Featherweight Breakfast Cake

Total Time
Prep 10 mins
Cook 15 mins

The recipe was given to me 25 years ago. This is a very quick and light breakfast cake. Not too sweet and delicate.

Ingredients Nutrition


  1. Preheat oven to 375 degrees. Grease 8X8 square pan.
  2. Melt butter and cool slightly and add milk and beaten egg, set to the side.
  3. In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
  4. Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
  5. Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.
Most Helpful

4 5

Quick and light with a nice buttery taste. My 8x8 was in the freezer so I had to double the recipe to fit into a 13x9 pan. I baked for 30 minutes and it turned out great.

5 5

Absolutely fantastic. Sprinkle with powdered sugar for a touch of sweetness. This cake raises into a terrific breakfast cake. I had to make one small adjustment as I was out of eggs. I used 1 tsp. Baking Powder, 1 tsp oil and 1/4 cup water. Still this turned out wonderful. Perfect with coffee in the morning, or anytime! Thanks for this permanent addition to by cookbook!

5 5

So fluffy!! Declared a success by my husband and daughter, who each snagged 2 pieces.
I'm thinking maybe we add choc chips next time. Tried it with and without honey drizzled over it this time. Good stuff either way!