It's sitting here on its cake pedestal, looking dainty and fresh.
I have coffee, too. And the paper!
Let's be the type of friends who stop by for coffee and breakfast cake. Let's open the windows, let in the air, and take a deep, spring-time breath together.
I baked this cake on Sunday morning. For no one, really. I had no reason to bake other than I had the time, and craved therapy in the form of stirring, smoothing, smelling, and tasting.
So, on one of those Sundays where breakfast was lazy scrambled eggs complete with chile-garlic sauce mouth burn (hurts so good)...
Where comfort was staying in PJs until after lunch...
Where exercise was lifting the Kitchen Aid mixer from the counter and carrying it to the island...
Where peace and quiet was a little Adele and a free hour to mix butter and honey, cornmeal and flour, pistachios and orange...
...I baked a pistachio cake with honey-orange glaze and strawberries.
And then, because I had baked for no one, I had lunch dessert.
You know it's gonna be a good week when you have Sunday lunch dessert.
This light, flavorful cake is perfect for brunch with family, or as a light and healthy, spring-time dessert. The ground pistachios give the cake a rich, nutty flavor, while the cornmeal yields a texture reminiscent of your favorite breakfast corn muffins.
And honey! No, not you sweetie. Honey-bear honey. We sweeten things inside and out with beautiful, amber-colored honey and a fresh orange juice and honey glaze.
You know that part of your Sunday where the serious business of the week ahead starts to creep into your brainscape? It's at that point that I want you to grab a steamy cup of coffee, mix some flour and butter, hit all of Adele's high notes, and then have lunch dessert.
And oops, maybe an afternoon nap.
Honey-Pistachio Breakfast Cake
Adapted from Better Homes and Gardens
Yields 8-10 servings
1 c whole wheat flour
1/2 c cornmeal
1/4 c pistachio nuts, ground
2 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
3/4 c honey
2 eggs (or 1/2 c egg substitute)
1/2 c fat-free milk
4 tbs orange juice
1 pint fresh strawberries, sliced (optional)
1/4 c chopped pistachio nuts (optional)
Preheat the oven to 325 degrees F. Spray a 9 x 1-1/2 inch round cake pan with cooking spray, and line the bottom with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cornmeal, ground pischachios, baking powder, and salt. Set aside.
In a large bowl (or your stand mixer fitted with the paddle attachment), beat the butter on medium to high speed for 30 seconds. Add 1/2 c of the honey, and beat 3 minutes until fluffy.
Slowly beat in the eggs, one at a time. Add 3/4 of the flour mixture, and mix just until combined. Scrape down the sides with a rubber spatula.
Mix in the milk and the remaining flour mixture just until combined. Don't over-mix!
Pour the batter into the prepared cake pan.
Bake for 30 to 35 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Remove the cake from the pan.
Meanwhile, in a small sauce pan heat the remaining 1/4 c honey and orange juice, whisking to combine. Poke the warm cake all over with a wooden toothpick. Brush on the honey-orange glaze until absorbed. Let the cake cool completely.
Arrange sliced strawberries in an overlapping pattern (or as desired) over the cake, and sprinkle with chopped pistachios.