Breakfast Cake
User Reviews
5
Breakfast Cake
Description
This Breakfast Cake blends all-purpose flour, baking powder, nutmeg, salt, and a large amount of salted butter with sugar and eggs to form a dense, thick batter typical of a pound cake. The vanilla enhances its flavor without overpowering the nutmeg's warm, delicate spice. Baking in a buttered and floured 9-inch pan yields a golden crust while keeping the interior tender and moist. The cake is finished with a dusting of powdered sugar once cooled, adding a light sweetness and visual appeal.
The texture is rich and soft, making it more substantial than a typical breakfast pastry. It pairs nicely with coffee or tea as a morning treat or light dessert at brunch. Slices can be warmed briefly in the microwave to restore softness after sitting for a day or more.
For serving later, individual slices can be reheated loosely covered in the microwave for 15–20 seconds to regain a fresh-baked feel. Additional powdered sugar can be sprinkled on top after warming to refresh appearance and taste.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 14 tablespoons butter at room temperature, salted, 1 ¾ sticks
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
- 3 large egg at room temperature
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan, then line with parchment paper. Butter and flour the paper. Sift together the flour, baking powder, nutmeg, and salt in a large bowl. Using an electric mixer, cream the butter until it is pale yellow. Add the vanilla and sugar; mix until fluffy. Beat in the eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter. The batter is supposed to be very thick, so don't be alarmed. This will yield a rich, buttery pound cake for breakfast -- what could be finer?!
- Transfer the batter to the prepared pan. Tap it on the counter once or twice to release any air bubbles.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
- Once the cake is completely cool, dust with powdered sugar, slice, and serve.
Notes
- Reheat leftover slices loosely covered in a microwave for 15-20 seconds to regain softness.
- Additional powdered sugar can be added after warming to refresh sweetness and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 352kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 114mg | 38% |
| Sodium | 273mg | 11% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 701IU | 14% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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