After nearly a thousand years it’s time to come clean. It’s time to put it on the table, out in the open, once and for all.
The simple fact is, the only reason things like waffles, french toast, pancakes and coffee cake were invented was simply because people wanted an excuse to eat dessert for breakfast. We have to admit it and by doing so we’ll feel better for it.
Waffles date back all the way to the early Medieval ages and were made then pretty much the same way they are today. Sweet batter was poured between two wafer patterned flat irons and cooked over a fire heat to make thin crispy wafers that were easy to carry. People who sold these were called “waferers”.
French Toast was created as a way to use stale bread and initially was made with wine, sugar and spices. It wasn’t until the 1800’s when someone came up with the brilliant idea of adding milk and egg to create the delicious treat we know today. Think about it, baked french toast is nothing more than bread pudding. Who’s kidding who here? The recipes are nearly identical in their base.
Coffee cake, was initially made WITH coffee before it was a simple cake to accompany coffee.
Personally, I’m perfectly in favor of dessert for breakfast (or lunch or dinner or just because) and really don’t care how we have tried to wrap it up over the centuries. If it took adding eggs and milk to the original recipes to justify the motivations; fine by me.
dessert cake breakfast was something I found on Pinterest from Alexandra Cooks and it was in my sights for breakfast immediately. I have to admit is was pretty great with coffee after dinner as well. We’ll just say it was “breakfast for dessert”.
I didn’t alter Alexandra’s recipe too much and found I didn’t really need to. It ended up being super moist and all I could think of was all the possibilities surrounding this basic little recipe.
If I can find a way to get away with making brownies for breakfast I will. I wonder what I would call them; “breaknies”? No that sounds like a painful injury to the lower extremities. However their current name seems to describe someone who’s been kneeling in mud “brown knees”. Hmm…I think a new name is in order.
I digress, blueberry orange breakfast cake. It’s just cake, I have to call it what it is. We’ll add “breakfast” to keep up the illusion but it’s just cake. I see nothing wrong with making it any time of day and frankly, I’m hungry now. There just happens to be some left and I think I’ll go help myself.
Enjoy your delicious delusions!
- 2 cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- ½ cup Sweet butter, room temperature
- 2 tablespoons orange zest
- ¾ cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 2 cups Blueberries, fresh or frozen, thawed
- ½ cup Heavy cream
- 1 teaspoon Grand mariner (or orange extract)
- ½ cup Walnuts, chopped
- Preheat the oven to 350ºF.
- Cream butter, orange zest and sugar until light and fluffy.
- Add the egg and vanilla and incorporate completely.
- Gently coat the blueberries with a litte of the flour.
- Combine the remaining flour, baking powder and salt with a whisk.
- Add the grand marnier to the cream and in alternating portion add the cream and flour to the egg & sugar.
- Fold in the nuts.
- Butter muffin tins, a 9x9 baking pan or ramekins and add batter. If using tins or ramekins, fill each to ¾ full.
- Sprinkle a generous amount of sugar over the top and bake for 35 minutes or until knife comes out clean.