bundt

Bready or Not: White Chocolate Peppermint Bundt Cake

Posted by on Nov 24, 2021 in Blog, Bready or Not, bundt, cake, chocolate, mint | 0 comments

This White Chocolate Peppermint Bundt Cake features a light, refreshing peppermint flavor and a lot of white chocolate. Seriously, it’s a snow-capped mountain of a cake.

Bready or Not: White Chocolate Peppermint Bundt Cake

Don’t look for health food here. This thing is sweet. Lush. The middle is moist and dense, with a base (the former top) wonderfully crunchy in contrast.

Bready or Not: White Chocolate Peppermint Bundt Cake

White chocolate is melted into the batter, with chips also mixed in. See the golden dapples throughout the crumb? Those are the chips. They are like sweet explosions in the mouth.

Bready or Not: White Chocolate Peppermint Bundt Cake

And yes, there’s that snow cap: a thick blanket of melted-down chocolate wafers. It ends up firm, but ready to melt again once it meets the warmth of a mouth. It’s perfect along with that tender cake.

Bready or Not: White Chocolate Peppermint Bundt Cake

This will be great for any December gathering, but it’s so delicious, you’ll want to make it year-long!

Bready or Not: White Chocolate Peppermint Bundt Cake

This bundt cake is sweet and lush, laden with white chocolate inside and out! Make it look holiday-perfect by adding crushed peppermint on top, but really, enjoy it year-round. Good foods shouldn’t be confined to any one season!
Course: Dessert, Snack
Keyword: bundt cake, cake, chocolate, mint, sour cream
Author: Beth Cato

Equipment

  • 10-cup bundt cake
  • nonstick spray with flour
  • microwave-safe bowls

Ingredients

Cake:

  • 3/4 cup unsalted butter 1 and a half sticks, softened
  • 1 1/2 cups white sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup half & half or milk
  • 8 ounces white chocolate chips divided
  • 1/2 cup sour cream

Topping:

  • 8- ounces white chocolate melting wafers melted
  • 5 peppermint candies crushed, optional

Instructions

  • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.
  • In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.
  • In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.
  • In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it’s melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.
  • Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it’s getting overly brown near the end, cover the top with foil.
  • Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.
  • Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.

OM NOM NOM!

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    Bready or Not Original: Browned Butter Coffee Bundt Cake

    Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | Comments Off on Bready or Not Original: Browned Butter Coffee Bundt Cake

    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: Greek Yogurt Lemon Bundt Cake

      Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      Bready or Not Original: Greek Yogurt Lemon Bundt Cake

      This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, lemon
      Author: Beth Cato

      Equipment

      • 10-cup minimum bundt pan or tube pan

      Ingredients

      • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 6 large eggs room temperature, separated
      • 2 cups white sugar
      • 1 cup unsalted butter (2 sticks) room temperature
      • 2 medium lemons finely grated and juiced
      • 1 cup Greek yogurt plain or vanilla
      • confectioners' sugar optional, to dust over finished cake

      Instructions

      • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
      • In a bowl, stir together the flour, baking soda, and salt. Set aside.
      • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
      • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
      • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
      • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
      • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

      OM NOM NOM!

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        Bready or Not Original: Golden Syrup Snack Cake

        Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

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

          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 | Comments Off on Bready or Not Original: Lemon Sour Cream Bundt Cake

            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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