bundt

Bready or Not: Sicilian Orange Bundt Cake

Posted by on Aug 31, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

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!

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    Bready or Not: Chocolate-Frangipane Bundt Cake

    Posted by on Aug 3, 2022 in Blog, Bready or Not, brownies, bundt, cake, chocolate | 0 comments

    This Chocolate-Frangipane Bundt Cake is a show-stopper: a rich chocolate cake with a hidden frangipane layer inside, crowned with drippy icing and almonds.

    Bready or Not: Chocolate-Frangipane Bundt Cake

    This cake would be perfect for the holiday season–or any time of year you want to go all-out on a delicious cake.

    Bready or Not: Chocolate-Frangipane Bundt Cake

    There are a lot of directions and ingredients, but the cake is really quite straightforward to make. I tried to simplify some elements from the original in Bake from Scratch Magazine (who would notice browned butter in a cake that’s already rich in several ways?) and made the ingredient division friendlier, too.

    Bready or Not: Chocolate-Frangipane Bundt Cake

    I have a deep, abiding love for frangipane, and this recipe balances the sweet almond paste against a nice, dense chocolate cake. It’s a fine combo.

    Bready or Not: Chocolate-Frangipane Bundt Cake

    If you want to save some baking day effort, make the frangipane a day ahead and stash it in the fridge. I do that quite often with recipes like this.

    Bready or Not: Chocolate-Frangipane Bundt Cake

    This is a fancy bundt cake that looks and tastes fancy. Perfect for the holiday season or any time of year you want to go all-out on a bundt cake! Modified a lot from Bake from Scratch Magazine Nov/Dec 2018.
    Course: Breakfast, Dessert, Snack
    Keyword: almond, bundt cake, cake, chocolate
    Author: Beth Cato

    Equipment

    • 10-cup bundt pan or larger

    Ingredients

    Frangipane

    • 1 cup almond flour sifted
    • 1/2 cup white sugar
    • 1/2 cup unsalted butter (1 stick) melted and cooled
    • 1 large egg room temperature
    • 1 Tablespoon all-purpose flour
    • 1 teaspoon almond extract

    Bundt Cake

    • 1/2 cup unsalted butter (1 stick) plus more for pan
    • 2 cups whole buttermilk or soured milk*
    • 2 large eggs room temperature
    • 1 Tablespoon instant espresso powder
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 2 cups white sugar
    • 2 cups all-purpose flour
    • 3/4 cup Dutch process cocoa powder sifted, plus more to dust pan
    • 2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder

    Frosting

    • 1 1/2 cups confectioners’ sugar
    • 1/2 teaspoon almond extract
    • 3 Tablespoon half & half or heavy cream
    • sliced almonds

    Instructions

    • First of all, make the frangipane. In a medium bowl, stir together all ingredients until a smooth paste forms. This can be made a day or hours ahead of the cake assembly; if it is made ahead, press plastic wrap to directly cover the frangipane and refrigerate until it is used.
    • Preheat oven at 350-degrees. Generously grease interior surface of a 10-cup bundt pan with butter, then sift extra cocoa powder to coat it as much as possible. Rotate pan to distribute cocoa powder, tapping out excess if necessary.
    • Melt butter in microwave or on stovetop and let it cool a few minutes. Pour it into the bowl of a stand mixer with a whisk attachment. Add the buttermilk, eggs, espresso powder, almond extract, and vanilla, beating until smooth.
    • In a separate large bowl, combine the sugar, flour, cocoa, baking soda, salt, and baking powder. Switch from the whisk to the paddle attachment. Gradually mix the dry ingredients into the wet until just smooth.
    • Pour half the batter into the pan and smooth the top. Dollop the frangipane over the batter and smooth out, if possible. Top with remaining cake batter and smooth it again.
    • Bake until the middle passes the toothpick test, about 55 to 60 minutes, rotating pan halfway through. Let pan cool for about 20 minutes and then carefully invert it onto a rack to completely cool. Bits might stick to the pan; if so, pry them out and try to patch the cake. Remember that frosting will help mask any damage.
    • Once the cake is room temperature, make the frosting. Beat the confectioners' sugar, almond extract, and half & half together to together to form a thick consistency, then drizzle over the cake. Sprinkle sliced almonds on top.
    • Cake will be moister on the first day but keeps fairly well for a few days. Slices can also be individually wrapped and frozen for later.

    OM NOM NOM!

      Notes

      To make soured milk, pour about 1 Tablespoon lemon juice or vinegar into a 2-cup liquid measuring cup. Add half & half or cream to reach the 2-cups line. Let sit at room temperature for about 10 minutes; it should start to curdle. Use entire contents in recipe.
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      Bready or Not Original: Citrus Cardamom Bundt Cake

      Posted by on Jun 1, 2022 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Citrus Cardamom Bundt Cake

      This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Bready or Not Original: Citrus Cardamom Bundt Cake

      This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
      Course: Breakfast, Dessert
      Keyword: bundt cake, cake, citrus, lemon, tube
      Author: Beth Cato

      Equipment

      • tube or bundt pan
      • baking spray with flour

      Ingredients

      cake:

      • 3 cups all-purpose flour
      • 1 1/2 cups white sugar
      • 2 teaspoons baking powder
      • 1 1/2 teaspoons ground cardamom
      • 1/2 teaspoon ground cinnamon
      • 1/2 teaspoon salt
      • 1/2 cup orange juice
      • 2 large lemons zested and juiced
      • 2/3 cup canola oil
      • 1 teaspoon vanilla extract
      • 3 large eggs room temperature

      glaze:

      • 1 cup confectioners’ sugar
      • 3 teaspoons orange juice
      • 1 teaspoon lemon juice from reserved juice

      Instructions

      • Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
      • Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
      • Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
      • After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
      • Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

      OM NOM NOM!

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        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | Comments Off on Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Oh wow. Oh wow.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
        Course: Bread, Breakfast, Dessert
        Cuisine: American
        Keyword: bundt cake, chocolate, cookie butter, yeast bread
        Author: Beth Cato

        Equipment

        • stand mixer
        • food scale
        • Rolling Pin
        • uneven spatula
        • bench knife
        • pastry brush

        Ingredients

        • 1 cup warm milk (105-110-degrees F)
        • 2 1/4 teaspoons active dry yeast
        • 2 large eggs room temperature
        • 1/2 cup unsalted butter (1 stick) melted
        • 4 teaspoons vanilla extract or vanilla bean paste, divided
        • 4 1/2 cup all-purpose flour plus more if needed
        • 1/4 cup white sugar
        • 1 Tablespoon kosher salt
        • 3/4 cup plus 2/3 cup confectioners' sugar divided
        • 2/3 cup creamy cookie butter
        • 3 Tablespoons unsalted butter melted
        • 1/2 cup unsalted butter softened
        • 1/2 cup semisweet chocolate melted
        • 1/3 cup cocoa powder sifted
        • 1 large egg white
        • 1 Tablespoon water

        Instructions

        • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
        • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
        • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
        • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
        • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
        • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
        • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
        • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
        • Preheat oven 350-degrees.
        • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
        • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
        • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
        • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

        OM NOM NOM!

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          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          Posted by on Jan 26, 2022 in Blog, Bready or Not, british, bundt, yeast bread | Comments Off on Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          When I had the opportunity to visit the city of Bath in England in 2019, I knew the absolutely necessary stop for lunch was Sally Lunn Eating House, known for centuries for the Sally Lunn bun. I first learned of it from a history spot on the Great British Bake Off.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          The bun has some mystery and history to it, but what is certain is that it is rather brioche-like and delicious. Upon coming home, I set about trying several recipes for a homemade version. The results were meh–until this one, which is odd because this bread is also very different.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          The true Sally Lunn bun is a bun, made in a specialized bun mold. This recipe makes an enriched bread, mixed in a food processor, and risen and baked in a bundt pan. The result is a lush, sweet bread. The flavor and feel is right, even if the shape is radically different.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          Though it has a browned crust, the bread itself is still somewhat delicate. It requires thick slices, which isn’t a bad thing at all, because it’s so soft and delicious.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          I don’t often share process photos on Bready or Not, but I think for this recipe, they will help. First of all, here’s what the bread looked like with the batter just placed in the bundt pan.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          Here it is after the second rise!

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          We found that the bread needed to be eaten hot, with toasted being the best. Since the pan made a big loaf–18 thick slices–I had plenty of bread to experiment with. I hit on the idea of using it for grilled cheese sandwiches using the waffle iron. This is THE BEST way to make grilled cheese, by the way.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          This shot shows how thick the bread was. I was still able to compress it in the waffle iron just fine, where in a matter of minutes, I created a no-fuss crispy, buttery masterpiece.

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

          This is an enriched yeast bread, inspired by the famous bread made in Bath, England. This version is mixed in a food processor, then rises and bakes in a bundt cake. The result is great to eat in combinations that are savory or sweet–it tastes best toasted in some way, whether with butter and jam or even as a lush grilled cheese sandwich, pressed flat in a waffle maker! The bread results in about 18 thick, angled slices.
          Course: Appetizer, Bread, Dessert, Main Course
          Cuisine: British
          Keyword: yeast bread
          Author: Beth Cato

          Equipment

          • large food processor
          • large bundt pan

          Ingredients

          • 1/2 cup milk
          • 1/2 cup water
          • 3 1/2 to 4 cups all-purpose flour
          • 1/3 cup white sugar
          • 1 teaspoon salt
          • 2 1/4 teaspoon instant yeast
          • 1/2 cup unsalted butter 1 stick, room temperature
          • 3 large eggs room temperature

          Instructions

          • Warm the milk and water together, by microwave or stovetop, to about 100-degrees.
          • Fit a plastic dough blade inside the food processor. Add 2 cups flour, the sugar, salt, and yeast. Pulse a few times. Add the milk-water, butter, and eggs, and pulse more. Add 1/2 cup more flour. Pulse again. Add the rest of the flour, pulsing until the dough becomes stiff.
          • Cover mixer bowl with lid or plastic wrap and let dough rise at room temperature for about an hour. It should double.
          • Remove plastic wrap, if using, and affix lid. Pulse a few times to beat down again–but be warned, the dough is so thick, the processor might jump around. Stay right there. The dough only needs a few seconds of pulses.
          • Thoroughly grease the bundt pan. Pour in the batter and smooth it out to an even level. Cover pan with plastic wrap or a towel and let the dough rise until it has doubled again, about 50 minutes.
          • Preheat oven at 325-degrees.
          • Bake for 50 minutes. The loaf should look golden brown on top, and a digital thermometer plunged into the middle of the bread should read at least 190-degrees.
          • Let loaf cool in pan about 20 minutes, then invert onto a rack to cool more. The bread is fragile to cut and requires thick slices. This Sally Lunn loaf is best eaten warm, especially toasted. It can also be cut into individual slices and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Rum Bundt Cake

            Posted by on Dec 29, 2021 in alcohol, Blog, Bready or Not, bundt, cake | 4 comments

            This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!

            Bready or Not Original: Rum Bundt Cake

            The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.

            Bready or Not Original: Rum Bundt Cake

            The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.

            Bready or Not Original: Rum Bundt Cake

            So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.

            Bready or Not Original: Rum Bundt Cake

            The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.

            Modified greatly from a souvenir postcard.

            Bready or Not Original: Rum Bundt Cake

            This incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.
            Course: Dessert
            Keyword: alcohol, bundt cake, cake
            Author: Beth Cato

            Equipment

            • large bundt pan
            • pastry brush
            • chopstick

            Ingredients

            Cake

            • 1 cup unsalted butter 2 sticks, room temperature
            • 2 cups white sugar
            • 6 large eggs room temperature
            • 2 cups all-purpose flour
            • 1 teaspoon cinnamon
            • 2 teaspoons vanilla extract
            • pinch salt
            • 1/4 cup rum

            Rum soak:

            • 1/4 cup rum divided
            • confectioners’ sugar

            Instructions

            • Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
            • In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
            • Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!
            • After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
            • Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.

            OM NOM NOM!

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