Breakfast Cake Recipe - Allrecipes.com
Breakfast Cake Recipe
  • READY IN 1 hr

Breakfast Cake

Recipe by  

"This simple cake is great with coffee or a nice addition to any brunch."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.
  3. Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

I thought this cake had a good taste to it. It also gave my kitchen a great aroma of cinnamon while it was cooking! It didn't rise as much as I wished it would, but it was pretty easy to make and my family and I still liked it. It also took only about 20 or 25 minutes to bake.

 
Most Helpful Critical Review
Aug 12, 2003

I was disappointed to find this cake flat and a little bland. It came out more like an overcooked pancake. The topping on it was nice but the bake time on is much too long. Keep an eye on it and take it out when an inserted toothpick comes out clean from the middle (more like 20 min).

 
Mar 30, 2009

i read all the comments and thought that this would be a bland, flavorless cake. It really isn't. I actually thought it was pretty good and my family liked it too. I would suggest that you add a little bit more brown sugar, cinnamon, and milk. That's it. Don't change the recipe all around and then say that its bad cause its not if you just follow the recipe. Lastly, DONT SHORTEN THE COOKING TIME!!!!! Mine came out perfectly in about 40 minutes.

 
Apr 24, 2007

I read others' comments and before putting it in the oven, I added an extra dash of baking powder (to fix any problems with rising) and I added 3 dashes of salt, one egg, I doubled the amount of vanilla, i added a dash of cinnamon to the cake mix, and I only cooked it for 15 minutes. It turned out pretty good and it has a lot of good flavor. I didn't have problems with it being rubbery or flat like a pancake. I would definately recommend atleast adding one egg to boost flavor! Good luck!

 
Nov 20, 2009

I took the advice of another reviewer, and added a bit more milk, sugar and vanilla. Delicious!

 
Sep 13, 2010

I made this because I wanted coffee cake but didn't have any eggs on hand. I took the suggestion of others and used butter instead of shortening. I also added a tsp of cinnamon, a pinch of cardamom and a dash of nutmeg to the batter. Instead of the brown sugar and cinnamon on top I made a crumb topping by mixing 1 c of flour, 4 TBSP melted butter, 3/4 c brown sugar and 1 tsp cinnamon and sprinkled it on the batter before putting it in the oven. This won't become my favorite coffee cake, but it is very good and I would make it again.

 
Oct 13, 2009

This came out great for us. I didn't read any reviews until after I made it. I made CupCakes instead of a cake and didn't have any rising problems. I did substitute butter (real, no salt) for the shortening. I did add more topping of brown sugar and cinnamon. Yum, great with coffee or milk. It's really a 'coffee cake' like taste/consistency and it's not too bad for breakfast, hence the name it was given. Enjoy!

 
May 29, 2008

I like it! Turned out well, although I only baked it about 20 minutes and it was fine. Also I substituted butter for shortening, and for the topping I used this recipe: 3/4 cup flour 1/2 cup dark brown sugar 1/2 teaspoon ground cinnamon 4 tablespoons butter Very good, will definatley make again.

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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