cake

Bready or Not Original: Apple Cinnamon Loaf Cake

Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

Bready or Not Original: Apple Cinnamon Loaf Cake

This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

Bready or Not Original: Apple Cinnamon Loaf Cake

My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

Bready or Not Original: Apple Cinnamon Loaf Cake

One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

Bready or Not Original: Apple Cinnamon Loaf Cake

(In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

 

Bready or Not Original: Apple Cinnamon Loaf Cake

This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple, cake, loaf cake
Author: Beth Cato

Equipment

  • 9x5 loaf pan

Ingredients

  • 2 medium apples such as Gala, peeled, cored, and chopped
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup applesauce
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1/2 cup milk or half & half

Instructions

  • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
  • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
  • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
  • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
  • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
  • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
  • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

OM NOM NOM!

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    Bready or Not Original: Golden Syrup Snack Cake

    Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | 0 comments

    Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

    Bready or Not Original: Golden Syrup Snack Cake

    I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

    Bready or Not Original: Golden Syrup Snack Cake

    Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

    Bready or Not Original: Golden Syrup Snack Cake

    The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

    Bready or Not Original: Golden Syrup Snack Cake

    This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

    Bready or Not Original: Golden Syrup Snack Cake

    Recipe heavily modified and converted in measurement from a recipe found at the BBC.

     

    Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
    Course: Breakfast, Dessert, Snack
    Cuisine: British
    Keyword: cake, golden syrup
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan

    Ingredients

    Cake

    • 1/2 cup unsalted butter 1 cube
    • 1/2 cup turbinado or other raw sugar
    • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
    • 1 3/4 cup all-purpose flour
    • 1 large egg
    • 2 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 2/3 cup milk or half & half

    Glaze

    • 2 Tablespoons golden syrup

    Instructions

    • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
    • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
    • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
    • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
    • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
    • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | 0 comments

      This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This recipe is over halfway through my April of lemon recipes!
      Lemon Sour Cream Bundt Cake
      Glazed Lemon Ginger Bars
      Cranberry Lemon Biscotti
      Cream Cheese Stuffed Lemon Bundt Cake [today]
      Lemon Frangipane

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

      This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, cake, cream cheese, lemon
      Author: Beth Cato

      Equipment

      • large bundt pan

      Ingredients

      Filling

      • 8 ounce cream cheese 1 box, softened
      • 1/4 cup white sugar
      • 1 large lemon zested and juiced

      Cake

      • 1/4 cup unsalted butter softened
      • 3 eggs room temperature
      • 1 box yellow cake mix
      • 3/4 cup lemon curd

      Glaze

      • 1 cup confectioners' sugar
      • 1 Tablespoon lemon juice
      • 1 Tablespoon lemon curd

      Instructions

      Make the filling

      • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

      Make the cake

      • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
      • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
      • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
      • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
      • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

      Make the glaze

      • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
      • Store under a cake dome or plastic wrap in fridge.

      OM NOM NOM!

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        Bready or Not Original: Lemon Sour Cream Bundt Cake

        Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

        No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
        Glazed Lemon Ginger Bars
        Cranberry Lemon Biscotti
        Cream Cheese Stuffed Lemon Bundt Cake
        Lemon Frangipane

        Bready or Not Original: Lemon Sour Cream Bundt Cake

         

        Bready or Not Original: Lemon Sour Cream Bundt Cake

        There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: bundt cake, lemon, sour cream
        Author: Beth Cato

        Equipment

        • large bundt cake pan

        Ingredients

        • 3 cups all-purpose flour
        • 2 teaspoons baking powder
        • 1/2 teaspoons baking soda
        • 1/4 teaspoons salt
        • 1 cup unsalted butter 2 sticks softened
        • 1 1/2 cups white sugar
        • 1/2 cup lemon juice
        • 4 eggs
        • 1 cup sour cream 8 ounces

        Instructions

        • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
        • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
        • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
        • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
        • Store covered at room temperature.

        OM NOM NOM!

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          Bready or Not: Ginger Chai Carrot Cake

          Posted by on Mar 25, 2020 in Blog, Bready or Not, breakfast, cake | 0 comments

          Trust me, this Ginger Chai Carrot Cake is amazing. This is the only carrot cake I have ever liked.

          Bready or Not: Ginger Chai Carrot Cake

          That’s right, I made the cake even though I was pretty ambivalent about carrot cakes overall. The combination of ingredients just appealed to me somehow. I actually went out and made the cake a week after reading the original recipe in Bake from Scratch Magazine.

          Bready or Not: Ginger Chai Carrot Cake

          Some modifications I made straight up: I used a square pan rather than a round and tall cake pan, which meant the bake time was a little higher, too. I also upped the cinnamon because, well, cinnamon. I was worried about buying enough grated carrot so I measured and weighed that; this is why I made sure to put the “7 ounces” info in the ingredients.

          Bready or Not: Ginger Chai Carrot Cake

          The recipe looks long because of the spices it includes, but it’s actually a very easy recipe to make. To save some time on baking day, mix the dry ingredients the day before! That’s what I did.

          Bready or Not: Ginger Chai Carrot Cake

          This cake is incredibly moist. It’s sweet and spicy, embodied with cozy heat courtesy of the candied ginger. Everything melds beautifully.

          Bready or Not: Ginger Chai Carrot Cake

          If you love carrot cake, make this cake. If you hate carrot cake, give this one a try. It just might convert you!

          Bready or Not: Ginger Chai Carrot Cake

          This carrot cake is packed with spices and sweetness, and will even convert carrot cake haters to the ways of this cake! Note that soured milk can be made using milk or half & half along with a few teaspoons of lemon juice or vinegar; let sit for 10 minutes to curdle, then use. Recipe modified from Bake from Scratch Magazine.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cake, carrot
          Author: Beth Cato

          Equipment

          • 9x9 square pan

          Ingredients

          Cake

          • 1 1/2 cups all-purpose flour
          • 3/4 cup brown sugar packed
          • 1 1/2 teaspoons baking powder
          • 1 teaspoon baking soda
          • 1 teaspoon ground cardamom
          • 1 teaspoon ground cinnamon
          • 1/4 teaspoon kosher salt
          • 1/4 teaspoon ground ginger
          • 1/8 teaspoon ground cloves
          • 1/8 teaspoon ground pepper
          • 1/3 cup canola oil
          • 1/3 cup buttermilk or soured milk (see note), room temperature
          • 1 teaspoon vanilla extract
          • 2 large eggs room temperature
          • 9 ounces crushed pineapple drained
          • 2 cups grated carrots about 7 ounces
          • 1/2 cup golden raisins
          • 1/3 cup candied ginger finely chopped

          Glaze

          • 1 cup confectioners' sugar
          • 3 Tablespoons heavy whipping cream or half & half
          • candied ginger finely chopped

          Instructions

          • Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
          • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
          • Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
          • Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
          • Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!

          OM NOM NOM!

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            Bready or Not: Irish Lemon Pudding Tart

            Posted by on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Irish Lemon Pudding Tart

            St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

            Bready or Not: Irish Lemon Pudding Tart

            Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

            Bready or Not: Irish Lemon Pudding Tart

            No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

            Bready or Not: Irish Lemon Pudding Tart

            Make no mistake: this tart takes work. It dirties a lot of bowls.

            Bready or Not: Irish Lemon Pudding Tart

            But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

            Bready or Not: Irish Lemon Pudding Tart

            Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

            Bready or Not: Irish Lemon Pudding Tart

            This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

            Bready or Not: Irish Lemon Pudding Tart

            This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
            Course: Breakfast, Dessert, Snack
            Cuisine: irish
            Keyword: lemon, pie, tart
            Author: Beth Cato

            Equipment

            • 9-inch springform pan
            • parchment paper

            Ingredients

            Crust:

            • 1/2 cup unsalted butter 1 stick
            • 1 1/4 cups all-purpose flour
            • 3 Tablespoons white sugar
            • 1/4 teaspoon salt

            Pudding:

            • 2 eggs whites and yolks, divided
            • 2 Tablespoons unsalted butter softened
            • 1/4 cup white sugar
            • 2 large lemons zested and juiced
            • 1/2 cup all-purpose flour
            • 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
            • 1 teaspoon lemon extract

            Instructions

            Make the crust:

            • Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
            • Melt butter in microwave or on stovetop.
            • In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
            • Preheat oven at 350-degrees.
            • Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

            Make the pudding:

            • Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
            • In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
            • Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
            • Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
            • Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
            • Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

            OM NOM NOM!

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