There’s something truly special about starting the day with a slice of warm Breakfast Cake. Picture this: a tender and fluffy cake, bursting with juicy berries, each bite melts in your mouth, delivering a delightful balance of sweetness and tang. As the aroma wafts through your kitchen, it’s hard not to feel a wave of comfort washing over you. I whip this up when I need a little extra love in the morning or when friends drop by—it’s become a weekend ritual in my house.
What I adore about this Breakfast Cake is how it comes together surprisingly fast, requiring just a handful of simple ingredients. It’s perfect for busy mornings when you want something satisfying yet indulgent without the fuss. You can easily make it ahead of time and enjoy the leftovers—it’s just as delicious cold or warmed up the next day!
Why I Love Breakfast Cake
There’s a reason why this Breakfast Cake has earned a special place in my heart. It’s incredibly easy and undeniably delicious, hitting that sweet spot between a leisurely morning treat and nutritious breakfast. With the sweetness of honey, the creaminess of yogurt, and the burst of flavors from frozen berries, it’s a true winner at my table. Plus, it’s versatile enough that you can enjoy it any time of day, making it a delightful addition for brunch or an afternoon snack.
Breakfast Cake Ingredients
The magic of this Breakfast Cake truly lies in its harmonious blend of wholesome ingredients. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 BANANA: This ripe banana adds natural sweetness and moisture, making the cake tender and luscious.
- 2 MEDIUM EGGS: These act as a binding agent, helping to create a fluffy structure that’s perfect for breakfast.
- 100G PLAIN YOGURT: Brings a delightful creaminess and a touch of tang to the cake—it’s pure magic!
- 75ML MILK: Adds just the right amount of liquid for a moist crumb; you can even use almond milk for a nutty twist.
- 2 TBSP HONEY: Sweetens things up kindly without overpowering, playing beautifully with the other flavors.
- 1 TSP VANILLA EXTRACT: A splash of this heavenly essence gives the cake a lovely aroma and depth of flavor.
- 200G SELF RAISING FLOUR: The star that makes the cake rise beautifully; it helps achieve that soft, tender crumb.
- 160G FROZEN BERRIES: These little gems pack a mighty punch of flavor and color, making every bite a fruity delight!
Substitutions and Tips
Need a swap? If you’re out of bananas, unsweetened applesauce works well; though it won’t be quite as rich, it’ll keep that moist texture! For gluten-free needs, a good all-purpose gluten-free blend can replace the self-raising flour. Looking to add a bit of spice? A sprinkle of cinnamon or nutmeg could elevate this dish beautifully.
Just a friendly reminder: when mixing your ingredients, avoid over-mixing after you add the flour. This helps keep the cake light and fluffy.
Kitchen Tools You’ll Need
- Mixing bowls (1 large, 1 medium)
- 24cm square baking dish (or any similar-sized dish)
- Measuring cups and spoons
- Parchment paper (for easy release)
- Fork (for mashing the banana)
- Whisk
How to Make Breakfast Cake
Let’s dive into creating this wonderfully delightful Breakfast Cake. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious treat in no time. We’re aiming for a fluffy cake that’s equally comforting and inviting!
Preheat and Prepare
First, preheat the oven to 180°C fan and line your baking dish with parchment paper. This will ensure your cake comes out smoothly, avoiding any sticky disasters!
Mash That Banana
Next, add the banana to a large bowl and mash it with a fork until it’s quite smooth. This is key—the riper the banana, the sweeter and better it will taste.
Whisk Away
Now, toss in the eggs, yogurt, milk, honey, and vanilla, then whisk everything together until well combined. You’re looking for a smooth, creamy mixture with no lumps.
Fold in the Flour
Once you have a lovely wet mixture, gently add in the self-raising flour. Mix just enough until all the ingredients are combined; don’t overdo it! You want a thick but pourable batter that’s just perfect.
Berry Beautiful
Pour the mixture into the lined baking dish, and top it with those vibrant frozen berries. Gently press them into the batter with a spoon—it’s like tucking them into a cozy bed!
Bake to Perfection
Bake the cake for 25 minutes until golden brown. You want the edges to be set, and a toothpick should come out clean. This is where your kitchen will fill with that irresistible aroma.
Cool and Serve
Finally, allow the cake to cool for a few minutes in the tin before gently lifting it out and cutting it into 9 squares. It’s the perfect warm treat, just waiting to be devoured!
How to Store Breakfast Cake
This Breakfast Cake retains its quality beautifully, making it a great make-ahead option. At room temperature, it’s best to enjoy it within a day or two. If you want to keep it longer, pop it in the fridge in an airtight container for 3-4 days. Freezing is also an option, allowing for up to 2-3 months of delightful storage; just make sure to wrap it well. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat it in the toaster oven for a few minutes.
Tips for Success
- Use ripe bananas. The more speckled and sweet, the better the flavor!
- Don’t overmix the batter. This will keep your cake light and fluffy.
- Don’t skip the parchment paper! It’s a lifesaver for easy removal.
- Experiment with other fruits. Fresh peaches or apples can add a fun twist!
Serving Suggestions
- Serve warm with a drizzle of extra honey for a sweet touch.
- Pair with Greek yogurt and a sprinkle of granola for added crunch.
- Enjoy with a hot cup of coffee or tea for breakfast bliss.
- Top with a dollop of whipped cream for an afternoon treat.
- Garnish with fresh mint for a burst of color and flavor.
Enjoy making and sharing this warm Breakfast Cake with your loved ones. It truly evokes joy—and who doesn’t need a bit more joy in their morning?
