Warm Papaya Breakfast Cake

Name: Warm Papaya Breakfast Cake
Yield: 4 generous servings
Cuisine: Venezuelan
Ingredients: 2 heaping tablespoons walnuts or pecans; 2 heaping tablespoons walnuts or pecans; 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1½ tablespoons butter, chilled, cut in small pieces; ⅓ cup milk; 1 extra-large or jumbo egg; 1 extra-large or jumbo egg; 1 teaspoon vanilla extract; ½ teaspoon lemon extract; 1 tablespoon flour; 3 tablespoons sugar; 3 tablespoons sugar; ⅔ cup sour cream; 1 small papaya (approximately ¾ pound), peeled, seeded, thin-sliced

Preparation info

4
generous servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A fluffy, nutty, springy-light cake topped with sour cream and a sunburst of papaya. The coffee-cake-style batter can be prepared in minutes with the help of a processor, then the cake is popped into the oven while you put together the rest of breakfast or brunch. Serve freshly baked, as the cake loses some of its charm when cooled.

Ingredients

Cake Batter

¼ cup sugar
2 heaping tablespoons walnuts or pecans
1

Asia
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Method

Combine sugar and nuts in processor and whiz to medium-fine texture. Add flour, baking powder, and salt; whirl until thoroughly mixed. Add butter; turn machine on and off a few times to chop fine.
Blend together milk, egg, and extracts in measuring cup. With motor running, add to dry ingredients and process until just incorporated; do not overmix. Spread evenly