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To be honest, I don’t know what made me search Google for “breakfast cake” the other day. It might have been the craving for something warm, slightly sweet, and comforting on an autumn day, but why “breakfast cake” when I’d never heard of such a thing? I don’t know. Whatever it was, I hit the jackpot with this recipe for French Farmhouse Breakfast Cake from The Seasoned Mom. It’s a basic recipe that can be used on its own or as the base for cinnamon coffee cake, fruit-filled cake, and more. The Seasoned Mom has a list of yummy ideas about variations that you should definitely check out.
Can This Breakfast Cake Be Made with Gluten-Free Flour?
Yes! As someone who eats gluten-free, this recipe is extra exciting for 2 reasons. First, the cake tastes like a cake-style doughnut, and doughnuts are hard to come by when you cut out gluten. Second, it works very well with 1:1 replacement flour, such as King Arthur Measure for Measure flour and Bob’s Red Mill Gluten-Free 1-to-1 Flour. So, there’s no need to develop a special flour blend (though that could be an interesting challenge to take on someday in my quest to become less reliant on store-bought mixes).
How to Make Breakfast Cake
- 1-1/2 cups of all-purpose flour or gluten-free 1:1 replacement flour
- 2 teaspoons (t) of baking powder
- 1/2 teaspoon (t) of ground nutmeg
- 1/4 teaspoon (t) of salt
- 14 tablespoons (T) of salted butter
- 1 teaspoon (t) of vanilla extract
- 2/3 cup of granulated sugar
- 3 large eggs
- Powdered sugar (for dusting)
- Tablespoon of butter and flour for preparing the pan
- The butter and eggs need to be at room temperature, so take them out of the refrigerator well before you plan on making this breakfast cake.
2. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
3. Sift flour, baking powder, nutmeg, and salt into a bowl.
4. Cream the butter using an electric mixer, then add sugar and vanilla, and continue mixing the ingredients until it becomes fluffy.
5. Beat in 1 egg at a time.
6. Gradually add the flour mixture.
7. Transfer the batter to the pan and spread evenly. The batter is thick.
8. Bake for 25 to 30 minutes.
9. Let it cool in the pan for 10 minutes on a wire rack before removing it from the pan.
10. After additional cooling time, sprinkle on a bit of confectioner’s sugar and serve. The powdered sugar is a elegant and simple way to finish this cake, but the cake can also be dressed up with fruit or other toppings.
For nutritional information, a lot of great ideas for experimenting with this cake, and suggestions for other breakfast foods to pair with this cake, I highly recommend checking out the post from The Seasoned Mom.