Dessert; it’s what’s for breakfast.

“And now here’s something we hope you’ll really like.”

This recipe is freely modified from Rick Bayless’s excellent Mexican Everyday (great cookbook, highly recommended.)   The original recipe is for a “skillet upside down cake” made with your choice of fruits.  BW and I made it once a while back when we had a ton of blueberries, and basically we thought it tasted like a giant blueberry pancake, but with the berries on the outside of the pancake, if that makes sense. While it was very tasty, the consensus was that it wasn’t terribly satisfying as a dessert (I need my desserts to be much worse for me or I don’t feel happy), but it would make a delicious breakfast item.

So, last week when we had another ton of blueberries (thanks, Costco) I tried the recipe again, but I tweaked it to make it more “breakfasty.”  Basically, I cut down on the amount of fat and sugar, and upped the content of grainy things.  The result is like a hybrid giant-pancake-fruitcrisp, and it was surprisingly really, really good!  I re-christened it:

Muesli n’ Fruit Skillet Breakfast Cake

You can make with with any fruit you want, I just happen to be a blueberry whore.  I look forward to making it with apples in the fall, or if I could get my hands on some black raspberries that would be heaven.   Recipe is after the cut.

Muesli n’ Fruit Skillet Breakfast Cake

The Fruit Part:
2 Tbs. real butter + 2 Tbs. fake butter (or use all butter if you like)
¼ cup brown sugar
3 cups diced, peeled fruit (apple, mango, pears, pineapple, etc.)
3 cups fresh or frozen berries of your choice

The Dry Stuff:
¾  cup whole wheat flour
½ cup oats
½ cup assorted mixed “crunchy bits” (seeds, chopped nuts, bran flakes, hi-fiber cereal, muesli, or all of the above)
1/2 tsp. salt
¼ tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
¼ cup Splenda or white sugar
¼ cup brown sugar

The Wet Stuff:
1 large egg
¾ cup buttermilk or plain yogurt

Preheat oven to 375.

Spray a 10-inch (preferably non-stick) skillet lightly with cooking spray, then melt the butter in the skillet over medium heat.  Swirl the butter in the skillet until it turns nut-brown (but careful not to burn it), then pour it into a medium bowl and set aside.  Without wiping out the skillet, sprinkle the rest of the ingredients for The Fruit Part in an even layer over the bottom of the skillet.

In a large bowl, combine all of the ingredients for The Dry Stuff except the sugars.

Whisk the sugars into the bowl of melted butter until thoroughly combined.  Then whisk in the egg, followed by the rest of The Wet Stuff.

Pour the bowl of Wet Stuff into the bowl of Dry Stuff.  Stir until everything is moistened, but don’t over-stir.  Depending on how crazy you went adding crunchy bits, you may have to thin the mixture out with a little extra milk.  You want it to resemble really chunky pancake batter.

Pour/spread the batter evenly over the fruit in the skillet.  Place the skillet into the oven and bake about 35 minutes until cake is golden brown and springy to the touch.  Remove and let cool.

Serve by either spooning right out of then pan, or place a plate over the skillet and flip the cake over onto the plate and slice.

One Response to “Dessert; it’s what’s for breakfast.”

  1. LOUP Says:

    I am having a heck of a time finding black raspberries — just sour black berries … I let the birds have those. = (

    Sounds nummy though. Will have to try it soon.

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