I first made this Breakfast Berry Cake several years ago when I reviewed the Two-Step Diabetes Cookbook by Nancy S. Hughes. The recipes in this book are simple, quick, flavorful and healthy, along with being diabetic-friendly. And this Breakfast Berry Cake looked really good, so that’s what I chose to make! It seemed like a good time to repost this recipe, because it’s a great breakfast cake for the spring and summer, with lots of mixed berries in it!
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It’s always nice to have some yummy and easy dessert recipes on hand for fall, because it’s such a busy time of year! Like this Pumpkin Pie Dump Cake—just “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then sprinkle on the toppings—in this case, dry cake mix, pecans, and toffee bits. With melted butter drizzled over everything. So rich and delicious, no one will ever know it’s so easy to make!
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Crumb-topped coffee cakes are the best—like this Blackberry Crumb Coffee Cake! It’s made in a 9 x 13″ pan, so there’s plenty of it to enjoy! 🙂 This coffee cake is topped with a yummy crumb topping and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter.
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I still had a few cans of pumpkin puree in my cupboard, and I used one of them for this super-easy recipe! It’s probably the easiest mini bundt recipe ever! The 3 ingredients are a box of Spice cake mix, a can of pumpkin puree, and a teaspoon of vanilla, maple, or cinnamon extract. There’s another optional ingredient, confectioners’ sugar, for dusting on top, which I highly recommend because the dusting of sugar makes them look so pretty! 🙂
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You could describe this delicious Farmhouse Buttermilk Cake, topped with a wonderful brown sugar topping, as a snack cake or even a coffee cake. It’s a casual kind of cake—not too fancy, but full of sweet down-home goodness! It’s exactly the kind of cake that’s right at home served in a farmhouse kitchen or enjoyed on a large farmhouse porch. I adapted my version of this cake from a recipe I found at King Arthur Baking, and they describe it as an “old-fashioned brown sugar cake.”
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NancyC 