Craving a comforting, buttery breakfast cake that will elevate your morning routine? The French Farmhouse Breakfast Cake is the perfect balance of rich flavors and simple ingredients.
With a delicate texture and a hint of vanilla, this cake is ideal for pairing with a hot cup of coffee or tea. Its nutmeg-spiced, buttery batter bakes into a golden, slightly crumbly cake, making it an unforgettable morning treat.
In this recipe, I’ll walk you through each step of creating this French-inspired breakfast cake, from preparing the ingredients to serving it with a dusting of powdered sugar. Whether you’re new to baking or a seasoned pro, this simple yet indulgent recipe will have you baking with ease!
Ingredients List
Cake Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 14 tablespoons (1 ¾ sticks) salted butter, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
- 3 large eggs, at room temperature
- Powdered sugar, for dusting
Required Kitchen Tools
Having the right tools at your disposal can make all the difference in creating a flawless breakfast cake. Here are the kitchen tools I recommend:
- Electric Mixer: For easy and efficient mixing, an electric mixer will help you cream the butter and sugar together smoothly.
- 9-Inch Round Cake Pan: This size is perfect for creating a slightly thick, moist cake that’s ideal for breakfast or brunch.
- Sifter: Sifting together your dry ingredients will ensure a smooth, lump-free batter for that perfect texture.
- Cooling Rack: A cooling rack helps the cake cool evenly after baking, preventing it from becoming soggy.
- Parchment Paper: Lining the cake pan with parchment paper will make it easy to remove the cake after baking and prevent any sticking.
Having these tools on hand will make the process much smoother and more enjoyable!
Preparing the French Farmhouse Breakfast Cake
Creating this cake is a simple yet rewarding process. The ingredients come together to form a rich, buttery batter that bakes into a perfect breakfast treat. Let’s walk through each step of the process, ensuring you achieve the ideal texture and flavor.
Mixing the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan and line the bottom with parchment paper. Make sure to butter and flour the parchment paper as well, so the cake comes out easily once baked.
Next, sift together the dry ingredients: 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Sifting ensures there are no lumps and that the dry ingredients are well-mixed. Set these aside for the next steps.
Creaming the Butter and Sugar
In a large bowl, use an electric mixer to cream the 14 tablespoons of salted butter and ⅔ cup of granulated sugar. Beat them together until the mixture is pale yellow and fluffy. This step is crucial as it incorporates air into the batter, giving your cake a light texture.
Once the butter and sugar are creamed, add 1 teaspoon of vanilla extract and mix it in. The vanilla will add a warm, aromatic flavor that complements the nutmeg beautifully.
Adding the Eggs
Next, add the 3 large eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition to fully incorporate the eggs into the batter. This will help achieve a smooth and uniform texture.
Combining the Dry and Wet Ingredients
Gradually add the sifted dry ingredients to the wet mixture. Mix gently until just combined, being careful not to over-mix. The batter will be thick, which is completely normal. Don’t worry, this is what gives the cake its rich, pound-cake-like texture.
Once everything is well incorporated, the batter is ready to be transferred to the prepared cake pan!
Baking and Cooling the Cake
Now that the batter is ready, it’s time to bake this French Farmhouse Breakfast Cake to golden perfection!
Transferring the Batter
Carefully transfer the thick batter into the prepared 9-inch round cake pan. Use a spatula to spread the batter evenly and smooth the top. Once the batter is evenly distributed, gently tap the cake pan on the counter a couple of times to release any trapped air bubbles. This will help the cake rise evenly.
Baking the Cake
Place the pan in the preheated 350°F (175°C) oven and bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should have a slight bounce when touched, and its top should be lightly browned. Keep an eye on it as it bakes, as oven temperatures can vary.
Cooling the Cake
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack. After 10 minutes, carefully remove the cake from the pan and transfer it to the cooling rack to cool completely.
Allowing the cake to cool will give it time to set, making it easier to slice and serve.
Serving and Storing the Cake
Now that your French Farmhouse Breakfast Cake is perfectly baked and cooled, it’s time to enjoy this delightful treat!
Dusting with Powdered Sugar
Once the cake has cooled completely, it’s time for the finishing touch. Lightly dust the top with powdered sugar for a touch of sweetness. This simple addition enhances the cake’s flavor and gives it a beautiful, rustic appearance that’s perfect for a breakfast or brunch setting.
Slicing and Serving
Slice the cake into wedges, and serve it with your favorite morning beverages, such as a hot cup of coffee, tea, or freshly squeezed juice. The cake is slightly crumbly, buttery, and rich, making it a wonderful companion to a leisurely morning.
Storing Leftovers
If you happen to have any leftovers (though I doubt it!), store them in an airtight container at room temperature for up to 3 days. The cake will remain soft and flavorful, making it perfect for enjoying the next morning.
Reheating for the Perfect Slice
If you’re savoring a slice the next day, consider microwaving it for 15-20 seconds to bring it back to that soft, warm texture, just like a freshly baked treat. Dust with a little extra powdered sugar if desired, and enjoy the comforting, melt-in-your-mouth goodness.
French Farmhouse Breakfast Cake
Equipment
- Electric Mixer
- 9-Inch Round Cake Pan
- Sifter
- Cooling Rack
- Parchment Paper
Ingredients
Instructions
Mixing the Dry Ingredients
- Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan and line the bottom with parchment paper. Make sure to butter and flour the parchment paper as well, so the cake comes out easily once baked.
- Next, sift together the dry ingredients: 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Sifting ensures there are no lumps and that the dry ingredients are well-mixed. Set these aside for the next steps.
Creaming the Butter and Sugar
- In a large bowl, use an electric mixer to cream the 14 tablespoons of salted butter and ⅔ cup of granulated sugar. Beat them together until the mixture is pale yellow and fluffy. This step is crucial as it incorporates air into the batter, giving your cake a light texture.
- Once the butter and sugar are creamed, add 1 teaspoon of vanilla extract and mix it in. The vanilla will add a warm, aromatic flavor that complements the nutmeg beautifully.
Adding the Eggs
- Next, add the 3 large eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition to fully incorporate the eggs into the batter. This will help achieve a smooth and uniform texture.
Baking and Cooling the Cake
- Carefully transfer the thick batter into the prepared 9-inch round cake pan. Use a spatula to spread the batter evenly and smooth the top. Once the batter is evenly distributed, gently tap the cake pan on the counter a couple of times to release any trapped air bubbles. This will help the cake rise evenly.
- Place the pan in the preheated 350°F (175°C) oven and bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should have a slight bounce when touched, and its top should be lightly browned. Keep an eye on it as it bakes, as oven temperatures can vary.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack. After 10 minutes, carefully remove the cake from the pan and transfer it to the cooling rack to cool completely.
Conclusion
This French Farmhouse Breakfast Cake is a delightful and simple treat that brings warmth and comfort to any morning. With its buttery texture, aromatic vanilla, and hint of nutmeg, it’s a cake that’s perfect for both special occasions and everyday indulgence. Easy to make and even easier to enjoy, this cake is sure to become a favorite in your breakfast rotation.
