Life is short….eat cake for breakfast! And I’ve got the quintessential breakfast cake for you…..
This is a classic! Mainly, since it’s one of GG’s recipes. Which I treasure ♥
It’s also a recipe I almost forgot about. Until we planned the menu for our family Memorial Day Casini Ranch camping trip. I’m working on a big ol post all about Casini Ranch…coming soon!
The reason I remembered this recipe….it’s something my Mom makes every camping trip. Clearly someone had to step up to the plate and bring the tradition along.
Guess who volunteered? Bay 🙂
Any reason she can find to pull out her kitchen aid and bake!!
Trust me, this is not just a camping recipe. Since Bay made it Memorial Day weekend….we’ve made 2 more batches since. A slice of GG’s Crumb Coffee Cake with a warm cup of coffee in the morning…..pure heaven! Bay swears it goes great with her chocolate milk too 🙂
Make it for a weekend breakfast and let me know what you’re peeps think!!!
Here’s what you’ll need:
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon, divided
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 egg
- 1 cup walnuts, chopped
Here what you do:
Preheat oven to 350 degrees.
Mix flour + salt + 1 teaspoon cinnamon + brown sugar + sugar + oil on medium until mixed well.
Remove 3/4 cup of the mixture and set aside for the topping.
To the mixer, add baking soda + baking powder + buttermilk + egg. Mix until combined.
Pour batter into a prepared 9×13 baking dish.
Using the 3/4 cup of mixture you set aside, add walnuts + additional 1 teaspoon cinnamon. Mix well and sprinkle over the batter.
Bake 25-30 minutes.
Would you look at that. It’s a complete miracle in a 9×13.
Mountains of carbs!
This is like potato chips….you can’t just have one piece! Ha!! Maybe I’ll blame this on my post BRIK measurments?