I mean, who doesn’t want cake for breakfast? Or lunch, or dinner… This is probably one of my most favorite childhood recipes. I (and any of my friends that happened to have spent the night) would beg my mom to make this for us on any given Saturday morning, and usually she would, along with some bacon, eggs, and fruit to keep the sugar rush at a minimum. It is cinnamon-y, sugary, buttery deliciousness and brings back some of the best Saturday morning, or early afternoon, brunch memories. It was originally a recipe for muffins that you would individually roll in butter and cinnamon sugar, but with 7 kids plus however many extras happened to be around, a double batch was usually called for, and just making it cake style saved a ton of time and effort. That is how this breakfast cake was born!
Milk – any kind
10 Tbsp butter, softened
1 cup granulated sugar
3 cups unbleached flour
3 tsp baking powder
1 tsp sea salt
1 cup milk
6 Tbsp butter, melted
Using hand mixer, beat butter and sugar until light and fluffy – about 2 minutes. Next, add in eggs and mix well. Once the eggs are mixed in, alternately add the flour mixture (flour, salt and baking powder sifted together) and the milk 1/2 at a time, and mix until combined. There will still be some lumps – thats okay! Don’t overmix. Next, spread the batter evenly in a greased, 9 x 13 baking dish. This part can be a little tricky, as it is a thick batter, but I’ve discovered that if I just get my hands a little bit wet with some water, I can use them to press the dough into the pan.
Bake at 350° for 20-25 minutes, or until a toothpick inserted in the center comes out clean. While it is still hot, drizzle melted butter over the top then sprinkle cinnamon-sugar mixture. Cut into squares, and enjoy hot or cooled. I dare to you only eat one piece.
If this breakfast cake tickles your fancy, you’ll love my favorite dessert for any occasion.