Breakfast Cake
A delightful breakfast cake featuring a moist crumb topped with a crunchy streusel. Its sweet, buttery flavor pairs well with coffee or tea, making it perfect for weekend brunch or a cozy morning treat. Easy to prepare and comforting to enjoy, it appeals to family and friends alike.
Ingredients
Instructions
- Combine the flour, sugar, baking powder, and 1/2 cup of the flour mixture set aside for topping.
- Add the eggs, buttermilk, and melted oleo to the dry ingredients and mix well.
- Pour the batter into a greased baking pan.
- Sprinkle the reserved flour mixture on top of the batter.
- Bake at 350°F for 30 minutes until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra flavor boost, consider adding vanilla extract or a sprinkle of cinnamon to the batter. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. This Breakfast Cake can also be enhanced with fresh fruits like blueberries or chopped nuts for added texture. It's a versatile recipe that pairs beautifully with Super Easy Rolls.
Serving Suggestions
This Breakfast Cake is perfect for brunch and can be served warm or at room temperature. Consider pairing it with a side of fresh fruit or yogurt for a balanced meal. A drizzle of honey or maple syrup on top adds sweetness. It also makes a wonderful dessert alongside a scoop of vanilla ice cream or with a slice of Banana Cheesecake Dessert.
Storage & Reheating
Store leftover Breakfast Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices, wrapped tightly in plastic wrap, for up to 3 months. To reheat, simply microwave a slice for about 20-30 seconds or warm it in an oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Cake contains roughly 124 calories, with 4g protein, 19g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 879mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of the flour mixture?
Yes, all-purpose flour works well in this recipe. If you're looking to make a healthier version, you can replace a portion of the all-purpose flour with whole wheat flour. Just keep in mind that it may alter the texture slightly, making it denser.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more buttermilk, a tablespoon at a time, until you reach the desired consistency. This will help ensure that the cake remains moist and fluffy after baking.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free Breakfast Cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. Always check the ingredients of your baking powder to ensure they are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).