Bready or Not: Cinnamon Coffee Cake with Maple Glaze
CAKE + PIE MONTH continues with another dose of maple–this time in the glaze atop this tender cinnamon-filled bundt cake!
If you don’t have maple flavor around, worry not. This cake will be just fine if you use vanilla extract instead. You could always add more cinnamon into the glaze, too, just for a spicy boost.
I love using sour cream in cake batter like this. It creates such a tender, moist texture. You can always substitute Greek yogurt for sour cream, too.
I spied the original version of this recipe in the Arizona Republic one morning. I knew I had to make it… but I also knew it needed some modifications. How could it be called a cinnamon coffee cake if it only had one teaspoon of cinnamon? Nope, nope. And of course, I had to give it a maple glaze.
If you’re getting burned out on maple (*cough*blasphemy*cough*), worry not. Next week, I finish off Cake + Pie Month with Cardamom Coffee Pound Cake! Unlike this week’s recipe, the pound cake actually includes coffee in the batter and in the glaze.
But, you know, I think this week’s recipe has a mighty fine glaze as it is.
Modified from Sour Cream Cinnamon Coffee Cake in the Arizona Republic, March 16, 2016.
Bready or Not: Cinnamon Coffee Cake with Maple Glaze
Ingredients
For the cake:
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
For the glaze:
- 2/3 cup confectioners' sugar sifted
- 1 Tablespoon milk or half and half
- 1/2 teaspoon maple flavor or substitute vanilla extract
Instructions
- Preheat oven at 350-degrees. Use nonstick spray with flour to thoroughly coat a 9 or 10-inch bundt pan, or use extra butter and a liberal dusting of flour. Discard any excess flour.
- In a large bowl, beat together the 1 cup butter and the sugar until they are light and fluffy. Add eggs one at a time followed by the vanilla and sour cream.
- In a smaller bowl, combine the dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt. Slowly combine the two bowls; don't overmix. Scrape the batter into the prepared pan and spread so the top is even.
- Bake for 45 minutes, or until a toothpick deeply inserted into the cake comes out clean. Let cool for 10 minutes on wire rack, then flip the cake out of the pan to completely cool on the rack.
- When the cake is completely cool, make the glaze. In a small bowl, stir together the powdered sugar, milk, and maple flavor (or vanilla extract). Add more milk, if needed, for desired textured. Set cake on a serving plate and dribble glaze all over top of cake.
- OM NOM NOM!
Bready or Not: Limed-Up Cream Cheese Pound Cake
For our second installment of CAKE/PIE MONTH, I present a tender, moist pound cake that’s embodied with a fresh lime flavor!
To glaze this cake, I tested out a technique I saw on the Great British Baking Show. It worked like a charm, and it’s something I’ll do with all of my poke cakes in a bundt pan from here onward.
If you haven’t seen the Great British Baking Show (known in the UK by its original moniker of Great British Bake Off), GO SEE IT. It’s on Netflix, YouTube, and the PBS website. This is the show that helped me to survive my edits for Breath of Earth and to write Call of Fire in one month. Not only is it about creating lovely baked goods, it’s about achieving technical, chemical perfection in a reality show environment that is completely positive. No back-stabbing, no contrived drama.
The bakers work under an extraordinary time crunch. In one episode, a baker needed to glaze a bundt cake very quickly. They poked the cake all over and put it back in the pan to pour the glaze. This way, most of the glaze went INSIDE the cake, as intended for a poke cake, and did not puddle the plate.
I watched. Mind. Blown.
The technique totally works. My bundt cake was perfectly moist all the way through because the glaze had a chance to soak in from all angles.
This bundt cake has such a lovely flavor to go along with the moist texture, too. This is the kind of cake that is perfect for breakfast, brunch, or dessert, and is great with fruit, ice cream, or a simple cup of coffee.
It would be great to eat while watching the Great British Baking Show.
Modified from Relish Magazine.
Bready or Not: Limed-Up Cream Cheese Pound Cake
Ingredients
Cake:
- 1 1/2 cups unsalted butter 3 sticks, room temperature
- 8 ounces cream cheese 1 box, room temperature
- 3 cups white sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 limes zested and juiced
Glaze:
- 1/4 cup white sugar
- 1/4 cup unsalted butter 1/2 stick
- 3 Tablespoons lime juice
- 1/4 cup confectioners' sugar optional for garnish
Instructions
- Preheat oven to 325F. Thoroughly grease and flour a 12-cup bundt pan.
- In a large mixing bowl, cream together the butter, cream cheese and sugar until light and fluffy.
- Beat in eggs alternately with flour, mixing well after each addition. Add salt, vanilla extract, almond extract, and the zest and juice of both limes. Mix until combined, taking care not to overbeat. That could dry out the cake.
- Pour batter into prepared pan. Bake for 1 1/2 hours, or until a tester inserted in the center of the cake comes out clean. Let cool 10 minutes and then plop it onto a rack to cool some more. Don't wash the pan yet!
- While the cake is still warm, use skewers or chopsticks to poke holes all over the top.
- Mix the glaze ingredients (sugar, butter, lime juice) in a small saucepan. Bring to a boil for about one minute, then remove from heat.
- Set the cake back inside the pan; poke more holes in the base of the cake. Slowly pour or ladle glaze over the holes. Let that soak in. Use over half the glaze, then carefully tip the cake onto a cake plate. Slowly drizzle the rest of the glaze into the holes.
- Let the cake cool completely. Add dusting of powdered sugar before serving
- OM NOM NOM!
Read More
Bready or Not: Maple Sour Cream Bundt Cake
IT IS BOOK RELEASE MONTH. IT IS CAKE AND PIE MONTH. Oddly enough, the emphasis will be on maple. Gee, you might think I like the stuff.
I am starting out with what might be the best bundt cake recipe I have ever made. Yes, it even rivals the infamous Tunnel of Fudge Cake.
This recipe is extremely close in flavor and texture to the holy-moley-amazing Maple Walnut Cake, minus the walnuts. The Maple Walnut Cake is stunning to eat but it’s also very time-consuming to make because it’s a layer cake.
This bundt cake is EASY. It whips together in no time.
The cake itself is like a moist pound cake–soft, tender, and sweet with maple.
I opted for a glaze rather than a frosting. Tweak the liquids to make that as thick as you want, but really, the cake is sweet on its own so you don’t need a big layer here.
Some of these pictures look almost pornographic, don’t they?
Yes, the glaze is as good as it looks. You can’t go wrong with powdered sugar, cinnamon, butter, and maple flavor. Well. I guess you can go wrong if you’re diabetic.
CONSUME AT YOUR OWN RISK.
Modified from Overtime Cook.
Bready or Not: Maple Sour Cream Bundt Cake
Ingredients
Cake
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup white sugar
- 5 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple flavor optional but recommended
- 1 cup pure maple syrup NOT flavored pancake syrup
- 1 1/2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup sour cream
Glaze
- 1 1/2 cups confectioners' sugar sifted
- 1 tsp cinnamon
- 2 Tb unsalted butter melted
- 3/4 tsp maple flavor or vanilla extract
- 1 Tb water more as needed
Instructions
- Preheat oven to 325-degrees. Spray a bundt pan with nonstick spray with added flour, or grease well and sift flour over the surface.
- In large bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the vanilla extract, maple flavor, and maple syrup.
- In a small bowl, sift together the baking powder and flour. Add some of the flour mix to the big bowl, followed by sour cream, going back and forth until all of the cake ingredients are mixed together.
- Pour the batter into the prepared bundt pan. Bake for 1 hour, or until it passes the toothpick test. Let it cool for about ten minutes in the pan and then carefully plop the cake onto a wire rack to completely cool down. Once it is room temperature, it's time to glaze.
- Mix together all of the glaze ingredients together EXCEPT the water. Dribble in the water. Stir well. Add more water if needed to achieve desired consistency.
- OM NOM NOM!
Read More
Bready or Not: Baileys Chocolate Chip Pound Cake
Today we wrap up the Baileys Coffee Creamer theme with an amazing pound cake that’s perfect for breakfast or snack.
The original version of the recipe used alcoholic Baileys and also included it in a chocolate glaze. I decided to do without the glaze (I know! Gasp!) but I think it was a good call. The cake is perfectly sweet on its own, and the mini chips add the perfect amount of chocolate taste.
The combination of the nonalcoholic coffee creamer and sour cream lend this a tender yet dense crumb. It slices easily because of the mini chips.
The most impressive thing about this pound cake was that it was delicious fresh, and it was just as delicious five days later. We kept it shrouded in plastic wrap at room temperature.
This is a pound cake you’ll want to pound into your mouth, again and again.
Modified from Lemon Tree Dwelling.
Bready or Not: Baileys Chocolate Chip Pound Cake
Ingredients
- 1/2 cup unsalted butter 1 stick, room temperature
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup Baileys Irish Coffee Creamer or Irish Cream
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup white sugar
- 1 cup mini chocolate chips
Instructions
- Prepare the loaf pan by coating with nonstick spray, then cutting a sling of parchment paper to fit the width of the pan that can stick up on either side. Apply nonstick spray on that as well.
- Preheat oven at 325-degrees.
- In a mixing bowl, beat butter until it's creamy. Gradually add the sugar and continue to beat 4 or 5 minutes, or until it's light and fluffy. Stop and scrape the bowl a few times.
- While that is beating, in a separate small bowl combine the flour, baking powder, and baking soda. In another bowl, whisk together the Baileys and sour cream. It's okay if it's a bit lumpy.
- In the butter-sugar bowl, add the eggs one at a time and mix well in between. Pour in the dry mix and the Baileys mix a bit at a time, going back and forth, until everything is just combined. Stir in the mini chocolate chips. Pour batter into the prepared loaf pan.
- Bake for 65-75 minutes or until it passes the toothpick test in the middle of the loaf.
- Cool on a rack for 20 minutes then use the paper sling to lift it up to cool completely. Store in layered plastic wrap at room temperature. Keeps well for at least 5 days.
- OM NOM NOM!
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.
This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.
The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.
This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too–the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.
Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.
Modified from Noble Pig.
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Ingredients
Cake
- 1 cup pecans chopped
- 1 box yellow cake mix
- 3.4 ounce instant vanilla pudding mix 1 box
- 4 large eggs room temperature
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Baileys Irish Coffee Creamer or liqueur
Glaze
- 5 Tb unsalted butter
- 3 Tb water
- 2/3 cup white sugar or caster sugar
- 3 Tb Baileys Coffee Creamer or liqueur
Instructions
- Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.
- In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.
- Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.
- When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.
- Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.
- OM NOM NOM!
Bready or Not: Apple Cinnamon Cake
I mention every so often that apple pie is probably the favorite thing of both my dad and my husband. This apple cake now rates right up there, too.
This cake is easy to put together. The most time-consuming thing is peeling and chopping the apples. The cake bakes up dense, soft, and full of cinnamon and apple flavor.
One of the great things about this recipe is that it’s easy to parcel out leftovers–if you have any. Cut the cake into pieces, freeze each separately, wrap in waxed paper, and place in freezer bags or plastic containers. Thaw pieces in fridge, and eat them cold or warm up in the microwave or oven (the latter being the family preference).
This apple cake is great whenever. Serve it for breakfast, snack, or dessert. It’ll make your belly happy any time of day.
Modified from Apple Squares at Julia’s Album.
Bready or Not: Apple Cinnamon Cake
Ingredients
- 3 medium apples peeled, cored, & chopped into small chunks
- 1 teaspoon cinnamon heaping
- 1/4 cup brown sugar packed
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup white sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs room temperature
Instructions
- Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
- In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
- In a separate bowl, combine the flour, baking powder, and salt.
- In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
- Add the dry ingredients into the wet ingredients until everything is just mixed.
- Pour half the batter into the ready pan. Sprinkle half the apples evenly over the top. Pour the remaining batter, smooth it out, then add the remaining apples.
- Bake for about an hour. It will pass the toothpick test when done. Cool completely and store covered in the fridge.
- OM NOM NOM!
