A Cup of Jo

Whole Grain Strawberry Breakfast Cake

Throughout January, we’re sharing delicious breakfast recipes. Our first pick is a satisfying coffee cake from Emilie of The Clever Carrot, perfect for overnight guests and lazy weekend mornings. Here’s how to make it…

Whole Grain Breakfast Cake
By Emilie Raffa of The Clever Carrot

Who wouldn’t love a slice of cake for breakfast? The good news is that you really can have your cake and eat it too. Made with whole grain flour and lightly sweetened with pure maple syrup, this breakfast cake is a treat without the guilt. And the best part? It’s super simple to make with just one bowl for easy clean up! The secret is using a food processor. Pulsing the ingredients together just a few times aerates the batter and produces a light and fluffy cake. The topping of cinnamon-streusel and plump juicy strawberries adds a lovely texture. Feel free to substitute the strawberries for other favorite fruits. Blueberries, apples and pears are great choices.

I serve this cake with coffee or tea. My kids love it as an after-school snack.

You’ll need:

For the crumble topping

4 tbsp butter
1/2 cup brown sugar
1/2 cup whole wheat or spelt flour
1/2 cup rolled oats
Dash of cinnamon & nutmeg

For the cake

2 eggs
1/3 cup coconut oil or vegetable oil
1/2 cup plain yogurt (I used Greek)
1/2 cup milk
1 cup pure maple syrup (Grade B if possible) or 1 cup brown sugar
2 tsp pure vanilla extract
1 cup all purpose flour
1 cup whole wheat or spelt flour
1 heaped tsp cinnamon
1 1/2 tsp baking powder
1 cup of strawberries, halved or quartered depending on size

Preheat oven to 350F. Line an 8×8 baking pan with parchment paper to prevent sticking.

To make the crumble topping, add all of the ingredients to a large bowl and mix together with your hands. It should look crumbly, not blended. Set aside or refrigerate until ready to use.

For the batter, crack the eggs into the bowl of a food processor. Add the oil, yogurt, milk, maple syrup and vanilla extract. Pulse until well combined.

Add both flours, cinnamon and baking powder. Pulse the machine again, just a few times, until the batter has come together; do not over mix. Over blending is the cause of tough, heavy cakes.

Pour the batter into your lined baking pan. Scatter the crumble topping over the top and wedge in your sliced strawberries. Bake in the oven, center rack, until a toothpick comes out clean when inserted, about 30-45 minutes.

Cool for 30 minutes before slicing.

Thank you so much, Emilie!

P.S. More recipes, including baked blueberry oatmeal and lemon poppyseed cake.

(Recipe and photos by Emilie Raffa. Thanks to Stella Blackmon for helping with this series.)