What’s a mom to do on a weekend morning when the same old waffles or pancakes won’t do? I found myself in this situation Saturday morning, so I grabbed my iPad and went to Pinterest to look for something new.
One of my favorite all time blogs is Alexandra’s Kitchen. Her recipes are easy to follow, and always turn out perfect.
After seeing some luscious pics of Alexandra’s breakfast cake I knew I needed it.
I followed Alexandra’s recipe, except I didn’t have buttermilk on hand. After zesting the lemon, I added the juice from 1/2 of the lemon to a measuring cup then poured whole milk to the 1 cup line. Stir and let sit for a few minutes and you’ve got the perfect buttermilk stand-in.
I also decided I wanted some crunchy candied almonds on top, so I squeezed the juice from the other 1/2 of the lemon into a small mixing bowl with sliced almonds and brown sugar.
The cake was moist and tender and the almonds were tart, crunchy and sweet. It was breakfast perfection! It wasn’t overly sweet at all, in fact it really was bread like.
For the full recipe, follow this link to Alexandra’s Kitchen.
If you decide to add the almonds, here’s what you’ll need:
1 cup sliced almond *I made it with pecans Sunday morning* yes, two days in a row by request it’s that good
2 tablespoons brown sugar
the juice of 1/2 lemon