Serious Eats: Recipes
Winter's Bounty Breakfast Cake
You'll like this cake if you're looking for something that's sweet enough for breakfast but not instant-cavity sweet. It's tender of crumb and incredibly comforting, which is the exact sort of thing I'm looking for this time of year. If you're looking to add a bit more sugar for a full-blown dessert, you can easily pour a little glaze over the top and voila! Dessert course!
This cake is hugely forgiving. It can be made with all AP flour, or all cake flour, or even whole wheat flour if you're looking for some added bulk. You can make it with all carrots or beets or even zucchini, and you can toss in a teaspoon of whatever flavoring you prefer if you want to change it up a bit (I like cinnamon and coriander). If you prefer, try making this cake in a bundt pan for an interesting presentation, but you'll have to carefully gauge your baking time to suit whatever size pan you're using.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.
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