breakfast

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 | 0 comments

    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 | 0 comments

      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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            Bready or Not: Harvest Apple Challah

            Posted by on Aug 5, 2020 in apples, Blog, Bready or Not, breakfast, yeast bread | Comments Off on Bready or Not: Harvest Apple Challah

            Welcome autumn with this big beautiful Harvest Apple Challah, packed with fruit and spice.

            Bready or Not: Harvest Apple Challah

            This recipe might look intimidating, but let me assure you, it’s not. The cutting stage is supposed to be messy.

            Bready or Not: Harvest Apple Challah

            Take comfort that this is not a loaf that is supposed to look tidy. The end goal is rustic–and delicious.

            Bready or Not: Harvest Apple Challah

            Challah is an enriched dough. Eggs and honey add extra richness plus soft texture.

            Bready or Not: Harvest Apple Challah

            The final result is best served warm with an additional dollop or drizzle of honey. Use the good stuff here! I found that using the toaster oven for 5 to 7 minutes was about perfect for thick slices of bread.

            Bready or Not: Harvest Apple Challah

            I also found that this bread was great to freeze in slices. Pull out frozen pieces to thaw overnight, and breakfast is quick, convenient, and delicious the next morning!

            Bready or Not: Harvest Apple Challah

            Modified from a recipe at King Arthur Flour.

            Bready or Not: Harvest Apple Challah

            Bready or Not: Harvest Apple Challah

            This big round of rustic-looking sweet bread is laden with apple chunks and beautiful to behold--and eat! This kind of bread is traditionally served at Rosh Hashanah along with some honey, but it's so good, it's worth baking all year long. Modified from a King Arthur Flour recipe.
            Course: Bread, Breakfast, Snack
            Keyword: apple, yeast bread
            Author: Beth Cato

            Equipment

            • deep 9-inch round cake pan or casserole dish
            • bench knife
            • kitchen thermometer

            Ingredients

            Dough

            • 1/2 cup lukewarm water
            • 6 Tablespoons vegetable oil
            • 1/4 cup honey
            • 2 large eggs room temperature
            • 4 cups all-purpose flour
            • 1 1/2 teaspoons salt
            • 1 Tablespoon instant yeast or active yeast

            Filling

            • 2 medium apples
            • 1/2 teaspoon cinnamon
            • 1/4 cup white sugar

            Topping

            • 1 large egg
            • coarse sugar optional
            • honey for serving optional

            Instructions

            Make the dough

            • Mix together the dough ingredients by hand or using a mixer with dough hook, until well-incorporated and not stiff. Place dough in a greased bowl to let rise about 2 hours, or until puffy; if poked with a finger, the dent in the dough should remain and not bounce back.
            • Prepare a deep round cake pan or casserole dish (at least 4 inches) by greasing thoroughly.
            • Also lightly grease a large stretch of counter top or table. Gently deflate dough and transfer to the surface, and flatten dough to an 8x10-inch rectangle.

            Prepare the filling

            • Core the apples but leave on the peels. Chop apples into chunks about 1/2 to 3/4-inch in size. Should equal about 3 cups total. Toss pieces in cinnamon and sugar.

            Assemble the bread

            • Spread half the apples in the center of the dough. Fold one short edge over the apples to cover them, and press down the edge to seal them inside.
            • Place the remaining apples on top of the existing apple-dough mound. Cover these apples with the other flap of dough, patting again to seal. It's okay if it is bulging and messy!
            • Use a bench knife or paring knife to cut the dough down the middle, long-ways. Then cut again along the long side, edge to edge, to create a series of broad, messy stacks of dough with apples overflowing onto the surface.
            • Start transferring pieces of dough and scattered apples into the prepared pan, forming a bottom layer, then keep stacking more dough and fruit on top until everything is in the pan.
            • Cover loosely with plastic wrap, and let rise for another hour, until it is puffed again.
            • Preheat oven at 325-degrees, with a rack in the lower third of the oven.
            • Uncover the dough. Brush the top with an egg beaten with a tablespoon of water. If desired, sprinkle coarse sugar all over the top.
            • Bake for 55 to 65 minutes, until the top is deep brown. As the dough is so thick, if a kitchen thermometer is available, use it to test the middle; bread should be at least 190-degrees.
            • Set pan of bread on a rack to cool for 10 minutes. Carefully remove bread from pan.
            • Serve challah warm, ideally with extra honey drizzled on top. Store covered at room temperature up to 4 days. Bread can also be sliced and frozen.

            OM NOM NOM!

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