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Breakfast snacking cakes, and simple, seasonal baking.

By Jillian Bernardini - Jun 13, 2014 - 01:31 PM
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Okay, you can really nibble on this cake anytime of day, but one of my favorite baking categories is a simple, citrus laced snack cake. I cannot stand preheating and using the oven in the heat-humidity combo of Boston summers, but I always make an exception for this cake. It's incredibly versatile, and depending on what crowd or type of party I am bringing this to, I can switch up the flavor profile and toppings easily.

When first of the season berries arrive at the farmers' markets, I sprinkle the top of the cake with a generous handful of either raspberries, strawberries, blackberries, and even chopped peaches would be beautiful and delicious. This type of breakfast baked good is perfect for a brunch party or even a simple 'thank you' treat for loved ones. 

I like to think of my favorite flavor combinations here: strawberry and lemon with almond, blackberry and lime with almond, peaches and lemon [or orange!] with pecans, and the list goes on. Having a standard cake recipe to dress up with whichever ingredients you have on hand makes baking more interesting, exciting, and some lovely results that you can call your own!

blackberry lime breakfast cake baking

The eggs, a little olive oil instead of butter, and a combination of all purpose and whole wheat flours fills this cake with healthful fats and proteins, hence the attempt for me to claim this recipe as a breakfast cake...even though it can be thoroughly enjoyed throughout the day, and perhaps with a scoop of vanilla bean ice cream, and extra berries slightly macerated....and I'll stop myself before we get to the dark chocolate sauce.

My coworkers loved the blackberry-lime combo, where as my friends fell pretty hard for the raspberry-lemon mix. Decisions, decisions, even a little citrusy glaze would look beautiful on top, but let's not make this too fussy. An easy sprinkling of nuts and sugar is perfectly fine with me. Simple, seasonal, summer baking at its prettiest.

Blackberry lime breakfast cake with almonds

4Xeggs, room temperature
1CUPgranulated sugar, plus more for sprinkling
1CUPall purpose flour
¾CUPwhole wheat flour
1 ½TSPNSbaking powder
½TSPNsalt
2TSPNSvanilla extract
2TBSPNSlime zest, packed
1TBSPNfresh lime juice
¾CUPolive oil
1 ½CUPSfresh blackberries
½CUPraw almonds, roughly chopped
  1. Set the oven at 350 degrees. Butter [or use non-stick baking spray] a 9-inch round cake pan, and place a round of parchment paper on the base of the cake pan.
  2. In a stand mixer fitted with a paddle attachment, combine the eggs and the sugar on medium speed until light and fluffy, about 4 minutes.
  3. Meanwhile, in a small bowl, combine both flours, baking powder, and salt. Whisk to combine, and set aside.
  4. Once the egg mixture is lightened, lower the mixer speed and pour in the vanilla extract. Add the lime zest and juice, continuing to mix on low speed. 
  5. With the mixer on low speed, slowly pour in the olive oil in a steady stream until fully combined.
  6. Using a spatula, fold in the flour mixture just until combined. Transfer the batter to the prepared cake pan.
  7. Scatter the berries over the top of the batter, then sprinkle the almonds across the top. Sprinkle a little extra sugar over the top.
  8. Place in the middle rack of the oven, and bake for about 45 minutes, or until toothpick inserted in the center comes out clean. If the cake edges begin to brown too quickly, tint with foil for remaining bake time.
  9. Remove from the oven and place on a cooling rack, about 10 minutes. Run a knife along the edges of the cake, and carefully remove the cake from the pan, peeling off the bottom piece of parchment paper. Place on a beautiful platter, slice and serve. 

 

Baking inspiration from Sqirl LA.




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