Featherweightbreakfastcake Recipes

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FEATHERWEIGHT BREAKFAST CAKE



Featherweight Breakfast Cake image

The recipe was given to me 25 years ago. This is a very quick and light breakfast cake. Not too sweet and delicate.

Provided by Judy-Jude

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter or 4 tablespoons margarine
1 egg (beaten)
1/2 cup milk
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar (for topping)
1/2 teaspoon cinnamon (for topping)

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.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE



Buttermilk-Blueberry Breakfast Cake image

Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
  • Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

APRICOT BREAKFAST CAKE



Apricot Breakfast Cake image

An easy cake - not too big - deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.

Provided by evelynathens

Categories     Breakfast

Time 1h10m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

6 ounces dried apricots, cut into small pieces
1 tea bag (I tried with both green tea and earl grey--both were excellent)
1 teaspoon ground coriander
4 ounces butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup instant powdered milk
1 lemon, zest of, grated
1 1/2 cups all-purpose flour
2 eggs
1/3 cup golden raisin

Steps:

  • Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
  • Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
  • Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
  • Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
  • Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

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

LEMON BREAKFAST CAKE



Lemon Breakfast Cake image

Make and share this Lemon Breakfast Cake recipe from Food.com.

Provided by Ceezie

Categories     Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 13

1 cup granulated sugar
3 1/2 tablespoons granulated sugar
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
4 medium eggs
1/2 cup creme fraiche
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon juice
3 lemons, zest of, grated
6 tablespoons butter, melted and slightly cooled
1/2 cup powdered sugar, sifted
1 lemon, juice of

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-inch loaf pan.
  • To prepare the cake: In the bowl of an electric mixer fitted with paddle attachment, combine the sugar, flour, and baking powder on the lowest speed. Add the eggs and continue mixing until the mixture forms a smooth paste. Mix in the crème fraiche, lemon juice, lemon zest, and melted butter. Pour the batter into the buttered loaf pan and transfer to the center rack of the oven.
  • Bake for 60 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 to 10 minutes, then turn it out onto a rack to cool.
  • To prepare the glaze: In a bowl, mix the powdered sugar and lemon juice until the sugar dissolves. Brush the top of the cake with the glaze while the cake is still warm.

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.

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