• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Picnic Food
  • More Recipes
    • Breakfast
    • Easy Dinner Recipes
    • Appetizers/Snacks
    • Side Dishes
    • Best Dessert Recipes
    • Cookies
    • All Recipes
    • Categories
  • Travel
  • Shop

Easy Recipes for Family Time - Seeded At The Table logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Picnic Food
  • Cookies
  • Easy Dinner Recipes
  • All Recipes
  • Travel
  • Shop
  • Contact
×

Home » Course » Breakfast » Breakfast Bumpy Cake

January 11, 2012

Breakfast Bumpy Cake

This post may contain affiliate links. Read my disclosure policy.

Pin
Share
Tweet
Share
31Shares
Jump to Recipe

Bumpy CakesMy sister occasionally posts on Facebook that she is making "bumpy cakes" for breakfast.  I had no idea what bumpy cakes were, but the image that always popped in my head was a chocolate cake, like this.  I could not fathom why in the world she would be making that for breakfast!  Was it a pregnancy crave?

Finally, when we were visiting her in Colorado this Christmas, she made me her famous bumpy cakes.  They are not chocolate at all (although I think a chocolate version could be made) and they definitely are breakfast-y.  Her description was that they are in between a crepe and a pancake, and develop bumps in the batter when baked.  Yet, I now would add to the description that they are egg-y, and delightful.  To me, they are better to serve than crepes or pancakes because you do not have to stand over the stove/griddle, cooking up a batch for everyone.  Instead, you mix the ingredients and layer into a 9- x 13-inch pan then bake it.  This means all portions are done at the same time and everyone can enjoy a fresh piece together!  Slather on a little butter, drizzle with syrup and sprinkle with powdered sugar.  A breakfast of champions, if you ask me.  😉

Recipe Card

Print Recipe
5 from 3 votes

Breakfast Bumpy Cake

Servings: 8 -10 servings
Author: Nikki Gladd

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cups milk
  • 1 teaspoon salt
  • 6 eggs
  • 1 ¾ cup flour
  • 3 tablespoons sugar

Optional toppings:

  • Butter
  • Syrup (maple, chocolate, caramel, etc.)
  • Fruit
  • Powdered Sugar
  • Whipped Cream

Instructions

  • Preheat oven to 375 degrees.
  • Melt butter in the bottom of a 9- x 13-inch pan in the oven. Mix the rest of the ingredients in a blender, food processor or mixer. Pour into the hot buttered pan and bake for 15 to 20 minutes, until high bumps appear and the top is lightly browned.
  • To serve, cut into individual rectangle servings. Serve immediately with optional toppings.
  • Recipe Note: This recipe can be cut in half and baked in a smaller pan.
  • Source: Angie L., sister of Pennies on a Platter
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
Pin
Share
Tweet
Share
31Shares
« Lemon Garlic Baby Potatoes
Ranch-style Snack Pretzels »
Seed at the table family photo

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Primary Sidebar

Search for Recipes

© 2023 · Seeded at the Table · Home · About · Contact · Privacy Policy