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Fruit-Nut Toaster Cakes

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Fruit-Nut Toaster Cakes

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Fruit-Nut Toaster Cakes Recipe Fruit-Nut Toaster Cakes Recipe

Tasty, healthy, and convenient — these are hard to beat. Make them on a weekend, freeze, then toast for warm weekday breakfast on-the-go.

At a glance

Prep
Bake
Total
Yield
6 cakes

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1/3 cup Sustagrain barley flakes or rolled oats
  • 1/4 cup melted butter
  • 1/4 cup brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup blueberries, dried cranberries, or other fruit
  • 1/4 cup chopped pecans, walnuts or almonds

  • 2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 5/8 ounces yellow cornmeal
  • 1/4 teaspoon salt
  • 1 ounces Sustagrain barley flakers or 1 1/4 ounces rolled oats
  • 2 ounces melted butter
  • 1 7/8 ounces brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 ounces milk
  • 2 to 2 1/2 ounces blueberries, dried cranberries, or other fruit
  • 1 ounces chopped pecans, walnuts or almonds

  • 57g King Arthur Unbleached All-Purpose Flour
  • 46g yellow cornmeal
  • 1/4 teaspoon salt
  • 28g Sustagrain barley flakers or 1 1/4 ounces rolled oats
  • 57g melted butter
  • 53g brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 113g milk
  • 57 to 71g blueberries, dried cranberries, or other fruit
  • 28g chopped pecans, walnuts or almonds

Instructions

  1. Preheat the oven to 375°F. Grease a muffin-top pan, or hamburger bun pan.
  2. Whisk together the flour, cornmeal, barley flakes or rolled oats, brown sugar, baking powder, and salt. In a separate bowl, whisk together the melted butter, vanilla, egg, and milk. Add the dry ingredients to the wet ingredients, stirring just to combine.
  3. Scoop the batter into the wells of the prepared pan, using a generous 1/4 cup of batter in each. Sprinkle the fruit and nuts evenly over the cakes.
  4. Bake for 10 to 12 minutes (slightly longer if baking in a hamburger bun pan), until golden brown around the edges. Remove from the oven, and cool for 2 to 3 minutes in the pan, then turn out onto a rack. Serve immediately; or freeze, then toast to reheat. Yield: 6 toaster cakes
  5. Yield: 6 toaster cakes.
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