cake

Bready or Not: Double Apple Spice Cake

Posted by on Feb 1, 2023 in apples, Blog, Bready or Not, cake | 0 comments

This Double Apple Spice Cake includes chopped apples in the batter and sliced apples prettily arranged on top. You’re pretty much guaranteed to get apple in every bite!

Bready or Not: Double Apple Spice Cake

I came across a version of this recipe promoted by Kerrygold Irish Butter. I thought it looked amazing, but I wanted to change it to a square pan for easier slicing and freezing and make a number of other little changes, too.

Double Apple Spice Cake

Instead of dusting the top with confectioners’ sugar, I decided to use a technique I also use for my Calvados Apple Galette: brushing honey across the top near the end of baking to add some sweetness and glisten.

Double Apple Spice Cake

This is really such a pretty cake. The spices are gentle, but present enough to boost the flavor of the apples.

Modified from Kerrygold.

Bready or Not: Double Apple Spice Cake

This cake has a chopped apple in the batter and sliced apples beautifully arranged across the top. The perfect cake for apple-lovers! Modified from Kerrygold Butter.
Course: Breakfast, Dessert, Snack
Author: Beth Cato

Equipment

  • 8×8 or 9×9 square pan
  • aluminum foil
  • nonstick spray
  • basting brush

Ingredients

  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 3/4 cup sour cream or full-fat Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 8 ounces Kerrygold Salted Butter melted
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 3 medium baking apples like Pink Lady, Envy, Granny Smith, etc
  • 2 Tablespoons turbinado sugar
  • 1/3 cup honey

Instructions

  • Preheat the oven to 350° F. Line an 8×8 or 9×9 square pan with aluminum foil and apply nonstick cooking spray.
  • Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
  • To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
  • Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
  • In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
  • Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
  • Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
  • Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
  • Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not: Almond Olive Oil Bundt Cake

    Posted by on Jan 11, 2023 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

    The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.

    Bready or Not: Almond Olive Oil Bundt Cake

    This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.

    Bready or Not: Almond Olive Oil Bundt Cake

    This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.

    Bready or Not: Almond Olive Oil Bundt Cake

    Modified from a Pompeiian Olive Oil ad.

    Bready or Not: Almond Olive Oil Bundt Cake

    This Almond Olive Oil Bundt Cake isn’t as super-sweet as some bundt cakes, so the glaze adds a wonderful touch. Modified from a Pompeiian Olive Oil ad.
    Course: Breakfast, Dessert, Snack
    Cuisine: Italian
    Keyword: almond, bundt cake, cake
    Author: Beth Cato

    Equipment

    • 10 or 12 cup bundt pan
    • cooking spray with flour
    • cooling rack

    Ingredients

    Cake

    • 2 1/2 cups all-purpose flour
    • 3/4 cup almond flour sifted
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 3/4 cups white sugar
    • 4 large eggs room temperature
    • 1 cup extra virgin olive oil
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon pure almond extract
    • 1/2 cup unsweetened vanilla almond milk or plain almond milk

    Glaze

    • 1 1/2 cups confectioners’ sugar
    • 2 to 3 Tablespoons milk or half & half
    • sliced almonds optional

    Instructions

    • Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
    • In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
    • In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
    • Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
    • Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
    • Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!

    OM NOM NOM!

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      Bready or Not: Gingerbread Bundt Cake

      Posted by on Nov 9, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

      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: 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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