What’s a breakfast cake, you might say? Well, it has to go well with a cup of coffee – which this one does. Beyond that, though, it’s a tricky balancing act between being just wholesome enough to be ok for breakfast, and just sweet enough to be considered a cake.
Preheat oven to 350° F. Butter an 8” square pan, and coat it with flour.
In a medium bowl, mix together flours, cereal, baking powder, and salt.
In a larger bowl, beat softened butter with a mixer on medium speed until creamy, about 3 minutes. Add the sugar and beat 3 more minutes. Add the eggs one at a time, mixing well after each addition. Add applesauce, orange zest, anise, and vanilla and mix well. Reduce speed and add dry ingredients, mixing just until incorporated. Use a spatula or spoon to make sure there are no dry bits lurking beneath.
Pour batter (it’s a bit thick) evenly into the prepared pan. Arrange the 16 plum halves, cut side up, and press them gently into the batter.
Bake 35 minutes, or until top is deeply browned and a toothpick inserted into the cake (between the plums) comes out clean. Cool for at least 15 minutes. Once completely cool, you may wish to use a light dusting of powdered sugar. (It soaks into the plums, but makes the cake a speckly white.)
Notes: (4 as a main, 8 as a side, or 16 as a snack). Cake is moist, but can be kept for 2 days at room temperature if wrapped, or a day longer if wrapped and kept in fridge. It will become more moist and flavors will develop more the longer it is kept.
Makes about 4-8 servings
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