cake

Bready or Not: Sicilian Orange Bundt Cake

Posted by on Aug 31, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

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: Marble Sheet Cake

    Posted by on Aug 24, 2022 in Blog, Bready or Not, cake, chocolate | 1 comment

    I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

    Bready or Not: Marble Sheet Cake

    That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

    Bready or Not: Marble Sheet Cake

    The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

    Bready or Not: Marble Sheet Cake

    Modified from One Bowl Baking Special Issue from Bake from Scratch.

    Bready or Not: Marble Sheet Cake

    This beautiful 9×13 cake features marbled cocoa and vanilla. It’s delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners’ sugar will do!
    Course: Dessert, Snack
    Keyword: cake, chocolate
    Author: Beth Cato

    Equipment

    • 9×13 pan
    • aluminum foil
    • nonstick spray

    Ingredients

    Vanilla batter

    • 3 cups all-purpose flour
    • 1 3/4 cups white sugar
    • 1 Tablespoon baking powder
    • 1 teaspoon kosher salt
    • 1 1/2 cups milk room temperature
    • 3/4 cup unsalted butter melted
    • 2 teaspoons vanilla extract
    • 3 large eggs room temperature

    Cocoa batter

    • 2 Tablespoons unsalted butter melted
    • 1/3 cup unsweetened cocoa powder sifted
    • 1/2 teaspoon almond extract

    Topping, optional

    • 2 Tablespoons confectioners’ sugar

    Instructions

    • Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray.
    • In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.
    • Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.
    • Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners’ sugar just before serving. Store in a sealed container.

    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 | 0 comments

      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: Kerrygold Almond Breakfast Cake

        Posted by on Jul 27, 2022 in Blog, Bready or Not, breakfast, cake, cheese galore, lemon, nutty | 0 comments

        This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

        Bready or Not: Kerrygold Almond Breakfast Cake

        I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]
        Course: Breakfast, Dessert, Snack
        Cuisine: irish
        Keyword: almond, cake, cheese, citrus
        Author: Beth Cato

        Equipment

        • 9-inch square pan
        • aluminum foil
        • uneven spatula

        Ingredients

        Cake

        • 1 1/2 cups all-purpose flour
        • 2 teaspoons baking powder
        • 3/4 teaspoon kosher salt
        • 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
        • 1 cup white sugar
        • 1 lemon zested and juiced
        • 2 large eggs room temperature
        • 1 teaspoon pure almond extract
        • 1 1/2 cups whole milk ricotta cheese
        • 3/4 cup sliced almonds

        Glaze

        • 3/4 cup confectioners’ sugar
        • 3 teaspoons fresh lemon juice

        Instructions

        • Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
        • Whisk together flour, baking powder, and salt. Set aside.
        • In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
        • To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
        • Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
        • Bake for 33 to 38 minutes, until the middle passes the toothpick test.
        • Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
        • Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.

        OM NOM NOM!

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          Bready or Not Original: Berry Frangipane Cake

          Posted by on Jul 6, 2022 in Blog, Bready or Not, breakfast, cake, nutty | 0 comments

          This Berry Frangipane Cake is a lot of work, and it shows! This cake would make for a stunning breakfast, brunch, or dessert.

          Bready or Not Original: Berry Frangipane Cake

          Frangipane is a kind of pastry filling made from almond flour. It is absolutely delicious, imbuing treats with nuttiness and sweetness.

          Bready or Not Original: Berry Frangipane Cake

          In this cake, frangipane works alongside cake batter to form the base for a lovely topping of formerly-frozen fruit and sliced almonds. I used a pretty standard fruit mix with raspberries, blackberries, and strawberries, and it’d come from the dollar store.

          Bready or Not Original: Berry Frangipane Cake

          If you want to use a single frozen fruit or a more select mix, go for it. Just remember that it should be thawed, drained, and patted dry, and if the pieces are very large, they should probably be cut to be around bite-size.

          Bready or Not Original: Berry Frangipane Cake

          I found that this kept perfectly well in individually-wrapped pieces at room temperature for about 2 days. It was also great to freeze. I had pieces frozen for weeks and then thawed them, and it was impossible to tell they’d ever been in the freezer.

          Bready or Not Original: Berry Frangipane Cake

          Greatly modified from Bake from Scratch January/February 2021 issue.

          Bready or Not Original: Berry Frangipane Cake

          This gorgeous cake takes some work, but the final result is worth it! My recipe is written for a 9-inch springform pan; if your pan is 8-inches, reduce the amount of berries and sliced almonds.
          Course: Breakfast, Dessert, Snack
          Keyword: almond, cake, springform pan
          Author: Beth Cato

          Equipment

          • 9-inch springform pan
          • parchment paper
          • offset spatula
          • 2 cookie scoops

          Ingredients

          Frangipane

          • 2/3 cup unsalted butter room temperature
          • 1 1/2 cups superfine almond flour sifted if thick or clumpy
          • 3/4 cup white sugar
          • 1/4 cup all-purpose flour
          • 1 large egg
          • 1 large egg white
          • 1 teaspoon kosher salt
          • 1 teaspoon almond extract

          Batter

          • 1/2 cup unsalted butter 1 stick, room temperature
          • 3/4 cup white sugar
          • 1 large egg room temperature
          • 3/4 teaspoon vanilla extract
          • 1/4 teaspoon almond extract
          • 1 cup all-purpose flour
          • 3/4 teaspoon baking powder
          • 1/4 teaspoon kosher salt
          • 1/4 cup milk or half & half

          Fruit topping

          • 3/4 cup frozen mixed berries drained, thawed, and patted dry
          • 3 Tablespoons sliced almonds
          • confectioners' sugar for dusting

          Instructions

          • Preheat oven at 325-degrees. Cut a piece of parchment to fit the base of a 9-inch springform pan. Spray pan with nonstick spray, place paper cut-out inside, then spray that as well. Set aside.
          • Make the frangipane. In a bowl, beat the butter until it’s creamy. Add the rest of the ingredients to combine well. Set aside.
          • Make the batter. In a large bowl, beat the butter and sugar until they are fluffy. In a stand mixer, this will be 3 to 4 minutes. Add the egg followed by the extracts,
          • In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the butter-batter alternatively with the milk. Scrape the bottom of the bowl often.
          • Scoop about 1 cup of the batter into the pan and even out with an offset spatula. Measure out about 1 cup of the frangipane. Use two spring-loaded cookie scoops (tablespoon or teaspoon-sized, or without those, use a normal tablespoon and get your fingers dirty), scoop from the 1 cup frangipane and the batter to create a checkerboard pattern of dollops atop of base. Continue to alternate in a second layer, using up the rest of the batter as well as the 1 cup frangipane. Use a butter knife to swirl through them to create a slight marbled effect. Tap the pan on the counter a few times to knock out bubbles.
          • Use a scoop to place the rest of the frangipane on the top of the cake. Even out with offset spatula. Place the berries atop the frangipane, then sprinkle the almonds all over to coat.
          • Bake until the cake has set edges, about 50 minutes to 1 hour. An instant-read thermometer plunged into the middle should read over 202-degrees. Let cool in pan 10 minutes, then release the side clasp. Continue to cool the cake on the metal base until room temperature. Add a sprinkle of confectioners' sugar to pretty it up for serving.
          • Cake will keep covered for up to 2 days at room temperature. It can also be individually sliced and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Quick German Chocolate Cake Bars

            Posted by on Jun 29, 2022 in Blog, Bready or Not, cake, cake mix, chocolate, cookies | 0 comments

            Don’t scoff at cake mix. These Quick German Chocolate Cake Bars are so tasty, no one will guess that a box mix was involved.

            Bready or Not Original: Quick German Chocolate Cake Bars

            I love from-scratch baked goodies, but cake mix has its uses, especially when there is a time crunch. The ‘chemical’ flavor of these mixes can be eliminated with some simple doctoring techniques.

            Bready or Not Original: Quick German Chocolate Cake Bars

            I created this recipe because my husband had a co-worker who requested German Chocolate Cake. There was no way an actual cake was going to be easily ported to his work, and since 2020, I’ve been individually packaging all the goodies that he takes.

            Bready or Not Original: Quick German Chocolate Cake Bars

            That meant a bar recipe was the way to go. The use of cake mix was a necessity as I had little time for fiddly recipes that week. I needed something I could throw together, fast.

            Bready or Not Original: Quick German Chocolate Cake Bars

            These things turned out to be delicious with a great mix of textures from the cakey base to the chewy coconut to the soft chocolate chips on top.. The bars were quite cohesive and stayed together well when sliced and individually wrapped, too!

            Bready or Not Original: Quick German Chocolate Cake Bars

            Do you need a fast-to-make German Chocolate Cake, and one that’s portable without a fuss? Then this recipe is for you! No one will be able to tell this is a doctored cake mix.
            Course: Dessert
            Cuisine: American
            Keyword: cake, cake mix, chocolate, coconut
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • aluminum foil

            Ingredients

            crust

            • 15 ounce German Chocolate Cake Mix such as Betty Crocker brand
            • 1/2 teaspoon espresso powder optional
            • 1/2 cup unsalted butter 1 stick, melted
            • 1 large egg room temperature

            filling

            • 14 ounce sweetened condensed milk
            • 1 teaspoon vanilla extract
            • 1 large egg room temperature
            • 1 cup pecan pieces
            • 1 cup unsweetened coconut either shredded or flaked
            • 1/2 cup milk chocolate chips

            Instructions

            • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
            • In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.
            • In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.
            • Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.

            OM NOM NOM!

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