Wednesday, April 29, 2015

Pumpkin Breakfast Cake

Sometimes when we are out of milk and cereal I make breakfast cake. I had some pumpkin saved back in the freezer so I retrieved it and started thawing it in the microwave. then I started on the recipe.

“Pumpkins On Sky Background” by Serge Bertasius Photography

Pumpkin Breakfast Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 cup (2 sticks) salted butter, melted
  • 2 cups sugar
  • 2 tsp of vanilla
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups of pureed pumpkin or applesauce
  • Nonstick cooking spray or butter and flour for the pan
  • Confectioners' sugar if you want on the top of the baked cake.

  1. Preheat oven to 350 degrees. In a large bowl, whisk together all the ingredients and bake at 350 degrees for about 35 to 40 minutes. 
  2. Allow to cool and sprinkle with confectioners sugar if you want. If you don't have any you can blend some up in the blender with your regular white sugar. 
  3. Enjoy!

1 comment:

Anonymous said...

Oh this sounds delightful. I remember having cake for breakfast at times growing up. Ahhh, sweet memories.

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