cake

Bready or Not: French Apple Cake in a Springform Pan

Posted by on Oct 6, 2021 in apples, Blog, Bready or Not, breakfast, cake, French | 0 comments

This French Apple Cake is thick with apples, not cake. There’s actually just enough batter to adhere everything together.

Bready or Not: French Apple Cake in a Springform Pan

The apples are the star, so get good ones. I recommend doing about half Honeycrisp and Pink Ladies, but go for a combo of two good kinds of baking apples. (Not sure which ones are best for baking? Google has lots of recs!)

Bready or Not: French Apple Cake in a Springform Pan

I’ve had a springform pan for years, but I’ve never used it like I did in 2020. That particular pan makes this cake extra good, too, because it creates a high cake with nicely browned edges.

Bready or Not: French Apple Cake in a Springform Pan

One thing I’ve noticed about French and Irish apple cakes is that they really emphasize the fruit. American cakes and pies add a lot more spice. As much as I love loading on the cinnamon, it’s refreshing to do a take like this sometimes.

Bready or Not: French Apple Cake in a Springform Pan

Let the fruit taste… well, fruity. Here, the addition of Calvados or another apple brandy brings that out even more. You don’t end up with an alcohol taste in the final result, but it does draw out more of the apple flavor.

This cake is a great one to slice up and freeze for later, too. Make the goodness last even longer!

Modified from Bake from Scratch September/October 2020 issue.

Bready or Not: French Apple Cake in a Springform Pan

This apple cake that lets the flavors of the apples shine through rather than with spices, as with American-style cakes and pies! There is just enough batter to adhere the apples together. Modified from Bake from Scratch September/October 2020 issue.
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: apple, cake, springform pan
Author: Beth Cato

Equipment

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

Ingredients

  • 8 large baking apples totaling about 800 grams mix of Honeycrisp and Pink Lady recommended
  • 2 teaspoons lemon juice
  • 3 large eggs room temperature
  • 3/4 cup white sugar
  • 3 Tablespoons apple brandy use Calvados to make it especially French
  • 1 teaspoon vanilla bean paste or substitute vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup unsalted butter melted and cooled
  • 1 Tablespoon sparkling sugar
  • Confectioners' sugar for serving

Instructions

  • Preheat oven at 350-degrees. Prepare a 9-inch springform pan by cutting a piece of parchment to fit the base. Apple nonstick spray to the pan, then add the parchment, and spray it as well. In addition, tear a piece of aluminum foil to cup the bottom of the pan to catch any drips.
  • Peel the apples and chop into 1-inch pieces. Toss with lemon juice. Set aside.
  • In a big bowl, beat eggs until they are pale and foamy. Add the white sugar, apple brandy, and vanilla.
  • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the big egg-sugar bowl along with the melted butter. Scrape the bowl as needed, stirring everything until just combined. Don’t expect a huge amount of batter–it’s there to act like delicious glue for all of the apple pieces!
  • Reserve 1 heaping cup of the apple chunks. Fold the rest of the apples into the batter, coating them. Dump the mix into the prepared pan and even out with an uneven spatula. Arrange the remaining apples on top, pushing them into the batter and smoothing them out as much as possible.
  • Bake for 20 minutes. Add sparkling sugar over the top. Bake another 20 minutes and check on the cake. It is done with apples in middle are tender and a digital thermometer plunged into the center reads at least 200-degrees. If needed, cook longer; if it’s browning too much, cover with foil.
  • Let cake cool in pan for 15 minutes on a cooling rack. Carefully release the springform ring to let it completely cool for at least an hour; place in fridge to speed the chilling process, if desired.
  • Slice into wedges. Enjoy cold, at room temperature, or warmed, with confectioners' sugar sprinkled over the top. Pieces can also be individually wrapped and frozen for later.

OM NOM NOM!

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    Bready or Not Original: Thin Mint Cake

    Posted by on Sep 22, 2021 in Blog, Bready or Not, brownies, cake, chocolate, mint | 0 comments

    Oh hey, it’s time for cake. A Thin Mint Cake that is neither too big or too small, something that keeps well stashed in the fridge, and looks as amazing as it tastes.

    Bready or Not Original: Thin Mint Cake

    If you love chocolate and mint, this is the cake for you. The cake is loaded with chocolate flavor, and a ganache adds a shiny finishing touch.

    Bready or Not Original: Thin Mint Cake

    The middle layer of the cake is essentially a peppermint or mint-flavored buttercream. Sweet but not too sweet, it gives good contrast to balance the prevalent chocolate flavor.

    Bready or Not Original: Thin Mint Cake

    I used this cake to try out a technique I’ve only read about and seen on TV before–I used four toothpicks to measure the halfway point on the sides of the cake, then tugged a piece of floss to cut the cake evenly in half! It worked out well.

    Bready or Not Original: Thin Mint Cake

    Of course, you can still use a knife to cut through. The toothpicks will still be a helpful guide.

    Bready or Not Original: Thin Mint Cake

    This is an ideal birthday or special occasion cake for a small group!

    Greatly modified from Eating Well Magazine May 2020.

    Bready or Not Original: Thin Mint Cake

    This Thin Mint Cake is a glorious, not-too-big-or-small layer cake loaded with chocolate and mint goodness. It’s not hard to make, either. Cutting the cake in half is the trickiest bit, and a piece of floss makes that easy!
    Course: Dessert
    Keyword: cake, chocolate, layer cake, mint
    Author: Beth Cato

    Equipment

    • 9-inch cake pan
    • ruler
    • toothpicks
    • unwaxed floss
    • parchment paper

    Ingredients

    Cake

    • 1 cup all-purpose flour
    • 1/2 cup white whole-wheat flour
    • 3/4 cup white sugar
    • 1/4 cup unsweetened cocoa powder sifted
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup water
    • 1/3 cup canola oil
    • 1 Tablespoon apple cider vinegar or other cider vinegar
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract

    Mint Filling

    • 1/2 cup unsalted butter (1 stick), room temperature
    • 1 1/2 cups confectioners' sugar sifted, more as needed for consistency
    • 1/4 teaspoon peppermint extract or mint extract
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1-2 drops green food coloring
    • 2 Tablespoons half and half or milk

    Glaze

    • 1/2 cup half and half
    • 1 1/4 cups semisweet chocolate chips
    • pinch salt

    Instructions

    To prepare the cake

    • Preheat an oven at 350-degrees. Cut a piece of parchment paper to fit inside a 9-inch cake pan. Apply nonstick spray inside pan, place parchment inside, and spray it again.
    • Stir together all-purpose flour, white whole wheat flour, sugar, cocoa, baking soda, and salt.
    • In another bowl, whisk together water, oil, vinegar, and both extracts. Gradually mix the wet ingredients into the dry until the batter is smooth. Pour into the prepared pan. Tap and thump it gently on the counter to knock out as many bubbles as possible.
    • Bake 25 to 30 minutes, until a toothpick in the middle emerges with few crumbs attached. Let the pan cool on a rack for 10 minutes, then invert cake onto the rack to cool completely.

    Make the filling

    • Beat the butter until it is creamy and light. Add the confectioners' sugar, 1/2 cup at a time, to fully incorporate; if the mixture is still too soft and loose, add more sugar. Add mint and vanilla extract, followed by the salt. Add a few drops of food coloring to achieve the desired tint. Add the half and half and beat to make the filling fluffy and light.

    Slice the cake and fill

    • Stick a toothpick into the halfway point at each side of the cake; four toothpick markers work well. Use a knife to barely slice into the cake above each toothpick. Continue to use a long-bladed knife to slice all the way through, or use a long piece of unwaxed floss with the toothpicks as a guide to divide the cake evenly in half.
    • Place the base of the cake on a serving plate. Spread the filling over the cake. Place the top of the cake over it, cut side down.

    Make the glaze

    • Microwave the half & half in a microwave-safe bowl for about a minute, until hot. Stir in the chocolate chips and salt. Stir, stir, stir until the chocolate is smooth and glossy. Let cool about 5 minutes to thicken, then slowly pour and spread glaze over the cake. Let sit at room temperature or in fridge to set, then slice in and enjoy!
    • Store cake in fridge. Exposed sides of the cake will dry out more, but it will still be tasty. Keeps for at least 4 days.

    OM NOM NOM!

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      Bready or Not: Snickerdoodle Brookie

      Posted by on Aug 4, 2021 in Blog, Bready or Not, breakfast, brownies, cake, chocolate, cookies | 0 comments

      Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

      Bready or Not: Snickerdoodle Brookie

      This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

      Bready or Not: Snickerdoodle Brookie

      If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

      Bready or Not: Snickerdoodle Brookie

      I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

      I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

      Bready or Not: Snickerdoodle Brookie

      I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

      Modified from the March/April 2020 issue of Bake from Scratch Magazine.

      Bready or Not: Snickerdoodle Brookie

      This Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: brownies, cake, cookies, snickerdoodle
      Author: Beth Cato

      Equipment

      • 9-inch round cake pan
      • parchment paper

      Ingredients

      Brownie batter:

      • 6 ounces semisweet chocolate chips or bittersweet (170 grams)
      • 1/2 cup unsalted butter 1 cube
      • 1 cup white sugar
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 3/4 cup all-purpose flour
      • 1/4 cup Dutch process cocoa powder sifted
      • 1/2 teaspoon kosher salt

      Snickerdoodle dough:

      • 1/3 cup unsalted butter softened
      • 1/2 cup white sugar
      • 1 large egg
      • 1/2 teaspoon vanilla extract
      • 1 cup all-purpose flour
      • 1/2 teaspoon cream of tartar
      • 1/2 teaspoon kosher salt
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon baking powder

      Topping:

      • 1 tablespoon white sugar
      • 1/8 teaspoon ground cinnamon

      Instructions

      • Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

      Make brownie batter

      • Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
      • In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

      Make snickerdoodle dough

      • Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
      • In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

      Assemble the cake

      • Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
      • Bake until the middle passes the toothpick test, 33 to 40 minutes.

      Make topping

      • Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
      • Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

      OM NOM NOM!

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        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!

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          Bready or Not Original: Snickerdoodle Crumb Cake

          Posted by on Jun 16, 2021 in Blog, blondies, Bready or Not, cake | Comments Off on Bready or Not Original: Snickerdoodle Crumb Cake

          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!

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            Bready or Not Original: Vanilla Applesauce Cake

            Posted by on May 26, 2021 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Vanilla Applesauce Cake

            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.

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