Buttermilk Breakfast Cakes with Balsamic Strawberries
Servings: 8
Ingredients
- 1 lb fresh strawberries
- 1 Tb extra virgin olive oil
- 3 Tb real maple syrup extra for serving
- 3 Tb golden balsamic vinegar
- 2 ½ c all-purpose flour
- ½ c granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ c unsalted butter melted but not hot
- 2 eggs
- 1 ¼ c buttermilk
- 1 teaspoon vanilla
- ¼ c demerara sugar
Instructions
- To begin, preheat your oven to 375 degrees.
- Hull the strawberries and cut each strawberry in half lengthwise. Place them in a small bowl.
- In another small bowl, combine the extra virgin olive oil, maple syrup, and amber balsamic vinegar. Whisk these together and pour over the strawberries. Gentle turn the strawberries to coat them in the glaze.
- Pour the strawberries and glaze onto a rimmed baking sheet or other shallow baking dish, such as a 9x13 cake pan. Bake these for 10 minutes.
- Meanwhile, combine the flour, sugar, baking powder, and sea salt in your mixing bowl.
- In another bowl, whisk together the eggs, buttermilk, vanilla, and melted butter.
- Add these to the dry ingredients and mix until combined and there are no lumps, scraping the bowl with a rubber spatula.
- Spray your wedge pan with non-stick cooking spray. Scoop about 1/4 cup of batter into each wedge.
- Place a strawberry half on top of the batter in each wedge and sprinkle with the demerara sugar.
- Bake this for 20-22 minutes, or until the cakes test done with a wooden pick.
- Serve topped with additional strawberries and a drizzle of maple syrup.
- Enjoy!
Notes
If you do not have a wedge/scone pan, these can be baked in a prepared muffin pan as well.
See This Recipe:
https://cosmopolitancornbread.com/buttermilk-breakfast-cakes/Nutrition
Serving: 1c | Calories: 359kcal | Carbohydrates: 61g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 362mg | Fiber: 2g | Sugar: 29g
