Grandma Sharpe'S Breakfast Cake
Grandma Sharpe's Breakfast Cake is a warm, spiced treat with cinnamon, cloves, nutmeg, and sweet syrup flavors, perfect for a comforting breakfast or any time of day.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 13 x 9-inch baking dish or two round pie pans.
- Mix sugar, flour, and salt together.
- Cut shortening into the dry ingredients until crumbly.
- Remove 1/2 cup of the crumbs and set aside for topping.
- Mix cinnamon, cloves, nutmeg, and baking soda together.
- Stir this spice mixture into the remaining dry ingredients with the shortening.
- Add the beaten egg and milk to the mixture and stir until smooth.
- Mix in the molasses, honey, and dark corn syrup until well combined.
- Pour batter into the prepared baking dish.
- Sprinkle the reserved crumbs on top.
- Bake for 25 to 45 minutes, until done.
- Serve warm with cold milk.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening, and if you don't have sour milk, mix regular milk with a tablespoon of vinegar or lemon juice. You can also substitute half the flour with whole wheat flour for a nuttier flavor. Adjust spices to your taste, adding more cinnamon or nutmeg for extra warmth. This cake is versatile and can be enjoyed as a breakfast item or a sweet snack.
Serving Suggestions
Serve the breakfast cake warm, ideally with a glass of cold milk for a classic pairing. It can also be delicious with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a complete breakfast, consider serving it alongside fresh fruit or yogurt. This cake pairs beautifully with a slice of Baked Pumpkin Pie for a festive brunch.
Storage & Reheating
Store any leftover breakfast cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 10-15 minutes. This helps maintain its fresh-baked taste and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Sharpe'S Breakfast Cake contains roughly 320 calories, with 4g protein, 74g carbohydrates, and 3g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 909mg per serving (40% 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 regular milk instead of sour milk?
Yes, you can use regular milk, but for the best results, add a tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 5 minutes to sour it. This mimics the acidity of sour milk and helps achieve the right texture and flavor in the cake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure. This way, you can enjoy the same delicious flavors without gluten.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding chopped nuts, dried fruits like raisins or cranberries, or even chocolate chips to the batter. These additions can provide a delightful texture and make the breakfast cake even more enjoyable. Experiment with your favorite mix-ins!
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).