bundt

Bready or Not: Gingerbread Bundt Cake

Posted by on Nov 9, 2022 in Blog, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Gingerbread Bundt Cake

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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            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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