Buttermilk Breakfast Cake Recipe
Buttermilk Breakfast Cake is a classic breakfast treat that is sure to please any crowd. Its sweet, buttery flavor and light, fluffy texture make it a perfect accompaniment to a morning cup of coffee. This recipe is easy to make and will be a hit with the entire family.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup chopped nuts (optional)
Instructions
Preheat the oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture to the butter mixture in three batches, alternating with the buttermilk and beginning and ending with the flour mixture. Fold in the chopped nuts, if using.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a tester inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition
One serving of this Buttermilk Breakfast Cake (1/12 of the cake) contains approximately:
- Calories: 256
- Fat: 9.5 grams
- Carbohydrates: 40 grams
- Protein: 3.5 grams
This recipe makes 12 servings, so if you’re serving a crowd, you can easily double or triple the recipe. It’s also a great make-ahead breakfast option, as it can be made the night before and popped in the oven in the morning. Enjoy!
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