Featherweightbreakfastcake Recipes

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.

APRICOT BREAKFAST CAKE

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

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.

LIGHT AS A FEATHER CAKE

Steps:

• Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
• Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
• In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
• Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
• Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
• Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).

PENNSYLVANIA DUTCH BREAKFAST CAKE

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.