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Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze

Posted by on May 1, 2024 in apples, Blog, Bready or Not, bundt, cake | 0 comments

This Cider Bundt Cake is part of a series of apple cake experiments that will be on Bready or Not over the next while. They are all just a bit different.

Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze

The thing that really sets this cake apart is the Apple Cider Caramel Glaze. Oh boy, this glaze. It’s truly thick, luscious caramel. The cake by itself is fairly standard–this glaze elevates it to star status.

Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze

Even better, you’ll likely have some glaze leftover. Store it covered in the fridge and use it in the coming days. Warm up a portion to make it pliable, then use it for dipping apples or cookies, or to top ice cream… or just eat it straight or add even more to the cake slices. Just don’t you dare let it go to waste.

Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze

Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze

This tender, apple-loaded cake is topped with an Apple Cider Caramel Glaze that will make everything better–this cake, your day, the whole dang planet. There will be a little bit of caramel leftover, too, perfect for dipping apple slices, cookies, or for topping ice cream.
Course: Breakfast, Dessert, Snack
Author: Beth Cato

Equipment

  • large bundt pan
  • nonstick spray with flour
  • cooling rack
  • medium saucepan

Ingredients

Cake

  • 3/4 cup unsalted butter (1 1/2 sticks) softened
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 1 Tablespoon vanilla extract
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 cup buttermilk or soured milk (see note)
  • 3 medium baking apples peeled and grated or finely diced

Apple Cider Caramel Glaze

  • 1 cup nonalcoholic apple cider
  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 1/4 cup half & half

Instructions

  • Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
  • In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
  • In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
  • Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
  • In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
  • Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.

OM NOM NOM!

    Notes

    To make soured milk as a buttermilk subtitute, put about 3 teaspoons lemon juice or vinegar in a liquid measuring cap. Add milk or half & half to reach the 1/2 cup line. Let set at room temperature about 10 minutes; it should start to curdle. Use in recipe.
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    Bready or Not: Brown Sugar Pie Bars

    Posted by on Apr 24, 2024 in Blog, Bready or Not, cookies | 0 comments

    If you have a major sweet tooth (like me), these indulgent Brown Sugar Pie Bars may blow your mind with their deliciousness. Seriously, these things are unique and they are amazing.

    Brown Sugar Pie Bars

    The base is similar to shortbread, nice and simple. The topping is like the filling for Pecan Pie without the pecans–or corn syrup, which is usually the sweetness and glue for such pies.

    Brown Sugar Pie Bars

    There’s no need to boil the filling or doing anything fussy. During the baking process, the top will essentially boil and caramelize. That creates a kind of crust that adds to the textural delight of every layer of these bars.

    Brown Sugar Pie Bars

    Modified from Better Homes & Gardens Christmas Cookies 2021.

    Bready or Not: Brown Sugar Pie Bars

    This recipe makes simple bars that are potently sweet and addictively delicious! Modified from Better Homes & Gardens Christmas Cookies 2021
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • aluminum foil
    • nonstick cooking spray
    • food processor

    Ingredients

    Crust

    • 1/2 cup unsalted butter 1 stick
    • 1 1/2 cups all-purpose flour
    • 3 tablespoons white sugar
    • 1/2 teaspoon fine sea salt

    Filling

    • 3 large eggs room temperature
    • 3 1/3 cups light brown sugar packed
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon fine sea salt
    • 1/2 cup unsalted butter melted (1 stick)
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract

    Instructions

    • Preheat oven at 350 degrees. Line a 13×9 pan with aluminum foil. Apply a coating of nonstick cooking spray. Dice up the butter into chunks.
    • In a food processor, pulse together the flour, sugar, and salt. Drop in the butter and pulse until the mix looks crumbly. It will not be cohesive. Pour everything into the prepared pan. Use the heel of a hand to press it into an even layer across the bottom.
    • Bake the crust for 15 to 18 minutes, until it is lightly brown. While that is cooking, make the filling.
    • In a large bowl, lightly beat the eggs. Mix in the brown sugar, cinnamon, salt, melted butter, and both extracts. Scrape the bottom of the bowl to ensure everything is combined. Pour the filling over the hot crust.
    • Bake for 35 to 38 minutes, until the middle has only a slight jiggle. The filling may form large bubbles near the end of baking but they do not need to be popped. Let the pan cool to room temperature.
    • Use the foil to lift the contents onto a cutting board. To make neat bars, use a knife to slice off the very edges, reserving these especially-candied portions for later enjoyment. Slice the rest into small squares. The bars can be stored in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: Spiced Apple Scones

      Posted by on Apr 17, 2024 in apples, Blog, Bready or Not, breakfast, british | 0 comments

      These Spiced Apple Scones make for a delicious breakfast. They are great fresh, but they can also be frozen for a convenient meal on the go later in the week.

      Bready or Not: Spiced Apple Scones

      These are not super sweet. There is enough sugar inside to elevate them above what Americans regard as a biscuit; the glaze not only adds some sweetness, but a texture for contrast. If you want these plainer, just omit the glaze!

      Bready or Not: Spiced Apple Scones

      If you don’t have pie spice, just use cinnamon with perhaps a sprinkle of nutmeg.

      Bready or Not: Spiced Apple Scones

      Greatly modified from Bake from Scratch Magazine September/October 2023.

      Bready or Not: Spiced Apple Scones

      Brighten your morning with these delicious fruit-filled scones! Make a batch over the weekend, and freeze them to pull out throughout the week. Greatly modified from Bake from Scratch Magazine September/October 2023.
      Servings: 8 scones
      Author: Beth Cato

      Equipment

      • baking sheet with parchment or scone pan
      • knife or bench knife

      Ingredients

      Scones

      • 2 cups all-purpose flour plus more for surface
      • 1/4 cup white sugar
      • 2 1/2 teaspoons baking powder
      • 1 1/4 teaspoons pie spice
      • 1 teaspoon kosher salt
      • 1/2 teaspoon baking soda
      • 6 Tablespoons unsalted butter cut into cubes and cold
      • 1 teaspoon vanilla extract
      • 1 cup half & half or milk, plus more for tops if desired
      • 1 medium baking apple (about 120 grams) peeled and diced

      Glaze

      • 1 cup confectioners' sugar plus more if needed
      • sprinkle pie spice
      • 1 Tablespoon half & half plus more if needed
      • 1/2 teaspoon clear vanilla extract

      Instructions

      • Preheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.
      • In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.
      • If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.
      • If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.
      • Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.
      • Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.
      • Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.

      OM NOM NOM!

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        Bready or Not: Gooey Butter Bars [Cake Mix Variation]

        Posted by on Apr 10, 2024 in Blog, blondies, Bready or Not, cake, cake mix, cheese galore | 0 comments

        A few months ago, I shared a time-consuming yeast-based recipe for making St. Louis Butter Cake. I continue to explore different takes on this Missouri classic, and this time around, the Gooey Butter Bars use convenient cake mix! (If you’re more interested in cookies than cake, I can also point you towards a Bready or Not guest post from Dan Koboldt back in 2018 where he shared Gooey Butter Cake Cookies that also use cake mix.)

        Bready or Not: Gooey Butter Bars [Cake Mix Variation]

        To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.

        Bready or Not: Gooey Butter Bars [Cake Mix Variation]

        When it comes down to taste, I far prefer the yeast version. It is sweet and delicate with nuance–but it also takes a long time to make. This version is easy, but the sweetness could come across as cloyingly strong. So, keep that in mind in regards to your audience’s tastes.

        Bready or Not: Gooey Butter Bars [Cake Mix Variation]

        Modified from Centennial Kitchen Fall Baking 2021 Magazine.

        Bready or Not: Gooey Butter Bars [Cake Mix Variation]

        This fast-to-make take on St. Louis Butter Cake uses cake mix and cream cheese. The result is a super-sweet and chewy sugar bomb that will delight kids and adults. Modified from Centennial Kitchen Fall Baking 2021 Magazine.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cake, cake mix, cheese, cream cheese
        Author: Beth Cato

        Equipment

        • 15x10x1 pan
        • aluminum foil
        • nonstick spray

        Ingredients

        Cake base

        • 15.25- ounce yellow cake mix or white cake mix
        • 1/2 cup unsalted butter softened
        • 1 large egg

        Top layer

        • 8 ounces cream cheese softened
        • 2 large eggs
        • 4 cups confectioners’ sugar

        Instructions

        • Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
        • In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
        • In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
        • Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
        • A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.

        OM NOM NOM!

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          Bready or Not: Coffee Cookie Bars

          Posted by on Apr 3, 2024 in Blog, blondies, Bready or Not, breakfast, cookies | 1 comment

          These Coffee Cookie Bars are infused with coffee flavor inside and out, the perfect complement to the chewy sweetness of the bars.

          Bready or Not: Coffee Cookie Bars

          If the caffeine doesn’t give you a boost, the sugar will. These bars are not only sweet, but tend to caramelize along the edges and bottom. That means you need to be careful that the foil doesn’t adhere!

          Bready or Not: Coffee Cookie Bars

          These bars are great for a breakfast, snack, or dessert.

          Bready or Not: Coffee Cookie Bars

          Modified from Better Homes & Gardens Christmas Cookies 2021.

          Bready or Not: Coffee Cookie Bars

          These chewy, sticky bars are infused with potent sweetness and espresso. Modified from Better Homes & Gardens Christmas Cookies 2021.
          Course: Breakfast, Dessert, Snack
          Keyword: coffee
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • aluminum foil
          • nonstick spray
          • pastry brush

          Ingredients

          • 14 ounces sweetened condensed milk
          • 1 Tablespoon espresso powder plus 2 teaspoons
          • 1 Tablespoon milk or almond milk
          • 1 cup unsalted butter (2 sticks) melted
          • 2 large eggs room temperature
          • 1 1/4 cups brown sugar packed
          • 1/2 cup white sugar
          • 1 Tablespoon vanilla extract
          • 3 cups all-purpose flour
          • 1 teaspoon baking soda
          • 1 teaspoon salt

          Instructions

          • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
          • In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
          • In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
          • Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
          • Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
          • Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            Posted by on Mar 27, 2024 in Blog, Bready or Not, breakfast, chocolate, quick bread | Comments Off on Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!

            Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!

            Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.

            Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            Modified from a muffin recipe at King Arthur Flour.

            Bready or Not: Raspberry-Chocolate Chip Mini Loaves

            Make mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.
            Course: Breakfast, Dessert, Snack
            Keyword: chocolate, mini loaves, quick bread, raspberries
            Servings: 8 half loaves
            Author: Beth Cato

            Equipment

            • Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
            • nonstick spray

            Ingredients

            Topping

            • 1/2 cup all-purpose flour
            • 1/4 cup white sugar
            • 1/4 teaspoon cinnamon
            • pinch salt
            • 3 Tablespoons unsalted butter melted
            • 1/4 teaspoon pure vanilla extract

            Batter

            • 8 Tablespoons unsalted butter melted
            • 3/4 cup milk or half & half
            • 2 large eggs
            • 1 3/4 cups all-purpose flour
            • 1 cup chocolate chips any kind
            • 1 cup raspberries fresh or frozen
            • 3/4 cup white sugar
            • 1 Tablespoon baking powder
            • 1/2 teaspoon salt

            Instructions

            • Preheat the oven to 375 degrees. Lightly grease the loaf pans.

            Make the topping

            • Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

            Make the loaves

            • In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
            • Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
            • To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
            • Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
            • Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
            • Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

            OM NOM NOM!

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