Breakfast cakes are a beloved staple in American kitchens, often appearing on weekend tables or during cozy family gatherings. This particular recipe, labeled "Proven," suggests it's a tried-and-true favorite passed down through generations. Popular during the mid-20th century, these cakes were a comforting way to start the day, especially when ingredients were basic but flavor was essential. With a light, fluffy base and either a cinnamon sugar or nutty streusel topping, this versatile cake is as homey as it gets. Adding apple pieces hints at regional variations, especially from the Northeastern U.S., where apple orchards are plentiful.
Ingredients
Ingredients Cake
- 2 cups flour (sifted)
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup white granulated sugar
- 1/2 cup shortening
- 3/4 cup milk
- 1 egg
For Cinnamon Sugar Topping
- 1 tsp cinnamon
- 1/2 cup brown sugar
For Streusel Topping (optional)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp flour
- 2 tbsp shortening
- 1/4 cup nuts (chopped )
Optional Add-in
- Apple pieces (placed in center)
Instructions
Step 1: Preheat Oven
- Preheat your oven to 375°F (190°C).
- Grease an 8-inch square baking pan.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together flour, baking powder, salt, and granulated sugar.
Step 3: Add Shortening
- Cut in shortening until the mixture resembles coarse crumbs.
Step 4: Combine Wet Ingredients
- Beat egg lightly and mix with milk.
- Add the egg-milk mixture to the dry ingredients. Mix just until combined.
Step 5: Prepare Topping
- For cinnamon topping: Mix cinnamon and brown sugar.
- For streusel topping: Mix all streusel ingredients with a fork until crumbly.
Step 6: Assemble and Bake
- Pour batter into prepared pan.
- If using apple pieces, layer them in the center of the batter.
- Sprinkle chosen topping over batter.
- Bake for 25–30 minutes or until a toothpick comes out clean.
Tips
- Swap in whole wheat flour for a heartier texture.
- Add a 1/2 tsp of vanilla or almond extract to the batter for extra flavor.
- Make it fruity: Add blueberries or raspberries along with apple.
- Serve warm with butter or a drizzle of maple syrup.
Transcription of the Original Recipe
Read or copy the transcription
Bfast Cake (Larson) 2 c. sifted flour 3 tsp BP. 1 tsp salt ½ c. white gran sugar Mix Together in bowl. ½ c. shortening Cut in shortening. ¾ c. milk } Stir into above. 1 egg } oven - 375° - 25 to 30 min - 8" rd. pan Topping: 1 tsp cinnamon ½ c. nuts ½ c. brown sugar } Cinnamon-Nut (or) Streusel Top ½ c. br. sugar 1 tsp cinnamon 2 Tbsp flour } blend tog. 2 Tbsp short. } ½ c. chopped nuts Apricot puree in center cinn. nut topping
From Transcription to Instructions
We love that this old recipe is short and to the point, but the original directions are really spare, “Mix together” and “Stir into above”, so the instructions walk you through the sequence in plain steps: preheat and grease the pan, sift and cut in the shortening, beat the egg with the milk and add it so you mix just enough, then pour, place fruit in the center and sprinkle the topping before baking. Also note the original suggests apricot puree in the center while the instructions mention apple pieces; we left that as an either/or so you can pick what you like.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 280mgPotassium: 85mgFiber: 1gSugar: 26gVitamin A: 50IUCalcium: 90mgIron: 1.2mg
