Mom is Great! She Gives Us Breakfast Cake!

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You know that song right?  Dad is great, he gives us chocolate cake!  It’s an old Bill Cosby comedy thing.  Matt sings this song everytime I make this for breakfast!  Anyway…

This is a super easy breakfast that can be made ahead of time…or made fresh the morning you plan to eat it.  I adapted my Giant Breakfast Cookie recipe to make this cake, and it’s moist and yummy.  Especially with a glass of milk!

“Mom is Great”  Breakfast Cake (yes, I humbly named it myself)

1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit

Stir together butter, buttermilk, flour and oats in a glass bowl.  Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.

Stir in honey, eggs, salt, baking soda and vanilla.  Fold in raisins, chocolate chips or dried fruit.   Pour into a buttered 9×9 inch baking pan.  Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.

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Serve warm…serve cold…it’s good either way.  Cut into squares and wrapped in plastic wrap, this is a great portable breakfast or snack too!

Who wouldn’t want cake for breakfast?  Just watch, your family will be singing to you too if you serve this!  “Mom is great!  She gives us breakfast cake!”

Hehe…think we should tell ‘em it’s good for them?

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Comments

  1. Kandice says

    I’ve made this recipe regularly at my house. I made a few adjustments to fit my food goals. I use skim milk instead of buttermilk and greek yogurt instead of butter. Doing so added some protein and reduced the fat without having to give up the moist texture. I only use egg whites as well. I still soak it overnight in my fridge. Set it on the counter when I wake up and let it warm to room temperature. I put the batter and the rest of the ingredients in my blender to finish the batter and bake it, and everyone loves chocolate chip cake for breakfast. It fits my trim and healthy mama eating plan as an E meal just barely.

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  2. Amanda says

    I only have raw milk on hand and don’t want to have to buy buttermilk just for the soaking. Can I add something to the raw milk to make it acidic? Like apple cider vinegar? If so, how much vinegar should I add? And is it still ok to leave it out on the counter since it’s not buttermilk?
    Thank you!

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    Amy Reply:

    I know for regular milk I’ve always added 1TBS of white vinegar to 1 cup milk. I would think you can do that or just use plain milk also :)

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    LindseyforLaura@HHM Reply:

    You can make your own buttermilk by putting a tablespoon of vinegar (distilled white) in a measuring cup and then filling up to the cup mark with milk. Let it sit a few minutes and you have got buttermilk!

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  3. Amanda says

    I am curious. I read another link that said you are no longer soaking your grains. I don’t soak – could I just make this without soaking? Any other changes? Thanks!

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    Laura Reply:

    Yes, go right ahead and mix this up without soaking. It will be just fine!

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  4. Vicki says

    Hi Laura, I just discovered your website and am excited about trying many of your recipes. I have A LOT of whole wheat pastry flour. What are your thoughts on substituting pastry flour for the whole wheat flour? Thank you!! Vicki

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    Laura Reply:

    I really enjoy using whole wheat pastry flour for muffins and quick breads. So…go for it! The only thing is, pastry flour doesn’t work in any recipe that calls for yeast. Stick with hard white wheat flour for those types of breads. :)

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  5. Christine P. says

    Are you using fresh ground wheat? If so, what kind? I have hard white, soft white, and einkorn. Also, if you grind, do you sift afterwards to get the larger, harder bits out?
    Thanks :-)

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    Laura Reply:

    Yes, any of those grains would work fine in this recipe. I typically use hard white, and I never sift. My Nutrimill makes the flour very fine.

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  6. Heidi says

    This cake is also delicious made adding vanilla & topping it with a cinnamon streusel topping. It’s more crumbly, but I make it dairy & wheat free for our son who has allergies. I use unsweetened coconut milk with a little vinegar & grind two cups of oats in the blender into oat flour instead of using wheat flour. I love how versatile your recipes are, Laura!

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