Plum Orange Anise Breakfast Cake with Multigrain Cereal

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Dietary: Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 50 min
Yield: 4-8 servings



  • 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 servings 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.