Gary'S White Crumb Breakfast Cake
A delightful breakfast cake featuring a tender crumb and a hint of nutmeg, perfect for morning gatherings or cozy weekend mornings with family.
Ingredients
Instructions
- Cream the margarine until smooth.
- Sift together the flour, sugar, baking powder, and salt.
- Add the sifted dry ingredients into the creamed margarine and mix into crumbs.
- Remove 1/2 cup of crumbs and set aside for the topping.
- To the remaining crumbs, add eggs, milk, vanilla, and nutmeg.
- Beat the mixture well until smooth.
- Pour the batter into two well-greased 8-inch pans.
- Sprinkle the reserved crumbs on top of each batter.
- Bake at 375°F (190°C) for 25 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider using half cake flour and half all-purpose flour. You can substitute butter for margarine if preferred. If you want a bit of zest, add lemon or orange zest to the batter. To enhance flavors, pair with a hint of cinnamon along with nutmeg. This cake can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve this delightful breakfast cake warm or at room temperature. It pairs beautifully with a side of fresh fruit or a dollop of yogurt for a balanced meal. Consider serving with a drizzle of honey or maple syrup for extra sweetness. This cake is also great alongside a cup of coffee or tea, making it a perfect addition to brunch or a casual gathering.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Gary'S White Crumb Breakfast Cake contains roughly 368 calories, with 4g protein, 43g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 537mg per serving (23% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. Consider using half whole wheat and half all-purpose for a balanced result. This will add a nutty flavor and increase the nutritional value of the cake.
Is it possible to make this cake dairy-free?
You may also explore American recipes that cater to dairy-free options.
How can I make the cake more flavorful?
To enhance the flavor, you can add spices such as cinnamon or allspice to the batter. Incorporating vanilla extract is also a great way to boost flavor. For a fruity twist, mix in some blueberries or chopped apples, which will add moisture and a burst of flavor.
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).