cake

Bready or Not Original: Snickerdoodle Swirl Loaf

Posted by on Sep 23, 2020 in Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.

Bready or Not Original: Snickerdoodle Swirl Loaf

I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.

Bready or Not Original: Snickerdoodle Swirl Loaf

The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.

Bready or Not Original: Snickerdoodle Swirl Loaf

Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.

Bready or Not Original: Snickerdoodle Swirl Loaf

This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.

Bready or Not Original: Snickerdoodle Swirl Loaf

I guess I’d need to bake it again to test that theory. Oh darn.

Bready or Not Original: Snickerdoodle Swirl Loaf

This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: loaf cake, pecans, pistachios, quick bread, snickerdoodle
Author: Beth Cato

Equipment

  • 9x5 loaf pan
  • parchment paper

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups white sugar divided
  • 1 1/2 teaspoons kosher salt
  • 1 cup whole milk or half & half
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 Tablespoon ground cinnamon
  • 1/2 cup pecans or pistachios, divided, optional

Instructions

  • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
  • In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
  • In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
  • Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
  • Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
  • Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
  • Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be 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 | 0 comments

    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: Hazelnut Hand Cake [cake mix]

      Posted by on Jul 15, 2020 in Blog, Bready or Not, cake, cake mix, chocolate, nutty | 0 comments

      Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.

      Bready or Not Original: Hazelnut Hand Cake [cake mix]

      No one will know this recipe uses cake mix! The resulting cake is easy to eat from your hand, no knife and fork required, and it embodies a gentler chocolate flavor than your typical chocolate cake.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cake mix, chocolate, hazelnuts
      Author: Beth Cato

      Equipment

      • 13x9 pan

      Ingredients

      • 1 box yellow cake mix
      • 3 large eggs
      • 2/3 cup water
      • 2/3 cup Nutella or similar hazelnut spread
      • 1/4 cup canola oil or vegetable oil
      • 1/2 cup semisweet chocolate chips
      • 1/2 cup chopped hazelnuts toasted or not
      • 1/2 cup Heath toffee bits
      • confectioners' sugar to dust top, optional

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
      • In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
      • Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
      • Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
      • Store in sealed container(s) at room temperature.

      OM NOM NOM!

         

         

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        Bready or Not Original: Apple Cinnamon Loaf Cake

        Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

        This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

        Bready or Not Original: Apple Cinnamon Loaf Cake

        This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

        Bready or Not Original: Apple Cinnamon Loaf Cake

        My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

        Bready or Not Original: Apple Cinnamon Loaf Cake

        One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

        Bready or Not Original: Apple Cinnamon Loaf Cake

        (In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

         

        Bready or Not Original: Apple Cinnamon Loaf Cake

        This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: apple, cake, loaf cake
        Author: Beth Cato

        Equipment

        • 9x5 loaf pan

        Ingredients

        • 2 medium apples such as Gala, peeled, cored, and chopped
        • 1/3 cup brown sugar packed
        • 1 teaspoon ground cinnamon
        • 2/3 cup white sugar
        • 1/2 cup applesauce
        • 2 large eggs room temperature
        • 1 1/2 teaspoons vanilla extract
        • 1 1/2 cups all-purpose flour
        • 1 3/4 teaspoons baking powder
        • 1/4 teaspoons salt
        • 1/2 cup milk or half & half

        Instructions

        • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
        • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
        • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
        • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
        • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
        • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
        • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

        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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