Cinnamon Swirl Breakfast Cake
This Cinnamon Swirl Breakfast Cake is the ultimate treat for cozy mornings or indulgent afternoons. Layered with a luscious blend of cinnamon-sugar and naturally sweet California Prunes, a tender, buttery cake, and a spiced crumb topping, it’s the perfect balance of textures and flavors.
Ingredients
Cinnamon Swirl California Prune Layer
- 5 California Prunes minced
- boiling water to cover
- ¼ cup granulated sugar
- 1 TBSP ground cinnamon
Crumb Topping
- 3 TBSP dark brown sugar
- 3 TBSP granulated sugar
- ½ tsp cinnamon
- ⅛ tsp ginger
- ⅛ kosher salt
- 4 TBSP Real California unsalted butter melted
- ½ cup all-purpose flour or gluten-free Measure for Measure flour
Cake Layer
- ½ cup all-purpose flour or gluten-free Measure for Measure flour
- ¾ tsp baking powder
- ⅛ kosher salt
- 1 large egg
- 1 tsp vanilla bean paste or extract
- 2 TBSP Real California 4% milkfat cottage cheese
- 2 TBSP Real California buttermilk
- 2 TBSP Real California unsalted butter softened
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350 °F (180 ℃) and lightly spray a loaf pan with cooking spray then line with parchment paper.
- To make the cinnamon swirl California Prune layer: In a small bowl, cover the minced California Prunes with boiling water for 15 minutes. In a separate small bowl, combine the sugar and cinnamon and mix well. Once the California Prunes have soaked for 15 minutes, drain them thoroughly and add them to the cinnamon-sugar mixture. Stir until completely combined, and then set aside.
- To make the crumb topping: Meanwhile, in another small bowl make the crumb topping. Whisk the brown sugar and granulated sugar together. Then add the cinnamon, ginger, and salt. Pour in the melted butter then mix until combined. Use a fork to stir in the flour in 3 separate additions, until the flour is completely incorporated. Place in the refrigerator.
- To make the cake layer: In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a blender combine the egg, cottage cheese, buttermilk, and vanilla bean paste. Blend until smooth.
- Cream together the granulated sugar and softened butter with an electric mixer until pale and fluffy, scraping down the sides as necessary. Add the flour mixture and the blended mixture in three additions, mixing until combined after each addition before adding the next, beginning and ending with the flour mixture.
- Pour the cake layer batter into the prepared loaf pan spreading to the edges and smoothing the top with a spatula. Then spoon the prune mixture over the top evenly. Finally, crumble the crumb topping layer over the top.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with only a few crumbs. Cool for 15 -20 minutes before removing from the pan to a cooling rack. Slice and serve or store covered at room temperature for up to 3 days.
Nutrition
Serving: 1sliceCalories: 332kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 59mgSodium: 89mgPotassium: 124mgFiber: 2gSugar: 33gVitamin A: 474IUVitamin C: 0.1mgCalcium: 74mgIron: 1mg