Sweet and Cheesy Breakfast Cakes


I have recently become obsessed with the website Food52.com .  They have weekly contests in which followers of the blog submit their favorite recipes. The writers of food52 then test the recipes and declare a winner. They have a fantastic collection of kitchen tested recipes on their site; lately, I feel like I make one recipe a week from it.

This recipe won for best gluten free dessert. I think this little cake could stand up to ANY other gluten- full breakfast cake in a contest.  The combination of cheese, sour cream, and sugar make this an amazing {pound cake-like} breakfast treat.  Enjoy!


Sweet and Cheesy Breakfast Cakes 

aka. El Salvadorian Quesadilla

From Food52 http://food52.com/recipes/12535-salvadoran-breakfast-cake-a-k-a-quesadillas

Makes 18

1 cup rice flour

1 teaspoon baking powder

1 pinch salt

1 cup butter, softened

1 cup sugar

3 large eggs

1 cup sour cream*

½ cup grated hard cheese, such as cojita or parmesan*

  1. Preheat the oven to 350F.
  2. Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
  3. Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
  4. Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
  5. Bake for 15-20 minutes. Let cool to room temperature – it’ll taste like a cheesy pound cake.

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