cake

Bready or Not Original: Citrus Cardamom Bundt Cake

Posted by on Jun 1, 2022 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

Bready or Not Original: Citrus Cardamom Bundt Cake

Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

Bready or Not Original: Citrus Cardamom Bundt Cake

Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

Bready or Not Original: Citrus Cardamom Bundt Cake

I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

Bready or Not Original: Citrus Cardamom Bundt Cake

Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

Bready or Not Original: Citrus Cardamom Bundt Cake

Bready or Not Original: Citrus Cardamom Bundt Cake

This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
Course: Breakfast, Dessert
Keyword: bundt cake, cake, citrus, lemon, tube
Author: Beth Cato

Equipment

  • tube or bundt pan
  • baking spray with flour

Ingredients

cake:

  • 3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  • 2 large lemons zested and juiced
  • 2/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

glaze:

  • 1 cup confectioners’ sugar
  • 3 teaspoons orange juice
  • 1 teaspoon lemon juice from reserved juice

Instructions

  • Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
  • Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
  • Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
  • After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
  • Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

OM NOM NOM!

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    Bready or Not: Apple Shortcake

    Posted by on May 18, 2022 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

    This Apple Shortcake is fussy to make, but the results are absolutely delicious!

    Bready or Not: Apple Shortcake

    I modified this from a recipe in Bake from Scratch, the September/October 2020 issue. There, they describe this style of shortcake as a New Zealand favorite.

    Bready or Not: Apple Shortcake

    Here in American, I grew up with strawberry shortcake (and loved the cartoon and toys for Strawberry Shortcake in my earliest years), and thought of fruit shortcakes as being simply made in individual portions. I was intrigued by this idea of it being like a cake and pie hybrid.

    Bready or Not: Apple Shortcake

    The most annoying thing about the recipe is that I found the dough to be quite sensitive–but this also might be an Arizona problem, as my kitchen year-round is hotter than many get. The good thing is that the recipe makes a lot of dough, so it’s easy to patch any tears or holes with a bit of the leftovers.

    Bready or Not: Apple Shortcake

    The baked shortcake is dense and delicious, with perfectly-spiced apples in a kind of shortbread sandwich.

    Bready or Not: Apple Shortcake

    The shortbread keeps okay at room temperature up to 2 days. If you’re feeding a small crowd, no prob–cut it into individual pieces, encase in plastic wrap, and freeze. It keeps fantastically that way.

    Modified a lot from Bake from Scratch, September/October 2020 issue.

    Bready or Not: Apple Shortcake

    This recipe is delicious, though is time-consuming to assemble. It helps to break the recipe into two days: make the shortcake crust, then later make the entire cake. The shortcake is best eaten within two days, but keeps very well frozen in slices.
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cake
    Author: Beth Cato

    Equipment

    • food processor
    • food scale
    • 9×9 pan
    • Rolling Pin
    • pastry brush

    Ingredients

    • 4 cups all-purpose flour plus more for rolling
    • 1 cup plus 3 Tablespoons white sugar divided
    • 1 3/4 teaspoons baking powder
    • 1 1/4 teaspoons plus 1/8 teaspoons kosher salt divided
    • 1 cup cold unsalted butter
    • 3 large eggs divided
    • 3/4 teaspoons almond extract
    • 1/2 teaspoon vanilla extract
    • 3 large apples such as Granny Smith and Pink Lady
    • 1 lemon zested and juiced
    • 2 teaspoons corn starch
    • 1 teaspoon ground cinnamon
    • turbinado sugar optional to sprinkle on top

    Instructions

    Make the crust

    • In the bowl of a food processor, pour in the flour, 1 cup sugar, baking powder, and 1 1/4 teaspoons salt, then pulse until combined. Cut the butter into cubes and add to the bowl, pulsing until the mixture resembles coarse crumbs. Add 2 eggs and the extracts. Pulse to bring the dough together so that it's moist but not sticky; if it doesn't come together, add a small amount of water and pulse more.
    • Turn out the dough to press it together. Use a food scale to weigh the dough and divide it in two. Wrap each piece with plastic wrap. Chill in fridge for at least 30 minutes, or up to a few days.

    Assemble the shortcake

    • Preheat oven at 350-degrees. Let the dough stand at room temperature for about 10 minutes. Sprinkle flour on a flat surface and roll out one portion of dough to make a 13-inch square. Set the pan on top as a guide to cut an even 9×9 square.
    • Line pan with foil and apply nonstick spray. Place cut square inside. It’s okay if it tears as its being moved–patch it with fingertips. Pat the leftover dough up the sides of the pan to completely cover, sealing the edges together along the bottom and at the corners. Chill pan during the next step.
    • Peel the apples and cut into quarter-inch slices, placing them in a large bowl. Add the lemon zest and 2 teaspoons of juice. Stir to coat apples. Add the cornstarch, cinnamon, remaining 3 Tablespoons sugar, and last bit of salt. Toss everything together, coating the apples. Spread the apples evenly across the bottom of the pan.
    • Roll out remaining dough to make a 10-inch square to completely cover the top of the apples. Press overlapping edges to seal together, trimming dough if needed. Lightly beat the remaining egg then brush it over the top crust. Use a fork to poke the crust all over to create vents. If desired, sprinkle turbinado sugar across the crust.
    • Bake until crust is golden brown, about 50 minutes to 1 hour. The apples should be tender if poked with a toothpick. Let cool in pan for at least an hour. Use foil to lift shortcake onto a cutting board for easy slicing.
    • Store cake in sealed container at room temperature for up to 2 days. It can also be cut into individual slices and frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | 0 comments

      This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Oh wow. Oh wow.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
      Course: Bread, Breakfast, Dessert
      Cuisine: American
      Keyword: bundt cake, chocolate, cookie butter, yeast bread
      Author: Beth Cato

      Equipment

      • stand mixer
      • food scale
      • Rolling Pin
      • uneven spatula
      • bench knife
      • pastry brush

      Ingredients

      • 1 cup warm milk (105-110-degrees F)
      • 2 1/4 teaspoons active dry yeast
      • 2 large eggs room temperature
      • 1/2 cup unsalted butter (1 stick) melted
      • 4 teaspoons vanilla extract or vanilla bean paste, divided
      • 4 1/2 cup all-purpose flour plus more if needed
      • 1/4 cup white sugar
      • 1 Tablespoon kosher salt
      • 3/4 cup plus 2/3 cup confectioners' sugar divided
      • 2/3 cup creamy cookie butter
      • 3 Tablespoons unsalted butter melted
      • 1/2 cup unsalted butter softened
      • 1/2 cup semisweet chocolate melted
      • 1/3 cup cocoa powder sifted
      • 1 large egg white
      • 1 Tablespoon water

      Instructions

      • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
      • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
      • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
      • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
      • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
      • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
      • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
      • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
      • Preheat oven 350-degrees.
      • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
      • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
      • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
      • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

      OM NOM NOM!

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        Bready or Not: Lemon Cake with Cream Cheese Frosting

        Posted by on Apr 27, 2022 in Blog, Bready or Not, cake, cheese galore, lemon | Comments Off on Bready or Not: Lemon Cake with Cream Cheese Frosting

        This Lemon Cake with Cream Cheese Frosting isn’t fancy. It’s a 9×13 cake cut in half and stacked. It has curves and straight edges. It also tastes amazing.

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        This is also an ideal cake for lemon-lovers. Two lemons are zested and juiced, their flavor infusing both the batter and frosting.

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        The cream cheese frosting here is an absolute classic, too. This is a recipe where you definitely want to lick the beaters and the bowl afterward!

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        I actually debated whether or not to post the cake on Bready or Not because it is so basic. After a lot of thought, though, I realized that simplicity is one of the perks.

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        It may not win awards for looks, sure. But does it taste good? YES.

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        Modified from Food & Wine Magazine January 2021.

        Bready or Not: Lemon Cake with Cream Cheese Frosting

        This cake is rustic and simple–a 9×13 cake, cut in half and stacked–with cream cheese frosting through the middle and all around the sides. There’s lemon juice and zest flavoring it throughout, making this an ideal treat for lemon-lovers. Modified from Food & Wine Magazine January 2021.
        Course: Dessert
        Keyword: cake, cream cheese, lemon
        Author: Beth Cato

        Equipment

        • 9×13 pan
        • uneven spatula
        • cooling rack
        • chopstick or skewer
        • hand mixer
        • parchment paper

        Ingredients

        Lemon Cake

        • 1 3/4 cups white sugar
        • 2 large lemons zested and juiced, to use for cake and frosting
        • 3/4 cup extra virgin olive oil
        • 4 large eggs room temperature
        • 1 cup milk
        • 1 teaspoon vanilla extract
        • 3/4 teaspoon fine sea salt
        • 3 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 3 Tablespoons honey

        Cream Cheese Frosting

        • 8 ounces cream cheese (1 box) softened
        • pinch fine sea salt
        • 1/2 cup unsalted butter (half stick) softened
        • 3 cups confectioners’ sugar

        Instructions

        Make the lemon cake

        • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.
        • Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.
        • Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.
        • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.
        • Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.

        Frosting

        • Combine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.
        • Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.
        • Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.
        • Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.

        OM NOM NOM!

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          Bready or Not: Triple-Marble Pound Cake

          Posted by on Apr 6, 2022 in Blog, Bready or Not, breakfast, cake, chocolate | Comments Off on Bready or Not: Triple-Marble Pound Cake

          The Triple-Marble Pound Cake is tender, soft, and has three incredible complementary flavors combined in one cake. It’s not hard to make, either, though it does dirty a few extra dishes.

          Bready or Not: Triple-Marble Pound Cake

          Oh yes, and it’s pretty, too. The interior reminds me of a calico cat!

          Bready or Not: Triple-Marble Pound Cake

          Something I really like about this recipe is that it is no-frills. The flavors are all built into the dough itself. There’s no need for frosting or glaze. The end result is a nice, tidy slice. You can throw it in a sandwich bag or some plastic wrap, and this is great as a to-go snack of treat. It might get crushed, but it won’t melt (and that is always a concern in Arizona!).

          Bready or Not: Triple-Marble Pound Cake

          The cake keeps well, too. Store it sealed at room temperature for up to four days. It’s also fantastic to freeze in slices to enjoy later.

          Bready or Not: Triple-Marble Pound Cake

          Greatly modified from Bake from Scratch Sep/Oct 2020.

          Bready or Not: Triple-Marble Pound Cake

          This pound cake is marbled with three colorful flavors: chocolate, caramel, and vanilla. The texture is tender but still durable, making this a great cake to slice and take as a snack on the go!
          Course: Breakfast, Dessert, Snack
          Keyword: cake, caramel, chocolate, loaf cake
          Author: Beth Cato

          Equipment

          • 9×5 loaf pan
          • parchment paper
          • food scale

          Ingredients

          • 3/4 cup unsalted butter (1 and a half sticks) softened
          • 1 1/2 cups white sugar
          • 3 large eggs room temperature
          • 1 3/4 cups all-purpose flour
          • 1/2 teaspoon kosher salt
          • 1/4 teaspoon baking powder
          • 1/2 cup vanilla Greek yogurt or sour cream
          • 1/4 cup jarred caramel or dulce de leche
          • 1/3 cup dark chocolate melted and cooled slightly
          • 1 Tablespoon Dutch-process cocoa powder sifted
          • 2 teaspoons vanilla extract

          Instructions

          • Preheat oven at 300-degrees. Cut a piece of parchment to fit like a sling inside the pan, extending up both long sides. Apply butter or nonstick spray in the pan, then set the parchment inside and spray it again.
          • Beat together butter and sugar until fluffy. Add eggs, beating well after each addition.
          • In a separate bowl, combine the flour, salt, and baking powder. Gradually add the dry ingredients in with the wet, adding in the yogurt/sour cream as well.
          • Either by using a food scale or by eyeballing, divide the dough into three roughly equal portions.
          • If the caramel/dulce de leche is stiff, microwave briefly in a microwave-safe bowl to make it looser. Mix that into one portion of dough.
          • Add the cocoa powder with the melted chocolate, and fold that into a second portion of dough until the color is even throughout.
          • To the third portion, mix in the vanilla to completely incorporate.
          • Set a tablespoon with each portion. Scoop vanilla and chocolate to form a checkerboard-like formation in the bottom of the loaf pan. Add scoops of caramel dough sporadically over top. Tap pan to settle the dough. Repeat, mixing up the pattern so that different colors are near each other, tapping the pan on occasion. Once all of the dough is in the pan, use a butter knife to gently swirl for an extra marbling effect on the top. Tap pan again to level and work out bubbles.
          • Bake for 1 hour 40 minutes. Check the middle with a toothpick. If it’s still wet, bake longer, checking every few minutes for doneness. Once it passes the test, let cool on stove top for 10 minutes, then use the parchment sling to lift the loaf onto a rack to cool completely.
          • Cake can be served warm or at room temperature. It will keep for up to 4 days in a sealed container. It can also be frozen in slices for later enjoyment.

          OM NOM NOM!

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            Bready or Not: Irish Coffee Coffee Cake

            Posted by on Mar 9, 2022 in alcohol, Blog, boozy, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Irish Coffee Coffee Cake

            Irish Coffee Coffee Cake! Yes, the word “Coffee” is intentionally in this recipe’s name twice. That’s because it’s a coffee cake that includes coffee, and also a nip of whiskey, because why not?

            Bready or Not: Irish Coffee Coffee Cake

            I can tell you why the whiskey should be there–because it adds a fresh zip of flavor to an already delicious cake.

            Bready or Not: Irish Coffee Coffee Cake

            This is a recipe that take some effort. It dirties a lot of dishes. However, it’s also a special cake that looks and tastes like it required that extra effort.

            Bready or Not: Irish Coffee Coffee Cake

            Really, this is a cake to make to impress guests or for a brunch or a birthday or holiday event. I’m posting it over a week in advance of St. Patrick’s Day so that some folks can perhaps throw it together this weekend! Note that this cake freezes very well, too.

            Bready or Not: Irish Coffee Coffee Cake

            When I do recipes that include alcohol, I inevitably get asked: what did you use? Also, I don’t drink, can I omit the alcohol? To the first question, I used Green Spot whiskey, which is my personal favorite. As to the second, I haven’t tried the recipe without whiskey, but I imagine it would be just fine, especially if you like a strong coffee flavor.

            Bready or Not: Irish Coffee Coffee Cake

            Baking the cake as described below, the result is a lofty, spongy cake with a zing of whiskey and a deep coffee flavor. The moist crumb is a lovely contrast to the crumble layers through the middle and on top.

            Modified from Bake from Scratch Jan/Feb 2019 issue.

            Bready or Not: Irish Coffee Coffee Cake

            This is a luxurious coffee cake with espresso powder used throughout and a refreshing nip of whiskey in the mix as well! The cake is lofty, moist, and oh so good.
            Servings: 9 pieces
            Author: Beth Cato

            Equipment

            • 9-inch square pan
            • food processor
            • offset spatula

            Ingredients

            Irish Whiskey Streusel

            • 1 3/4 cups all-purpose flour
            • 1 cup brown sugar packed
            • 2 teaspoons espresso powder
            • 1 1/4 teaspoons ground cinnamon
            • 1/2 teaspoon kosher salt
            • 1/2 cup plus 2 Tablespoons cold unsalted butter cubed
            • 1 Tablespoon Irish whiskey

            Coffee Cake

            • 1/2 cup unsalted butter 1 cube, softened
            • 1 cup white sugar
            • 2 large eggs room temperature
            • 2 cups all-purpose flour
            • 1 1/4 teaspoons baking powder
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon kosher salt
            • 2/3 cup whole buttermilk or soured milk, see note
            • 1/3 cup Irish whiskey
            • 2 Tablespoons espresso powder
            • 2 teaspoon vanilla extract

            Instructions

            • In a food processor, pulse together the flour, brown sugar, espresso powder, and salt. Drop in the butter and whiskey, and pulse again until it forms pea-sized crumbs. Chill mix in fridge. Note that the streusel can be made a day ahead of the rest of the cake.
            • Preheat oven at 350-degrees. Line a 9-inch square pan with foil to extend up all four sides. Apply nonstick spray.
            • In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time.
            • In another bowl, mix together flour, baking powder, baking soda, and salt. In a different bowl, combine the buttermilk/soured milk, whiskey, espresso powder, and vanilla, stirring gently until the espresso powder is dissolved and not clumpy.
            • Gradually mix the dry ingredients and the wet ingredients into the butter and sugar, alternating back and forth, until everything is combined.
            • Spoon about half the batter into the prepared pan; batter will be thick, and an offset spatula will make it easier to even out. Sprinkle half the streusel mix over the batter. Dollop on the remaining batter and even out again. Crumble the rest of the streusel over the top.
            • Bake about 40 to 45 minutes, until the middle of the cake passes the toothpick test. Cool completely in pan. Use the foil to lift it onto a cutting board to slice.
            • Cake pieces keep well in sealed container at room temperature for at least 3 days. Pieces can also be wrapped up and frozen for later enjoyment.

            OM NOM NOM!

              Notes

              To make soured milk, place two teaspoons lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 2/3 line called for in this recipe. Let set for about 10 minutes so that it starts to curdle.
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