Serve up a breakfast cake for conference brunch.
General Conference weekend calls for a big breakfast. This breakfast cake is the perfect brunch that will bring everyone together at the kitchen table. It’s a fancy schmancy alternative to the cinnamon roll!
Recipe creator Amy Richardson shares what to serve for general conference weekend brunch, and brings her inspiration to our kitchen.
Get the recipes for the Honey Crisp Apple Frangipani and the Pumpkin Brown Sugar Granola Crunch here.
This weekend marks the 194th semiannual General Conference for the Church of Jesus Christ of Latter-Day Saints. Amy’s family, like many others, has a tradition of a big conference weekend breakfast. This year, she’s decided to swap out the usual cinnamon rolls for a conference breakfast cake.
She was inspired by a large loaf pan she saw at a local restaurant, and was determined to get her hands on her own. She found one on Amazon, and then bought another from Orson Gygi (16×4” Pan, $18).
Chocolate & Pistachio Topped Vanilla Rosemary Breakfast Cake
- 2/3 cup sugar
- 1/4 cup flour
- 1/4 cup butter, cold and cut into pieces
- Dash of salt
- 1 cup semi sweet, milk or mini chocolate chips
- 1/4 cup salted and roasted pistachios, finely chopped
- Snipped rosemary if desired
- 4 1/4 cups flour
- 1 1/2 cups sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup cold butter, cut into pieces
- 1 1/2 cups whole milk, or 2%
- 2 large eggs
- 1 tbsp vanilla
- 2 -3 sprigs fresh rosemary leaves, snipped
- Line a 16 x 4 bread pan with parchment paper with 2 inch over hang to lift bread out of pan. Place on large baking sheet and set aside.
- Heat oven to 350 degrees
- Stir together, sugar, butter, flour, and salt.
- Cut in butter until mixture is even, set aside.
- Whisk together, eggs, milk, and vanilla. Add in fresh rosemary and set aside.
- With a stand mixer, or large food processor, mix together on low, flour, sugar, baking powder and salt. Add cold butter, and mix until evenly blended.
- Pour liquid ingredients over the flour mixture, and with a spoon or large spatula, stir until just blended.
- Pour into prepared pan, and spread evenly. Top with pistachios, crumb topping and chocolate chips.
- Bake for 50-60 minutes or until golden brown and cake tester comes out completely clean. Cool in pan. Loosen cake on the ends and lift with parchment paper.
Makes 16-18 servings
Recipe by Amy Richardson
Amy Richardson is a longtime food and party contributor for KSL’s Studio 5. She is a self-taught home cook, recipe innovator, food stylist and food photographer. She shares her enthusiasm and creativity by bringing together beautiful food and family, to make wonderful memories!
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