Yeah, toast is great, and granola is grand, but cake may be the best breakfast of all.
I'm going to rationalize this for you: Cake that can stand alone (I'm talking the frosting-free, no-occasion-necessary beauties) pretty much fulfill all of the breakfast basics we aim for daily. Filling? Yep. Can you eat it with coffee? Definitely. Will it energize you? You betcha. And cakes with fruit and a crumble? Basically a granola bar (right?). So tomorrow, forget about your perfect poached egg; here are 15 cakes that are perfectly suitable to eat before 10 AM.
What cakes gladly fit into your breakfast category? Serve up your slice in the comments
Written by: Sarah E Daniels
Popular on Food52
1 Comment
btglenn
March 13, 2016
I was truly disappointed in your selection of breakfast cakes. Too much butter, and truly, too much sugar to start the day with.
In contrast, I make the panettone bread from Bernard Clayton's New Complete Book of Breads, tweaking it to my taste. I more-or less halve the ingredients, to bake i large loaf: 3 cups of bread flour which can include 1/2 cup of whole wheat flour, 1/3 cup of butter, 2 eggs, and 1/3 cup of sugar. The main tweak is adding far more raisins and nuts than the original recipe calls for - 1 cup of raisins and 1 cup of pecans, chopped. You need to start a day before with a levain, but all that consists of is mixing flour and yeast and letting it sit. The dough takes a longer tike to rise than most because of the large quantity of nuts and raisins. The loaf, which I bake in a large bread pan de mie bread pan, uncovered, will last when stored in plastic bags, refrigerated for well over a week. For breakfast, I cut a slice and top it with cream cheese. Delicious and filling enough to start the day without a sugar high!
Check out the recipe in Clayton's book and revise to make it your own.
In contrast, I make the panettone bread from Bernard Clayton's New Complete Book of Breads, tweaking it to my taste. I more-or less halve the ingredients, to bake i large loaf: 3 cups of bread flour which can include 1/2 cup of whole wheat flour, 1/3 cup of butter, 2 eggs, and 1/3 cup of sugar. The main tweak is adding far more raisins and nuts than the original recipe calls for - 1 cup of raisins and 1 cup of pecans, chopped. You need to start a day before with a levain, but all that consists of is mixing flour and yeast and letting it sit. The dough takes a longer tike to rise than most because of the large quantity of nuts and raisins. The loaf, which I bake in a large bread pan de mie bread pan, uncovered, will last when stored in plastic bags, refrigerated for well over a week. For breakfast, I cut a slice and top it with cream cheese. Delicious and filling enough to start the day without a sugar high!
Check out the recipe in Clayton's book and revise to make it your own.
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