cake

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

Posted by Beth on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | Comments Off on Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

This recipe is over halfway through my April of lemon recipes!
Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake [today]
Lemon Frangipane

Bready or Not Original: Lemon Sour Cream Bundt Cake

Posted by Beth on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Lemon Sour Cream Bundt Cake

No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane

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Bready or Not Original: Lemon Sour Cream Bundt Cake

There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.

Course: Dessert, Snack

Cuisine: American

Keyword: bundt cake, lemon, sour cream

Author: Beth Cato

Equipment

• large bundt cake pan

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoons salt
• 1 cup unsalted butter 2 sticks softened
• 1 1/2 cups white sugar
• 1/2 cup lemon juice
• 4 eggs
• 1 cup sour cream 8 ounces

Instructions

• Preheat oven at 350-degrees. Grease a bundt pan and set aside.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
• In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
• Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
• Store covered at room temperature.

OM NOM NOM!

Bready or Not: Ginger Chai Carrot Cake

Posted by Beth on Mar 25, 2020 in Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Ginger Chai Carrot Cake

Trust me, this Ginger Chai Carrot Cake is amazing. This is the only carrot cake I have ever liked.

That’s right, I made the cake even though I was pretty ambivalent about carrot cakes overall. The combination of ingredients just appealed to me somehow. I actually went out and made the cake a week after reading the original recipe in Bake from Scratch Magazine.

Some modifications I made straight up: I used a square pan rather than a round and tall cake pan, which meant the bake time was a little higher, too. I also upped the cinnamon because, well, cinnamon. I was worried about buying enough grated carrot so I measured and weighed that; this is why I made sure to put the “7 ounces” info in the ingredients.

The recipe looks long because of the spices it includes, but it’s actually a very easy recipe to make. To save some time on baking day, mix the dry ingredients the day before! That’s what I did.

This cake is incredibly moist. It’s sweet and spicy, embodied with cozy heat courtesy of the candied ginger. Everything melds beautifully.

If you love carrot cake, make this cake. If you hate carrot cake, give this one a try. It just might convert you!

Bready or Not: Irish Lemon Pudding Tart

Posted by Beth on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Irish Lemon Pudding Tart

St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

Make no mistake: this tart takes work. It dirties a lot of bowls.

But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

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Bready or Not: Irish Lemon Pudding Tart

This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.

Course: Breakfast, Dessert, Snack

Cuisine: irish

Keyword: lemon, pie, tart

Author: Beth Cato

Equipment

• 9-inch springform pan
• parchment paper

Ingredients

Crust:

• 1/2 cup unsalted butter 1 stick
• 1 1/4 cups all-purpose flour
• 3 Tablespoons white sugar
• 1/4 teaspoon salt

Pudding:

• 2 eggs whites and yolks, divided
• 2 Tablespoons unsalted butter softened
• 1/4 cup white sugar
• 2 large lemons zested and juiced
• 1/2 cup all-purpose flour
• 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
• 1 teaspoon lemon extract

Instructions

Make the crust:

• Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
• Melt butter in microwave or on stovetop.
• In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
• Preheat oven at 350-degrees.
• Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

Make the pudding:

• Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
• In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
• Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
• Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
• Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
• Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

OM NOM NOM!

Bready or Not: Chocolate Cherry Bundt Cake

Posted by Beth on Feb 12, 2020 in Blog, Bready or Not, breakfast, bundt, cake, chocolate | Comments Off on Bready or Not: Chocolate Cherry Bundt Cake

Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake!

I first encountered this lovely combo in the Queen Anne Cordial Cherries my parents would buy around Christmas. The combo is pretty amazing in cake form, too.

You use both cherries and cherry juice in this recipe. That infuses the crumb with cherry flavor, even if your bite lacks cherry chunks.

Chocolate is swirled throughout. Make sure you don’t swirl it too much–you want distinct layers of chocolate, not only for the flavor, but the lovely appearance.

This is a special kind of bundt cake, perfect for a birthday, brunch, special dessert, breakfast, and–of course–Valentine’s Day.

Bake up this beautiful thing and indulge. Plus, it can always be sliced up and frozen for later!

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Bready or Not: Chocolate Cherry Bundt Cake

Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake! This is a special sort of bundt cake, but a very straightforward one to make.

Cook Time1 hour hr

Course: Breakfast, Dessert, Snack

Keyword: bundt cake, cherries, chocolate, sour cream

Author: Beth Cato

Equipment

• large bundt pan

Ingredients

• 13 1/2 ounces maraschino cherries with juice
• 3 3/4 cup all-purpose flour
• 2 1/4 teaspoons baking soda
• 1 cup unsalted butter 2 sticks, room temperature
• 2 cups white sugar
• 3 large eggs room temperature
• 1/4 cup water
• 2 teaspoons almond extract
• 1 1/2 cups sour cream or plain or vanilla Greek yogurt
• 1/2 cup semisweet chocolate chips

Instructions

• Drain juice from cherries into another bowl; reserve 1/2 cup of juice. Remove stems from cherries and roughly chop up the fruit. Set aside.
• Preheat oven at 350-degrees. Grease and flour a large bundt pan.
• In a medium bowl, stir together the flour and baking soda. Set aside.
• In a large bowl, beat together the butter and sugar until light and fluffy. Add in eggs one at a time. Pour in the cherry juice, water, and almond extract. Start adding the flour mix and the sour cream in small amounts, going back and forth until everything is just incorporated. Fold the cherries into the batter.
• In a microwave safe dish, heat the chocolate chips in short bursts until they can be stirred smooth.
• Spoon some cherry batter into the base of the bundt pan. Add dollops of chocolate, then more batter. Keep going back and forth until all of the batter and chocolate is in the pan. Drag a butter knife through--without touching the metal--to swirl everything together a bit more, then smooth the top.
• Bake for about 1 hour, until an inserted knife comes out clean. Set on a rack to cool for 20 minutes, then invert the cake and remove the pan so it can completely cool.
• Store covered at room temperature. Slices can also be frozen for later enjoyment.
• OM NOM NOM!

Bready or Not Original: Walnut Apple Dump Cake

Posted by Beth on Dec 24, 2019 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Walnut Apple Dump Cake

Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!

‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.

Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.

In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.

This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.

I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.

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Bready or Not Original: Walnut Apple Dump Cake

This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!

Course: Breakfast, Dessert, Snack

Keyword: apple, cake

Author: Beth Cato

Equipment

• 9x13 pan

Ingredients

• 6 medium apples like Granny Smith or Pink Lady, or a mix
• 2 1/4 cups brown sugar packed, divided
• 2 teaspoons ground cinnamon
• 1 cup unsalted butter 2 sticks
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup walnuts chopped, divided

Instructions

• Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13x9 pan (note: don't line with foil).
• Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
• In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
• Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
• Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
• Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!

OM NOM NOM!