.
          • Cake is great kept sealed at room temperature for up to 3 days. It can also be sliced and frozen, glaze and all, and makes for a delicious treat even weeks later.

          OM NOM NOM!

            Read More

            Bready or Not Original: Peach-Almond Bars

            Posted by on Aug 17, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Peach-Almond Bars

            These Peach-Almond Bars are peachy-keen, if you ask me! They aren’t super sweet and they really let the flavors of the fruit shine through.

            Bready or Not Original: Peach-Almond Bars

            I don’t do a lot with peaches because I live in Arizona and the peaches available here are not the best. There are a lot of things I miss about Central California, and the fresh fruit is a big one. (Oh, don’t start my yearning for strawberries…)

            Bready or Not Original: Peach-Almond Bars

            The good news is, you don’t need ripe or especially sweet peaches for this recipe because you add a touch of sugar and cook down the fruit. Lyle’s Golden Syrup is a British ingredient that can be found in the import section of a lot of grocery stores; there is no exact American substitute, but a mix of half light corn syrup and half honey is one I have seen in recipes more than once.

            Bready or Not Original: Peach-Almond Bars

            These bars are a pleasant mix of softness, crispness, peachiness, and crunchy almonds. Not only would they make for a good dessert or snack, but a fine breakfast as well.

            Bready or Not Original: Peach-Almond Bars

            These bars bring out the best in peaches without being hardcore sweet.
            Course: Breakfast, Dessert, Snack
            Keyword: almond, bars, peaches
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • aluminum foil
            • nonstick spray

            Ingredients

            Peaches

            • 6 small peaches about 4 cups, peeled and chopped
            • 1/4 cup water
            • 1/4 cup Lyle’s Golden Syrup
            • 1 Tablespoon corn starch

            Bars

            • 2 cups all-purpose flour
            • 1 cup almond flour sifted to remove lumps
            • 1 cup confectioners’ sugar
            • 1 teaspoon baking powder
            • 1/2 teaspoon salt
            • 2 sticks unsalted butter (1 cup) room temperature
            • 2 Tablespoons sliced almonds

            Instructions

            • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking spray
            • In a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.
            • In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.
            • Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.
            • Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.

            OM NOM NOM!

              Read More