Lucia's Breakfast Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 6 large egg yolks
- 3 cups all purpose flour
- 1 large egg, beaten to blend (for glaze)
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- Carbohydrate 68 g(23%)
- Cholesterol 223 mg(74%)
- Fat 27 g(42%)
- Fiber 1 g(5%)
- Protein 8 g(16%)
- Saturated Fat 16 g(80%)
- Sodium 165 mg(7%)
- Calories 547
Preparation Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Blend flour, sugar and salt in processor 5 seconds. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add yolks and vanilla and blend until dough holds together. Press dough onto bottom of prepared pan. Use tines of fork to decorate edge. Brush with glaze. Bake cake until golden and tester inserted into center comes out clean, about 55 minutes. Serve warm or at room temperature.
Preparation Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Blend flour, sugar and salt in processor 5 seconds. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add yolks and vanilla and blend until dough holds together. Press dough onto bottom of prepared pan. Use tines of fork to decorate edge. Brush with glaze. Bake cake until golden and tester inserted into center comes out clean, about 55 minutes. Serve warm or at room temperature.
