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Gingerbread Breakfast Cake

Gingerbread Breakfast Cake

This is a great way to wake up! Nothing like gingerbread filling the air with wonderful aromas—especially in the morning at home!

I love Ella Fitzgerald—as you may have guessed by now—and I love her rendition of “Baby, Won’t You Please Come Home.” Check it out!

Gingerbread Breakfast Cake


  • 1 cup bran cereal
  • 1 cup skim milk, clabbered with 1 tablespoon lemon juice
  • 1/2 cup molasses
  • 1/2 cup unsweetened applesauce
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg


  1. In small bowl stir together bran cereal, clabbered skim milk, molasses and applesauce. Set aside.
  2. In another small bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
  3. In large bowl beat butter and 1/2 cup sugar with electric mixer until combined. Add egg. Beat until fluffy.
  4. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350°F for 25 to 30 minutes.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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