Best 3 Featherweight Breakfast Cake Recipes

Indulge in the delightful simplicity of Featherweight Breakfast Cake, a culinary masterpiece that embodies the essence of effortless elegance. This heavenly creation, crafted with pantry staples, offers a symphony of textures and flavors that will tantalize your taste buds.

Dive into the medley of recipes presented within this culinary guide. From the classic Featherweight Breakfast Cake, a timeless treasure that has graced countless breakfast tables, to its delectable variations – including the moist and indulgent Chocolate Featherweight Cake, the zesty and refreshing Lemon Featherweight Cake, and the wholesome and nutritious Gluten-Free Featherweight Cake – this article caters to every palate and dietary preference.

As you embark on this culinary adventure, you'll discover the secrets behind the Featherweight Breakfast Cake's remarkable lightness and delicate crumb. With step-by-step instructions and helpful tips, baking this culinary gem becomes a breeze.

So, gather your ingredients, preheat your oven, and prepare to be captivated by the symphony of flavors and textures that await you in the realm of the Featherweight Breakfast Cake. Let your taste buds embark on a journey of pure bliss as you savor this exquisite creation.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH FARMHOUSE BREAKFAST CAKE

French Farmhouse Breakfast Cake image

Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!

Provided by Blair Lonergan

Categories Breakfast

Time 1h15m

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
14 tablespoons (1 ¾ sticks) salted butter, at room temperature
1 teaspoon vanilla extract
⅔ cup granulated sugar
3 large eggs, at room temperature
Powdered sugar, for dusting

Steps:

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.
Sift flour, baking powder, nutmeg and salt in a large bowl.
Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.
Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.
Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
Once the cake is completely cool, dust with powdered sugar, slice and serve.

Nutrition Facts : ServingSize 1 slice, Calories 352 kcal, Carbohydrate 35 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 114 mg, Sodium 273 mg, Fiber 1 g, Sugar 17 g

PENNSYLVANIA DUTCH BREAKFAST CAKE

Pennsylvania Dutch Breakfast Cake image

Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.

Provided by Miss Annie

Categories Breads

Time 55m

Yield 3 "8 inch cakes"

Number Of Ingredients 7

Ingredients

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla

Steps:

Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.

FEATHERWEIGHT BREAKFAST CAKE

Featherweight Breakfast Cake image

The recipe was given to me 25 years ago. This is a very quick and light breakfast cake. Not too sweet and delicate.

Provided by Judy-Jude

Categories Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1 egg (beaten)
1/2 cup milk
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar (for topping)
1/2 teaspoon cinnamon (for topping)

Steps:

Preheat oven to 375 degrees. Grease 8X8 square pan.
Melt butter and cool slightly and add milk and beaten egg, set to the side.
In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.

Tips:

Use fresh ingredients. Fresh ingredients will give your cake the best flavor and texture.
Measure your ingredients accurately. Accurate measurements are essential for a successful cake. Use a kitchen scale for the most precise results.
Preheat your oven completely. A preheated oven will help your cake to rise evenly.
Do not overmix the batter. Overmixing the batter can make your cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that your cake is cooked all the way through.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

The Featherweight Breakfast Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its light and fluffy texture and its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast treat, give the Featherweight Breakfast Cake a try. You won't be disappointed!