My kids love to have a "special breakfast" on the weekends. When they use the word special, it always makes me laugh. Their typical weekday breakfasts consists of homemade cereals or homemade fresh baked bread. If you ask me, that's pretty special!
Now this recipe for Maple Pecan Breakfast Bread, I will admit, has more sugar and butter than what is typically in one of my "special" weekend breakfasts. I believe this one would fall under the category of "special-special"- meaning, we don't eat this way everyday... so don't judge me. :)
Maple Pecan Breakfast Bread
(Adapted from Bake at 350)
1/2 cup salted butter, melted
1/2 cup pure maple syrup
1/2 cup packed light brown sugar
1/2 cup pecans
1 1/2 teaspoons cinnamon
2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
2/3 cup buttermilk
For the frosting drizzle:
1 cup powdered sugar
1 teaspoon vanilla extract
1 Tablespoon milk (or more as needed to thin)
1. Preheat your oven to 400 degrees F. Grease an 8x8 or 9x9 inch square pan.
2. In a small bowl, stir together the maple syrup, brown sugar, melted butter, pecans, and cinanamon. Set aside.
3. In a medium sized bowl, whisk together the flour, baking powder, and salt. With a pastery blender, cut in the 1/4 cup cold butter, until you have coarse crumbs. Add in the buttermilk and sir just until the dough begins to come together.
4. Press the dough into the prepared pan. Pour over the pecan mixture.
5. Bake for 16-18 minutes. Cool for 10 minutes.
6. Meanwhile, mix all of the frosting ingredients together and drizzle over the cooled cake.
Linked to: Weekend Potluck