Featherweight Breakfast Cake Recipes

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PENNSYLVANIA DUTCH BREAKFAST CAKE



Pennsylvania Dutch Breakfast Cake image

Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.

Provided by Miss Annie

Categories     Breads

Time 55m

Yield 3 "8 inch cakes"

Number Of Ingredients 7

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla

Steps:

  • Mix flour, sugar, baking powder and butter until fine crumbs.
  • Take out 1 cup of crumbs for top of cakes, and set aside.
  • Then add to remaining crumbs, 2 eggs, milk and vanilla.
  • Mix until smooth.
  • Pour into 3 (8-inch) greased cake pans.
  • Sprinkle crumbs over batter.
  • Bake at 350ºF.
  • for 40 minutes or until done.

CARAMEL BREAKFAST CAKE



Caramel Breakfast Cake image

Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!

Provided by PalatablePastime

Categories     Breads

Time 35m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 5

2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 8.5, Sodium 296.9, Carbohydrate 19.4, Fiber 0.4, Sugar 3, Protein 1.9

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