Featherweight Breakfast Cake Recipes

FRENCH FARMHOUSE BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.
• Sift flour, baking powder, nutmeg and salt in a large bowl.
• Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.
• Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.
• Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
• Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
• Once the cake is completely cool, dust with powdered sugar, slice and serve.

FEATHERWEIGHT BREAKFAST CAKE

Steps:

• Preheat oven to 375 degrees. Grease 8X8 square pan.
• Melt butter and cool slightly and add milk and beaten egg, set to the side.
• In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
• Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
• Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.

CARAMEL BREAKFAST CAKE

Steps:

• Preheat oven to 400°.
• Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
• Pour topping over nuts.
• Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
• Bake at 400° for 23-25 minutes.
• Let stand 5 minutes; invert onto serving plate.
• Serve warm.