Recipe Redo: Breakfast Cake

Way back when I first posted this recipe, I promised to add pictures to it the next time I made it. I really intended to make it over the holidays, but life (as it so often does) got in the way, I didn’t have the time.

Plus, if you can believe it, I was tired of super sweet stuff.

I know I know. I was stunned too.

Anyway, I’ve updated the recipe and added a couple of pictures to it. So you should check it out.

I also have a few suggestions or changes you can make.

Option 1: Leave out the cream cheese and sugar dotted over the top, but keep the strudel and glaze. I like to add cream cheese, but if you don’t have it around, you could easily leave it out and still have a delicious dish.

Option 2: Leave off the glaze. The glaze is very sweet so many may find it too sweet. I don’t think anything would be missing without the glaze, but I would definitely add ½ teaspoon or so of vanilla to the batter to up the flavor a little.

Option 3: Half the glaze recipe. It makes a ton; probably too much. Now, I like things to be super sweet, so I wouldn’t do that, but I think you could easily cut the glaze in half and still have a great (and still very sweet) breakfast dish.

I would not leave off the strudel. The strudel is what really makes this dish “breakfast-y” as it’s very much like a topping on a coffee cake. Without the strudel, it would just be a plain cake with a vanilla glaze.

Wait, why is that a bad idea again? 🙂

Make this recipe. Whether you make this as the original recipe has it or with one (or a combination) of these adaptations; I really hope you make it and enjoy it.