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Brown sugar breakfast cake
- Lulu Grimes
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12-16
Easy
Prep: 15 mins
Cook: 1 hr
plus cooling
0 reviews
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Start your day with a square of coffee-coloured yogurt sponge, topped with a swirl of brown sugar buttercream. This cake tastes even better the next day
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Try our brown sugar breakfast cake, then discover more all-day breakfast recipes, brunch recipes and muffin recipes.
This cake is even better the following day, so make it a day ahead if you can. Leftovers can be served with cream as a dessert for a few days after, or eat it for breakfast, as the name implies!
Brown sugar breakfast cake recipe
Ingredients
Nutrition
- 200g soft light brown suagr
- 100ml mild flavoured oil
- 2 eggs
- 250g greek yogurt or soured cream
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 75g almond flour
- 150g plain flour
- splash of vanilla extract
- 50g butter
- 60g soft brown sugar
- 60ml milk
- 125g icing sugar
Nutrition: per serving
- kcal270
- fat13.9g
- saturates3.6g
- carbs32g
- sugars24.5g
- fibre0.4g
- protein4g
- salt0.3g
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Method
-
step 1
Line a 20cm x 20cm brownie tin or baking tray with baking paper. Beat or mix the soft light brown sugar with the mild flavoured oil, eggs, greek yogurt or soured cream, baking powder, bicarbonate of soda, almond flour, plain flour and vanilla extract. Tip into the tin, level the top and bake in a 180C/160C fan/gas 4 oven for 35-40 mins or until the top feels firm and springy, and a skewer or toothpick comes out clean. Cool and tip out onto a board.
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step 2
Melt the butter and soft brown sugar in a pan, bring to a boil and cook for 2 mins. Add the milk, bring back to a boil and cool to warm. Beat in the icing sugar – if you use a wooden spoon the icing will be darker and thicker, while an electric whisk will make it lighter and fluffier (add a drop of milk if you need to help if fluff). Frost the cake and leave to set for 15 mins, then cut into squares or fingers.
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Authors
Lulu GrimesManaging editor
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