Quick breakfast cakes are made from the same type of batter as muffins. They share the same uneven, sometimes cake-like crumb. They are breads we fill with nuts and cranberries at Christmas, pumpkin puree near Thanksgiving, and zucchini at summer’s end when garden is overrun with the squash.
Full of the goodness of wheat, these wholesome, hearty morning cakes taste wonderful on their own, yet are made even better by stirring a handful of pumpkin seeds and the poached pears into the batter.
Serves: 3 small cakes or 6 jumbo muffins
- 3/4 cup whole wheat flour
- 1 cup wheat bran
- 2 Tbsp. wheat germ
- 2 Tbsp. amaranth flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup buttermilk
- 3 Tbsp. half-and-half
- 2 Tbsp. water (I used syrup from canned pears)
- 1/2 cup walnut oil
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 Tbsp. honey
- 2 Tbsp. molasses
- 1 cup high-quality canned pears or poached pears
- 1/4 cup pumpkin seeds
- 3 Tbsp. granola for for sprinkling
- 2 tsp. ground flax seeds for sprinkling
In the large bowl combine the flour, bran, and wheat germ in a medium bowl. Sift the baking soda and baking powder and whisk together.
In the medium bowl combine all wet ingredients and sugar. Whisk well. Add the wet ingredients to the dry ingredients. Mix until all come together. Fold in the pears, and pumpkin seeds. Transfer the batter to a covered container and refrigerate overnight, or up to 36 hours.
Preheat the oven to 425 F. Prepare the cake molds or line the muffin pan with the muffin papers and spray the papers with nonstick spray.
Spoon the batter evenly into the cake molds or muffin papers, stopping 3/8 inch from the top. Sprinkle the flaxseeds and granola on top of them. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 30 to 33 minutes, until a skewer inserted in the center comes out clean. Set pan on a cooling rack and completely cool.
Inspired by Tomas Keller “Bouchon Bakery” recipe.