Do you like cake for breakfast? Me, too. In case you're one of those people who feels guilty about eating cake for breakfast (are there people like that?), this cake is 100% guilt-free. It's a BISCUIT cake! See, totally breakfast food.
White Lily Flour is new to me, although I know I have heard of it. My grocery store doesn't carry it, but I was more than happy to do a little baking and test it out.
{PS...I've also never owned a Mercedes and would be more that happy to test one of those out as well.}
Back to baking...White Lily sent me a few recipe booklets, some flour, a Cuisinart mixer (!), and a few other goodies that you'll see in a minute ('cause you might win them). I was totally inspired by one of their recipes, changed it up a bit here and there, and made this Maple Pecan Biscuit Cake.
Let me tell you, this little cake is going in my regular rotation for breakfast to serve when we have company. It serves 9, but once our little family of 3 was finished with it, there was less than half a pan left. Weird.
Would you like to try some White Lily flour for yourself? And maybe a few goodies to go with it?
Yes? Here's what one lucky person will win: 2 bags of White Lily flour, spatula, grocery list, grocery bag, 3 recipe booklets, pastry blender, dish towel, and a Cuisinart hand mixer...perfect when you don't want to use your countertop mixer.
for the cake:
1/2 cup salted butter, melted
1/2 cup real maple syrup
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 & 1/2 tsp. cinnamon
2 cups self-rising flour (I used White Lily)
1/4 cup Crisco, chilled
2/3 cup buttermilk
for the cream cheese drizzle:
3 oz. cream cheese
1 tsp. vanilla extract
1 cup powdered sugar
1 TBSP milk
Preheat oven to 400 degrees. Grease an 8x8" baking pan.
Stir together the melted butter, maple syrup, brown sugar, pecans, and cinnamon. Set aside.
Place the flour in a medium bowl. Use a pastry blender to cut in the cold shortening until the mixture forms coarse crumbs. Stir in the buttermilk, just until the dough comes together.
Dump the dough into the prepared pan. With floured hands, press the dough evenly into the pan.
Pour the butter/pecan mixture over the dough.
Bake for 16-18 minutes, or until the dough has risen and is done. Remove to a cooling rack and let sit 10 minutes.
Meanwhile, make the cream cheese drizzle. Beat the cream cheese until soft. Beat in the sugar and vanilla. Add the milk and beat until smooth. Transfer to a piping bag or a baggie, cut off the tip and drizzle onto the warm cake. Serve warm.
{{psst...if you like cake for breakfast, you must also see this shirt...thanks, Meg!}}
