A Very Good Breakfast Cake
*Food photography is not my gift. Lucky for us all, food preparation is.
A word on cake. Eat any kind of cake you like, at any time of day you please. I myself prefer a minimally sweet, more muffin-like cake at breakfast time, but if you enjoy a sheet cake from Publix with your morning coffee I want you to know that you have my support. I created this cake recipe because I was slightly bored with my standard morning muffins, and I’d also accidentally baked an amazing olive oil lemon cake one weekend when I was feeling sad. (Cake baking fixes sadness in this house.) I figured there was territory to explore in the world of breakfast cake and I was right. Therefore I give you: A Very Good Breakfast Cake, recipe below.
Please note, the primary flavor of this cake is subject to change. If you don’t want to use blueberries, use strawberries. Or peaches, or shaved carrot, or plums. Honestly once you get the basic cake batter down, you can add in pretty much anything seasonal that you like. I do intend to play around with some candied orange bits in wintertime. You could also leave out produce altogether and opt for something like cinnamon or turmeric. The cake is essentially your oyster. But don’t use oysters.
Ingredients:
2 cups almond flour, I use this one
1 cup flour flour, I use this one
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup olive oil
1/2 cup honey
1/2 cup plain greek (or any plain) yogurt
small sploosh vanilla extract
zest of one small lemon
pinch of salt
2 eggs, beaten
1/2 cup or so of fruit, here I used blueberries, lightly smooshed
Preparation:
Preheat oven to 350. Mix all dry ingredients together in one bowl. Whisk all wet ingredients together (except eggs and fruit!) in another bowl. Whisk the eggs together in their own bowl. Pour your wet ingredients into the dry, mix well with a spatula. Then add in the eggs and mix well again. You should have a thick, glossy batter. Now you can add in your blueberries or whatever, and fold them into the batter gently.
Grease a 9-inch cakepan or similar vessel, then bake at 350. Timing will depend on your oven. I suggest setting a timer for 30 minutes, then checking on your cake. It will brown pretty quickly, so you can put a piece of tinfoil atop your cake at 30 minutes if its super brown but not done, which is what I assume will happen if your oven is anything like mine. Put your cake back in the oven for an additional 10 minutes, if a knife comes out clean after that, you’re done, if not, give it another 5-10. You’ll find the sweet spot for your cake, mine is somewhere around 46 minutes. Let it cool completely before slicing, or don’t, totally up to you. I leave mine in the pan and just cover it with beeswax wrap when I’m not actively devouring it.
For breakfast, I slice myself some cake, and warm it in a 350 degree oven (no preheat necessary) for ten minutes. I eat it with a little butter if I’m feelin’ fancy, but it’s pretty much perfect on its own with a cup of coffee. Enjoy.
Singles! Feel free to freeze a big chunk of this cake if you don’t think you can finish it in 3-4 days. It’s not a huge cake, but it’s still pretty sad to have to throw cake away when you could freeze it and have very easy breakfast ready for yourself any time you need it.
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