Serious Eats: Recipes

Sunday Brunch: Brown Sugar Breakfast Cakelets

[Photo: Robin Bellinger]

In my ongoing quest to squeeze more dessert into the daym—also known as operation "take the caftan, leave the bikini"—I've been casting about for a nice non-coffeecake breakfast cake involving strawberries. So far, my favorite one is this easy brown sugar cake from Sally Schneider's The Improvisational Cook, which I baked up in a muffin tin. I split each cakelet and filled it with a schmear of improvised brown sugar cream cheese frosting and a spoonful of strawberries for a brunch dessert that doesn't feel too terribly over-the-top to indulge in midday.

There's no improving on real strawberry shortcake, of course, but these cakelets are their own brand of delicious. (And, unlike biscuits, they need not be baked at the very last minute). The tender brown cake, which can be baked instead as a 9-inch round (35-40 minutes at 350°), is also excellent with no adornment at all. But if you do want to put it all together, a pound of strawberries, chopped and tossed with a spoonful of sugar, will be the right amount. Strawberry shortcake calls for the most precious and fragrant fruit you can find, but here

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