Breakfast Cake

5 from 11 votes

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.

Course Breakfast

Cuisine American, French

Keyword breakfast cake, breakfast cake recipe, coffee cake recipe

Prep Time 15

Cook Time 30

Cooling Time 30

Total Time 1 15

Servings slices

Calories 352kcal

Author Blair Lonergan

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. Using an electric mixer, cream the butter until it is pale yellow. Add the vanilla and sugar; mix until fluffy. Beat in the eggs, one at a time. Gradually add the flour, 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?!
Transfer the batter to the prepared pan. Tap it on the counter once or twice to release any air bubbles.
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.
Once the cake is completely cool, dust with powdered sugar, slice, and serve.

Notes

If you're enjoying cake a day (or more) later, reheat the leftovers to give the slices a nice, soft texture. Seriously -- it tastes like a warm donut! Just loosely cover an individual slice and microwave for 15-20 seconds (or until warm). You can dust with additional powdered sugar, if necessary.

Nutrition