Speaking of a yummy breakfast, I unabashedly admit to my sweet tooth, and love to serve home made breads with jam and honey to North Point’s Bed and Breakfast guests. Even when I bake scones, I prefer sweet ones like cranberry, apricot swirl, cardamon prune, or chocolate chip. I often bake the standby-but-always delicious banana bread, and I adore anything pumpkin so pumpkin bread is another top on my list. (“Biscuits and Scones” by Elizabeth Alston is an excellent reference for scone recipes.)
But hands down, my favorite sweet breakfast “bread” is actually a cake: Rose Levy Beranbaum’s Lemon Poppy Seed Cake. You won’t make this in a snap, but you won’t be able to stop eating it either. Forget about the 13 tablespoons of butter. Just enjoy!
(Image, courtesy of Biscuits ‘n CRAZY)