cake

Bready or Not: Cherry-Almond Coffee Cake

Posted by on Jul 14, 2021 in Blog, Bready or Not, breakfast, cake, cheese galore, nutty | 0 comments

This Cherry-Almond Coffee Cake is more cake than cheesecake, and is all sweet, fruity goodness.

Bready or Not: Cherry-Almond Coffee Cake

If you need a showstopper cake for a brunch or dessert, this one is perfect. It’s great to make ahead of time, too–slices can even be frozen for later, no prob!

Bready or Not: Cherry-Almond Coffee Cake

I used Murray’s Spiced Cherry Preserves; that little kick of spice was fantastic in the cake. Other bold preserves would be great in this cake, too–raspberry, strawberry, blueberry, even tropical flavors.

Bready or Not: Cherry-Almond Coffee Cake

This is a thick, rich cake. It tastes best when you get a bit of all the layers in a single bite: the sliced almonds, crumb topping, fruit, cream cheese, sponge.

Bready or Not: Cherry-Almond Coffee Cake

My husband liked the cake cold but he liked it even more when warmed a bit–and not in the microwave, either, but gently brought to room temperature by letting a slice sit out for 30 to 45 minutes.

Bready or Not: Cherry-Almond Coffee Cake

Don’t forget a slice on the counter, though. This does contain cream cheese and shouldn’t be left out for hours!

Modified from Taste of Home Magazine December 2015.

Bready or Not: Cherry-Almond Coffee Cake

This is more cake than cheesecake, but it includes cream cheese, too, plus luscious layers of fruit and crumb topping. Feel free to experiment with different quality preserves--this would be delicious in a multitude of variations.
Course: Breakfast, Dessert, Snack
Keyword: almond, cake, cheese, cherries, cream cheese, springform pan
Author: Beth Cato

Equipment

  • 9-inch springform pan
  • parchment paper

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup white sugar divided
  • 3/4 cup cold unsalted butter cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla yogurt or sour cream, 8 ounces
  • 2 large eggs
  • 1 teaspoon almond extract
  • 8 ounces cream cheese 1 box, softened
  • 1 cup cherry preserves
  • 1/2 cup slices almonds

Instructions

  • Preheat oven at 350-degrees. Cut a parchment round to fit the bottom of the springform pan. Apply nonstick spray or butter on bottom of sides of pan, add the parchment, then grease it as well.
  • In a big bowl, mix flour with 3/4 cup of sugar. Cut in butter until it is crumbly. Measure out 1/2 cup crumb mixture for topping; set aside.
  • To the bulk of the flour mix, add baking powder, baking soda, and salt. Stir in yogurt, 1 egg, and almond extract, until blended. Spread batter onto bottom of the springform pan.
  • In a small bowl, beat together the softened cream cheese, the remaining 1/4 cup sugar, and egg, to make it as smooth as possible. It's okay if it still has some clumps. Pour it onto the pan and smooth out. Spoon the preserves all across the top. Sprinkle with the reserved crumb topping and the sliced almonds.
  • Bake for 50 to 60 minutes. The middle should no longer be jiggly, the top a nice golden brown. Cool on a wire rack for 10 to 15 minutes then unlatch and life away the pan's ring to let the cake cool for another hour. Then place cake in fridge to complete set and cool for a few hours.
  • Cake can be eaten cold or after slices are brought to room temperature after about 30 to 45 minutes. Do remember to store cake in the fridge, as it does contain cream cheese! Slices can also be individually wrapped and frozen, and will thaw in the fridge with no issue.

OM NOM NOM!

    Read More

    Bready or Not Original: Snickerdoodle Crumb Cake

    Posted by on Jun 16, 2021 in Blog, blondies, Bready or Not, cake | 0 comments

    Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.

    Bready or Not Original: Snickerdoodle Crumb Cake

    This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.

    Bready or Not Original: Snickerdoodle Crumb Cake

    Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.

    Bready or Not Original: Snickerdoodle Crumb Cake

    That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?

    Bready or Not Original: Snickerdoodle Crumb Cake

    This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.

    Bready or Not Original: Snickerdoodle Crumb Cake

    Bready or Not Original: Snickerdoodle Crumb Cake

    These light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: bars, cake, snickerdoodle
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan
    • uneven spatula

    Ingredients

    Streusel

    • 1/2 cup all-purpose flour
    • 1/2 cup brown sugar packed
    • 1/2 teaspoon kosher salt
    • 4 Tablespoons unsalted butter half stick, cut into pieces

    Dough

    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon kosher salt
    • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
    • 1/2 cup brown sugar packed
    • 1/2 cup white sugar
    • 3 large eggs room temperature
    • 1 teaspoon vanilla extract or paste

    Filling

    • 1 teaspoon cinnamon
    • 2 Tablespoons white sugar

    Topping

    • 1/2 teaspoon cinnamon
    • 1 Tablespoon white sugar
    • pinch pretzel salt optional

    Instructions

    Make the streusel

    • Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

    Make the dough

    • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
    • In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
    • In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
    • Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

    Make the layers

    • Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
    • Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
    • Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
    • Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.

    OM NOM NOM!

      Read More

      Bready or Not Original: Vanilla Applesauce Cake

      Posted by on May 26, 2021 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

      Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

      Bready or Not Original: Vanilla Applesauce Cake

      There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

      Bready or Not Original: Vanilla Applesauce Cake

      The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

      Bready or Not Original: Vanilla Applesauce Cake

      Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

      Bready or Not Original: Vanilla Applesauce Cake

      Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

      Bready or Not Original: Vanilla Applesauce Cake

      Applesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: apple, applesauce, cake, springform pan
      Author: Beth Cato

      Equipment

      • 9-inch springform pan
      • offset spatula
      • parchment paper

      Ingredients

      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon kosher salt
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon ground ginger
      • 1/4 teaspoon ground cloves
      • 1 cup white sugar
      • 1 cup applesauce or about 2 individual serving cups of applesauce
      • 1/2 cup buttermilk or soured milk (see note)
      • 1/2 cup vegetable oil
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 1/4 cup coarse sugar as topping, such as turbinado, maple, etc

      Instructions

      • Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
      • In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
      • In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
      • Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
      • Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
      • Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

      OM NOM NOM!

        Notes

        Soured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.
        Read More

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        Posted by on May 12, 2021 in apples, Blog, Bready or Not, cake | 0 comments

        This Molasses Toffee Apple Upside-Down Cake is as delicious as it is beautiful!

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        This cake does take a little extra effort. You have to give some thought to placing the apple slices instead of just mixing in the apples. It also dirties a lot of dishes.

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        But the end result? The cake crumb is reminiscent of a dense, moist gingerbread cake–which goes perfectly with the apples. The combo is sheer bliss.

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        So, what kind of apples are best? Three medium baking apples! You can always Google that subject for a wide range of recommendations. I can recommend Granny Smiths, Galas, and Pink Lady.

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        The resulting cake is great warm, recently from the oven. It’s also good cold from the fridge. And reheated, warmed just a touch in the microwave or toaster oven. But not reheated to be super-hot–that actually makes the apples go too soft.

        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        This cake is also great to slice into blocks, wrap in plastic, and freeze for later. It keeps wonderfully that way! Thaw and enjoy at your leisure.

        Modified from Bake from Scratch September/October 2019.

        Bready or Not: Molasses Toffee Apple Upside Down Cake

        This beautiful apple cake takes some extra labor to arrange, but wow is the presentation pretty--and the cake is delicious, too! The dense crumb tastes like gingerbread and is a perfect complement to the slices apples. Modified from Bake from Scratch September/October 2019.
        Course: Breakfast, Dessert, Snack
        Keyword: apple, cake, gingerbread
        Author: Beth Cato

        Equipment

        • 9x9 square pan
        • offset spatula

        Ingredients

        • 1 2/3 cups light brown sugar packed, divided
        • 1/4 cup unsalted butter half stick, melted
        • 1/2 cup plus 2 Tablespoons molasses divided
        • 3 large baking apples about 450 grams after being peeled, cored, and thinly sliced; Granny Smith, Gala, and Pink Lady work well
        • 1/2 cup plus 1 Tablespoon unsalted butter softened
        • 2 large eggs room temperature
        • 1 large egg yolk
        • 2 teaspoons vanilla extract
        • 2 2/3 cups all-purpose flour
        • 2 1/2 teaspoons baking powder
        • 1 1/2 teaspoons ground cinnamon
        • 3/4 teaspoon kosher salt
        • 3/4 teaspoon ground ginger
        • 1/2 teaspoon ground nutmeg
        • 1/8 teaspoon ground cloves
        • 3/4 cup whole milk

        Instructions

        • Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
        • In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
        • In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
        • Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
        • In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
        • Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
        • Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
        • The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.

        OM NOM NOM!

          Read More

          Bready or Not Original: Small Batch Cakey Brownies

          Posted by on May 5, 2021 in Blog, Bready or Not, brownies, cake, chocolate | 0 comments

          Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.

          Bready or Not Original: Small Batch Cakey Brownies

          These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.

          Bready or Not Original: Small Batch Cakey Brownies

          I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.

          Bready or Not Original: Small Batch Cakey Brownies

          Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.

          Bready or Not Original: Small Batch Cakey Brownies

          These brownies are all about goodness.

           

          Bready or Not Original: Small Batch Cakey Brownies

          This recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: brownies, chocolate
          Author: Beth Cato

          Ingredients

          • 2 ounces semi-sweet chocolate
          • 6 Tablespoons unsalted butter
          • 1 cup white sugar
          • 2 large eggs
          • 1/2 teaspoon vanilla extract
          • 1/2 teaspoon fine sea salt
          • 1/4 cup all-purpose flour
          • 1/4 cup cake flour
          • 1/2 cup milk chocolate chips

          Instructions

          • Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
          • In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
          • Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
          • Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
          • Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
          • Brownies will keep for upwards of a week in a sealed container at room temperature.

          OM NOM NOM!

            Read More

            Bready or Not: Glazed Citrus Loaf Cake

            Posted by on Apr 21, 2021 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

            For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.

            Bready or Not: Glazed Citrus Loaf Cake

            It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.

            Bready or Not: Glazed Citrus Loaf Cake

            Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.

            Bready or Not: Glazed Citrus Loaf Cake

            Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.

            Bready or Not: Glazed Citrus Loaf Cake

            This is a great spring and summer kind of kind, one that tastes fresh and bright!

            I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.

            Bready or Not: Glazed Citrus Loaf Cake

            This loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.
            Course: Breakfast, Dessert, Snack
            Cuisine: Dutch
            Keyword: citrus, lemon, loaf cake
            Author: Beth Cato

            Equipment

            • 9x5 loaf pan
            • parchment paper

            Ingredients

            Loaf

            • 1 cup unsalted butter (2 sticks) softened
            • 1 1/4 cups white sugar
            • 2 medium lemons
            • 1 medium orange
            • 4 large eggs room temperature
            • 2 teaspoons vanilla bean paste
            • 2 cups cake flour
            • 3/4 teaspoon kosher salt
            • 1/4 teaspoon baking powder
            • 1/3 cup milk room temperature
            • 1 teaspoon cake flour
            • 1/2 cup candied orange slices finely chopped

            Vanilla Glaze

            • 1 1/2 cup confectioners' sugar plus more if needed
            • 2 Tablespoons half & half or heavy cream
            • 2 Tablespoons unsalted butter melted
            • 1 teaspoon vanilla extract
            • 1/4 teaspoon kosher salt

            Instructions

            • Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
            • Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
            • In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
            • In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
            • In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
            • Pour everything into the prepared loaf pan and even out the top.
            • Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
            • Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
            • Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
            • Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

            OM NOM NOM!

              Read More