Quick Sweet Breakfast
Delight in easy-to-make sweet breakfast recipes that are perfect for busy mornings. From cinnamon roll pancakes to berry parfaits, there's something for everyone.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Additional Ingredients
- 1 cup milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour and baking powder. Stir until well mixed.
- In another bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
- Serve with a drizzle of honey or a scoop of yogurt for added flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Prepare ingredients the night before to save time. Ingredient Substitutions: Use almond milk instead of regular milk for a dairy-free option. How to Serve: Pair with coffee or tea for a perfect morning treat. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter the night before and bake fresh in the morning.