Bake: Berry Buttermilk Breakfast Cake.

Weekend mornings are good for my soul. Sitting outside on our balcony with a cup of coffee, the Winnipeg Free Press on my tablet, and a hot, satisfying breakfast is enough to erase any miserableness I felt the night before.
This easy-to-make breakfast cake has extra healing powers in the form of rich butter and tangy berries. I strongly suggest you whip it up the next time you feel like a train ran over you in your sleep, or when you just need a little extra comfort before starting another long work week.

P.S. If you have qualms about eating cake before noon, just think of it as an extra large muffin. You can probably buy an 8″ x 8″ muffin at Costco these days.

Recipe lightly adapted from this one at Alexandra’s Kitchen.

Berry Buttermilk Breakfast Cake.
Serves 6-8.

Ingredients:
1/2 cup unsalted butter, room temperature
1-2 tsp lemon juice
1/2 cup white sugar, plus 1/2 tbsp for sprinkling on top
1/4 cup brown sugar, plus 1/2 tbsp for sprinkling on top
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups berries (I used frozen mixed berries. You can use fresh or frozen, and use any berry that tickles your fancy.)
1/2 cup buttermilk

To make:
1. Preheat oven to 350F, and grease a square pan. I used an 8×8 pan, you can also use a 9×9.
2. Cream the butter and sugars together, then add the lemon juice and mix in.
3. Beat in the egg and vanilla.
4. Combine flour, cinnamon and baking powder in a bowl, then add 1/2 to the butter mixture. Add 1/4 cup of the buttermilk to the butter-flour mixture, and mix. Add the rest of the flour mixture, and the rest of the buttermilk, and gently mix until combined. The batter will be pretty thick.
5. Toss the berries in a little bit of flour, I would suggest 2 tbsp – 1/4 cup of all purpose flour. This prevents them from sinking and sticking to the bottom of the pan. Then fold the berries into the batter.
6. Spread the batter into the prepped pan, sprinkle the top with the extra sugars, and bake for 35 minutes. At this point, stick a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done. Since I had a taller, thicker batter from using an 8×8 pan, mine was nowhere near done. I popped it back in the oven for another 10 minutes.

Have a great day!

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One comment

  1. [...] dance, skating, weight lifting, and stretching. . Baked a few times. I made a fun and tasty breakfast cake, green velvet cupcakes, adorable bird’s nests, some delicious white chocolate-toffee cookies [...]

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