Cardamom Breakfast Crumb Cake
Cranberry Breakfast Cake
Chili Egg Puff Casserole
Hot Fruit Compote
Rhubarb Breakfast Cake
Cardamom Breakfast Crumb Cake
Cardamom Crumb Cake
Good breakfast cake
Equipment
- 1 9×9 Baking pan
Ingredients
- 3 Cups Flour
- 2 Cups Sugar
- 1 Tablespoon Baking powder
- ½ Teaspoon Salt
- 1 Tablespoon Ground Cardamom
- ¾ Cup Butter, unsalted
- ⅔ Cup Milk
- 2 Large Eggs
- ⅓ Cup Sour cream
- 1 ½ Teaspoon Vanilla extract
Instructions
- Preheat oven to 350°.
- Spray 9×9 pan and line with parchment paper if you want to lift out for easy cutting. Parchment paper is optional.
- Put the flour, sugar, baking powder, salt and cardamom in bowl and mix to combine.
- Cut the butter into small pieces and add to flour mixture. Mix with pastry cutter or fork until well distributed and in very small pieces (like small peas).
- Measure out 1 cup of mixture and set aside.
- Whisk together the wet ingredients and mix with the dry, just until combined. Spread the batter into the pan, and sprinkle reserved crumbs evenly over top.
- Bake for 40-45 minutes, until toothpick comes out clean.
Notes
You can substitute cinnamon or allspice for the cardamom.
This is a tall cake so do not use a smaller pan or you will have too much batter.
Cranberry Breakfast Cake
Cranberry Breakfast Cake
Good cake for Christmas morning!
Equipment
- 1 9×9 baking pan
- Parchment Paper
Ingredients
- ½ Cup Half and Half or combination of milk and cream
- 1 Teaspoon Lemon juice or orange juice
- ½ Cup Butter at room temp
- 1 Cup Sugar
- 1 Large Egg at room
- ¾ Teaspoon Vanilla extract
- ¾ Teaspoon Almond extract
- 2 Teaspoon Baking powder
- ½ Teaspoon Salt
- 2 Cups Flour
- 2 Cups Whole cranberries, if you use frozen do not thaw
- 2 Tablespoons Sparkling sugar also known as sanding sugar
Instructions
- Preheat the oven to 350F and lightly spray a 9×9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- Mix the half and half with lemon juice and set aside.
- Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
- Beat in the egg and extracts, followed by the baking powder and salt, and keep scraping that bowl.
- Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
- Gently fold in the cranberries, making sure to get them evenly distributed but not crushed. If you like you can reserve a handful of cranberries to pop onto the top of the cake before baking.
- Spread the batter (it will be quite thick) evenly into your pan. Add your extra cranberries to the surface of the cake, pushing them in gently.
- Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
- Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
- Store the leftover cake in the pan on the counter covered with foil.
Chili Egg Puff Casserole
Chili Egg Puff Casserole
Great for breakfast or dinner
Equipment
- 13 x 9 pan
- 9 x 9 for half recipe
Ingredients
- 10-12 large Eggs, beaten
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 4 ounce Diced green chilies, mild or medium
- 16 ounces Cottage cheese
- 1 pound Mexican cheese blend or Monterey Jack or Cheddar cheese, shredded.
- ½ cup Butter, melted
Instructions
- Preheat oven to 350°.
- Mix all ingredients together in big bowl.
- Pour into greased pan. I usually melt the butter in the pan, spread it around then pour rest into mixture.
- Bake for 30 – 35 minutes. More cheese can be added to top during last 5 minutes.
Notes
This recipe can be cut in half and baked in a 9 x 9 pan.
Can be mixed the night before and stored in refrigerator until ready to bake.
Hot Fruit Compote
Hot Fruit Compote
Great Grandma Jeannette
Equipment
- Casserole dish
Ingredients
- 1 large can Prune plums
- 1 large can Pears, quartered
- 1 large can Peaches, cut in slices
- 1 large can Pineapple chunks
- 1/2 cup Maraschino cherries
- 3/4 cup Brown sugar
- 6 tablespoons Butter, melted
- 1/2 cup Applesauce
- 1 tablespoon Tapioca
Instructions
- Drain fruit well. Mix together.
- Melt butter, add sugar and mix well. Add applesauce and tapioca.
- Pour applesauce mixture over friut into casserole dish. Refrigerate until ready to cook. You can add sliced bananas right before baking.
- Bake at 350° for 45 minutes.
- Mix together 1/4 cup brown sugar and chopped nuts. Sprinkle over top and bake 15 more minutes.
Notes
Grandma Jeannette Saul would make this for Christmas breakfast.
Rhubarb Breakfast Cake
Rhubarb Breakfast Cake
Fruity snack cake
Equipment
- 9 x 9 cake pan
Ingredients
- 1/2 cup Buttermilk or half & half cream I used 1/4 cup sour cream, 1/4 cup milk
- 1 teaspoon Lemon juice
- 1/2 cup Butter at room temperature
- 1 cup Sugar
- 1 large Egg at room temperature
- 1 1/2 teaspoon Vanilla extract
- 2 cups Flour
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Rhubarb, thinly sliced or diced small Can use other fruit of your choice
Instructions
- Preheat oven to 350°. Lightly butter the pan or line with parchment paper.
- Stir lemon juice into cream or milk. Set aside.
- Cream together butter and sugar in mixer until fluffy. Beat in egg and vanilla, scraping down the bowl as necessary.
- Mix 1 tablespoon of flour with rhubarb.
- Whisk together flour, baking powder and salt.
- Add half of flout mixture and blend well. All all of cream/milk and mix well. Then add remaining flour and blend until combine. Do not over mix.
- Fold in rhubarb until blended. Do not over mix.
- Spread in pan. Batter will be thick. Sprinkle with sugar.
- Bake for 40-45 minutes until toothpick comes out clean.
- Cool slightly before cutting.