White Breakfast Cake is a light white cake that is baked in a pie shell and topped with delicious crumbs.
A friend of mine asked, “If I give you a recipe, would you make it on Easter and only on Easter?”
Sight unseen I said, “Sure.”
Now why would I do that? I didn’t know if it was a new ham recipe. Maybe it was a rack of lamb. It could have been the dreaded green bean casserole. Who knew?
All those choices would have been disasters. My guy doesn’t eat ham or lamb. Green bean casserole, well it’s green bean casserole.
Something told me it was going to be a dessert. I wasn’t sure if it was cake or pie. I got both!
This dessert can be made two ways. If you make half the cake recipe it will be more like a Funny Cake. The cake will be level with the crust.
But I was in the go big or go home mood. So I added the entire cake batter into one shell. Bingo!
The texture of this cake is more like coffee cake than white cake. This makes those crumbs the perfect addition.
I won’t hold you to making this cake only on Easter. Enjoy it any time of year!
Ingredients
- 1 9-inch pie shell,unbaked
- 1/2 cup crisco
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Crumbs
- 6 tablespoons flour 6 Tablespoons sugar
- pinch of salt
- 1 Tablespoon butter
- 1 cup milk
- 1 teaspoon vanilla
Instructions
- Cream together crisco and sugar.
- Add eggs.
- Add flour, baking powder and salt. Mix well.
- Transfer batter into an unbaked pie shell.
- Mix crumb ingredients and crumble
- Top cake with crumbs
- Bake at 350 for about 35 minutes cover pie crust as necessary to prevent over browning.
