Wednesday, March 23, 2011

Breakfast Cake

This quick bread needs to be baked and eaten immediately. It loses its interest if allowed to sit around for very long. You can do steps 1, 2, and 3 ahead of time. Wait to add the liquids to the dry until your guests have arrived, assuming you want a little time to chat and drink something bubbly before eating. Your house will smell just wonderful. While the cake is baking, you can make some Omelets if you want.

2 cups flour
½ teaspoon salt
2/3 cup sugar
½ cup (1 stick) butter, cut into ½-inch squares
1 tablespoon brown sugar
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon ground coriander
1 egg, beaten
¾ cup milk

1. Blend the flour, sugar, and butter together with a pastry cutter, a food processor or your fingers until the mixture is crumbly.
2. Move ¾ cup of this mixture to a second bowl. It will become the topping. Add the brown sugar and cinnamon to the topping.
3. Add the baking powder and the coriander to the original mixture. Mix in well. Combine the beaten egg and the milk.
4. Stir the egg/milk mixture into the baking powder/flour mixture. Pour this batter into a buttered 8 x 8 pan. Sprinkle the cinnamon mixture over the top.
5. Bake in a 350ºF oven for 35-40 minutes or until the middle of the cake bounces back and the cake has slightly pulled away from the side of the pan.
Serve hot or warm.

Makes one 8x8 pan
Adapted from my handwritten cooking notebook from Japan, 1971-73, unknown provenance

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