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BREAKFAST CAKE Black Currant Sugar

Posted on: August 30th, 2016 by Jason Miller No Comments

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Description

Product Overview

BREAKFAST CAKE Black Currant Sugar
Serves 12

1 ⅓ cups flour
½ teaspoon salt
1 teaspoon baking powder
½ cup Black Currant Sugar1 cup butter, room temperature
3 eggs, room temperature
2 teaspoons vanilla extract
¾ cup sweetened condensed milk

1. Preheat oven to 325˚F. Grease and flour a medium loaf pan and set aside.
2. Whisk flour, salt and baking powder together in a bowl and set aside.
3. Beat Black Currant Sugar and butter together until fluffy, about 3 minutes. Add eggs, one at a time and mix until well combined. Add the vanilla and condensed milk and mix until well combined.
4. Add the flour mixture and fold in with a spatula until just incorporated.
5. Pour the batter into the pan.
6. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Cool cake in the pan for ten minutes before turning out to cool completely on a wire rack. A warm milk glaze may be added at this time if desired.

Crock Pot Version

1. Whisk flour, salt and baking powder together in a bowl and set aside.
3. Beat Black Currant Sugar and butter together until fluffy, about 3 minutes. Add eggs, one at a time and mix until well combined. Add the vanilla and condensed milk and mix until well combined.
4. Add the flour mixture and fold in with a spatula until just incorporated.
5. Pour the batter into crock pot, place a large paper towel over the top of the crock pot insert, then place the lid on top. Cook on HIGH for 1 1/2 to 2 1/2 hours (mine took 2), or until a toothpick comes out clean around the edges. The center might be a little under done on top (but it’ll be done underneath).
6. For easy serving, use the slow cooker liner. That way you can just pick the whole liner out, peel it off, and serve the cake.

Note: You can make this less sweet and perhaps a bit healthier by replacing the condensed milk with a plain Greek yogurt. Any of our flavored sugars can be used for this recipe.

 
 

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