cake

Bready or Not Original: Raspberry-Almond Snack Cake

Posted by on Jun 18, 2025 in Blog, Bready or Not, breakfast, cake | 0 comments

This Raspberry-Almond Snack Cake is a delicious treat. It’s great for everything from breakfast to snack to dessert.

Bready or Not Original: Raspberry-Almond Snack Cake

What I like about it is that it’s packable. This is not a fragile coffee cake. Encase this in plastic wrap or stick it in a sandwich bag, and it’s a dense homemade treat-to-go.

Bready or Not Original: Raspberry-Almond Snack Cake

This is also a good cake to bake, cool, slice up, and freeze some for later. It keeps for weeks like that, and is fast to thaw later on.

Bready or Not Original: Raspberry-Almond Snack Cake

Bready or Not Original: Raspberry-Almond Snack Cake

This Raspberry-Almond Snack Cake is soft yet sturdy enough to wrap and bring in a lunch bag. It’s great for everything from breakfast to snack to dessert.
Course: Breakfast, Dessert, Snack
Keyword: cake, raspberries
Author: Beth Cato

Equipment

  • 9×9 pan
  • aluminum foil
  • nonstick spray
  • food scale

Ingredients

Cake

  • 300 grams frozen raspberries
  • 3/4 cup unsalted butter (1 1/2 sticks) softened
  • 1 3/4 cups white sugar
  • 3 large eggs room temperature
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk or half & half
  • 1/2 cup Greek vanilla yogurt or sour cream

Topping

  • 2 Tablespoons turbinado sugar
  • 1/4 cup sliced almonds

Instructions

  • Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
  • Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
  • In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
  • In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
  • Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
  • Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
  • Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
  • Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
  • Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.

OM NOM NOM!

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    Bready or Not: Apple Fritter Cake

    Posted by on May 7, 2025 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

    I have many different kinds of apple cake here on Bready or Not. This Apple Fritter Cake is special because it tastes like the luscious apple fritters found in donut shops and bakeries!

    Bready or Not: Apple Fritter Cake

    This is not a thick cake. The crumb is really there to hold a lot of apple pieces together. The use of apple butter versus applesauce adds a deeper color and richer flavor.

    Bready or Not: Apple Fritter Cake

    Then there is, of course, the icing. That’s essential to make this cake like the pastry. It adds sweetness and a delicate crunch that’s fast to melt in the mouth.

    Bready or Not: Apple Fritter Cake

    Really, I look at this as a special occasion kind of apple cake, something for a birthday, special guest, or date.

    Bready or Not: Apple Fritter Cake

    This Apple Fritter Cake really does taste like a cake version of the donut shop treat! Modified from Bake from Scratch Magazine September/October 2024.
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: apple, cake
    Author: Beth Cato

    Equipment

    • 8×8 pan
    • aluminum foil
    • nonstick spray or butter

    Ingredients

    Cake

    • 1 3/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon kosher salt
    • 2 cups crisp baking apples diced and divided (232 grams) (use apples like Honeycrisp, State Fair, or Kindercrisp)
    • 1 cup brown sugar packed
    • 1 large egg
    • 1 large egg white
    • 1/2 cup unsalted butter (1 stick) melted and slightly cooled
    • 1/3 cup vanilla yogurt or sour cream or crème fraiche
    • 1/3 cup apple butter
    • 1 Tablespoon lemon juice
    • 1 teaspoon vanilla extract

    Glaze

    • 1 cup confectioners’ sugar
    • 2 Tablespoons half & half

    Instructions

    • Preheat oven at 350 degrees. Line an 8×8 with foil and apply butter or nonstick spray.
    • In a medium bowl, stir together flour, baking powder, cinnamon, and salt. Add 1 1/2 cups of the diced apples. Toss to coat.
    • In a big mixing bowl, beat the brown sugar, egg, and egg white until light and fluffy. Mix in the melted butter, yogurt, apple butter, lemon juice, and vanilla. Fold in the dry ingredients, making sure to scrape the bottom, until everything is just combined.
    • Pour batter into the prepared pan. Smooth out top. Sprinkle on the remaining 1/2 cup of apple pieces.
    • Bake until browned, with the middle passing the toothpick test, about 45 to 55 minutes.
    • Cool completely before mixing the glaze. Drizzle it all over the top. Serve warmed or at room temperature. Individual slices can also be frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not EXTRA CHEESY: Coconut Cream Cheese Pound Cake

      Posted by on Apr 30, 2025 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | 0 comments

      Welcome to the last installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out a few weeks ago, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

      This week’s feature is Coconut Cream Cheese Pound Cake. Only right to end things with cake, right?

      Bready or Not: Coconut Cream Cheese Pound Cake

      This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people (like me) who are not big coconut fans. The cake ends up being chewy, but not too chewy; sweet, but not cloying. Really, this is great as a breakfast, brunch, or dessert cake.

      Bready or Not: Coconut Cream Cheese Pound Cake

      Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

      Bready or Not: Coconut Cream Cheese Pound Cake

      Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

      Cheddar Luck Next Time

      Amazon: paperback | ebook (affiliate links)
      Barnes & Noble: paperback & ebook
      Bookshop: paperback

      Bready or Not: Coconut Cream Cheese Pound Cake

      This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, cake, cream cheese
      Author: Beth Cato

      Ingredients

      Cake

      • 1 cup unsalted butter 2 sticks, room temperature
      • 8 ounces cream cheese 1 box, room temperature
      • 3 cups white sugar
      • 6 large eggs room temperature
      • 2 teaspoons vanilla extract
      • 1 teaspoon kosher salt
      • 1 teaspoon baking powder
      • 3 cups all-purpose flour
      • 2 cups shredded coconut

      Glaze

      • 2 cups confectioners’ sugar
      • 2-3 Tablespoons milk
      • extra shredded coconut

      Instructions

      • Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
      • In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
      • Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
      • Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
      • Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
      • To make the glaze, stir together the confectioners’ sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.

      OM NOM NOM!

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        Bready or Not Original: Raspberry Frangipane Loaf Cake

        Posted by on Nov 6, 2024 in Blog, Bready or Not, breakfast, cake, nutty | Comments Off on Bready or Not Original: Raspberry Frangipane Loaf Cake

        This Raspberry Frangipane takes a little work, but the result is gorgeous and absolutely delicious. This is a great special occasion treat–and it’s easy to make a day ahead!

        Bready or Not Original: Raspberry Frangipane Loaf Cake

        Layer cakes get a lot of the attention and fuss, but I think loaf cakes need more love. They can be stunning, too. This one certainly is. It contains homemade frangipane, one of my favorite things, and is convenient to make year-round by using frozen raspberries.

        Bready or Not Original: Raspberry Frangipane Loaf Cake

        As this loaf does involve some labor, I found it simplified things to prepare it over two days. Day 1: make frangipane and chill it. Day 2: make loaf and glaze. Day 3: serve to my husband’s co-workers.

        Bready or Not Original: Raspberry Frangipane Loaf Cake

        I found the cake kept beautifully, wrapped, for up to 4 days after baking.

        Bready or Not Original: Raspberry Frangipane Loaf Cake

        This luscious loaf cake is fantastic to make ahead of time for a stunning breakfast or brunch.
        Course: Breakfast, Dessert, Snack
        Keyword: almond, cake, loaf cake, raspberries
        Author: Beth Cato

        Equipment

        • 8×4 loaf pan
        • parchment paper
        • nonstick spray
        • kitchen shears

        Ingredients

        Frangipane

        • 1/2 cup unsalted butter (1 stick) room temperature
        • 1/2 cup almond flour sifted
        • 1/4 cup white sugar
        • 2 Tablespoons all-purpose flour
        • 1 large egg white
        • 1/4 teaspoon kosher salt
        • 1/2 teaspoon almond extract

        Batter

        • 1 1/4 cups frozen raspberries
        • 1/2 cup unsalted butter (1 stick) room temperature
        • 1 cup white sugar
        • 2 large eggs room temperature
        • 1 teaspoon vanilla extract
        • 1/4 teaspoon almond extract
        • 1 3/4 cups all-purpose flour plus 1 Tablespoon
        • 1 Tablespoon baking powder
        • 1/2 teaspoon kosher salt
        • 1/2 cup full-fat vanilla Greek yogurt or plain Greek yogurt
        • 2 Tablespoons sliced almonds

        Glaze

        • 1 cup confectioners’ sugar
        • 1 Tablespoon half & half or milk
        • 1/2 teaspoon clear vanilla

        Instructions

        Frangipane

        • Frangipane can be made immediately before the batter or prepared a day in advance.
        • In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.

        Loaf

        • Preheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.
        • Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.
        • In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.
        • In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.
        • Fold the frangipane into the batter.
        • Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.
        • Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.
        • Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.
        • Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.

        Glaze

        • Once the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners’ sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.
        • Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.

        OM NOM NOM!

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          Bready or Not: Maple Bundt Cake with Maple Icing

          Posted by on Sep 18, 2024 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not: Maple Bundt Cake with Maple Icing

          Yes, it’s time for yet another maple cake on Bready or Not! This time, a straightforward Maple Bundt Cake with Maple Icing. Delicious cake, plain and simple.

          Bready or Not: Maple Bundt Cake with Maple Icing

          This recipe uses both maple syrup and maple flavor. I feel that both are really necessary here. Really, if you love maple, maple flavor is great to have around. It stays good forever. If you need recipes that use it, well, I think I have dozens of them here on my site.

          Bready or Not: Maple Bundt Cake with Maple Icing

          This is the kind of cake that works well for a breakfast, brunch, or dessert. It’s deliciously versatile like that.

          Bready or Not: Maple Bundt Cake with Maple Icing

          Bready or Not: Maple Bundt Cake with Maple Icing

          This classic bundt cake is infused with maple flavor inside and out. It’s fantastic for breakfast, brunch, or dessert.
          Course: Breakfast, Dessert, Snack
          Keyword: bundt cake, cake, maple
          Author: Beth Cato

          Equipment

          • large bundt pan (12 cups/10 inches)
          • nonstick spray
          • baking sheet

          Ingredients

          Cake

          • 1 cup unsalted butter (2 sticks) room temperature
          • 1 cup white sugar
          • 1/2 cup pure maple syrup
          • 4 large eggs room temperature
          • 2 1/2 cups all-purpose flour
          • 1 teaspoon baking powder
          • 1/2 teaspoon sea salt
          • 1/2 cup half & half or milk
          • 1/2 teaspoon maple flavor

          Icing

          • 1 1/2 cups confectioners’ sugar
          • 2 Tablespoons pure maple syrup
          • 2 Tablespoons half & half or milk

          Instructions

          • Preheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.
          • In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.
          • In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.
          • Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
          • Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.
          • Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.
          • Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.
          • Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.

          OM NOM NOM!

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            Bready or Not: Apples and Honey Cake

            Posted by on Sep 4, 2024 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Apples and Honey Cake

            Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.

            Bready or Not: Apples and Honey Cake

            This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.

            Bready or Not: Apples and Honey Cake

            Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.

            Bready or Not: Apples and Honey Cake

            Bready or Not: Apples and Honey Cake

            This variation of apple cake is doubly infused with apples and spice, as it includes apple butter, chopped apples, and extra spice. It’s fantastic for breakfast, snack, or dessert, and pieces freeze beautifully. Modified from Star-Tribune September 17, 2023.
            Course: Breakfast, Snack
            Keyword: apple, cake
            Servings: 9 pieces
            Author: Beth Cato

            Equipment

            • 9×9 pan
            • nonstick spray

            Ingredients

            • 2 medium baking apples such as Honeycrisp or Cortland
            • 1 cup olive oil
            • 1 cup white sugar
            • 3/4 cup apple butter
            • 1/2 cup honey
            • 1 teaspoon vanilla extract
            • 2 large eggs room temperature
            • 2 1/4 cups all-purpose flour
            • 1 teaspoon ground cinnamon
            • 1 teaspoon ground nutmeg
            • 1 teaspoon kosher salt
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon baking powder

            Instructions

            • Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
            • Peel and dice up the apples. Set aside.
            • In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
            • Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
            • Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.

            OM NOM NOM!

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