Breakfast cakes


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Breakfast cakes are a delicious and convenient alternative to elaborate, time-consuming breakfasts. They are also a heartier and healthier option compared to toaster pastries or other pop in the toaster breakfast foods. Once you have a breakfast cake baked, you can simply slice and serve with fruit and yogurt. Set aside a little time on Sunday to bake one or two breakfast cakes and you'll have your family well-fed in the morning for most of the week. The following breakfast cakes are studded with nutritious ingredients and come together in 30 minutes or less.

Breakfast cake

Almond Cake

Serves 8 Heart healthy almonds give this light cake a lovely crunch. Double the recipe and keep a cake handy in the freezer. Ingredients: 1 cup all-purpose flour 1/2 cup blanched almond flour 1/2 cup granulated sugar 1/2 cup slivered almonds 2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup plain yogurt 1/4 cup butter, melted 2 large eggs, lightly beaten 1-1/2 teaspoons pure almond extract Directions: 1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. 2. In a large bowl, stir together flours, sugar, almonds, baking powder and salt. In a second bowl, whisk together yogurt, butter, eggs and almond extract. Add wet ingredients to dry ingredients and stir until just combinbed. 3. Spoon the batter into a prepared cake pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes on a wire rack. Invert onto a cutting board, slice and serve. If making ahead, invert and allow to cool completely on wire rack.

Banana Spice Cake

Serves 8 to 10 Chunks of banana and yogurt make this hearty breakfast cake tender and moist. For an added health benefit, omega-3 rich flax is used in place of eggs. If you don’t have ground flax on hand, simply substitute 2 large eggs. Ingredients: 2 tablespoons ground flax plus 6 tablespoons water 1/3 cup granulated sugar 2 tablespoons unsalted butter 1-1/2 teaspoons pure vanilla extract 2/3 cup plain yogurt 3/4 cup all purpose flour 3/4 cup whole wheat flour 1/2 teaspoon sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 3 medium-sized very ripe bananas, peeled, cut into chunks Directions: 1. Preheat oven to 375 degrees F. Grease a 9-inch cake pan. 2. Whisk together flax and water and set aside for 5 minutes. In a standup mixer, cream sugar and butter. Add flax mixture, vanilla and yogurt and blend until smooth. 3. In a mixing bowl, whisk together flours, salt, baking powder, baking soda and spices. Add flour mixture to yogurt mixture and blend on low until ingredients are just moist. 4. Add bananas and blend on low just until incorporated, taking care not to mash bananas. Divide into muffin cups and bake for about 25 minutes or until cake is lightly browned and springs back when touched.

Carrot Breakfast Cake Muffins

Makes 12 Kids love the idea of having cake for breakfast, but they also like little cakes they can wrap their hands around. This carrot breakfast cake recipe is baked in a muffin pan. If you would rather have it in cake form, simply spoon into a 9- or 10-inch cake pan and bake at 350 degrees F for 30 minutes or until cooked through. Ingredients: 1 cup all purpose flour 1-1/2 cups whole wheat flour 2 teaspoons baking powder 2/3 cup almond meal 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 eggs 1 cup plain yogurt 1/2 cup granulated sugar 2 teaspoons vanilla extract Grated zest of 1 lemon 3 cups grated carrots 1/2 cup dried currants Spreadable cream cheese Directions: 1. Preheat oven to 400 degrees F. Grease a 12-cup muffin pan or line with papers. 2. In a large bowl, whisk together flours, baking powder, almond meal, cinnamon, allspice and salt. In a second bowl, beat together eggs, yogurt, sugar, vanilla and lemon zest. Stir carrots and currants into egg mixture. 3. Add wet ingredients to dry ingredients, stirring until just combined. Divide among muffin cups. 4. Bake for 20 to 25 minutes or until muffins are golden and spring back when pressed. Cool slightly on a wire rack. Serve topped with cream cheese.

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