bundt

Bready or Not Original: Golden Syrup Snack Cake

Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | 0 comments

Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

Bready or Not Original: Golden Syrup Snack Cake

I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

Bready or Not Original: Golden Syrup Snack Cake

Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

Bready or Not Original: Golden Syrup Snack Cake

The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

Bready or Not Original: Golden Syrup Snack Cake

This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

Bready or Not Original: Golden Syrup Snack Cake

Recipe heavily modified and converted in measurement from a recipe found at the BBC.

 

Bready or Not Original: Golden Syrup Snack Cake

Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
Course: Breakfast, Dessert, Snack
Cuisine: British
Keyword: cake, golden syrup
Author: Beth Cato

Equipment

  • 8x8 or 9x9 pan

Ingredients

Cake

  • 1/2 cup unsalted butter 1 cube
  • 1/2 cup turbinado or other raw sugar
  • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
  • 1 3/4 cup all-purpose flour
  • 1 large egg
  • 2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup milk or half & half

Glaze

  • 2 Tablespoons golden syrup

Instructions

  • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
  • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
  • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
  • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
  • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
  • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | 0 comments

    This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This recipe is over halfway through my April of lemon recipes!
    Lemon Sour Cream Bundt Cake
    Glazed Lemon Ginger Bars
    Cranberry Lemon Biscotti
    Cream Cheese Stuffed Lemon Bundt Cake [today]
    Lemon Frangipane

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

    This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, cream cheese, lemon
    Author: Beth Cato

    Equipment

    • large bundt pan

    Ingredients

    Filling

    • 8 ounce cream cheese 1 box, softened
    • 1/4 cup white sugar
    • 1 large lemon zested and juiced

    Cake

    • 1/4 cup unsalted butter softened
    • 3 eggs room temperature
    • 1 box yellow cake mix
    • 3/4 cup lemon curd

    Glaze

    • 1 cup confectioners' sugar
    • 1 Tablespoon lemon juice
    • 1 Tablespoon lemon curd

    Instructions

    Make the filling

    • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

    Make the cake

    • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
    • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
    • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
    • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
    • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

    Make the glaze

    • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
    • Store under a cake dome or plastic wrap in fridge.

    OM NOM NOM!

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      Bready or Not Original: Lemon Sour Cream Bundt Cake

      Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

      No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
      Glazed Lemon Ginger Bars
      Cranberry Lemon Biscotti
      Cream Cheese Stuffed Lemon Bundt Cake
      Lemon Frangipane

      Bready or Not Original: Lemon Sour Cream Bundt Cake

       

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: bundt cake, lemon, sour cream
      Author: Beth Cato

      Equipment

      • large bundt cake pan

      Ingredients

      • 3 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoons baking soda
      • 1/4 teaspoons salt
      • 1 cup unsalted butter 2 sticks softened
      • 1 1/2 cups white sugar
      • 1/2 cup lemon juice
      • 4 eggs
      • 1 cup sour cream 8 ounces

      Instructions

      • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
      • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
      • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
      • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
      • Store covered at room temperature.

      OM NOM NOM!

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        Bready or Not: Chocolate Cherry Bundt Cake

        Posted by on Feb 12, 2020 in Blog, Bready or Not, breakfast, bundt, cake, chocolate | Comments Off on Bready or Not: Chocolate Cherry Bundt Cake

        Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake!

        Bready or Not: Chocolate Cherry Bundt Cake

        I first encountered this lovely combo in the Queen Anne Cordial Cherries my parents would buy around Christmas. The combo is pretty amazing in cake form, too.

        Bready or Not: Chocolate Cherry Bundt Cake

        You use both cherries and cherry juice in this recipe. That infuses the crumb with cherry flavor, even if your bite lacks cherry chunks.

        Bready or Not: Chocolate Cherry Bundt Cake

        Chocolate is swirled throughout. Make sure you don’t swirl it too much–you want distinct layers of chocolate, not only for the flavor, but the lovely appearance.

        Bready or Not: Chocolate Cherry Bundt Cake

        This is a special kind of bundt cake, perfect for a birthday, brunch, special dessert, breakfast, and–of course–Valentine’s Day.

        Bready or Not: Chocolate Cherry Bundt Cake

        Bake up this beautiful thing and indulge. Plus, it can always be sliced up and frozen for later!

        Bready or Not: Chocolate Cherry Bundt Cake

        Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake! This is a special sort of bundt cake, but a very straightforward one to make.
        Cook Time1 hr
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, cherries, chocolate, sour cream
        Author: Beth Cato

        Equipment

        • large bundt pan

        Ingredients

        • 13 1/2 ounces maraschino cherries with juice
        • 3 3/4 cup all-purpose flour
        • 2 1/4 teaspoons baking soda
        • 1 cup unsalted butter 2 sticks, room temperature
        • 2 cups white sugar
        • 3 large eggs room temperature
        • 1/4 cup water
        • 2 teaspoons almond extract
        • 1 1/2 cups sour cream or plain or vanilla Greek yogurt
        • 1/2 cup semisweet chocolate chips

        Instructions

        • Drain juice from cherries into another bowl; reserve 1/2 cup of juice. Remove stems from cherries and roughly chop up the fruit. Set aside.
        • Preheat oven at 350-degrees. Grease and flour a large bundt pan.
        • In a medium bowl, stir together the flour and baking soda. Set aside.
        • In a large bowl, beat together the butter and sugar until light and fluffy. Add in eggs one at a time. Pour in the cherry juice, water, and almond extract. Start adding the flour mix and the sour cream in small amounts, going back and forth until everything is just incorporated. Fold the cherries into the batter.
        • In a microwave safe dish, heat the chocolate chips in short bursts until they can be stirred smooth.
        • Spoon some cherry batter into the base of the bundt pan. Add dollops of chocolate, then more batter. Keep going back and forth until all of the batter and chocolate is in the pan. Drag a butter knife through--without touching the metal--to swirl everything together a bit more, then smooth the top.
        • Bake for about 1 hour, until an inserted knife comes out clean. Set on a rack to cool for 20 minutes, then invert the cake and remove the pan so it can completely cool.
        • Store covered at room temperature. Slices can also be frozen for later enjoyment.
        • OM NOM NOM!
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        Bready or Not: Coconut Cream Cheese Pound Cake

        Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | Comments Off on Bready or Not: Coconut Cream Cheese Pound Cake

        This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.

        Bready or Not: Coconut Cream Cheese Pound Cake

        This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.

        Bready or Not: Coconut Cream Cheese Pound Cake

        The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.

        Bready or Not: Coconut Cream Cheese Pound Cake

        I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.

        Bready or Not: Coconut Cream Cheese Pound Cake

        Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

        Bready or Not: Coconut Cream Cheese Pound Cake

        Modified from Cookies and Cups.

         

        Bready or Not: Coconut Cream Cheese Pound Cake

        This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, cake, cream cheese
        Author: Beth Cato

        Ingredients

        Cake

        • 1 cup unsalted butter 2 sticks, room temperature
        • 8 ounces cream cheese 1 box, room temperature
        • 3 cups white sugar
        • 6 eggs room temperature
        • 2 teaspoons vanilla extract
        • 1 teaspoon kosher salt
        • 1 teaspoon baking powder
        • 3 cups all-purpose flour
        • 2 cups shredded flaked coconut

        Glaze

        • 2 cups confectioners' sugar
        • 2-3 Tablespoons milk
        • extra shredded coconut

        Instructions

        • Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
        • In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
        • Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
        • Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
        • Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
        • To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
        • OM NOM NOM!
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        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        Posted by on Aug 15, 2018 in Blog, boozy, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        Do I have your attention now?

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

        Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

        This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.
        Course: Breakfast, Dessert, Snack
        Keyword: alcohol, bundt cake, cake, lemon
        Author: Beth Cato

        Ingredients

        Cake:

        • 2 cups unsalted butter 4 sticks, softened
        • 2 3/4 cup white sugar
        • 6 large eggs room temperature
        • 3 3/4 cups all-purpose flour
        • 1/4 teaspoon ground nutmeg
        • 1/8 teaspoon kosher salt
        • 1/2 cup milk or half & half
        • 1 lemon zested
        • 1 teaspoon vanilla extract

        Bourbon Glaze:

        • 1 cup white sugar
        • 1/2 cup bourbon
        • 7 Tablespoons unsalted butter

        Instructions

        The Cake:

        • Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
        • In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
        • In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
        • Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

        The Glaze:

        • Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
        • Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
        • Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
        • OM NOM NOM!
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