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Cinnamon Swirl Breakfast Cake w/Maple Cream Cheese Frosting

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Yes.  You read the title correctly.
I put the word BREAKFAST in front of the word CAKE.  It may have been to make myself feel better about eating it as a breakfast food (and also serving it to my kids on occasion).
This recipe is an absolute keeper.  It comes together easily and would be perfect for a weekend brunch.  This cake is the perfect companion to your morning coffee and was a crowd pleaser both of the times that I’ve served it.  I love anything cinnamon and the MAPLE CREAM CHEESE frosting takes this to another level.
Don’t hesitate to put this on your must-make-list right now!
for the cake:
1 cup WHOLE WHEAT FLOUR
1/2 cup ALL PURPOSE FLOUR
1/8 teaspoon SALT
1/2 cup BROWN SUGAR
2 teaspoons BAKING POWDER
3/4 cups WHOLE MILK
1 EGG, lightly beaten
1 teaspoons VANILLA EXTRACT
1/4 cup BUTTER, melted
for the topping:
1/2 cup BUTTER, softened
1/2 cup BROWN SUGAR
1 Tablespoon ALL PURPOSE FLOUR
1 1/2 teaspoons CINNAMON
6 Tablespoons CHOPPED PECANS (optional)
for the frosting:
4 oz. CREAM CHEESE, softened
3-4 Tablespoons PURE MAPLE SYRUP
1/4 teaspoon VANILLA EXTRACT
1-2 Tablespoons WHOLE MILK
the cake:
Preheat oven to 350°.  Grease a round cake pan.
In a large bowl, combine flours, salt, brown sugar and baking powder.
Measure the milk, add the egg and vanilla extract to that measuring cup.  Stir together with a fork.  Add to dry ingredients.  Beat well.  Slowly stir in melted butter.  Pour into prepared cake pan.
the topping:
In a medium bowl, mix together all of the topping ingredients.  Drop by spoonfuls over cake batter.  Use a knife to swirl the topping through the cake.
Bake for 25-30 minutes or until a toothpick comes out nearly clean.
the frosting:
Beat the cream cheese until smooth, add maple syrup and vanilla.  Add a milk, a little at a time, until the frosting is the right consistency to drizzle.  While the cake is still warm, drizzle frosting over top.  Serve warm or at room temp.
Notes:
*I used white wheat flour instead of whole wheat.
*The second time I made this I was out of maple syrup, so I added maple extract and powdered sugar (to taste) to the frosting and it tasted just as wonderful as the first time when I used the real thing.
Recipe Source: Cooking for Seven

This recipe may to linked to these fabulous parties: SUNDAY Sharing Sundays – Everyday Sisters,Sweet Indulgences Sunday – A Well Seasoned Life MONDAY Melt In Your Mouth Monday – Make Ahead Meals for Busy Moms, Recipe Sharing Mondays – Jam Hands, Made By You Monday – Skip To My Lou, Mingle Monday – Add A Pinch, Makin’ You Crave Monday – Mrs. Happy Homemaker, Monday Link Party – Polish the Stars TUESDAY Tasty Tuesday – Balancing Beauty and Bedlam, Tasty Tuesday – Nap Time Creations, Totally Tasty Tuesday – Mandy’s Recipe Box, Tuesday Time Out – Reasons to Skip the Housework, Tuesday Talent Show – Chef in Training, Crazy Sweet Tuesday – Crazy For Crust WEDNESDAY These Chicks Cooked – This Chick Cooks, Cast Party Wednesday – Lady Behind the Curtain, What I Whipped Up Wednesday – Sugar and Dots, Idea Sharing Wednesday – Women Who Do It All THURSDAY Sweet Treats Thursday – Something Swanky, It’s a Keeper – Everyday Tastes, Things I’ve Done Thursday – Bear Rabbit Bear, Weekend Wander – While He Was Napping, Tastetastic Thursday – A Little Nosh, One Stop Thursday Party – Digital Scrapbooking Made Easy, Full Plate Thursday – Miz Helen’s Country Cottage FRIDAY Sweet Tooth Friday – Alli-n-Son, I’m Lovin’ It – Tidy Mom, Fat Camp Friday – Mangoes and Chutney, Fusion Friday – Jane Deere Blog, Friday Favorites – Simply Sweet Home, Friday Flair – Whipperberry SATURDAY Seasonal Inspiration – Crumbs and Chaos, Strut Your Stuff Saturday – Six Sister’s Stuff, Show and Tell Saturdays – Be Different Act Normal, Ingredient Spotlight – Eat At Home Cooks



Comments

  7. Jocelyn says

    I love the way you think:-) I am going to start putting the word breakfast in front of everything…that way I can totally justify having before noon!!! This cake sounds so delicious!!!!

  9. Megan Camilla says

    🙂 I was looking through the link party on Chef’n Training and I found this delicious Breakfast Cake and was so excited scrolling through and wanted to invite you to link up to the Sweet Swap. I see you’re also one of the co-hosts!!! haha. If you haven’t already I’d love it if you’d jump over to thestokerkitchen.blogspot.com and link this up to it! 🙂

  14. Miz Helen says

    Is it breakfast yet? I sure would love a slice of that great cake. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  18. LNB says

    There are not many recipes without nuts, fruit and / or sour cream. This is a great recipe. The user who said that topping sank to the bottom, must have made a mistake in the kitchen. This is a very thick paste. The liner was sitting on top, and I jumped into the oven (I started warming up, when I started cooking.) He came out great!

  20. Jerri says

    This looks so yummy! I’ve been meaning to make a breakfast cake for sometime now!

    Thanks for linking up with me for Friday Favorites! I’ve added this to my pinterest page.

  21. Pam says

    This is a great cake for breakfast or any time! I love the frosting. I’m new here and your newest follower and I’m very happy to find your wonderful blog. Thanks for this recipe!

  23. Chris says

    Hi there, what a great recipe. Thanks for sharing. I recently found your blog and am now following. Please pop on over to mine and perhaps you would like to follow me also. I would like that. Hugs, Chris

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