Mixed Berry Lemon Breakfast Cake

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.” 

― A.A. Milne

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

It's Summer.  In my mind that translates to longer days and slower mornings.  Second cups of coffee and late breakfasts.

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

I went berry-picking last weekend and zealously filled my refrigerator with those irresistible green paper baskets of brilliant, blue berries.  

Picking fruit is one of my favorite activities and certainly a Summertime must.  It's on every Summer bucket list I've ever penned, and I never grow tired of plucking my fruit from its natural home.  There is something so satisfying about filling one's car with a bounty of freshly picked fruits and driving home to bake your gatherings into a plethora of deliciously fattening treats.  It feels like we are really appreciating nature in a way that can't be done with market-bought berries.  Perhaps it's my "live off the land" mentality, but it makes me happy and provides inspiration, so I see no reason to question it. 

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

Perhaps I was a little overly zealous because I have already baked a pie and a dozen turnovers, and I still have half of my berries left. 

So, I made a cake and called it breakfast. I'm a huge "cake and coffee" or "cake and tea" fan.  There's something comforting about being able to eat cake for breakfast, and this particular cake feels extra special.

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

This cake begins with the creaming method.  You know the drill.  Butter and sugar get to know each other well before they are followed by eggs, milk, and flour.

In this recipe we are trading out our dear friend, All Purpose Flour, for something a bit lighter and finer.  Something known as cake flour.  Let's talk about that for a minute.  

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

What are cake flours, anyways?  

First, cake flours have much lower levels of gluten proteins, and this translates to more tender baked goods.  Second, these flours are treated with chlorine dioxide, which effects the starch granules. It allows them to soak up more water and swell more easily when introduced to a sugary batter, which in turn produces a strong starch gel.  Lastly, cake flours are milled very finely.   All these attributes combine to create very light, velvety cakes.  Cool, right?

I love using cake flour in this recipe because it gives this cake has an incredibly smooth, pillow-like texture that I absolutely adore. 

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

Our velvety, lemony batter is studded with berries and sprinkled with a crumbly oat topping, giving this cake an utterly irresistible crunch.

I used blackberries and blueberries because that is what I had on hand, but you can use whatever you have lying around. I think raspberries would be really good.  Mix it up, play around, and let me know what you try in the comments!

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

Imagine a coffee cake replacing all its cinnamon goodness with tart, bright berries, and its vanilla cake with a bright, lemony cake that is very reminiscent of a pound cake.  This is that cake.

Mixed Berry Lemon Breakfast Cake .jpg

It's one of those gems that is so light and tempting that you'll probably slice off a tiny bit each time you walk through the kitchen, which may lead to eating half of the cake on the first day.  Oops. 

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

Pour the coffee and slice yourself a generous serving of cake. 

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

It's a good morning.  

Mixed Berry Lemon Breakfast Cake {Pedantic Foodie}

Happy breakfasting! 

Sincerely, 

  Pedantic Foodie


Mixed Berry Lemon Breakfast Cake 

serves 8

for the crumble 

  • 1/4 cup all purpose flour 
  • 1/2 cup old fashioned oats 
  • 1/2 cup brown sugar
  • 3 tablespoons unsalted butter, chilled

In a small bowl combine flour, oats, and brown sugar.  Use the tips of your fingers to work the butter into the oat mixture, forming a rough crumble.  The butter should be in pea-sized pieces.  Set aside until ready to use. 

for the cake 

  • 2 1/4 cups cake flour 

  • 1 1/2 teaspoons baking powder 

  • 1/2 teaspoon salt 

  • 3/4 cup whole milk 

  • 1 egg 

  • 1/2 cup unsalted butter 

  • 1 cup sugar 

  • 1 teaspoon lemon zest 

  • 1/2 teaspoon vanilla 

  • 1 1/2 tablespoons lemon juice 

  • 2 cups fresh berries 

Preheat oven to 375 degrees. 

In a large bowl whisk to combine flour, salt, and baking powder.  

Combine lemon zest and sugar, using the tines of a fork to press the zest into the sugar. 

Combine milk, vanilla, and lemon juice in a small container.  The milk will separate but don't fret, it's perfectly fine.     

In the work bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute.  Add lemon sugar and beat for 1-2 minutes, or until fluffy.  Scrape down the sides of the bowl and then add egg.  Beat until well combined.

With the mixer on medium speed, alternately add additions of the flour and milk mixtures until fully incorporated.  

Pour the batter into a greased and floured springform cake pan and top with fresh berries.  Press lightly to push the berries into the batter.  Top with prepared crumble and bake for 35-45 minutes.    

Allow to cool for 20 minutes to an hour before removing from pan and slicing.  Serve with a bit of freshly whipped cream and good coffee.  Enjoy!

Breakfasting

I believe one of the rules of being a change-hater is that the same things that excite you also have the tendency to freak you out.  I have talked before about my distaste for change and if you have spent any significant amount of time around this site, you will know that I have a challenging time when it comes to, ahem, adjusting to new facets of life.

Though I have been embracing newness a bit more eagerly as of late, it has not made change any less frightening.  Some mornings I open my eyes and my heart feels so full of joy that I am ready to leap out of my bed and into whatever life has to offer me, while other mornings I want to hide under the covers and hope against hope that everything scary will somehow disappear.  

Breakfast

On the less exciting mornings, the importance of a good breakfast cannot be overstated.  So, in case you, like me, are a bit leery to dip your toes into the cold, intimidating water that is life, I have complied a list of my favorite ways to begin the day.  

I shared a very decadent breakfast offering with you earlier this week and it got me thinking about breakfast and how I should make more time to cook/bake it and enjoy it.   Mornings are so sweet and the way we begin the day truly affects the way we will live it.  

This simple brûléed grapefruit is a lovely treat and it is so easy to whip up.  No batters to stir or flour to measure, this truly is no-fuss breakfasting.

This lemon french toast is rich while also being refreshing.  The lemon zest adds brightness and the strawberries cut through the richness.  It truly is a perfect balance and a wonderful way to begin your day.  

Remember these roasted strawberry cinnamon rolls?  If you have not made them yet then I highly recommend that you make these lovely sweet rolls your weekend project.  They are sweet, fluffy, and full of roasted berries.  Cinnamon rolls are always, always, always a good idea.

Oh, and if cinnamon is not your thing you should try these raspberry lemon sweet rolls, they’re pretty fantastic.  My favorite part is the lemon curd...oh my goodness. 

I really love a good muffin, or six, and these black cherry almond muffins with cinnamon streusel topping are probably my favorite of all the muffins that have ever come out of my oven.  They are moist, cakey, and they have a sweet, crunchy topping.  Pop them into the oven, make a pot of coffee, and you’re good to go!

These sweet buttermilk biscuits with cinnamon almond honey butter are light and fluffy and everything that a biscuit should be.  Also, the cinnamon butter is everything. 

I love pancakes and these blueberry ricotta pancakes are definitely some of my favorites.  They have sweet little pockets of ricotta throughout and I love biting into the rich creaminess.

Happy Friday friends!  I hope that you are all able to take some time to breakfast this weekend!

 

Sincerely, 

   The Pedantic Foodie

Dutch Baby with Bananas & Cinnamon Caramel Sauce

Meeting friends for coffee is always a treat, but I must admit, I much prefer having my chats over coffee in the comfort of my own home.  

I love scurrying around fifteen minutes before my morning company arrives, arranging my almost-embarrassingly large collection of teas, and filling my favorite creamer and sugar set.  And, if I have been diligent, I will have woken up when my alarm beckoned me to and baked something indulgent for my friend to enjoy alongside his or her steaming cup of morning refreshment.

This is a Dutch baby and it is exactly what I would want to bake for a morning friend-date.  It's sweet, decadent, and, my favorite part, super quick and simple to pull together.  This is for the days when you don't really feel like waking up at 5:30am to bake cinnamon rolls.

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

A Dutch baby is essentially a large, risen, pancake.  It's faintly custard-like, and its puffy exterior makes it appear fancy, even though you just made it in the blender.

If you are like me, and you quickly get bored of flipping pancakes, a Dutch baby is an excellent alternative.

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

You could, of course, top your Dutch baby with whatever you like on your pancakes.  Fresh fruit, whipped cream, maple syrup, leftover buttercream? Yes, all of those would be excellent choices.  

For this recipe, I used sweet bananas and a simple cinnamon caramel sauce that kind of tastes like a churro.  I have to say, this is definitely my favorite Dutch baby topping. 

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

If I may make one demand, please, don't ever, ever, ever buy ready made caramel sauce.  It is tolerable at it's best and it is usually screaming of artificial butter flavoring.  It really has no place in my mind because, caramel sauce has to be one of the easiest sauces you can make. 

Truly, you do not even need a candy thermometer. 

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

Cream, butter, sugar, vanilla, cinnamon, and a dash of water quickly combine to create a rich, spicy, sticky sauce that could probably make cardboard taste good.  

Oh yes, this would definitely be good over ice cream - I like how you think. 

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

Hurry up and lick that caramel off your fingers, your guest is probably ringing the doorbell now.  

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

Let's host a cozy morning chat with someone we appreciate.  It is simple really, but it feels so luxurious and refreshing.  That may be partly due to the caramel sauce.  

Dutch Baby with Bananas and Cinnamon Caramel Sauce {Pedantic Foodie}

Call your friend, preheat your oven, and make a pot of coffee.  Let's breakfast. 

Happy Wednesday friends! 

Sincerely, 

  Pedantic Foodie


Dutch Baby with Bananas & Cinnamon Caramel Sauce 

serves 6 / recipe adapted from The Culinary Institute of America’s Baking at Home

for the Dutch baby

  • 1/2 cup all-purpose flour 
  • 1/2 teaspoon salt 
  • 2 tablespoons granulated sugar 
  • 2 large eggs 
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted + plus extra for greasing
  • 1 teaspoon vanilla extract 
  • 1/8 teaspoon nutmeg, freshly ground
  • 2 bananas, sliced 
  • confectioner’s sugar, for dusting

Preheat oven to 450 degrees and place a cast iron skillet in the oven to heat while you prepare the batter.

Crack eggs into the base of your blender and pulse several times to beat. 

Sift to combine flour, sugar, and salt.  

With the blender on medium speed, add portions of the flour mixture and the whole milk in 3 separate additions, blending well after each.  

When a batter has formed, add melted butter, vanilla, and nutmeg.  Pulse to combine.  

Remove preheated skillet from the oven and grease liberally with butter.  Pour in batter and return to the oven.  Bake for 10 minutes at 450, without opening the oven, and then reduce heat to 350 and bake for an additional 15-20 minutes, or until the Dutch baby is puffy and the edges have pulled away from the sides of the pan.  While the Dutch baby bakes, prepare the caramel sauce. 

for the cinnamon caramel 

  • 3/4 cup granulated sugar 
  • 2 tablespoons water 
  • 1 tablespoon unsalted butter 
  • 1/2 cup heavy cream 
  • 1/2 teaspoon vanilla extract 
  • 1/4 teaspoon ground cinnamon 

In a small saucepan combine sugar, butter and water.  Place over medium heat and stir until the butter melts and the sugar begins to dissolve. 

Once the sugar has dissolved, increase heat to medium high and boil for 5-7 minutes or until deep golden in color. Swirl the pan occasionally but DO NOT stir or scape down the sides.  Once the color is correct remove from heat and add cream, vanilla, and nutmeg.  Work carefully as the caramel will splatter. Return the pan to the burner and stir until the caramel is smooth and homogenous.  

assembly 

When the Dutch baby is finished baking remove from oven and dust with confectioner’s sugar.  Arrange sliced bananas and drizzle with warm caramel sauce.  Slice and serve immediately.  Enjoy!