In high school, I had a wonderful friend named Bree who introduced me to the greatness that is bumpy cake. It's a chocolate cake with "bumps" of butter cream frosting covered in a delicious fudge frosting. Honestly, if you've never had it, I suggest purchasing one — you can find it at several grocery stores, including Hiller's in Commerce. It's life-changing.
Sadly, Bree died last year in a car accident — a beautiful person, inside and out, gone much too soon.
The other day, as I was scrolling through Pinterest, I came across a recipe for breakfast bumpy cake. While it's nothing like the bumpy cake I enjoyed with Bree, I knew I had to make it. I'm glad I did.
This breakfast cake gets its name from the bumps that rise in the batter when it's baked in the oven. Its texture is similar to a crepe, but it's much more thick. It's a great dish to make on the weekend for a nice family breakfast or on a weeknight when you want to treat yourself to breakfast for dinner. You can top each slice with your favorite fruit and powdered sugar or with maple syrup. Both are delicious.
You'll need the following:
- 2 Tbsp. unsalted butter
- 2 c. milk
- 1 tsp. salt
- 6 eggs
- 1¾ c. flour
- 3 Tbsp. sugar
- Whatever fruit or syrup topping you choose
Preheat the oven to 375 degrees Fahrenheit. Melt the butter in a 9-by-13-inch pan in the oven. While the butter melts, mix the rest of the ingredients in a blender, food processor or mixer. Pour the batter into the hot buttered pan and bake for 15 to 20 minutes, or until high bumps appear and the top is lightly browned. To serve, cut into individual servings. Serve immediately with optional toppings and enjoy!