Breakfast Cake

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Most Helpful Positive Review

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.

—cookingstar13

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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).

—Kaitlyn

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34 Ratings

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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.

—AMMSEJS

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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!

—tkuzo

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Nov 20, 2009

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

—juststardust

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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!

—Jackie Sue

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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.

—BONF

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Jan 20, 2010

Try adding 4 Tbsp Butter to the top, cut into small pieces over the top before baking. This adds moistness to the cake. It also allows some of the brown sugar to melt down through, and really adds to the breakfast cake!

—laurafahn

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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.

Nutritional Information

Breakfast Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 183
Calories from Fat: 25

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 40mg 2 %
Potassium 59mg 2 %
Total Carbohydrates 36.8g 12 %
Dietary Fiber 0.7g 3 %
Protein 2.8g 6 %
Sugars 20.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 6 %
Iron 10 %
** Thiamin 17 %
Niacin 14 %
Vitamin B6 1 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.