Bready or Not: Sock-It-To-Me Bundt Cake
I love a good bundt cake, and this Sock-It-To-Me Bundt Cake is especially good. To me, it seems like a coffee cake with the spiced crumble on the inside!
I’ve had this recipe for years and years, clipped from a pretty old issue of Cook’s Country magazine. Their goal was to make a from-scratch version of the Duncan Hines cake mix recipe that dates to the 1970s–hence the very 1970s name.
They used a food processor, and so I did as well. It does make the cake-making extremely easy, and the crumb was light and soft, as they promised. However, the cake can be mixed by hand or with a mixer. If you do, however, be sure to chop the pecans.
Bready or Not: Sock-It-To-Me Bundt Cake
Equipment
- food processor
- large bundt cake or tube pan (12 cups)
- baking spray with flour
Ingredients
Streusel
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter melted and cooled a smidgen
- 1/4 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 3/4 cup pecans
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 4 large eggs room temperature
- 1 cup sour cream or vanilla or plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (2 sticks) melted and cooled
Glaze
- 1 1/4 cups confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
- 1 teaspoon clear vanilla extract
Instructions
- The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
- Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
- Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
- Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
- Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
- Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
- After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
- Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.
OM NOM NOM!
Bready or Not Original: Irish Coffee Creamer Chocolate Mini Muffins
Lo, many years ago, I featured a recipe called Baileys Irish Coffee Creamer Chocolate Mini Muffins here on Bready or Not. As I had a big container of Irish creamer to finish up, I redid the recipe, changing up some details and adding a glaze.
Really, I think the glaze makes it. The Irish coffee creamer adds such a great flavor to chocolate!
I used a basic box of devil’s food cake mix from Aldi. Whatever brand you get, acquire a 15.25-ounce box, not the larger one.
Bready or Not Original: Irish Coffee Creamer Chocolate Mini Muffins
Equipment
- nonstick spray
- small cookie scoop
- mini muffin pan(s)
Ingredients
Mini muffins
- 15.25 oz chocolate cake mix box such as devil’s food
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup nonalcoholic Irish coffee creamer
- 1 cup semi-sweet or milk chocolate chips
Glaze
- 2 cups confectioners’ sugar
- 4-5 Tablespoons Irish coffee creamer
- 1 teaspoon vanilla extract
Instructions
- Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
- In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
- Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
- Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
- If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
- Once the muffins are cooled, place them close together in rows on parchment paper.
- Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
- Store in a sealed container in the fridge or at room temperature.
OM NOM NOM!
Bready or Not Original: Glazed Chocolate Chip Irish Coffee Creamer Cookies
These Glazed Chocolate Chip Irish Coffee Creamer Cookies are up there with the best cookies I’ve ever done, all thanks to the flavor and texture imbued by nonalcoholic Irish coffee creamer.
This is actually an old Bready or Not recipe that I gave a full re-do that included an added glaze. That really helps to send these over the top.
Keep in mind that you could substitute other flavored coffee creamers in this base recipe, too, and do other add-ins. I didn’t try this recipe with an alcoholic creamer, but I imagine that would work, too, just make sure your audience wants that!
Tune in next week for a mini muffin recipe to help you use up more of that creamer bottle!
Bready or Not Original: Chocolate Chip Irish Coffee Creamer Cookies
Equipment
- plastic wrap
- small cookie scoop or spoon
- parchment paper
Ingredients
Cookies
- 1/4 cup unsalted butter room temperature
- 1/4 cup shortening
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 large egg room temperature
- 1/2 cup nonalcoholic Irish coffee creamer
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips any kind or a mix
Glaze
- 2 cups confectioners’ sugar
- 4-5 Tablespoons nonalcoholic Irish coffee creamer
- 1 teaspoon clear vanilla extract
Instructions
- In a bowl, beat together butter and shortening. Add the sugars and beat until creamy. Add the egg, creamer, and vanilla.
- In a separate bowl, combine flour, baking soda, and salt. Gradually mix into wet ingredients, scraping the bottom of the bowl to incorporate everything.
- Fold in the chocolate chips. Wrap in plastic and chill in fridge for a couple hours or overnight, or freeze for later.
- Preheat oven at 350 degrees. Place parchment paper on a baking sheet.
- Use a small cookie scoop or spoon to shape cookies, setting spaced out on parchment. Bake for 12 to 14 minutes, until the tops are slightly tinted gold on the crags. Let set a few minutes, then move to a rack to fully cool.
- Mix the glaze to create a thick, workable consistency. Use a fork to drizzle lines across the cookies. Let rest an hour or so to set before placing in a sealed container.
OM NOM NOM!
Bready or Not Original: Blueberry Cookies
It’s one thing to make Blueberry Cookies, but quite something more to make cookies that are a vivid blue-purple hue that will turns heads.
I’m used to doing blueberry recipes for, say, muffins that involve carefully folding in the berries to avoid bursting or smearing them. No such care involved here. The goal is to straight-up emulsify those lil suckers so their juice and color gets everywhere in that dough.
The flavor gets everywhere, too, and is perfect within a buttery dough with a dappling of white chocolate chips.
Bready or Not Original: Blueberry Cookies
Equipment
- parchment paper
- small cookie scoop or teaspoon
Ingredients
- 1/2 cup frozen blueberries
- 1/2 cup unsalted butter (1 stick) softened
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup plus 2 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
Instructions
- Place the frozen blueberries in a microwave-safe bowl and zap in the microwave until thawed. Do 20 seconds, stir, then perhaps another 20 seconds, stir again, and do more if needed. Don’t drain away the juice–you’ll use everything in the bowl.
- In a large mixing bowl, mix butter, sugar, and salt until light and fluffy. Add in the full contents of the blueberry bowl followed by the lemon juice and vanilla. The mixture may look curdled at first but keep beating until it smooths out and emulsifies the blueberries.
- Add the flour, cornstarch, and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the white chocolate chips.
- Cover the dough and chill for at least 2 hours or overnight.
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
- Use a small cookie scoop or spoon to create dough balls. Space them out on the baking sheet.
- Bake until cookies are set, about 10 to 14 minutes. Let set on pan a few minutes before transferring to a cooling rack.
- Store in a sealed container at room temperature. If stacking cookies, place waxed paper between the layers; cookies are quite soft and may stick together otherwise.
