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Square side shot of a slice of breakfast cake on a server.
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5 from 12 votes

Breakfast Cake

A lightly sweet French farmhouse breakfast cake with vanilla, nutmeg, and a buttery pound cake texture that's perfect alongside coffee or tea.
Course Breakfast
Cuisine American, French
Keyword breakfast cake, breakfast cake recipe, coffee cake recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 352kcal
Author Blair Lonergan

Equipment

  • 9 inch round cake pan

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 14 tablespoons (1 ¾ sticks) salted butter, at room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup granulated sugar
  • 3 large eggs, at room temperature
  • Powdered sugar, for dusting

Instructions

  • Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan, then line with parchment paper. Butter and flour the paper.
  • Sift together the flour, baking powder, nutmeg, and salt in a large bowl.
    Sifted dry ingredients in a bowl.
  • Using an electric mixer, cream the butter until it is pale yellow.
    Creamed together butter and sugar in the electric stand mixing bowl.
  • Add the vanilla and sugar; mix until fluffy. Beat in the eggs, one at a time.
    The cake batter after adding the eggs.
  • Gradually add the sifted dry ingredients, being careful not to over-mix the batter. The batter is supposed to be very thick, so don't be alarmed. This will yield a rich, buttery pound cake for breakfast -- what could be finer?!
    Overhead shot of breakfast cake batter in a large mixing bowl.
  • Transfer the batter to the prepared pan. Tap it on the counter once or twice to release any air bubbles.
    Breakfast cake batter in a round pan before baking.
  • Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 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.
    Overhead shot of a baked breakfast cake on a serving plate before slicing.
  • Once the cake is completely cool, dust with powdered sugar, slice, and serve.
    Horizontal side shot of a sliced breakfast cake on a blue and white plate.

Notes

  • Use room-temperature butter and eggs for the best texture.
  • The batter will be very thick. This is normal.
  • Line the pan with parchment paper for easy removal.
  • Don't overmix the batter once the flour is added.
  • Add 1 cup blueberries for a blueberry breakfast cake.
  • Add the zest and juice of 1 lemon for a lemon version.
  • Dust generously with powdered sugar before serving.
  • Store at room temperature for up to 2 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 3 months.
  • Warm leftover slices before serving for a soft, donut-like texture.

Nutrition

Serving: 1slice | Calories: 352kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 273mg | Potassium: 155mg | Fiber: 1g | Sugar: 17g | Vitamin A: 701IU | Calcium: 62mg | Iron: 1mg