It’s Jeanne, again.
I don’t know about you, but with the holiday season, my sweet tooth seems to be on overdrive. I can’t get enough!
Cookies, tarts, pies, cakes.
Every time I turn around there’s another sweet treat staring me down and, like the bullfighter I’m not, I collapse under the pressure and take two!
So you’d think I’d be avoiding sweet treats in my own kitchen. That maybe we’d be on a savory kick for breakfast …egg tacos, poached eggs with asparagus and hollandaise sauce over homemade English muffins (our traditional Easter breakfast …it’s so good. I look forward to sharing it with you!), breakfast pizza, baked eggs …there are so many savory breakfasts that get me going in the morning.
But like I said …I’m all about sweet treats these days.
In fact, I’m going on three days in a row of making a version of this breakfast cake …sweet but not overly, delicious, moist, nourishing, and totally satisfying. So much so that this is the only picture I’ve managed to take (2 days ago … before I added the Chia seeds) and it’s so wonky because half the cake was gone before I remembered to take it :-/
I know, I know … you don’t have to tell me it’s a lame photo … I will get better. I’ve got nowhere to go but up!
It’s Serves 4-6 (unless you live in our house, then it serves 2 adults, a toddler and a one-year-old, who nibble on it after breakfast until it’s done)
- ½ cup coconut oil
- 1/3 cup of organic cane sugar, plus a 1/4 teaspoon (to sprinkle on the top)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1 2/3 cup unbleached unrefined organic flour (soaked overnight in 1 cup of buttermilk)
- 1/4 cup chia seeds (optional)
- 2-3 tablespoons blackberry preserves (or whatever preserves you like best)
Preheat the oven to 350 degrees.
Grease a 9×9 inch glass cake pan with coconut oil.
In a medium bowl, combine the coconut oil, sugar and vanilla until creamy.
Add the egg. Mix until well combined.
Add baking powder and sea salt.
Then use a rubber spatula and add your soaked flour. Stir until until the mixture is smooth and evenly distributed. Then add the chia seeds (which are totally optional, but a nice burst of Omega 3s) and mix until combined well.
Put two thirds of the batter into the bottom of your cake pan and spread evenly.
Spoon your blackberry preserves over the batter.
Top with the remaining batter. Sprinkle with the remaining 1/4 teaspoon of sugar.
Bake for 35-45 minutes (use a toothpick to check for doneness). And let rest for about 10 minutes before serving … if you can wait. We don’t often wait the full 10 minutes. Sooooo good … warm … gooey blackberries … hmmmm.
Now that I think of it, this might be a nice treat for the Christmas breakfast buffet …
NOTE: If you decide NOT to soak your flour, you will end up with a lighter and fluffier version of this cake…and it won’t take quite as long to bake. Soaking the flour in the buttermilk makes it a little more dense and means the cooking time increases by 5-10 minutes.
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