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1. Sour Cream Breakfast Cake with Pecan and Cinnamon Filling

2. Upside-Down Breakfsat Cake

3. Creamy Rice Pudding Brulee

Book Description

The classic favorites are all here, side by side with wonderfully innovative new ideas that are perfect for entertaining. Indulge yourself with a hearty old-fashioned spread of Blueberry Corn Pancakes, Apple-Pork Sausage Patties, and Hot Mulled Cider. Dazzle your friends with a sophisticated breakfast of freah Bellinis

... (more)

James McNair's Breakfasts

Authors: James McNair,James K. McNair

Date: May 1998

ISBN: 0811820610

Publisher: Chronicle Books

Paperback

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The elegant look of this cake belies the quick and easy technique. If you use blueberries or blackberries, add lemon juice and zest in the batter; when you choose cranberries, use the orange juice and zest. Serve with cream for pouring over the cake, or unsweetened whipped cream, plain yogurt, or a custard sauce.

Makes a 9-inch cake, enough for 8 to 12 servings

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature

• 1 cup packed light brown sugar

• 2 1/2 cups fresh blueberries, blackberries, or cranberries

• 1 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup sugar

• 2 eggs, at room temperature, lightly beaten

• 1/4 cup freshly squeezed lemon juice, or 1/2 cup freshly squeezed orange juice

• 1 tablespoon grated or minced fresh lemon zest, or 2 tablespoons grated or minced fresh orange zest

• 1/2 teaspoon pure vanilla extract

• 1/3 cup milk (not nonfat), at room temperature

1. Preheat an oven to 350 degress F. Lightly butter a 9-inch round cake pan and set aside.

2. In a bowl, combine 2 tablespoons of the butter and the brown sugar and mix well. Spread the mixture evenly in the bottom of the prepared pan. Spread the berries evenly over the mixture and set aside.

3. Place the flour, baking powder, and salt together into a sifter or fine sieve and sift onto a sheet of waxed paper or into a bowl. Set aside.

4. I n the bowl of a standing mixer fitted with a flat beater, or in a bowl using a hand mixer, beat the remaining 1/2 cup butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating until very light and fluffy, about 5 minutes. Slowly pour in the eggs and beat until smooth, about 2 minutes. Stir in the lemon or orange juice and zest and vanilla.

5. Using the mixer on low speed or a rubber spatula, fold in about half of the flour mixture, then the milk, and finally the remaining flour mixture.

6. Spoon the batter over the berries. Bake until the top is golden and a wooden skewer inserted in the center comes out clean, 50 to 55 minutes. Remove from the oven, run a knife around the inside edge of the pan, cover the cake with a serving plate, and invert the cake onto the plate, fruit side up. Cool slightly before serving warm.

More From This Book:

1. Sour Cream Breakfast Cake with Pecan and Cinnamon Filling

2. Upside-Down Breakfsat Cake

3. Creamy Rice Pudding Brulee

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