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Raspberry White Chocolate Pecan Breakfast Cake

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My husband and I were talking about plans for Labor Day weekend last night and I was thinking to myself, that’s still a good two-three weeks away, so we don’t have to think too hard about it. Want to know something?! There is only one more weekend between now and Labor Day weekend! How did that happen?? Pretty sure I must have skipped a whole week in August somehow! I guess I need to be thinking harder about Labor Day weekend now. . .
Anyways, I just thought I would share that stunning revelation with you all in case you felt the same way about how fast summer has been disappearing on us! Another thing that will disappear quickly on you is a pan of this breakfast cake! It isn’t quite the texture of a coffee cake and it isn’t the texture of a muffin or quick bread, so I’m going with calling it a breakfast cake! 🙂

It’s a rich, dense, melt-in-your-mouth cake that is sweetened by white chocolate and raspberry and accented with toasted pecans. It pairs perfectly with a nice steaming hot cup of coffee! (It’s also perfect to munch on while you reflect on the fact that you apparently have no idea what day of the month it is!) Have a great day!

Raspberry White Chocolate Pecan Breakfast Cake
Yield: 16 bars

Ingredients

  • 1/2 C butter
  • 1/2 C white chocolate chips, divided
  • 2 eggs
  • 1/4 C sugar
  • 1/4 C sugar substitute
  • 1/2 C all-purpose flour
  • 1/2 C white whole wheat flour
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/3 C natural raspberry preserves
  • 1/4 C pecans, coarsely chopped
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
Directions
  1. Preheat oven to 350. Grease and flour an 8×8 baking dish.
  2. In a small saucepan, melt butter over low heat. Remove from heat and sprinkle 1/4 cup white chocolate chips over the top. Do not stir chips into the butter. Set aside.
  3. In a large bowl, beat eggs until frothy. Add in sugar and sugar substitute. Beat until creamy. Stir in white chocolate/butter mixture. Add in flours, salt, cinnamon, nutmeg, and vanilla. Slowly beat until well-combined. Stir in remaining 1/4 cup white chocolate chips. Batter will be thick. Spread batter into baking dish.
  4. In a microwavable dish, melt raspberry preserves for 10 seconds. Spoon preserves over the top of the batter. With a knife, gently swirl the preserves into the batter.
  5. Bake for 10 minutes.
  6. In a small bowl, stir together pecans, brown sugar, and cinnamon. Sprinkle pecan mixture over the top of the bars. Gently press down with a spoon. Return bars back to the oven and bake for another 10-15 minutes or until toothpick inserted in the center comes out clean.
  7. Remove baking dish to a wire rack and allow to cool for 5 minutes before cutting. Store leftovers in an airtight container.

Comments

  1. I love breakfast cake! Not only does it taste amazing but it’s yet another excuse to have cake in the AM 🙂 this version looks super tasty! Again, you’re winning over my heart with that raspberry + white chocolate, mmm.

    Reply

  3. This cake is for breakfast. No joke? You just made my day<3 And I know WHERE DID AUGUST GO? I woke up and saw that it's the freaking 22nd of August already and I start the fall semester in less than 2 weeks :O

    I guess I’ll have to whip up some of this cake for quick mornings before class 😉

    Reply

  11. What a lovely looking cake my friend 😀
    Summer is up and coming for us so I am very excited to finally make all these bookmarked recipes!

    Cheers
    Choc Chip Uru

    Reply

  20. Breakfast cake? Than’s new to me but I LOVE it!!
    I have a sweet tooth and this cake looks wonderful 🙂 I’d eat it for breakfast and anytime 🙂

    Reply

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