cake

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!

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    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!

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      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!

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        Bready or Not: Apple Slice Tray Bake

        Posted by on Mar 24, 2021 in apples, Blog, blondies, Bready or Not, breakfast, cake | 0 comments

        This Apple Slice Tray Bake would simply be an Apple Cake to most Americans. Whatever you call it, it’s packed with apples and delicious.

        Bready or Not: Apple Slice Tray Bake

        This is third consecutive recipe I’ve modified from the Bake from Scratch Magazine July/August 2020 Ireland-themed issue. I still have a few more things I want to try in the coming months, too!

        Bready or Not: Apple Slice Tray Bake

        I’ve found that French, Irish, and British apple cake recipes tend to be lighter on sugar and spices than typical American recipes. The focus is really on the apples.

        Bready or Not: Apple Slice Tray Bake

        I used Honeycrisps here, which are one of my favorite apples to eat outright or bake with! Two big apples will work.

        Bready or Not: Apple Slice Tray Bake

        This bakes up light, lofty, and cakey, with a sugar-crusted top and a lovely flavor of apples throughout. The pieces freeze and thaw very well, too, meaning you can enjoy this like it is fresh but spread over days or weeks!

        Bready or Not: Apple Slice Tray Bake

        This Irish-style apple cake is lighter on spices and sugar than American versions, letting the natural, pure sweetness of apples shine through. (Note that the all-purpose flour, salt, and baking powder could be replaced by 3 1/3 cup self-rising flour.) Modified from Bake from Scratch Magazine July/August 2020 Ireland-themed issue.
        Course: Breakfast, Dessert
        Cuisine: irish
        Keyword: apple, bars, cake
        Author: Beth Cato

        Equipment

        • 9×9 baking pan
        • uneven spatula

        Ingredients

        Apple layer:

        • 2 large baking apples Honeycrisp work well
        • 1 Tablespoon lemon juice
        • 1 Tablespoon white sugar

        Cake:

        • 1 1/4 cups unsalted butter (2 and a half sticks) room temperature
        • 1 1/2 cups white sugar
        • 4 large eggs room temperature
        • 1 1/2 teaspoons vanilla bean paste or substitute vanilla extract
        • 3 cups all-purpose flour
        • 3/4 teaspoon salt
        • 4 1/2 teaspoons baking powder
        • 1/2 teaspoon cinnamon
        • 1/8 teaspoon allspice
        • 2 Tablespoons turbinado sugar

        Instructions

        • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
        • Peel and core the apples, then slice to about 1/4-inch thickness. Place slices in a large bowl and toss them with lemon juice and 1 Tablespoon white sugar, until apples are coated. Set aside.
        • In a big mixing bowl, beat butter and white sugar for several minutes, until blended and fluffy. Add eggs, one at a time, mixing in well and scraping bowl afterward. Add vanilla. The batter may look curdled, but that’s okay.
        • In a separate bowl, stir together flour, salt, baking powder, cinnamon, and allspice. Gradually mix the dry ingredients into the wet.
        • Spread about half of the batter into the pan, using an uneven spatula to form an even layer. Arrange apple slices, flat side down, to cover the batter entirely. Top with the remaining batter, using the uneven spatula again to even out as much as possible. Sprinkle turbinado sugar all over the top.
        • Bake until the middle of the cake passes the toothpick test, which will be from 1 hour to 1 hour and 15 minutes. Cover pan with foil about halfway through to prevent it from browning too much.
        • Let cool in pan for an least 10 minutes, then use foil to lift cake onto a cutting board. Slice into squares. Tastes best warmed and at room temperature. Pieces can also be shrouded in plastic wrap and frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not Original: Browned Butter Coffee Bundt Cake

          Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | Comments Off on Bready or Not Original: Browned Butter Coffee Bundt Cake

          This Browed Butter Coffee Bundt Cake is moist, delicious, and packed with a flavors that will get your day off to a good start.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          And by a good start, of course, that includes CAFFEINE. Espresso powder is included in the icing!

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          What I love about this cake is that it has all the luscious flavors of a coffee cake without the crumbly mess of the topping. In this cake, that crunchy, extra-sugary layer is in the center!

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          This is a great cake for a breakfast or brunch, and it’s a fantastic one to cut into individual slices, wrap up, and freeze for later.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          If 2021 is anything like 2020, it’s a very good idea to have a stash of quick-thaw cake in the freezer.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          Modified from Fall Baking Magazine 2013.

          Bready or Not Original: Browned Butter Coffee Bundt Cake

          This cake has all the delicious flavors and textures of a coffee cake, but without the crumbling, messy topping!
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: bundt cake, cake, coffee, pecans
          Author: Beth Cato

          Equipment

          • large bundt cake pan

          Ingredients

          Bundt cake

          • 3/4 cup unsalted butter 1 1/2 sticks
          • nonstick spray with flour
          • 2 cups pecan pieces finely chopped, divided
          • 2 cups brown sugar packed, divided
          • 2 teaspoons all-purpose flour
          • 3 cups all-purpose flour
          • 1 1/2 teaspoons baking powder
          • 1 1/2 teaspoons baking soda
          • 3/4 teaspoon salt
          • 3 large eggs room temperature
          • 1 teaspoon vanilla extract
          • 1 1/2 cups vanilla yogurt or plain yogurt, crème fraiche, or sour cream

          Coffee icing

          • 4 teaspoons milk or half & half, or more as needed
          • 1/2 teaspoon espresso powder
          • 2 cups confectioners’ sugar or more as needed

          Instructions

          • First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.
          • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.
          • Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.
          • In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
          • In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.
          • Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.
          • Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.
          • Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.
          • Store at room temperature. Can be sliced and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not: Galette Des Rois

            Posted by on Dec 30, 2020 in Blog, Bready or Not, cake, French | Comments Off on Bready or Not: Galette Des Rois

            Eat like royalty without a lot of fuss with this shortcut recipe for Galette Des Rois!

            Bready or Not: Galette Des Rois

            Galette des Rois (King Cake) celebrates Epiphany and is available throughout January in France.

            Bready or Not: Galette Des Rois

            I am so not in France. Nor did I get to go there in June, as planned. Sigh. So, I have to make-do.

            Bready or Not: Galette Des Rois

            However, making-do can still be delicious. Frozen puff pastry is great stuff. You make a frangipane from scratch, but it’s pretty straightforward.

            Bready or Not: Galette Des Rois

            Honestly, the trickiest part for me was figuring out what pattern to etch into the top of the galette–and then hope that I didn’t dig the knife in too deeply.

            Bready or Not: Galette Des Rois

            If you do a Google search for Galette des Rois, you’ll see all sorts of different patterns you can do. I’m happy with my choice. And that I didn’t cut too deeply.

            Bready or Not: Galette Des Rois

            Because I am OCD and can’t bear to waste food, I include a bonus recipe on a great way to bake-up the scraps of puff pastry, too.

            The galette and scraps are tastiest the day they are baked, but they are still good for the next few days, too.

            Adapted from Dorie Greenspan.

            Bready or Not: Galette Des Rois

            Galette des Rois (King Cake) celebrates Epiphany and is available throughout January in France. Make your own using this shortcut take using puff pastry, modified from a Dorie Greenspan recipe. Traditionally, an almond or other small charm is hidden within the cake as an edible surprise (warn the eaters!).
            Course: Breakfast, Dessert, Snack
            Cuisine: French
            Keyword: almond, cake, puff pastry
            Author: Beth Cato

            Equipment

            • baking sheet
            • parchment paper
            • pastry brush

            Ingredients

            Frangipane filling

            • 6 Tablespoons unsalted butter room temperature
            • 3/4 cup confectioners’ sugar
            • 3/4 cup almond flour sifted
            • 1/4 teaspoon salt
            • 2 large eggs room temperature
            • 1 Tablespoon rum optional but awesome
            • 1 teaspoon vanilla extract or vanilla bean paste

            Cake

            • 1 puff pastry dough box 14-17 ounce package, cold
            • 1 whole almond for the traditional charm

            Instructions

            Prepare the frangipane

            • This can be made up to a day ahead, but needs at least an hour to chill before assembling the galette.
            • Beat together the butter and sugar until they are creamy and light. Add the almond flour and salt. Add one whole egg. Divide the other egg, adding only the white–reserve the yolk for later. Mix in the rum, if using, and the vanilla extract.
            • Transfer to a small bowl. Cover with plastic wrap, pressing it against the top of the mix, then place in fridge to chill.
            • Mix the reserved yolk with 1 teaspoon of cold water, and cover it and set it in the fridge as well.

            Assembling the galette

            • Set out a complete sheet of puff pastry. Cut a 9-1/2 diameter circle out of the middle; if a 9-inch tart pan insert is available, use that as a handy guide. Set aside scraps from edges. Place the cut round on a parchment-lined baking sheet.
            • Repeat the process with the second sheet of puff pastry. Place all of the cut-off bits aside in the fridge for now.
            • Return to the pastry round on the baking sheet. Spread the frangipane evenly over the dough, but leave a 1-inch border bare. Place the almond somewhere on the filling. Moisten the border with some cold water. Set the second round of pastry on top and press it down around the edges to seal them together.
            • Use the back of a butter knife to scallop the edges by creating an indentation about a quarter-inch deep, spaced out about a half-inch apart. Refrigerate for about 30 minutes.
            • Preheat the oven at 425-degrees.
            • Pull out the chilled galette. Brush a thin layer of yolk over the top, but be very careful that it doesn’t drip down over the edge, or the galette won’t rise. Use a paring knife to etch a design on the very top of the galette while taking care not to cut too deeply. Add 6 small slits spaced out to act as steam vents.
            • Drop the oven temperature to 400-degrees. Bake the galette for 30 to 40 minutes, until it is puffed and golden brown. Keep an eye on it. If filling starts to ooze out, scrape it away so that it doesn’t drip off the pan. If the galette is browning too fast, cover it with aluminum foil.
            • Transfer it to a rack to cool for at least 15 minutes. Expect it to deflate some, as that is the way of puff pastry. Best eaten when fresh, served warm or at room temperature, but can be chilled and eaten over the coming days.
            • Bonus: As soon as the galette is out of the oven, put the puff pastry scraps on the parchment. Brush the remaining yolk atop. Then add a topping like pearl sugar, turbinado sugar, or maple sugar. Bake scraps for 15 to 20 minutes, until pieces are puffed and golden. Like the galette, they are best eaten the same day, but are still quite edible after that.

            OM NOM NOM!

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