Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan
Coffee Cakes can be delicious but so very messy to eat. This bundt cake version turns things inside out by putting the ‘messy bit’ inside the cake, making for easier yet still scrumptious eating.
The most negative thing I can say about this Walnut Streusel Coffee Cake in a Bundt Pan is that it dirties a lot of dishes. So yeah, there is some effort involved, but the result is well worth it!
I individually wrapped slices of this for my husband to take to work. He had a co-worker tell him this cake was “f—–n’ awesome.” I take that as high praise.
This would be a great cake to make a day-ahead for a breakfast or brunch for a lot of people!
Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan
Equipment
- large bundt pan
- nonstick spray with flour
- mixer
Ingredients
Candied Walnut Filling
- 1 cup walnuts chopped
- 1/2 cup light brown sugar packed
- 2 Tablespoons unsalted butter melted
- 1/2 teaspoon ground cinnamon
Coffee Cake
- 4 large eggs separated
- 1 cup unsalted butter room temperature
- 1 3/4 cups white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream or vanilla or plain Greek yogurt
- confectioners' sugar to dust on top, optional
Instructions
- In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
- Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
- Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
- In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
- Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
- Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
- Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
- If desired, sprinkle confectioners’ sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.
OM NOM NOM!
Publications from Summer 2022
Well, hi. There hasn’t been anything but scheduled-ahead Bready or Not posts over the past while because I have been in DEADLINE LAND. Deadline Land is a nightmarish place where you don’t leave the house except to acquire groceries and get your kid to therapy, and you write and write and write and panic and write some more AND THEN you get copyedits for another book and you then quietly scream.
I’m still in Deadline Land but the landscape has changed enough to grant me some catch-up time to update my bibliography and also compile those changes in this very post. Along with the new short stories, poems, and podcast linked below, I can also say that my book A Thousand Recipes for Revenge is now scheduled for release on June 13, 2023. I hope to have a cover to share soon!
New Short Stories
“Prognostiqueso,” Daily Science Fiction
“The 207th Time I Went Back to March 9, 1980,” Uncanny Magazine Issue 48 (Sept/Oct 2022)
“How to Creatively Host Cheese Parties During and After the Apocalypse,” Hexagon Magazine
“A Light in the Garden,” Nature
Poetry
“Only Times,” Eye to the Telescope #45
“When As An Adult, You Choose to Again Believe in Magic,” The Magazine of Fantasy & Science Fiction July/August 2022
“In Spring, We Thanked the Wee Folk,” Kaleidotrope (Summer 2022)
“The Ship is Wrong,” Felis Futura [Amazon Affiliate link]
Podcast
“Consider the Monsters” (reprint), Manawaker Studio’s Flash Fiction Podcast
#SFWAPro
Read MoreBready or Not: Banana Snickerdoodles
Bready or Not is all about different Snickerdoodle recipes, and this one is especially unique: Banana Snickerdoodles!
I found the original version in in the May/June 2019 issue of Bake of Scratch, in a fascinating article on bakeries and baked goods in Bermuda. I had to give it a try, with some tweaks throughout the process.
These cookies feature the necessary cream of tartar and cinnamon-sugar coating, plus they look like Snickerdoodles should with a crackled top. The texture is different, though—a bit fluffier, and the banana flavor is light and pleasant.
The dough is also stickier to work with. I didn’t have big issues with that, but if you do, lightly flour your hands to make the dough workable.
Bready or Not: Banana Snickerdoodles
Equipment
- baking sheet
- parchment paper
- tablespoon scoop
Ingredients
Dough
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 3/4 cup banana puree 2 medium bananas
- 4 1/2 cups all-purpose flour
- 2 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
Topping
- 3/4 cup white sugar
- 1 1/2 Tablespoons ground cinnamon
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- In a big bowl, beat the butter and sugar until fluffy. Add vanilla, then eggs one at a time. Mix in the banana puree.
- In a separate bowl, stir together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually beat the dry ingredients into the wet. The dough will be somewhat sticky. Mix the two topping ingredients in a small bowl.
- Use a tablespoon scoop or spoon to shape a small ball of dough. Roll it in the cinnamon-sugar then place on baking sheet. Repeat, spacing out coated dough balls.
- Bake for about 10 to 12 minutes, until they are puffed with a crackled top. Let cool on pan for 5 or 10 minutes before moving them to a rack to completely cool. Store in an airtight container at room temperature.
OM NOM NOM!
Bready or Not Original: Fruity Pastry Bars
These Fruity Pastry Bars are the perfect treat for a crowd. This recipe makes a nice big pan to share with others!
When I make bars like this, I’m always worried about how crumbly they will be. I can report that, at least for me, these were surprisingly durable bars that could even be held in the hand when eating. They barely crumbled when they were cut.
I love how they can be customized, too. You can use all sorts of berry preserves; these pictures depict Bonne Maman Cherry Preserves. The rich, bold flavor is lovely with the buttery crust, while the nuts add a great textural contrast. Of course, you could substitute different nuts like sliced almonds, or omit them entirely.
Bready or Not Original: Fruity Pastry Bars
Equipment
- jelly roll pan
- aluminum foil
- nonstick spray
Ingredients
Bars
- 1 1/2 cup unsalted butter (3 sticks) room temperature
- 1 1/4 cups white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
Topping
- 12 to 13 ounces fruit preserves such as strawberry, cherry, or raspberry
- 1 cup chopped walnuts
- 1/4 cup quick oats
Instructions
- Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
- Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
- Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.
OM NOM NOM!
Bready or Not: Almond White Chocolate Cookies
These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!
And who among us hasn’t had a few cookie emergencies in their lives, truly?
These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.
Modified from a McCormick product ad.
Bready or Not: Almond White Chocolate Cookies
Equipment
- parchment paper
- baking sheet
- teaspoon scoop
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/4 cups white sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons almond extract
- 9 ounces white chocolate chips
- 1 cup slivered almonds
Instructions
- Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
- Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
- Store cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Chewy Honey Graham Cracker Cookies
Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.
This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.
Want to try some of my other original cookie recipes that use this same base? Here you go!
Chewy Honey Chocolate Chip Cookies
Bready or Not Original: Chewy Honey Graham Cracker Cookies
Equipment
- plastic wrap
- teaspoon or tablespoon scoop
Ingredients
- 3/4 cup 1 1/2 sticks unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup white sugar
- 2 Tb honey
- 1 large egg room temperature
- 1 Tablespoon vanilla extract
- 1 cup bread flour
- 1/2 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips add a variety!
Instructions
- In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
- In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, graham cracker crumbs, cornstarch, baking soda, and salt. Sift together.
- Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
- When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
- Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
- Store cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
