Recipe Redo: Breakfast Cake

Way back when I first posted this recipe, I promised to add pictures to it the next time I made it.  I really intended to make it over the holidays, but life (as it so often does) got in the way, I didn’t have the time.  

Plus, if you can believe it, I was tired of super sweet stuff.

I know I know.  I was stunned too.

Anyway, I’ve updated the recipe and added a couple of pictures to it.  So you should check it out. 

I also have a few suggestions or changes you can make. 

Option 1: Leave out the cream cheese and sugar dotted over the top, but keep the strudel and glaze.  I like to add cream cheese, but if you don’t have it around, you could easily leave it out and still have a delicious dish.

Option 2: Leave off the glaze.  The glaze is very sweet so many may find it too sweet.  I don’t think anything would be missing without the glaze, but I would definitely add ½ teaspoon or so of vanilla to the batter to up the flavor a little. 

Option 3: Half the glaze recipe.  It makes a ton; probably too much.  Now, I like things to be super sweet, so I wouldn’t do that, but I think you could easily cut the glaze in half and still have a great (and still very sweet) breakfast dish.

I would not leave off the strudel.  The strudel is what really makes this dish “breakfast-y” as it’s very much like a topping on a coffee cake.  Without the strudel, it would just be a plain cake with a vanilla glaze. 

Wait, why is that a bad idea again? :)

Make this recipe.  Whether you make this as the original recipe has it or with one (or a combination) of these adaptations; I really hope you make it and enjoy it. 

I didn't skip anything here...pecans, cream cheese, tons of glaze.  This is my kind of breakfast.

This post is linked to Tasty Tuesday and Delicious Dishes.