Guatemalan Breakfast Cake - Culinary Haven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a subtle flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while adding creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and lactose-free.

Preheat the oven to 180°C (356°F).

Grease a 10x15 inch baking tray with butter.

In a bowl, blend together butter and sugar using an electric whisk.

Add eggs one at a time to the mixture.

Add sour cream and mix well.

In another bowl, combine flour, baking powder, and salt.

Fold the dry ingredients into the wet mixture gently.

Add freshly grated Parmesan Reggiano and mix until combined.

Pour the batter into the prepared baking tray and spread evenly with an offset spatula.

Sprinkle sesame seeds on top of the batter.

Bake in the preheated oven for 40-45 minutes, rotating if necessary.

If the cake darkens too much, cover it loosely with tinfoil or lower the temperature to 160°C (320°F).

Let the cake cool in the tray for a few minutes before unmolding onto a wire rack to cool completely.

Slice into squares and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens