Mini Strawberry Breakfast Cake
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
342 kcal
-
Course
Breakfast
Mini Strawberry Breakfast Cake
Description
This cake combines basic baking ingredients such as all-purpose flour, baking powder, butter, sugar, and egg, enhanced by fresh strawberry pieces and lemon zest for flavor. The batter is gently mixed to maintain lightness and folded carefully to incorporate the berries without crushing them. Baking it in a small dish ensures even cooking and a moist center.
Its texture is soft with a modestly sweet crust provided by a sugar sprinkle before baking. The lemon zest infuses a subtle brightness that complements the natural sweetness and slight tartness of fresh strawberries.
Allowing the cake to cool briefly after baking helps it set, making it easier to cut. This recipe is suited for those seeking a fresh fruit option for breakfast without the need for individual muffins or larger cakes.
The baking time can vary depending on oven differences; a toothpick test is recommended to confirm doneness rather than relying solely on timing.
Ingredients
Special Equipment
- 7x5-inch Baking Dish
- Handheld electric mixer (optional but helpful)
Mini Strawberry Breakfast Cake
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter softened, unsalted, 2 oz
- 1/2 cup granulated sugar plus 1 teaspoon for topping, 100g
- lemon zest from 1/2 lemon (about 1 teaspoon
- 1 egg large
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup strawberry fresh, chopped
Instructions
- Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, combine butter and 1/2 cup of the sugar. Beat until light and fluffy, 1 to 2 minutes.
- Beat in lemon zest, egg, and vanilla until well-combined. Stir half of the flour mixture into your wet ingredients. Add all of the buttermilk and stir, followed by the remaining flour mixture, stirring until just combined.
- Fold in strawberries and transfer batter to your prepared baking dish, lightly smoothing out the top. Sprinkle remaining 1 teaspoon of sugar over the top.
- Bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out with just a few dry crumbs. Cool for 5 minutes before cutting, and enjoy!
Notes
- Baking times may vary due to oven differences; check with a toothpick for doneness.
- Cooling the cake slightly before slicing helps the texture settle for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
