New breakfast cake recipe needed!
My parents are coming to visit in a few weeks and I want to make a really good breakfast cake to have on hand for the weekend. I have a few tried and true recipes that I love, but I would like to make something a bit different. Does anyone have a favorite recipe that they would be willing to share? Thanks!
What sort of breakfast cakes are your tried and true? Do you want coffee cakes or tea cakes or bread "cakes" or . . . .?
Hm, a bit different but definitely not anything gourmet would be Monkey Bread. My kids love it. The short version is using Pillsbury biscuits, brown sugar and butter. Googling brings up many variations. Otherwise something different may be cinnamon buns perhaps. I love homemade Crumbcake. Good Luck
I made a really good cheater carrot cake the other day; I didn't want a really dense, brick-like one, and didn't want the cream cheese frosting, since I wanted to use it for a breakfast bread. I used carrot cake mix, and added to the batter (made according the the package directions) two big grated carrots, a cup each of golden raisins and chopped, toasted walnuts, half a teaspoon of really good cinnamon, a big pinch of allspice, and some shavings of fresh nutmeg. I baked it in a bundt pan (took at least twenty minutes longer than the directions, due to the added veg), and it came out exactly as I wanted it - much lighter than any scratch carrot cake recipe, and full of fruit, nuts, and flavor. A hunk of this in the morning, with a cup of tea and some OJ, is a fine - and very fast - breakfast.
I'm so ashamed..... ;o)
I found this recipe for blueberry carrot snack cake on recipezaar and my family likes it a lot. I make it with whole wheat flour. It's very tasty, substantial and nutritious without being overly sweet.
I have, when in a rush, used grated carrots from the salad bar.
Not sure if this is what you have in mind, but last year the NY Times magazine had a recipe for New England Spider Cake. (Despite what the article claims, I think the name's from an old cooking utensil used to make it and now from the webby cracks that appear on the top once it's cooked.)
You cook the batter in the oven in a cast-iron skillet that's been heated up, so that the outside browns. The consistency is a bit like a pancake, but moister, since you add cream to the center. The cake is a bit of a fat bomb, but (perhaps not coincendentally) it's also delicious.
This one is a nice coffee cake that is a bit different with the cardamom taste. Everyone who has tasted it really likes it.
Sour Cream Cardamom Coffee Cake
1 c butter
2 c sugar
1 c sour cream
1/2 tsp vanilla
2 c flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp crushed cardamom
1 c chopped nuts (I used pecans)
2 tsp cinnamon
1/2 c brown sugar
1/4 c flour
1 Tbsp butter, melted
Cream butter, sugar , eggs. Stir in sour cream and vanilla. Fold in dry ingred.
Pour half of this into a greased tube pan, lightly dusted with flour.
Combine topping ingredients. Sprinkle half over the batter in the pan. Cover with remaining batter, sprinkle with remaining topping.
Bake at 350 for 55 min.