Aunt May’s Breakfast Cake is a classic and comforting recipe that’s perfect for starting the day with a delicious treat. Here’s a simple recipe to make it:Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 1 cup fresh or frozen berries (such as blueberries, raspberries, or mixed berries)
- 1/4 cup chopped nuts (optional, such as pecans or walnuts)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, mixing until just combined. Be careful not to overmix.
- Gently fold in the berries and chopped nuts, if using, until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- If desired, dust the top of the cake with powdered sugar before serving.
- Slice the Aunt May’s Breakfast Cake into squares and serve warm or at room temperature.
- Enjoy your delicious and comforting breakfast cake with a hot cup of coffee or tea!
This Aunt May’s Breakfast Cake is moist, tender, and bursting with fruity flavors. It’s perfect for serving at breakfast or brunch gatherings, or as a sweet treat any time of day.
