bundt

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!

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    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!

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      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!

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        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!

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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 | Comments Off on Bready or Not: Chocolate-Frangipane Bundt Cake

          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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