Breakfast Cake
Picture your kitchen filled with the scent of warm spices as you slice into our breakfast cake. Oats combine with the sweet taste of carrots to create a soft, chewy texture with a crunchy pecan topping. Ideal for a morning snack, this cake is topped with a light skyr cream, adding a comforting and delicious treat to your day.
Ingredients
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100 g
Finely rolled oats
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100 g
Coarsely rolled oats
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75 g
Wheat flour
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1 tsp
Ground cinnamon
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½ tsp
Ground cardamom
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½ tsp
Ground ginger
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1 tsp
Vanilla sugar
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1½ tsp
Baking powder
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½ tsp
Salt
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200 g
Carrots, grated
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150 g
Arla® Skyr
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40 ml
Honey
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50 g
Pecans
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Skyr cream
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100 g
Cream cheese
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3 tbsp
Icing sugar
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Lemon zest, finely grated ½
Organic lemon
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Instructions
Skyr cream
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
To achieve a tender and moist breakfast cake, mix the batter gently and briefly. Overmixing can cause too much gluten to form, making the cake dense. Use a spatula or wooden spoon to fold the wet ingredients like milk, yoghurt, and honey into the dry ingredients. Stir just until everything is combined, leaving some lumps for the best texture. This method keeps the batter light, allowing the baking powder to do its job and ensures the cake is soft and fluffy, not tough.
For a smooth and airy skyr cream, start with room-temperature cream cheese and skyr, this helps them blend easily without lumps. Use a hand whisk or electric mixer and beat until the mixture looks light and fluffy. If the cream feels too thick, add a splash of milk or lemon juice to loosen it slightly. For the best flavour, chill the cream for 15-30 minutes before serving to let the lemon zest and sweetness develop. Just before topping your cake, give it a quick stir for a perfectly silky texture.
Using ingredients like milk, yoghurt, cream cheese, skyr, and eggs at room temperature helps create a smoother batter and ensures even baking for your breakfast cake. Let dairy products sit out for 30-60 minutes before using them, so they are cool but not cold. This makes it easier for the ingredients to mix well and adds air for a lighter, fluffier texture. Room temperature cream cheese and skyr also whip up more easily for toppings. If you're in a hurry, you can gently warm dairy products by placing them in lukewarm water, but make sure the water isn't hot.
Questions about breakfast cake
From choosing the right oats to finding the perfect sweetener and storage method, here are a few quick tips to help you get the most out of your breakfast cake.
What types of oats work best in breakfast cake?
Yes, you can use different types of oats, but they will affect the texture and final result. Our recipe uses finely rolled oats for a softer texture and coarse rolled oats for a chewier feel. If you need to substitute, stick with either quick-cooking or rolled oats. Avoid instant oats as they make the cake mushy and dense, and steel-cut oats, which can be gritty and undercooked. For the best texture, balance finely and coarsely rolled oats as directed in the recipe.
Can I swap honey for a different sweetener?
Absolutely! Both maple syrup and agave syrup work well in the same amount (40 ml). Maple syrup adds a unique maple flavour, while agave syrup is sweeter and might make the cake softer. When substituting with any liquid sweetener, there's no need to change the amount of liquid in the recipe, thanks to other moist ingredients like yoghurt and milk. Just remember, if you use a darker honey, you might need to reduce the baking temperature slightly to avoid over-browning.
What’s the best way to store leftover breakfast cake?
Let the cake cool completely before storing to prevent condensation and sogginess. Keep it in an airtight container at room temperature for up to two days, or refrigerate it for up to five days if you’ve added the skyr cream topping. For longer storage, wrap slices individually and freeze for up to three months. Thaw in the fridge overnight or warm briefly in the oven before serving. If serving with skyr cream, add the topping fresh for the best texture and flavour.
Nutritional values
Nutritional value, per
1103 Kcal
| Fibre | - | 19.4 gram fibers |
| Protein | 6.6 | 18 gram |
| Fat | 51.4 | 64.1 gram |
| Carbohydrates | 42 | 113.9 gram |
Recommended information
Serving suggestion
Can I make this breakfast cake nut-free?
Yes, it’s easy to make this recipe nut-free without losing flavour or texture. Simply leave out the pecans or replace them with seeds such as pumpkin, sunflower, or chia seeds for a satisfying crunch. You can also top the cake with toasted oats or coconut flakes for extra texture.
Boost flavour with vanilla and warming spices
To boost the flavour in your breakfast cake, mix in some pure vanilla extract or vanilla bean paste with wet ingredients like yoghurt and milk. This helps the vanilla blend smoothly into the batter, enriching the flavour. Make sure not to overbake the cake to keep the vanilla flavour strong.
Adding spices such as cinnamon, cardamom, and ginger enhances the oats and carrots, bringing warmth and complexity. Always use fresh spices for the best taste, and mix them well with the dry ingredients to spread their aroma evenly.
For the perfect breakfast cake, measure dry ingredients carefully
Accurate measurement of dry ingredients is essential for the right texture, rise, and flavour balance. For the most consistent results, weigh ingredients in grams using a digital kitchen scale. When using cups, spoon and level the flour and oats into the cup rather than scooping directly, which can pack them down and make the cake dense.
For smaller ingredients like spices, baking powder, salt, and vanilla sugar, use level measuring spoons for precision. Careful measuring ensures your breakfast cake turns out soft, balanced, and perfectly baked every time.
Cut into portions for simple weekday snacking
Once your breakfast cake has cooled, slice it into individual portions for easy, grab-and-go snacks throughout the week. Store the pieces in an airtight container or wrap them individually in parchment paper for convenience. They taste great cold or slightly warmed, and you can add a spoonful of skyr cream or a drizzle of honey just before serving for a quick, satisfying treat any day of the week.
Use up leftover oats in these tasty snacks
Got extra oats in the cupboard? Turn them into something delicious with these easy snacks – from cosy, sweet treats to savoury bakes. Each recipe makes the most of oats’ comforting texture and natural nuttiness.
- Scrambled oats: a warm, comforting snack where oats are cooked with banana, cinnamon, and cardamom until golden, then served with vanilla skyr, honey, and berries for a cosy, flavour-packed bite.
- Apple pie overnight oats: a make-ahead snack that tastes like dessert, layered with cinnamon-spiced apples, yoghurt, and a drizzle of maple syrup.
- Yoghurt bread: a savoury twist made with skyr, oats, and squash, baked with ham and cheese for a golden, satisfying loaf that’s perfect for snacking or lunch on the go.
