breakfast

Bready or Not: Apple Slice Tray Bake

Posted by on Mar 24, 2021 in apples, Blog, blondies, Bready or Not, breakfast, cake | 0 comments

This Apple Slice Tray Bake would simply be an Apple Cake to most Americans. Whatever you call it, it’s packed with apples and delicious.

Bready or Not: Apple Slice Tray Bake

This is third consecutive recipe I’ve modified from the Bake from Scratch Magazine July/August 2020 Ireland-themed issue. I still have a few more things I want to try in the coming months, too!

Bready or Not: Apple Slice Tray Bake

I’ve found that French, Irish, and British apple cake recipes tend to be lighter on sugar and spices than typical American recipes. The focus is really on the apples.

Bready or Not: Apple Slice Tray Bake

I used Honeycrisps here, which are one of my favorite apples to eat outright or bake with! Two big apples will work.

Bready or Not: Apple Slice Tray Bake

This bakes up light, lofty, and cakey, with a sugar-crusted top and a lovely flavor of apples throughout. The pieces freeze and thaw very well, too, meaning you can enjoy this like it is fresh but spread over days or weeks!

Bready or Not: Apple Slice Tray Bake

This Irish-style apple cake is lighter on spices and sugar than American versions, letting the natural, pure sweetness of apples shine through. (Note that the all-purpose flour, salt, and baking powder could be replaced by 3 1/3 cup self-rising flour.) Modified from Bake from Scratch Magazine July/August 2020 Ireland-themed issue.
Course: Breakfast, Dessert
Cuisine: irish
Keyword: apple, bars, cake
Author: Beth Cato

Equipment

  • 9×9 baking pan
  • uneven spatula

Ingredients

Apple layer:

  • 2 large baking apples Honeycrisp work well
  • 1 Tablespoon lemon juice
  • 1 Tablespoon white sugar

Cake:

  • 1 1/4 cups unsalted butter (2 and a half sticks) room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs room temperature
  • 1 1/2 teaspoons vanilla bean paste or substitute vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 2 Tablespoons turbinado sugar

Instructions

  • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
  • Peel and core the apples, then slice to about 1/4-inch thickness. Place slices in a large bowl and toss them with lemon juice and 1 Tablespoon white sugar, until apples are coated. Set aside.
  • In a big mixing bowl, beat butter and white sugar for several minutes, until blended and fluffy. Add eggs, one at a time, mixing in well and scraping bowl afterward. Add vanilla. The batter may look curdled, but that’s okay.
  • In a separate bowl, stir together flour, salt, baking powder, cinnamon, and allspice. Gradually mix the dry ingredients into the wet.
  • Spread about half of the batter into the pan, using an uneven spatula to form an even layer. Arrange apple slices, flat side down, to cover the batter entirely. Top with the remaining batter, using the uneven spatula again to even out as much as possible. Sprinkle turbinado sugar all over the top.
  • Bake until the middle of the cake passes the toothpick test, which will be from 1 hour to 1 hour and 15 minutes. Cover pan with foil about halfway through to prevent it from browning too much.
  • Let cool in pan for an least 10 minutes, then use foil to lift cake onto a cutting board. Slice into squares. Tastes best warmed and at room temperature. Pieces can also be shrouded in plastic wrap and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Browned Butter Coffee Bundt Cake

    Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

    This Browed Butter Coffee Bundt Cake is moist, delicious, and packed with a flavors that will get your day off to a good start.

    Bready or Not Original: Brown Butter Coffee Bundt Cake

    And by a good start, of course, that includes CAFFEINE. Espresso powder is included in the icing!

    Bready or Not Original: Brown Butter Coffee Bundt Cake

    What I love about this cake is that it has all the luscious flavors of a coffee cake without the crumbly mess of the topping. In this cake, that crunchy, extra-sugary layer is in the center!

    Bready or Not Original: Brown Butter Coffee Bundt Cake

    This is a great cake for a breakfast or brunch, and it’s a fantastic one to cut into individual slices, wrap up, and freeze for later.

    Bready or Not Original: Brown Butter Coffee Bundt Cake

    If 2021 is anything like 2020, it’s a very good idea to have a stash of quick-thaw cake in the freezer.

    Bready or Not Original: Brown Butter Coffee Bundt Cake

    Modified from Fall Baking Magazine 2013.

    Bready or Not Original: Browned Butter Coffee Bundt Cake

    This cake has all the delicious flavors and textures of a coffee cake, but without the crumbling, messy topping!
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: bundt cake, cake, coffee, pecans
    Author: Beth Cato

    Equipment

    • large bundt cake pan

    Ingredients

    Bundt cake

    • 3/4 cup unsalted butter 1 1/2 sticks
    • nonstick spray with flour
    • 2 cups pecan pieces finely chopped, divided
    • 2 cups brown sugar packed, divided
    • 2 teaspoons all-purpose flour
    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 3/4 teaspoon salt
    • 3 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 1/2 cups vanilla yogurt or plain yogurt, crème fraiche, or sour cream

    Coffee icing

    • 4 teaspoons milk or half & half, or more as needed
    • 1/2 teaspoon espresso powder
    • 2 cups confectioners’ sugar or more as needed

    Instructions

    • First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.
    • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.
    • Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.
    • In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
    • In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.
    • Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.
    • Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.
    • Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.
    • Store at room temperature. Can be sliced and frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not Original: Apple Calvados Galette

      Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | Comments Off on Bready or Not Original: Apple Calvados Galette

      This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

      Bready or Not Original: Apple Calvados Galette

      Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

      Bready or Not Original: Apple Calvados Galette

      The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

      Bready or Not Original: Apple Calvados Galette

      The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

      or Not Original: Apple Calvados Galette

      The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

      Bready or Not Original: Apple Calvados Galette

      This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
      Course: Breakfast, Dessert, Snack
      Cuisine: French
      Keyword: alcohol, apple, pie
      Author: Beth Cato

      Equipment

      • baking sheet
      • parchment paper
      • basting brush

      Ingredients

      Galette

      • 1 single-layer pie dough store-bought or homemade
      • 4 medium apples such as Gala, Fuji, and Ambrosia
      • 1 Tablespoon lemon juice
      • 1/3 cup calvados or other apple brandy
      • 1 Tablespoon cornstarch
      • 3 Tablespoons brown sugar packed
      • 1/2 teaspoon ground cinnamon

      Glaze

      • 1 Tablespoon pure maple syrup
      • 1 Tablespoon maple sugar or turbinado sugar

      Instructions

      • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
      • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
      • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
      • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
      • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
      • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
      • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
      • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
      • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

      *OM NOM NOM!*

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        Bready or Not Original: Pumpkin Pie Biscotti

        Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Pie Biscotti

        The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

        Bready or Not Original: Pumpkin Pie Biscotti

        These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

        Bready or Not Original: Pumpkin Pie Biscotti

        I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

        Bready or Not Original: Pumpkin Pie Biscotti

        Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

        Bready or Not Original: Pumpkin Pie Biscotti

        Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.

         

        Bready or Not Original: Pumpkin Pie Biscotti

        These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
        Course: Breakfast, Snack
        Cuisine: American
        Keyword: biscotti, chocolate, cookies, pumpkin
        Author: Beth Cato

        Ingredients

        • 4 Tablespoons unsalted butter half stick, softened
        • 2/3 cup white sugar
        • 1 1/4 teaspoons pumpkin pie spice
        • 3/4 teaspoon ground cinnamon
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon salt
        • 1 large egg room temperature
        • 1/2 cup pure pumpkin puree
        • 2 cups all-purpose flour
        • 1/2 cup unsalted pumpkin kernels also called pepitas
        • 3/4 cup semisweet chocolate

        Instructions

        • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
        • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
        • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
        • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
        • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
        • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
        • Store biscotti in sealed containers at room temperature for days or weeks.

        OM NOM NOM!

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          Bready or Not Original: Snickerdoodle Swirl Loaf

          Posted by on Sep 23, 2020 in Blog, Bready or Not, breakfast, cake, quick bread | Comments Off on Bready or Not Original: Snickerdoodle Swirl Loaf

          This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          I guess I’d need to bake it again to test that theory. Oh darn.

          Bready or Not Original: Snickerdoodle Swirl Loaf

          This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: loaf cake, pecans, pistachios, quick bread, snickerdoodle
          Author: Beth Cato

          Equipment

          • 9x5 loaf pan
          • parchment paper

          Ingredients

          • 2 cups all-purpose flour
          • 3 teaspoons baking powder
          • 1/2 teaspoon cream of tartar
          • 1 1/2 cups white sugar divided
          • 1 1/2 teaspoons kosher salt
          • 1 cup whole milk or half & half
          • 1 teaspoon vanilla extract
          • 1/4 cup vegetable oil
          • 1 large egg
          • 1 Tablespoon ground cinnamon
          • 1/2 cup pecans or pistachios, divided, optional

          Instructions

          • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
          • In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
          • In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
          • Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
          • Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
          • Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
          • Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not: Jam and Cream Brioche Tart

            Posted by on Aug 26, 2020 in Blog, Bready or Not, breakfast, cheese galore, French, yeast bread | Comments Off on Bready or Not: Jam and Cream Brioche Tart

            This Jam and Cream Brioche Tart is probably among the most extraordinary things I’ve ever baked, and that is saying something.

            Bready or Not: Jam and Cream Brioche Tart

            First of all, the end result is gorgeous. Golden, thick crust freckled by pearl sugar. Marbled cream cheese and contrasting jam, with flecks of vanilla bean throughout.

            Bready or Not: Jam and Cream Brioche Tart

            The tart is as delicious as it looks, too. The enriched dough is sweet and soft, providing a luscious base for the different kind of sweet-and-soft offered by the filling.

            This is a showstopper of a dessert or breakfast.

            Bready or Not: Jam and Cream Brioche Tart

            The only unusual ingredient involved is the Swedish pearl sugar. I bought it on Amazon. I consider it a worthwhile investment, as there are a number of other pastry recipes I want to try that also use it. Plus, heck, you could even throw them on waffles or fruit or whatever.

            Bready or Not: Jam and Cream Brioche Tart

            Another not-quite-so-obscure ingredients I suggest you use is vanilla bean paste. This is VERY useful if you’re making fancy desserts because you get the flecks of vanilla beans without the high cost of using actual vanilla beans.

            Bready or Not: Jam and Cream Brioche Tart

            In a cream cheese filling or frosting, those flecks really stand out, and they add a lot to the WOW factor. Which this tart already has, many times over.

            Bready or Not: Jam and Cream Brioche Tart

            Recipe modified from Bake from Scratch, Sep/Oct 2019.

             

            Bready or Not: Jam and Cream Brioche Tart

            Don't be intimidated by the lengthy instructions! The actual process is fairly straightforward, and the result is gorgeous. Use vanilla bean paste for the filling, if possible, as the flecks of bean add a lot to the prettiness of the finished tart. Modified from Bake from Scratch, Sep/Oct 2019.
            Course: Breakfast, Dessert, Snack
            Cuisine: French
            Keyword: cream cheese, french, yeast bread
            Author: Beth Cato

            Equipment

            • 9x9-inch pan
            • parchment paper

            Ingredients

            For Brioche

            • 1/3 cup plus 1 tablespoon whole milk or half & half
            • 2 3/4 cups all-purpose flour
            • 3 Tablespoons white sugar
            • 2 1/4 teaspoons instant yeast
            • 1 1/2 teaspoons kosher salt
            • 3 large eggs room temperature and divided
            • 1 teaspoon vanilla extract
            • 6 tablespoons unsalted butter softened

            For Cream Cheese Filling

            • 2 tablespoons unsalted butter softened
            • 1/3 cup white sugar
            • 1 teaspoon vanilla bean paste or substitute vanilla extract
            • 1/4 teaspoon kosher salt
            • 8 ounces cream cheese softened
            • 1 large egg room temperature
            • 3 Tablespoons all-purpose flour

            To Finish

            • 2 Tablespoons fruit preserves use good quality stuff with nice chunks
            • 1 Tablespoon water
            • 1 1/2 Tablespoons Swedish pearl sugar

            Instructions

            • Using the microwave and a safe dish, heat the milk to between 120 and 130 degrees. Set aside.
            • In the bowl of a stand mixer with a paddle attachment, beat the flour, white sugar, yeast, and salt at very low speed until combined, about 30 seconds.
            • Slowly add the warm milk to incorporate. Add 2 of the eggs along with the vanilla, and beat for about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes.
            • Add butter, about 1 tablespoon at a time, letting each piece incorporate before adding the next, about 8 minutes total. (If it refuses to incorporate, switch back to the paddle for this stage.) Beat until a smooth and elastic dough forms, about 6 minutes.
            • Lightly flour a stretch of counter or tabletop and dump the dough there. Knead it for a minute or so and form it into a smooth round.
            • Apply cooking spray inside a large bowl. Place the dough inside and give it a spray, too, to prevent sticking. Cover with a towel or plastic wrap in a warm spot to rise until doubled, 30 to 45 minutes.
            • Cut parchment paper to line pan going up all four sides. Apply nonstick spray to pan, then lay both strips inside the pan and spray the top-most sides.
            • On a lightly floured surface, roll the dough into an 11-inch square. Score a 9-inch square in center of dough (using the pan as a reference, if needed). Fold outside 2 inches over score mark, creating a crust around edges.
            • Place dough in the prepared pan, making sure it is even and fills corners of pan. Cover and let rise until puffed, 20 to 30 minutes.
            • Meanwhile, prepare the cream cheese filling. Beat together the butter, sugar, vanilla bean paste (or extract), and salt until well combined. Gradually add cream cheese, beating until smooth. Add egg to incorporate, followed by the flour.
            • Preheat oven to 325-degrees. Using your fingertips to dimple the center of dough back down, leaving outside crust as is. Pour the cream cheese mix into the center of dough. Make small indentations in the cream cheese then add dollops of the preserves. Use a knife to swirl the fruit in a bit more.
            • In a small bowl, whisk together the 1 tablespoon water and remaining egg. Brush the crust with the egg wash, then finish by sprinkling the pearl sugar all over the edge.
            • Bake until the crust is golden brown with the filling set around outside edges, about 35 to 40 minutes. (If desired, check the temp: an instant-read thermometer inserted in center of filling should register 175°F.)
            • Let cool in pan for 10 minutes then use the parchment sling to lift up the tart onto a serving plate or rack. Eat fresh, or let cool.
            • Tart keeps for days well-wrapped in fridge. Eat slices cold, or make pieces even more delicious with a short zap in the microwave.

            OM NOM NOM!

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