Since it will be served early morning, you might like this Cinnamon Roll Cake.

Tastes like cinnamon rolls, but is a cake instead of a yeast dough.

Cinnamon Roll Cake

Source: Life As A Lofthouse
(My notes are in Red)
CAKE:
3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
1/2 cup ( 1 stick) Butter, melted
TOPPING:
1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon
GLAZE:
2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. (I buttered the pan) Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.)

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
My Option: Cream Cheese Icing
1/4 cup butter
1 cup Cream Cheese
2 teaspoons vanilla
Powdered Sugar

Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar.

This is another very easy to make, delicious treat for breakfast or any other time of day. It has been very popular here on the CF ever since Jo (Jojoco) shared it a number of years ago.
The original recipe calls for plums, but just about any fruit will work. I used red currants.

Summer Torte
Original Plum Torte

Shared by: Jojoco on Gardenweb

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
Pinch of salt
NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

They both look really great, thank you so much! I will save both recipes, and probably do the cinnamon roll cake this time with a side of fresh fruit.

You could do a sour cream walnut coffee cake...here's a version from Ina Garten...

Here is a link that might be useful: Sour cream coffee cake

I do love that summer torte, I've never made the cinnamon roll cake but it looks delicious.

I used sweet cherries in the summer torte and drizzled it with Black Forest syrup made with cocoa and more of the sweet cherries.

Of course, I don't think it's ever too early for cake with coffee, I'm far more likely to eat sweets in the morning than any other time. Would a cobbler be too "dessert like"? I make peach cobbler with a biscuit type topping, not extremely sweet.

Happy Birthday to the Birthday Girl!

Annie

Annie

Trisha Yearwood made a shortcake yesterday on her show that might work for you.

Instead of making individual biscuts and topping them with fruit. She made 2 large 9 inch cake pan size biscuts and made a layered shortcake and topped with whipped cream.

It looked really good. You could do peach, blueberry or strawberry topped with unsweetened whipped cream as the fruit would probably be sweet enough.

Here is a link. I hope it works.

Here is a link that might be useful: Shortcake Cake

All great ideas, thanks so much! I'll save them all and see where the spirit moves me on Friday. The pictures really help and the summer torte looks so "summery" and good!

Crepes tarta

Those crepes look really good! I've never made crepes (although I make pancakes every Sunday :)!). I've seen a thread on here that leads me to believe crepe making is an art - I won't practice on the birthday girl, but looks like they would sure be good to try sometime. Thanks for the suggestion.

Elba, here are two more cakes that are easy to make. Both of these cakes get a lot of hits on my blog.

Both these recipes come from Canadian Living Magazine. I've made them many times over the last 30 years.

Blueberry Upside-Down Cake
===========================
Can be made in a square or rectangle pan or round.

Source: Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350ðF oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

Raspberry Cake
==============

1985 Canadian Living Magazine

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sour cream
1 cup raspberries

Heat oven to 350ðF

In a bowl sift flour, baking powder, soda and salt.

In another bowl beat butter and sugar until creamy and add eggs. Beat well. Add vanilla.

Mix in flour and add sour cream. Fold in raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done.

ann t:

Those both look delicious and the little flowered plate is the perfect setting. Do you have a houseful of odd dishes/dish sets? You always seem to have things plated on an unusual pretty plate!

Are the first and second pics the same cake? I can't wait to try these and the other two you posted earlier! Thanks for sharing!

Liz

Liz, yes the first two are the same cake. Just baked in different shaped pans.

I have a number of odds and end plates. But the plate with the flowers is from a set of Wedgwood and the pattern is Clio.

~Ann

Yes, they all look delicious and perfect for this time of year - I will have to make one a week and find folks to give them to because I am on a diet! Thanks again Ann!

Just put a cinnamon cake in the oven perfect for camping. Thanks

Ann,
Is your red currant cake baked in a removable bottom tart pan? Like the looks of the fluted sides. And are red currants available in stores or just home grown/farmers markets? That looks scrumptious!

Liz

Liz, yes I used a tart pan with removable bottom.

I have bought red currants from our farmers markets and from one of our grocery stores.

They freeze well.

~Ann

Dang it! Why did I open this beautiful thread. I was doing so well not eating sweets. Gorgeous eye candy everyone!

I had some sour cream I wanted to finish, so we ended up going with the raspberry cake, but used blueberries instead, as I had lots of those. My son made it for me, as I was out doing yard work/gardening all day. It tasted wonderful - it was so moist and delicious! Everyone loved it; the birthday girl said blueberries are her favorite fruit, and she was extra touched that my son made it, as she was his first grade teacher a little over 10 years ago! Thanks so much Ann and all for the wonderful suggestions.
I do have a question, the middle of the cake sagged - my son used a round cake pan, not the spring form pan you suggested. Could that have been why? I just flipped it over onto a pretty plate & dusted with the powdered sugar, so it looked fine & no one was the wiser, just wanted to know what to do different next time. Thanks.