Description
Veggie Crinkle Cake delivers a nutritious morning boost packed with colorful vegetables and wholesome ingredients that make your breakfast feel like a delightful celebration. Grab a slice and savor the delectable blend of fresh produce and comforting flavors that kickstart your day with energy and goodness.
Ingredients
Scale
Primary Vegetables:
- ½ cup finely diced red bell pepper
- ½ cup finely diced yellow bell pepper
- ½ cup finely diced zucchini
- ¼ cup finely diced red onion
- 2 cloves garlic, minced
Base Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
Wet Ingredients and Cheese:
- 1 cup buttermilk
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Sauté ½ cup red bell pepper, ½ cup yellow bell pepper, ½ cup zucchini, and ¼ cup red onion in 1 tablespoon olive oil over medium heat for 5-7 minutes until slightly softened.
- Add 2 minced garlic cloves, ¼ teaspoon oregano, and ¼ teaspoon basil. Stir constantly for 1 minute until fragrant. Season with salt and pepper.
- Remove vegetable mixture from heat. Fold in 1 cup shredded cheddar cheese until evenly distributed.
- Warm your oven to 350F. Coat a 9-inch square baking pan with grease and flour.
- Combine 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a mixing bowl.
- Whisk ½ cup granulated sugar and ¼ cup brown sugar in a separate bowl.
- Incorporate 1 cup buttermilk, ½ cup melted butter, 2 eggs, and 1 teaspoon vanilla into the sugar mixture.
- Gently blend wet and dry ingredients, mixing just until combined without overmixing.
- Spread half the batter evenly across the prepared pan.
- Layer the vegetable and cheese mixture over the first batter layer.
- Cover vegetable filling with remaining batter, spreading carefully.
- Sprinkle ¼ cup Parmesan and 1 tablespoon chopped parsley on top.
- Bake for 30-35 minutes until a wooden skewer comes out clean from the center.
- Allow the cake to rest in the pan for 10-15 minutes before slicing into squares.
Notes
- Prep veggies in advance to speed up cooking and ensure uniform chopping size for even cooking.
- Let the vegetable mixture cool before adding cheese to prevent immediate melting and maintain texture.
- When mixing batter, stop whisking the moment ingredients are combined to prevent tough, dense cake texture.
- Choose fresh, seasonal vegetables for the best flavor and nutritional boost in your breakfast cake.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 263 kcal
- Sugar: 12 g
- Sodium: 223 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 70 mg