FRENCH FARMHOUSE BREAKFAST CAKE
Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!
Provided by Blair Lonergan
Categories Breakfast
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 slice, Calories 352 kcal, Carbohydrate 35 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 114 mg, Sodium 273 mg, Fiber 1 g, Sugar 17 g
ROMAN BREAKFAST CAKE
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake - it's soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don't, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
Provided by Dorie Greenspan
Categories cakes
Time 3h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous - this cake is a sticker. Alternatively, use baker's spray.
- Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
- Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you're using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
- Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed - the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
- Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you're using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.
- Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible - it's not easy with a Bundt), invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar, if you like.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 51 grams, TransFat 0 grams
LUCIA'S BREAKFAST CAKE
Breakfast in Italy is a sweet and simple affair that typically consists of a cup of cappuccino and a pastry. This cake is like tender shortbread.
Provided by Lucia Luhan
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Blend flour, sugar and salt in processor 5 seconds. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add yolks and vanilla and blend until dough holds together. Press dough onto bottom of prepared pan. Use tines of fork to decorate edge. Brush with glaze. Bake cake until golden and tester inserted into center comes out clean, about 55 minutes. Serve warm or at room temperature.
SAINT LUCIA CROWN
This Saint Lucia's inspired crown like coffee cake is an absolutely delightful dessert, especially on celebratory occasions!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 32
Number Of Ingredients 15
Steps:
- Stir saffron into warm milk. In large bowl, dissolve yeast in warm water. Stir in saffron-milk mixture, granulated sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat with spoon until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
- Grease 2 cookie sheets with shortening or cooking spray. Gently push fist into dough to deflate. Cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal.
- Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal. Cover both braids; let rise in warm place about 45 minutes or until double in size.
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheets to wire rack. Cool completely, about 1 hour.
- In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over both braids. Make holes for 5 candles in small braid. Place small braid on large braid. Garnish with cherries. Insert candles.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 9 g, TransFat 0 g
FRY BAKES(CARIBBEAN-SAINT LUCIA)
A Caribbean breakfast treat called "Bakes." They are soft, doughy, and almost impossible to put down. Bakes are most enjoyed in the morning - think Sunday morning brunch. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough. Enjoy plain or split open with anything from jam, cheese, meat, salt cod salad, or whatever works for you. Everyone has their own version. Cook time will vary with heat. Enjoy!
Provided by Sharon123
Categories Yeast Breads
Time 20m
Yield 1 batch(about 5-6)
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand.
- Mix until a soft dough forms.
- If you can stand to wait thirty minutes to an hour, let the dough rest and rise. If you can't wait, these bake up great even if you cook them right away. But they do become rather lovely little plump pillows once they do puff up.
- Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).
- Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. Try your heat set to medium and this should be about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.
- Note:.
- You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc. in the dough before frying for a nice variation.
Nutrition Facts : Calories 2044.2, Fat 5.5, SaturatedFat 0.9, Sodium 5402.4, Carbohydrate 437.1, Fiber 15.7, Sugar 51.2, Protein 54.9
LUCIA'S WALNUT CAKE
Make and share this Lucia's Walnut Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven at 350°F.
- Line an 8 inch spring form pan with parchment paper.
- Put 3 egg whites and 1/3 cup of sugar in a pot and stir on low heat with a wooden spoon until the preparation looks like white-slush melted marshmallows.
- Beat the 3 other egg whites firm with a pinch of salt.
- Combine the cooked egg whites with the nuts and fold the firm white eggs inches.
- Divide between the molds and sprinkle with 2 Tbsp sugar.
- Cook for 55 to 60 min for a large cake, 35 min for the small ones (check that they are cooked by inserting the blade of a knife in; it should come out dry).
- Take out and let cool.
Nutrition Facts : Calories 331.4, Fat 25.5, SaturatedFat 2.4, Sodium 81.4, Carbohydrate 20.9, Fiber 2.6, Sugar 16.5, Protein 9.5
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