About Us saturday chef recipe

Italian Breakfast Cake

Original date aired: May 29th, 2010

Overview

I have to say, the Italians really know how to live!  They even have cake for breakfast.  Here's a wonderful recipe I came across during a recent trip to Italy for a cake you can serve for breakfast, brunch or anytime at all.

Join me next week on Global TV's Saturday Morning News and learn how to make "Cheddar, Ham & Green Onion Biscuits".  Check back after the show for the recipe.   


Ingredients
  • 3 cups all purpose flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 cup chilled unsalted butter, cut into 1/2 inch pieces
  • 6 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1/4 cup powdered sugar

Directions
  1. Preheat oven to 350F.
  2. Butter bottom of a 9 inch diameter spring form pan.
  3. Blend flour, sugar and salt in processor for 5 seconds.  Add butter and process, using on/off turns, until mixture resembles coarse meal.
  4. Add yolks and vanilla and blend until dough holds together.  Press dough onto bottom of prepared pan.
  5. Mix cranberries, pecans, cinnamon and sugar in a medium bowl.  Sprinkle over batter.
  6. Bake cake until golden and tester inserted into center comes out clean, about 45 minutes.
  7. Serve warm or at room temperature.  Sift powdered sugar over cake.

ENJOY!

CHEF JUDY WOOD

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