Saturday, March 7, 2009

Cake for Breakfast.... Oh Yeah!!!

I'm previewing what may be the undoing of the weight I had lost, after Queenie McBeen was born. I've been on a steroid regiment which makes me ravenous. Unfortunately sugar is my weakness and I'd have to rid the house of every last bit of it, to beat this demon. Anyway back to the cook book I'm previewing, LOL. I was sent a passion for Baking by Marcy Goldman, to preview for 30 days. If I don't like it, I return it free of charge. Between you and me, I think I may be keeping this one, LOL. Every recipe has me dreaming of luscious baked goods. It's not just cakes, cookies and pies. There's breads and scones and pizzas... everything I love to eat, LOL.

So I was up early this morning, since Hubby woke up the kids with his hacking cough ( he has a man cold and I won't elaborate any more on the subject). Having an extra hr on my hands, I remembered skimming over scone recipes. I was out of whipping cream, so I made a breakfast crumb cake instead. I figure if it has the word breakfast in it, it's fair game right??? All I can say is YUMMMMMMM!!! Moist, soft and buttery. The center sunk in, once it cooled and I'm not sure if it should of, LOL. It's still tastes awesome though.


Breakfast Cafe Cinnamon Crumb Cake
from A Passion for Baking by Marcy Goldman

3/4 C unsalted butter melted ( oil can be used, but cake will not be as flavorful)
2 1/4 C flour
1 C firmly packed brown sugar
1 C sugar
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 C chopped walnuts
1 tsp baking powder
1 tsp baking soda
1 egg
1 tsp vanilla
1 C buttermilk

Preheat oven to 350 degrees. Generously spray a 9 or 10 inch spring form pan. Place pan on a parchment lined cookie sheet.

In a mixer bowl, blend butter, flour, both sugars, salt, 1 tsp cinnamon and nutmeg. Remove 3/4 C of this mixture and add chopped nuts and remaining 1 tsp cinnamon. Set aside ( this will be crumb topping).

To the remaining batter add, the egg, vanilla, baking powder, baking soda and buttermilk. Using a hand whisk, blend well. Spoon batter into prepared pan. Sprinkle on reserved crumb topping. Bake until cake tests done and springs back slightly when gently pressed with fingertips, about 40-45 minutes. Serve warm or at room temperature.

This post linked to

Recipe of the Week

1 comment:

Brenda De Sousa said...

Cindy, thank you for participating in my Cookbook Sundays! I love coffee cakes because yes, cake for breakfast, lol! Sweets are my weakness too (as you can probably tell by my blog). I have a terrible sweet tooth and try to eat healthy as often as possible so I can indulge without feeling TOO guilty. Have a great Sunday!