breakfast cake

Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!

French Farmhouse Breakfast Cake

all-purpose flour

baking powder

nutmeg

salt

(1 ¾ sticks) salted butter, at room temperature

vanilla extract

sugar

eggs,

Powdered sugar,

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.

Sift flour, baking powder, nutmeg and salt in a large bowl.

Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.

Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.

Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.

Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.

Once the cake is completely cool, dust with powdered sugar, slice and serve.

Ciambella is a delicious classic Italian cake that&#039;s traditionally eaten for breakfast, and it&#039;s incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!

Ciambella

eggs (at room temperature)

olive oil oil

milk

lemon zest (from 2 lemons)

lemon juice (from 1 large lemon)

ground anise or fennel seed

Powdered sugar (to garnish)

Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.

In a medium bowl, use a band mixer to beat together the eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add the olive oil, milk, lemon zest, lemon juice and vanilla extract to the bowl and beat again on medium speed until smooth and combined. Add the flour, baking powder, salt and fennel seed to the liquid ingredients and beat on low speed until just combined. Pour the batter into the prepared pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out without and crumbs. Cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and cool completely. Dust with powdered sugar and serve.

Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast.

Blueberry Coffee Cake

unsalted butter (softened (113 grams))

oz cream cheese

light brown sugar (tightly packed (50 grams))

eggs

all-purpose flour ((335 grams))

cornstarch

buttermilk ¹ ((120 milliliters))

¼ cup blueberries² ((330 grams))

all-purpose flour ((175 grams))

+ 2 Tablespoons light brown sugar (firmly packed (225 grams))

Tablespoons sugar

Tablespoons unsalted butter (melted

Preheat oven to 350F (175C) and lightly grease and flour a 13x9 baking pan.⁴

Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.

Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.

In separate bowl whisk together flour, baking powder, cornstarch and salt.

Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.

Use a spoon or spatula to stir in the blueberries.

Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.

To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.

Sprinkle streusel evenly over batter.

Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.

Allow to cool before cutting and serving.

Streusel

https://embed.mediavine.com/videos/x7jwoxgpdjmu0wbvq2v0

Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.

My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky.  It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day.

Rhubarb Breakfast Cake

half and half, cream, or buttermilk

lemon juice

unsalted butter

egg,

tsp vanilla extract

tsp baking powder

rhubarb

Set oven to 350F  Lightly butter a 9x9 square baking pan.  I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting.  That's optional.

Stir the lemon juice into the half and half and set aside.

Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow.  Beat in the egg and vanilla, scraping down the bowl as necessary.

Take 1 Tbsp of the flour to the rhubarb and toss well.

Whisk together the remaining flour, baking powder, and salt.

Add half of the flour mixture to the bowl and blend in.  Add all of the half and half, and blend in.  Finally add the rest of the flour and blend just until combined, don't over mix.  Fold in the rhubarb.  Note: the batter is on the thick side.

Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar.  Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)

Let the cake cool slightly before cutting.

This lemon crunch cake is an old fashioned style breakfast or snack cake with a pillowy soft texture, bright lemon flavor, and a delightful crunchy top.

Lemon Crunch Cake

unsalted butter,

all purpose flour

tsp baking soda

tsp salt

buttermilk

tsp lemon extract

Preheat oven to 350F. Lightly spray and line a 9x9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing.

Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don&#039;t have a processor then grate the zest of 1 lemon and mix with sugar by hand.

Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer.

Beat in the eggs, scraping down the sides of the bowl as necessary.

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.

Add the lemon juice and extract to the buttermilk.

Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don&#039;t over mix.

Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust.

Bake on the middle rack for about 30 minutes, or until golden.

A fluffy, wholesome, naturally sweetened cake baked with seasonal fruit. Perfect for brunch, breakfast, snacking, and beyond! Just 1 bowl and simple ingredients required.

Fluffy Millet Breakfast Cake with Stone Fruit

Tbsp ground flaxseed ((or flaxseed meal))

½ Tbsp water

almond milk

maple syrup

avocado oil

tsp lemon zest ((~1 small lemon))

almond flour ((see notes for subs))

Tbsp baking powder

tsp sea salt

yogurt

vanilla ice cream

If you don’t already have cooked millet, prepare it at this time on the stovetop or using our Instant Pot method.

Preheat the oven to 375 F (190 C) and line a 9-inch springform pan with parchment paper. This recipe will also work in an 8-inch square baking dish.

In a large mixing bowl, prepare flax eggs by stirring ground flaxseed and water together. Let gel for a few minutes.

Measure the almond milk in a liquid measuring cup, add the lemon juice, mix gently, and let rest for a minute to curdle slightly.

Add the almond milk and lemon juice to the flax eggs along with the maple syrup, avocado oil, vanilla extract, and lemon zest. Whisk vigorously until you see no separation between the oil and other ingredients — about 1 minute.

Add the cooked and cooled millet and stir until evenly distributed. Add the almond flour, baking powder, and salt and mix once more until well combined. The batter will be thick and sticky (see photo). If it seems runny or too wet, add a bit more almond flour. If it is dry and crumbly, add more almond milk 1 tablespoon at a time.

Transfer the batter to the parchment-lined pan and spread into an evenish layer — it’s okay if the top is a bit uneven and rustic looking! Gently press the sliced fruit into the top of the batter, placing the slices close together but not overlapping.

Bake for 40-50 minutes or until the edges are browning and the center of the cake is firm and dry. Remove from the oven and let cool for at least 20 minutes before removing from the pan and serving.

Enjoy as part of a brunch feast or as a grain-filled, mid-morning snack with a scoop of coconut yogurt! As dessert, it’s delightful slightly warmed and served with dairy-free ice cream. This cake is best served fresh but will keep at room temperature for 3 days. Not freezer friendly.

This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!

New York Style Crumb Cake

cup (200 grams) packed light or dark brown sugar

cup (100 grams) granulated sugar

cinnamon

teaspoon salt

cup (2 sticks; 230 grams) unsalted butter, melted

teaspoon baking soda

teaspoon baking powder

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

3 large eggs,

cup (240 grams) full-fat sour cream, at room temperature*

teaspoons pure vanilla extract

Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.

Make the crumb topping

Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.

Make the cake

 Whisk the flour, baking soda, baking powder, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.

Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.

Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners&#8217; sugar before slicing and serving. Use a sifter/fine mesh sieve.

The trick with this recipe is to not over mix the crumb topping and to not over bake the cake. Check it way before you think it might be done so you can catch it right when it is no longer wet. I think this is why some cooks think it is the best, moist coffee cake ever &amp; others think it is dry &amp; the topping too hard.

This was absolutely delicious! My crumb topping did sink to the middle of the cake, any tips to prevent this? Didn’t affect the taste but just for presentations sake I would love to know what I did wrong.

I’m making this today for the third time.  It is so delicious and reminiscent of the crumb buns we got as children at a bakery in Levittown NY- after church on Sundays-a long time ago.  Thanks for this fabulous recipe-my family loves it!

Pecan Praline Pumpkin Cake is my favorite new pumpkin dessert recipe, and that's saying a lot.  This cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline frosting --- get ready to drool...

Praline Pumpkin Snack Cake

can pumpkin (not pumpkin pie filling)

vegetable oil

tsp ginger

tsp cardamom

tsp nutmeg

half and half or light cream

brown sugar

pecan halves (toasted and chopped)

Set oven to 350F Lightly spray a 9x13 pan

Whisk together the pumpkin, sugar, oil, and eggs until well blended.

Mix in the spices and salt.  Fold in the flour and baking soda until everything is well incorporated, but don't over beat.

Spread the batter into your prepared pan.  Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.

To make the frosting, heat the half and half, butter, and  brown sugar in a saucepan until it comes to a boil, stirring constantly.  Take off the heat and beat in the vanilla and sifted confectioner's sugar.  Quickly spread over the cake, the frosting will set up quickly.

Top with toasted pecans.

Apple Cider Doughnut Cake ~ a warm cinnamon apple bundt cake that tastes just like Fall's iconic apple cider doughnuts.  It's basically everything you love about the season, baked up in a pan.

Apple Cider Doughnut Cake

oat flour

apple cider

applesauce

vegetable oil (I use safflower)

eggs (room temperature)

Tbsp unsalted butter (melted)

Set oven to 350F

Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies.  Don't skip this step!

Whisk the dry ingredients together in a large mixing bowl.

Whisk the wet ingredients together in a another bowl.

Add the wet ingredients to the dry and whisk until just combined, don't over mix.

Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.  Set the pan on a cooling rack for 15 minutes.

Stir the sugar and cinnamon together for the topping.

Invert the cake onto a plate.  Brush with the melted butter, and sprinkle generously all over with the sugar.

This Blueberry Orange Breakfast Cake is delightfully tender, moist and delicious while also being gluten and refined sugar free!

Orange Blueberry Breakfast Cake

gluten-free baking flour

almond protein powder

xanthan gum*

stevia baking blend (or granulated sweetener of choice)

baking soda

olive oil

white vinegar

orange

orange juice

milk of choice (I used unsweetened almond)

blueberries (rinsed)

Preheat oven to 350° F.

Coat an 8 or 9-inch cake pan with cooking spray.

Sift flour and almond protein powder together in a large bowl. Add xanthan gum, granulated sweetener, baking powder, baking soda and salt. Whisk to combine.

In a separate mixing bowl, beat together eggs, oil, vinegar, vanilla extract, orange zest and orange juice. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while continuing to stir. Continue to whisk just until the lumps are gone and the batter is smooth. Fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.

Bake in preheated oven for 30-35 minutes. Check the cake by inserting a toothpick into the center. If the toothpick comes out clean except for a few crumbs, the cake is done and may be removed from the oven. If the toothpick comes out with wet batter on it, bake for an additional 5 minutes and check again.

Once cake is done, allow it to cool for 10 minutes inside the pan then remove to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!

This easy, from scratch cake tastes just like the apple pie you know and love. Apple Pie Cake with fresh apples, pecans and a sweet glaze.

Apple Pie Cake

apples

butter ((softened))

eggs ((room temperature))

pecans ((chopped))

water

Preheat oven to 350º Fahrenheit.

Spray a 9x13” baking dish with cooking spray.

Peel, core and chop apples into chunks.  Toss in 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.

Prepare the apples:

Top 35 breakfast cake recipes from across the web

The most viewed breakfast cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Farmhouse Breakfast Cake

Ciambella

Blueberry Coffee Cake

Rhubarb Breakfast Cake

Lemon Crunch Cake

Fluffy Millet Breakfast Cake with S...

New York Style Crumb Cake

Praline Pumpkin Snack Cake

Apple Cider Doughnut Cake

Orange Blueberry Breakfast Cake

Apple Pie Cake

Rhubarb Breakfast Cake

Banana Streusel Coffee Cake

Italian Chocolate Chip Ricotta Cake

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Banana Coffee Cake

Bakery Style Coffee Cake Muffins

Cherry Crumb Cake

Peaches & Cream Cottage Cheese Brea...

Peach Bread Recipe

Lemon Berry Mini Bundt Cakes

Buttermilk Coffee Cake

Norwegian Rhubarb and Almond Cake

Potica - Traditional Slovenian Nut ...

Mary Berry's Lemon Drizzle Cake

Pumpkin Coffee Cake with Cinnamon S...

Traeger Apple Cake

Powdered Sugar Doughnut Cake

Traeger Banana Cake

Top 35 breakfast cake recipes from across the web

The most viewed breakfast cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Farmhouse Breakfast Cake

Ciambella

Blueberry Coffee Cake

Rhubarb Breakfast Cake

Lemon Crunch Cake

Fluffy Millet Breakfast Cake with S...

New York Style Crumb Cake

Praline Pumpkin Snack Cake

Apple Cider Doughnut Cake

Orange Blueberry Breakfast Cake

Apple Pie Cake

Rhubarb Breakfast Cake

Banana Streusel Coffee Cake

Italian Chocolate Chip Ricotta Cake

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Better than Starbucks Chunky Banana...

Banana Coffee Cake

Bakery Style Coffee Cake Muffins

Cherry Crumb Cake

Peaches & Cream Cottage Cheese Brea...

Peach Bread Recipe

Lemon Berry Mini Bundt Cakes

Buttermilk Coffee Cake

Norwegian Rhubarb and Almond Cake

Potica - Traditional Slovenian Nut ...

Mary Berry's Lemon Drizzle Cake

Pumpkin Coffee Cake with Cinnamon S...

Traeger Apple Cake

Powdered Sugar Doughnut Cake

Traeger Banana Cake

The most viewed breakfast cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine