Scott Livingston is a veteran runner, and the TABLE team designed this flavorful and energy-rich breakfast cake recipe just for him after the kitchen in his Mount Lebanon home, which Livingston shares with his wife Leslie, was redesigned by architect Gerald Lee Morosco. Morosco is the principal at Gerald Lee Morosco Architects, and his renovation for the Livingstons turned a cramped, dimly lit kitchen into a modern Arts and Crafts-style dream. Discover the story behind the remodel here.
Granola Breakfast Cake Recipe
INGREDIENTS
1 cup of your favorite granola
1 cup raisins
1 cup dried cranberries
½ cup dates, chopped
1 3/4 cups boiling water
1 cup unsalted butter at room temperature
1 cup granulated sugar
1/2 cup brown sugar
3 eggs at room temperature
2 tbsp apple butter
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon
¼ tsp cardamom
INSTRUCTIONS
- Combine granola and dried fruits in a bowl with boiling water. Stir and let sit uncovered.
- Preheat oven to 375 degrees. Butter a 10- or 12-cup Bundt pan.
- Beat butter and sugars until fluffy. Add eggs and beat until combined. Add apple butter and vanilla and almond extracts and beat until combined.
- A cupful at a time, add flour, baking powder, baking soda, salt and spices. Beat until combined, and then add granola and fruit mixture. Beat only until combined.
- Add batter to the Bundt pan and spread evenly.
- Bake for 50 minutes. When a wooden skewer emerges cleanly from the cake, it is done.
- Loosen the sides with a flexible spatula and let cool to room temperature. Flip the pan onto a platter and tap on it to release the cake. Dust with powdered sugar before serving with fresh fruits and a cup of hot coffee.
Recipe by Keith Recker / Photography by Dave Bryce
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