cake

Bready or Not: Berry Butter Cake

Posted by on Mar 6, 2024 in Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Berry Butter Cake

Cake is good. This Berry Butter Cake, loaded with fruit, is very good.

Bready or Not: Berry Butter Cake

This cake features a tender, moist crumb that provides a delicious cushion for things like strawberries, raspberries, or blueberries. It’s not fancy.

Bready or Not: Berry Butter Cake

I modified this a lot from Bake from Scratch Magazine, adjusting some ingredients and other directions. The bake time was way too long, for starters. I was also perturbed that they call for vanilla extract in the glaze, but obviously used clear vanilla extract for their picture, because using regular extract muddies the glaze.

Bready or Not: Berry Butter Cake

This cake is great to freeze and thaw later, even weeks later. It stores beautifully sealed up in the fridge or at room temperature.

Bready or Not: Berry Butter Cake

This buttery-fresh is a single layer loaded with berries of your choice, fresh or frozen! Greatly modified from Bake from Scratch July/August 2023.
Author: Beth Cato

Equipment

  • 9-inch springform pan
  • parchment paper
  • nonstick spray

Ingredients

Cake:

  • 3/4 cup unsalted butter softened
  • 1 cup white sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk or soured milk, see note

Fruit:

  • 1 3/4 cups fresh or frozen berries such as raspberries, strawberries, or blueberries (210 grams)
  • 2 Tablespoons all-purpose flour

Vanilla Glaze:

  • 3/4 cup confectioners' sugar plus more if needed
  • 1 Tablespoon milk or half & half, plus more if needed
  • 1/2 teaspoon clear vanilla extract

Instructions

  • Preheat oven at 350-degrees. Prepare springform pan by cutting a piece of parchment paper to fit inside. Use nonstick spray on interior of pan, then place cut parchment inside and spray again.
  • Beat together butter and both sugars until they are light and fluffy. Add eggs one at a time, followed by the vanilla.
  • In a separate bowl, stir together flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the butter bowl alternatively with the buttermilk/soured milk. Scrape the bottom of the bowl a few times.
  • In another bowl, stir the flour into the fruit to coat it. Reserving 1/4 cup of fruit, fold most of it into the batter. Spread batter into prepared pan. Sprinkle the reserved fruit over the top.
  • Bake for 1 hour to 1 hour 10 minutes, until the cake looks golden brown and the middle passes the toothpick test. Let it cool in the pan for 20 minutes, then pop open the springform ring to remove it. Let cake cool completely on rack.
  • Combine glaze ingredients in a bowl until they are smooth. Add more confectioners’ sugar or milk, if necessary, to achieve a thick but good consistency for drizzling. Immediately drizzle across the top of the cake. Let set at least 20 minutes before slicing in.
  • Cake keeps well in sealed container at room temperature for up to 3 days. It can also be frozen in individual slices for weeks or kept in fridge.

OM NOM NOM!

    Notes

    Make soured milk by pouring about a Tablespoon of lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 3/4 cup line required by this recipe. Let it sit about 10 minutes. It should start to thicken and curdle. Add all of that acidic goodness to the batter.
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    Bready or Not: Cherry-Almond Bakewell Tart

    Posted by on Jan 31, 2024 in Blog, Bready or Not, breakfast, british, cake, nutty | Comments Off on Bready or Not: Cherry-Almond Bakewell Tart

    Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.

    Bready or Not: Cherry-Almond Bakewell Tart

    If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.

    Bready or Not: Cherry-Almond Bakewell Tart

    Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.

    Bready or Not: Cherry-Almond Bakewell Tart

    And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.

    Bready or Not: Cherry-Almond Bakewell Tart

    There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.

    Bready or Not: Pâte Sucrée

    Pâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.
    Author: Beth Cato

    Ingredients

    • 1/2 cup unsalted butter (1 stick) softened
    • 1/3 cup confectioners’ sugar
    • 1/2 teaspoon kosher salt
    • 1 large egg room temperature
    • 2 cups all-purpose flour

    Instructions

    • In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
    • Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

    Bready or Not: Cherry-Almond Bakewell Tart

    A Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.
    Course: Breakfast, Dessert
    Cuisine: British
    Keyword: almond, cherries
    Author: Beth Cato

    Equipment

    • Rolling Pin
    • parchment paper
    • 9-inch tart pan with removable plate
    • pie weights
    • pastry brush
    • pastry bag or freezer quart bag
    • uneven spatula

    Ingredients

    Tart

    • 1 pâte sucrée
    • 1 large egg white lightly beaten
    • 1/2 cup unsalted butter (1 stick) room temperature
    • 1/2 cup white sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract or vanilla bean paste
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon almond extract
    • 1 cup almond flour sifted to remove clumps
    • 2 Tablespoons all-purpose flour
    • 3/4 cup cherry preserves

    Topping

    • 1/4 cup sliced almonds
    • 1/2 cup confectioners’ sugar
    • 1 Tablespoon milk or half & half

    Instructions

    Form the crust

    • If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
    • Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

    Bake the crust

    • Preheat oven at 325-degrees.
    • Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
    • Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

    Make the frangipane

    • Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
    • Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
    • Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
    • Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

    Add drizzle

    • In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

    OM NOM NOM!

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      Bready or Not: Southern Cream Cheese Pound Cake

      Posted by on Nov 22, 2023 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | Comments Off on Bready or Not: Southern Cream Cheese Pound Cake

      This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.

      Bready or Not: Southern Cream Cheese Pound Cake

      The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.

      Bready or Not: Southern Cream Cheese Pound Cake

      In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!

      Bready or Not: Southern Cream Cheese Pound Cake

      The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.

      Modified a lot from Bake from Scratch: Cake 2019.

      Bready or Not: Southern Cream Cheese Pound Cake

      This cake is not photogenic, but it is rich, lush, and oh-so-good. The creation process is straightforward but requires a stand mixer such as Kitchen Aid; there is a lot of dense batter involved. Make sure that the butter, cream cheese, and eggs are at room temperature, too. If you lack cake flour, see the note for an easy substitution. Modified a lot from Bake from Scratch: Cake 2019.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bundt cake, cake, cream cheese
      Author: Beth Cato

      Equipment

      • nonstick spray with flour
      • large straight-sided tube pan or angel food cake pan
      • stand mixer

      Ingredients

      • 1 1/2 cups unsalted butter (3 sticks) room temperature
      • 8 ounces cream cheese (1 box) room temperature
      • 3 cups white sugar
      • 1 Tablespoon vanilla extract
      • 1 1/2 teaspoons kosher salt
      • 6 large eggs room temperature
      • 3 cups cake flour

      Instructions

      • Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
      • In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
      • Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
      • Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
      • Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.

      OM NOM NOM!

        Notes

        To make your own cake flour, measure out 1 cup of flour. Remove 2 Tablespoons. Replace that with 2 Tablespoons corn starch. That means, for this recipe, measure out 3 cups of all-purpose flour. Remove 6 Tablespoons of it. Add 6 Tablespoons of corn starch instead. Stir together.
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        Bready or Not Original: Blueberry Yogurt Bundt Cake

        Posted by on Oct 25, 2023 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Blueberry Yogurt Bundt Cake

        This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

        Bready or Not Original: Blueberry Yogurt Bundt Cake

        Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

        Bready or Not Original: Blueberry Yogurt Bundt Cake

        You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

        Bready or Not Original: Blueberry Yogurt Bundt Cake

        This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

        Bready or Not Original: Blueberry Yogurt Bundt Cake

        Use fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
        Course: Breakfast, Dessert, Snack
        Author: Beth Cato

        Equipment

        • large bundt pan
        • nonstick spray

        Ingredients

        Cake batter

        • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
        • 1 1/2 cups white sugar
        • 4 large eggs room temperature
        • 2 teaspoons vanilla extract
        • 3 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 3/4 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche

        Filling

        • 1/4 cup brown sugar packed
        • 1 Tablespoon all-purpose flour
        • 1/2 teaspoon ground cinnamon
        • 2 cups fresh or frozen blueberries or a mix

        Glaze

        • 1 cup confectioners' sugar plus more if needed
        • 1 to 3 Tablespoons half & half or milk plus more if needed

        Instructions

        • Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
        • In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
        • In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
        • In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
        • Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
        • Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
        • Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.

        Mix the glaze

        • Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not Original: Marble Swirl Bundt Cake

          Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not Original: Marble Swirl Bundt Cake

          This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

          Bready or Not Original: Marble Swirl Bundt Cake

          Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

          Bready or Not Original: Marble Swirl Bundt Cake

          There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

          Bready or Not Original: Marble Swirl Bundt Cake

          Bready or Not Original: Marble Swirl Bundt Cake

          This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
          Course: Breakfast, Dessert, Snack
          Keyword: bundt cake, cake, maple
          Author: Beth Cato

          Equipment

          • large bundt cake pan
          • nonstick spray with flour or regular nonstick spray

          Ingredients

          • 2 2/3 cup all-purpose flour
          • 4 teaspoons baking powder
          • 1/2 teaspoon salt
          • 4 large eggs room temperature
          • 2 cups white sugar
          • 1 1/3 cup almond milk or regular milk
          • 1/2 cup unsalted butter melted
          • 1/3 cup canola oil
          • 1/4 cup maple syrup
          • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
          • 2 teaspoons ground cinnamon
          • 1 teaspoon ground allspice
          • 1 teaspoons ground cloves
          • 1 teaspoon ground nutmeg

          Instructions

          • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
          • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
          • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
          • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
          • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
          • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

          OM NOM NOM!

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            Bready or Not: St. Louis Gooey Butter Cake

            Posted by on Aug 9, 2023 in Blog, Bready or Not, cake | Comments Off on Bready or Not: St. Louis Gooey Butter Cake

            A disclaimer straight up: there are many variations on this recipe, and mine is based on a version published in Bake from Scratch Magazine. I can’t say how it compares to others out there, but I can say with confidence that my recipe here is DELICIOUS.

            Bready or Not: St. Louis Gooey Butter Cake

            There are a lot of steps here but the progression is straightforward. In the old European style, this consists of a yeast cake base with a varied top. Both layers are sweet, soft, and chewy, but in distinct ways. You can see that in the pictures.

            Bready or Not: St. Louis Gooey Butter Cake

            This cake is also rich. Not the kind of thing you need a big slice of. I recommend cutting it into finger-sized portions, as some shortbreads are also cut.

            Bready or Not: St. Louis Gooey Butter Cake

            Bready or Not: St. Louis Gooey Butter Cake

            This cake isn’t messy gooey (unless you underbake), but soft and chewy in a complex way. This is a regional dessert out of Missouri with many variations. This one is heavily modified from Bake from Scratch Magazine January/February 2019.
            Course: Dessert
            Cuisine: American
            Keyword: cake, yeast bread
            Author: Beth Cato

            Equipment

            • stove pot
            • 13×9 pan
            • aluminum foil
            • nonstick spray or butter
            • stand mixer
            • uneven spatula

            Ingredients

            Browned butter:

            • 3/4 cup unsalted butter

            Base dough:

            • 5 Tablespoons whole milk or half & half, warmed to 105-110-degrees F
            • 2 teaspoons active dry yeast
            • 1/4 teaspoon white sugar yes this is a tiny amount to feed the yeast
            • 3 Tablespoons white sugar
            • 1 teaspoon kosher salt
            • 6 Tablespoons unsalted butter room temperature
            • 1 3/4 cups all-purpose flour
            • 1 egg room temperature
            • 1/2 teaspoon vanilla extract or vanilla bean paste

            Topping:

            • 1 1/2 cups white sugar
            • 1/2 teaspoon kosher salt
            • 1 egg room temperature
            • 3 Tablespoons light corn syrup
            • 2 Tablespoons water
            • 3 teaspoons vanilla extract or vanilla bean paste
            • 1 1/4 cups all-purpose flour

            Instructions

            Brown the butter:

            • In a stove pot, heat the 3/4 cup butter on medium, stirring often. Cook until the butter is medium-brown with a nutty aroma, which takes about 7 to 10 minutes. Set aside to bring to room temperature.

            Make the dough:

            • Line a 13×9 pan with foil and apply nonstick spray or a coating of butter.
            • In a small bowl, mix together warm milk, yeast, and 1/4 teaspoon sugar. Let stand about 5 minutes. It should become foamy.
            • In a stand mixer with a paddle attachment, mix more base dough ingredients: white sugar, kosher salt, and remaining butter, beating for about 3 to 4 minutes until they become creamy. Stop and scrape the bowl as needed. To that, add the yeast mixture, flour, egg, and vanilla. Raise the speed to medium and beat until everything is combined and elastic, about 4 to 5 minutes, scraping the bowl on occasion. The dough should be tacky but shouldn’t stick to hands.
            • Press the dough into the prepared pan in a thin layer. Cover loosely with plastic wrap and let it rise in a warm spot in the kitchen until it doubled in size, about 2 hours. In the meantime, clean the mixer bowl and paddle attachment.

            Make the topping:

            • Preheat oven at 350 degrees.
            • To the mixer bowl, add the browned butter, white sugar, and salt, beating to combine, then raising the rhythm to medium to beat until fluffy, about 4 to 5 minutes. Beat in the egg.
            • In a separate small bowl, whisk together the corn syrup, water, and vanilla. With the mixer on low, add the flour to the butter mixture alternatively with the corn syrup mix. Scrape the bowl as needed. Use an uneven spatula to spread the topping over the risen dough.
            • Bake until the top is set and the edges are golden brown, anywhere from 25 to 35 minutes. The center can still be a touch soft and jiggly. Let cool completely in pan, chilling in fridge if desired. To cut, use the foil to lift the contents onto a cutting board. Slice into finger sized (1×4) portions.

            OM NOM NOM!

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