Bready or Not Original: Citrus Cardamom Bundt CakeBready or Not: Braided Cocoa and Cookie Butter BriocheBready or Not: Sally Lunn Bread in a Bundt Cake PanBready or Not Original: Rum Bundt CakeBready or Not: White Chocolate Peppermint Bundt CakeBready or Not Original: Browned Butter Coffee Bundt Cake

Step 1

Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.

Step 2

Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.

Step 3

Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.

Step 4

After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.

Step 5

Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

Step 6

In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.

Step 7

Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.

Step 8

Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.

Step 9

Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.

Step 10

Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.

Step 11

Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.

Step 12

Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.

Step 13

Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.

Step 14

Preheat oven 350-degrees.

Step 15

In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.

Step 16

Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.

Step 17

Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.

Step 18

The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

Step 19

Warm the milk and water together, by microwave or stovetop, to about 100-degrees.

Step 20

Fit a plastic dough blade inside the food processor. Add 2 cups flour, the sugar, salt, and yeast. Pulse a few times. Add the milk-water, butter, and eggs, and pulse more. Add 1/2 cup more flour. Pulse again. Add the rest of the flour, pulsing until the dough becomes stiff.

Step 21

Cover mixer bowl with lid or plastic wrap and let dough rise at room temperature for about an hour. It should double.

Step 22

Remove plastic wrap, if using, and affix lid. Pulse a few times to beat down again–but be warned, the dough is so thick, the processor might jump around. Stay right there. The dough only needs a few seconds of pulses.

Step 23

Thoroughly grease the bundt pan. Pour in the batter and smooth it out to an even level. Cover pan with plastic wrap or a towel and let the dough rise until it has doubled again, about 50 minutes.

Step 24

Preheat oven at 325-degrees.

Step 25

Bake for 50 minutes. The loaf should look golden brown on top, and a digital thermometer plunged into the middle of the bread should read at least 190-degrees.

Step 26

Let loaf cool in pan about 20 minutes, then invert onto a rack to cool more. The bread is fragile to cut and requires thick slices. This Sally Lunn loaf is best eaten warm, especially toasted. It can also be cut into individual slices and frozen for later enjoyment.

Step 27

Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.

Step 28

In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.

Step 29

Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!

Step 30

After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.

Step 31

Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.

Step 32

Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.

Step 33

In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.

Step 34

In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.

Step 35

In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it’s melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.

Step 36

Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it’s getting overly brown near the end, cover the top with foil.

Step 37

Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.

Step 38

Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.

Step 39

First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.

Step 40

Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.

Step 41

Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.

Step 42

In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.

Step 43

In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.

Step 44

Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.

Step 45

Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.

Step 46

Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.

Step 47

Store at room temperature. Can be sliced and frozen for later enjoyment.