Breakfast Sunshine Cake
Prep Time
15 min.
Cook Time
35-40 min.
Serving Size
12 servings
Instead of muffins, try this flavorful and moist totable breakfast cake. Simply cut into squares and go!
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 Tbsp (30 mL) wheat germ
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) packed brown sugar
- 1/4 cup (60 mL) butter, melted and cooled
- 1/4 cup (60 mL) fancy molasses
- 1 egg
- 1 cup (250 mL) each coarsely grated carrots and zucchini
- 1/2 cup (125 mL) raisins
- 1/2 cup (125 mL) chopped walnuts
- 1/2 cup (125 mL) unsweetened desiccated coconut
Directions
| 1. | Preheat your oven to 375F (190C). Butter an 8-inch (2 L) square cake pan. |
| 2. | In a large bowl, whisk together flours, wheat germ, baking powder, cinnamon and salt. In another bowl, whisk together milk, brown sugar, butter, molasses and egg. Pour milk mixture over dry ingredients and carrots, zucchini, raisins, walnuts and coconut. Stir just until combined. |
| 3. | Scrape into prepared pan, smoothing top. Bake for 35 to 40 min or until a tester inserted in the center comes out clean. Let cool in the pan on a rack. |
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