Fall Breakfast Cake

So I’m surfing around this morning, grazing on Laura Werlin’s blog, CheeseChickChat, Madame Fromage and the like, and I stumbled upon a blog I’d forgotten about, “It’s not you, it’s Brie.” From there, I got to Know Whey, and look what I found there:

Praline Squash Applesauce Breakfast Cake

YUM! Just what I needed to use up a bunch of surplus ingredients, and just perfect for a 5-day party coming up next weekend. My mom turns 80, and we kids are gathering to throw her a party. Breakfast noshes are always needed whenever the family gets together, and this one looks divine. No cheese in it, though. Sorry.

In Preparation:
Preheat oven to 350F
Spray a 9″ square pan (mine is the classic round tart pan with removable bottom) with cooking spray.
For the cake:
Wet ingredients:
2 eggs plus 2 additional egg whites
1/3 cup brown sugar (light or dark), packed
1/3 cup sugar
(Optional)1 Tablespoon Vermont maple Syrup, grade B
1/4 cup Thick Cinnamon Applesauce (or use finely chopped apples and 1/4 teaspoon cinnamon)
1/2 cup cooked squash, scooped out of the skin
1/4 cup light cream (or milk)
2 ounces unsalted butter (1/2 stick), melted
Dry Ingredients:
1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
1 and 1/4 cups flour
Nuts and Fruit:
1/4 cup pecans or walnuts, chopped
(Optional) 1/4 cup currants or golden raisins
For the topping:
2 ounces unsalted butter (1/2 stick), softened
1/3 cup brown sugar (light or dark), packed
1/3 cup pecans, chopped
5 Tablespoons flour
(Optional) 1 Tablespoon Toasted Hazelnut Flour
  1. Make the Topping: In food processor bowl with blade attached, combine all topping ingredients and pulse until crumbly.  Remove this to a covered bowl while preparing the cake.
  2. Make the Cake: In the food processor, combine Wet Ingredients, pulsing to combine after each addition.
  3. Add the shortening, pulsing to combine well
  4. Add the Dry Ingedients, pulsing to just combine (do not overwork).
  5. With a spoon, Stir in the Nuts and Fruit.    Batter is now ready to use.
  6. Pour batter into the prepared pan.
  7. Bake for 10 minutes at 350F, then open oven door and sprinkle topping on the cake.  Resume baking and continue for another 15 to 20 minutes, until the cake is browned and slightly puffed.  Check for doneness in the center of the cake with a toothpick, which should come out clean.
  8. When done, remove cake to rack to cool for 15 minutes, then remove the outer pan, if using a removable-bottom pan.
Thanks to Sue of Know Whey for the recipe and pix. We are going to have a blast!

1 thought on “Fall Breakfast Cake

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