Breakfast Cake

posted on: Monday, August 13, 2012

We had breakfast today, in our new apartment.
It felt good.
And it tasted good too.

We moved in 1 week and 1 day ago. Moving is the worst, in case you didn't already know that.

Having things put away is the best.

Also, having late morning church is pretty awesome too. It gives us time to enjoy a real breakfast and some peaceful Sunday time.

We still don't have a dinning room table that we like. We have one that's functional, so that will have to do for now. We also don't really have a full set of adequate chairs. We do have 2 o.k chairs and 2 office chairs. We have high ceilings and a wall that is begging for art. We have a bathroom with an awesome shower, but we still need to get more towels. We have 2 bedrooms both of which are 90% set up, if you don't include my projects to repaint a bunch of furniture. If you do include the projects than it's really only 50% set up.  Granted, I have been wanting to paint our bed ever since 2007 so realistically it will probably never get done.

We did find a pretty cool bookcase for the kids' room, and we have already opened up and put away all  the contents of our many boxes. We're feeling pretty good about that. So now Enzo and Maria are sharing a full sized loft bed and a bunch of books.

They are stoked on their books and they like sleeping together. Pretty soon we'll have to squeeze another child into that room. No biggie.

Moving is a test of faith in every way shape and form. I think it helped that Christian was home all day with the kids during the week. He gets way more done than I do. It's not even fair to say that I unpacked because really I just unpacked my clothes and even then he helped. It's really hard for me to unpack and see (once again) that indeed I have too much stuff.

We were talking about how we just lived in Brazil with 1/10th of everything we have in our house now. Yes, it is possible to live with a lot less. I'm making a real effort to not accumulate. Basically, I'm turning into my mom - the ultimate minimalist. Though I still have a long ways to go. For one thing I really enjoy having my kitchen appliances back.

Hello KitchenAid!

Also hello a bunch of food we didn't get to eat while we were gone. Blueberries, we've missed you like crazy.

I'm resisting the urge to buy a bunch of food. Good thing we have lots of Mormon friends because if a natural disaster struck we'd be out of food in a week. Is that silly? Normally my fridge and pantry is more than full, but I'm trying to make simple the new normal and not overstock.

Speaking of simple, this cake is pretty simple. Plus it's cake, cake is always a win. Add some plain yogurt and blueberries and you're good to call it breakfast. A simple yet delicious breakfast.

So how was your weekend?

(Printable Version)


  • 12 tablespoons unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons orange extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel

  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into pieces


  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. 
  3. Add the eggs 1 at a time, then add the vanilla and sour cream. 
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 
  5. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  6. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
  7. Spoon half the batter into the pan and spread it out with a spatula. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. 
  8. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  9. Let cool on a wire rack for at least 30 minutes before serving. 
  10. Serve with plain yogurt and fruit (optional).


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