cake

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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      Bready or Not: Molasses Toffee Apple Upside-Down Cake

      Posted by on May 12, 2021 in apples, Blog, Bready or Not, cake | Comments Off on Bready or Not: Molasses Toffee Apple Upside-Down Cake

      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 | Comments Off on Bready or Not Original: Small Batch Cakey Brownies

        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 | Comments Off on Bready or Not: Glazed Citrus Loaf Cake

          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 | Comments Off on Bready or Not: Apple Slice Tray Bake

            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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