cake

Bready or Not Original: Browned Butter Coffee Bundt Cake

Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

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 | 0 comments

    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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      Bready or Not Original: Snickerdoodle Swirl Loaf

      Posted by on Sep 23, 2020 in Blog, Bready or Not, breakfast, cake, quick bread | Comments Off on Bready or Not Original: Snickerdoodle Swirl Loaf

      This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      I guess I’d need to bake it again to test that theory. Oh darn.

      Bready or Not Original: Snickerdoodle Swirl Loaf

      This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: loaf cake, pecans, pistachios, quick bread, snickerdoodle
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan
      • parchment paper

      Ingredients

      • 2 cups all-purpose flour
      • 3 teaspoons baking powder
      • 1/2 teaspoon cream of tartar
      • 1 1/2 cups white sugar divided
      • 1 1/2 teaspoons kosher salt
      • 1 cup whole milk or half & half
      • 1 teaspoon vanilla extract
      • 1/4 cup vegetable oil
      • 1 large egg
      • 1 Tablespoon ground cinnamon
      • 1/2 cup pecans or pistachios, divided, optional

      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.
      • In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
      • In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
      • Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
      • Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
      • Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
      • Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, lemon
        Author: Beth Cato

        Equipment

        • 10-cup minimum bundt pan or tube pan

        Ingredients

        • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 6 large eggs room temperature, separated
        • 2 cups white sugar
        • 1 cup unsalted butter (2 sticks) room temperature
        • 2 medium lemons finely grated and juiced
        • 1 cup Greek yogurt plain or vanilla
        • confectioners' sugar optional, to dust over finished cake

        Instructions

        • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
        • In a bowl, stir together the flour, baking soda, and salt. Set aside.
        • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
        • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
        • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
        • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
        • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

        OM NOM NOM!

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          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          Posted by on Jul 15, 2020 in Blog, Bready or Not, cake, cake mix, chocolate, nutty | Comments Off on Bready or Not Original: Hazelnut Hand Cake [cake mix]

          Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          No one will know this recipe uses cake mix! The resulting cake is easy to eat from your hand, no knife and fork required, and it embodies a gentler chocolate flavor than your typical chocolate cake.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cake mix, chocolate, hazelnuts
          Author: Beth Cato

          Equipment

          • 13x9 pan

          Ingredients

          • 1 box yellow cake mix
          • 3 large eggs
          • 2/3 cup water
          • 2/3 cup Nutella or similar hazelnut spread
          • 1/4 cup canola oil or vegetable oil
          • 1/2 cup semisweet chocolate chips
          • 1/2 cup chopped hazelnuts toasted or not
          • 1/2 cup Heath toffee bits
          • confectioners' sugar to dust top, optional

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
          • In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
          • Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
          • Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
          • Store in sealed container(s) at room temperature.

          OM NOM NOM!

             

             

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            Bready or Not Original: Apple Cinnamon Loaf Cake

            Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | Comments Off on Bready or Not Original: Apple Cinnamon Loaf Cake

            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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