mini berry breakfast cakes
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Sundays are the perfect excuse to eat cake for breakfast, especially individual mini berry breakfast cakes
so I started running again. real outside running. I have not done that in way too long. I’ve used my treadmill off and on for the last two years, but god it’s NO fun at all. so it’s been more off than on. mainly off.
but the other night when I was walking Bea and Finn, I got the urge to run. that. never. happens. Bea and Finn are both on the small side, and not really into the whole run thing. Beatrice actually doesn’t even like to walk. she spends most of our 3 miles jumping up trying to get me to carry her on the walk. so running is a definite no go.
then I dreamt about running. weird, because I never would describe myself as someone who likes to run. I did it faithfully, but really only so as I didn’t die while running a 1/2 marathon that I foolishly signed up for. since then I am a walker all the way.
but that urge to run didn’t go away, and much to Bea’s frustration, I grabbed Greta’s leash instead and headed out the door. Greta loves to run, and it must have rubbed off on me. our run did. not. suck. in fact, I actually enjoyed it. and now Greta and I run a few miles each night.
now I don’t feel as guilty when I eat cake for breakfast. neither should you this breakfast cake is LOADED with berries making it almost a health food.
i like mini food. it means we each get our own, and I don’t have to cut pieces. when you have teens, there is always fighting over that piece. problem solved with mini cakes.
- 1 whole egg, plus 1 egg yolk
- 1/4 cup sugar
- 4 Tbsp butter, melted
- 3/4 cup whole milk ricotta
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/3 cup flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup mixed berries
- 1 Tbsp melted butter and cinnamon-sugar for topping
- preheat the oven to 350 degrees, and grease 4 mini spring-form pans
- beat together the egg, yolk, and sugar
- add butter, ricotta, milk, and vanilla
- stir in the flour, salt, and baking powder
- gently fold in the berries
- divide the batter evenly among the four pans
- bake 25 - 30 minutes (tester should come out clean)
- cool 30 minutes
- brush with melted butter and sprinkle with cinnamon-sugar
adapted from King Arthur Flour
If you don’t have mini spring-form pans, large ramekins would work well, or you can double the recipe to make 1 -8 inch cake.
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