Wednesday, April 9, 2014

Overnight Whole-grain Breakfast Cake


Are you looking for some new breakfast inspiration? Look no further!This overnight breakfast cake has the goodness of whole grain and the addition of plain yogurt and bean puree
for protein. It can be mixed together the night before and popped in the oven right as your alarm goes off in the morning. By the time you are done showering and getting ready, you have a delicious new breakfast taste to enjoy. My family cheers when they hear we are having cake for breakfast. It is a great way to trade up what we serve around our home. For even added goodness, you can substitute 2 Tbsp of ground flax seed for 2 Tbsp of the all-purpose flour.

Overnight Whole Grain Breakfast Cake

Cake:
5 Tbsp butter, softened
½ cup white bean puree (or additional butter)
¾ cup sugar
2 eggs           
1 cup plain yogurt or sour cream
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon

Topping:
¾ cup brown sugar
1 tsp cinnamon
½ cup chopped pecans or walnuts

Cream together the butter, bean puree, and sugar. Add eggs and yogurt or sour cream. Mix well. Add dry ingredients and mix until combined. Pour into a well greased 9x13 pan. Combine the brown sugar and cinnamon for the topping. Sprinkle over the cake. Sprinkle chopped nuts on top. Cover and refrigerate overnight. Bake at 350° for 35-40 minutes or until a toothpick poked into the cake comes out clean. Do not worry about preheating the oven just slip the cake in as you turn it on.

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