25 Irresistible Fall Breakfast Cake Recipes for Every Taste

Fall is the season of warm spices, cozy mornings, and the sweet aroma of baked goods filling your home.

One of the best ways to embrace autumn is with a delicious breakfast cake that combines seasonal flavors like pumpkin, apple, maple, cranberry, and warm spices such as cinnamon, nutmeg, and ginger.

These cakes are not just for dessert—they make the perfect start to your day, whether you’re enjoying a quiet morning coffee or hosting a festive brunch.

In this collection of 25 fall breakfast cake recipes, you’ll find everything from classic pumpkin spice cakes to innovative combinations like pear-ginger and cranberry-orange.

Each recipe is designed to be easy to prepare, packed with seasonal flavors, and perfect for sharing with family and friends.

Whether you’re looking for a quick weekday breakfast or a show-stopping cake for a weekend brunch, these recipes have you covered.

25 Irresistible Fall Breakfast Cake Recipes for Every Taste

Fall is all about comfort, warmth, and the joy of sharing delicious food with loved ones.

These 25 fall breakfast cake recipes bring the essence of autumn into your kitchen, offering tender, flavorful, and aromatic cakes that can elevate any morning.

Whether you prefer the cozy sweetness of pumpkin and cinnamon or the fresh tang of cranberry-orange, there’s a cake for every taste.

So grab your baking tools, stock up on seasonal ingredients, and start creating memories one slice at a time.

Pumpkin Spice Breakfast Cake

Warm, cozy, and perfectly spiced, this pumpkin spice breakfast cake is a fall morning dream.

Moist pumpkin puree is combined with cinnamon, nutmeg, and ginger, then topped with a buttery crumble for the perfect texture.

Each bite delivers a hint of sweetness without being overwhelming, making it ideal for breakfast or brunch.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree (fresh or canned)
• ½ cup vegetable oil
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

For the crumble topping:

• ¼ cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold unsalted butter, cubed
• ¼ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, mix pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, folding until fully incorporated. Stir in walnuts if using.
5. Pour the batter into the prepared pan and spread evenly.
6. To make the crumble, combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers or a fork to mix until crumbly. Sprinkle evenly over the cake batter.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.

This pumpkin spice breakfast cake is the epitome of autumn flavors.

Pair it with a cup of coffee or hot apple cider for a comforting fall morning treat.

Apple Cinnamon Streusel Breakfast Cake

Tender cake layered with juicy apple chunks and topped with a cinnamon streusel, this breakfast cake is reminiscent of fresh-baked apple pie.

The subtle sweetness of the cake balances perfectly with the crisp, buttery topping, making it a family favorite for chilly mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain Greek yogurt
• 2 cups peeled and chopped apples (about 2 medium apples)

For the streusel topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Mix in yogurt, then gradually add the dry ingredients until combined. Gently fold in apples.
5. Pour the batter into the prepared pan and spread evenly.
6. To make the streusel, mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the cake.
7. Bake for 40–45 minutes or until a toothpick inserted comes out clean. Cool slightly before slicing.

Apple Cinnamon Streusel Breakfast Cake is like fall in every bite.

The tender, apple-filled layers with a buttery crunch are perfect for breakfast, brunch, or an afternoon snack.

Maple Pecan Breakfast Cake

This maple pecan breakfast cake is sweet, nutty, and moist, perfect for fall mornings.

A hint of warm maple syrup and crunchy pecans give this cake a comforting, rich flavor that pairs beautifully with tea or coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 cup chopped pecans

For the topping:

• ¼ cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter and brown sugar until creamy. Mix in maple syrup, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with dry ingredients. Fold in pecans.
5. Pour batter into prepared pan.
6. Mix topping ingredients together and sprinkle evenly over the batter.
7. Bake for 35–40 minutes or until a toothpick comes out clean. Let cool slightly before serving.

Maple Pecan Breakfast Cake captures the essence of autumn mornings.

The nutty, maple-infused layers are satisfying and flavorful, making it a standout addition to any fall breakfast spread.

Cranberry Orange Breakfast Cake

Bright, tangy cranberries and sweet, zesty orange make this breakfast cake a refreshing fall treat.

Moist and tender with a subtle citrus flavor, it’s perfect for a cozy morning or a weekend brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon grated orange zest
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup plain Greek yogurt or sour cream
• 1 ½ cups fresh or frozen cranberries
• 2 tablespoons orange juice

For the glaze (optional):

• ½ cup powdered sugar
• 1–2 tablespoons fresh orange juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and orange zest.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla.
4. Alternate adding dry ingredients and yogurt to the butter mixture, beginning and ending with dry ingredients. Fold in cranberries and orange juice.
5. Pour batter into prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
6. Optional: Mix powdered sugar and orange juice for a drizzle and pour over slightly cooled cake.

Cranberry Orange Breakfast Cake is a bright, flavorful way to start the day.

The combination of tart cranberries and sweet citrus makes it uniquely autumnal and refreshing.

Chai Spice Breakfast Cake

A cozy breakfast cake infused with the warm, aromatic spices of chai tea—cinnamon, cardamom, ginger, and cloves—this cake is perfect for chilly fall mornings.

Its soft texture and spiced aroma will make your kitchen smell like a café.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• ½ cup chopped nuts (optional, walnuts or pecans)

For the topping:

• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cold butter, cubed
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. In a medium bowl, mix flour, baking powder, baking soda, salt, and all spices.
3. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs, one at a time, then stir in vanilla.
4. Alternate adding flour mixture and milk, beginning and ending with flour. Fold in nuts if using.
5. Pour batter into the pan. For topping, mix brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle evenly over batter.
6. Bake 35–40 minutes or until a toothpick comes out clean. Cool slightly before serving.

Chai Spice Breakfast Cake is aromatic, warmly spiced, and perfectly moist.

It’s a comforting, flavorful cake that pairs wonderfully with a hot cup of chai tea or coffee.

Pear Ginger Breakfast Cake

Juicy, ripe pears and a hint of ginger create a delicately sweet breakfast cake perfect for fall.

Soft, moist, and lightly spiced, this cake is comforting and elegant, ideal for a family breakfast or special occasion brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 2 ripe pears, peeled, cored, and chopped
• ¼ cup crystallized ginger, chopped (optional)

For the streusel topping:

• ¼ cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter, cubed
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
4. Gradually add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients. Fold in chopped pears and crystallized ginger.
5. Pour batter into prepared pan. Mix topping ingredients and sprinkle evenly over the cake.
6. Bake for 40–45 minutes or until a toothpick inserted comes out clean. Let cool slightly before serving.

Pear Ginger Breakfast Cake offers a perfect balance of sweet, spicy, and fruity flavors.

It’s moist, tender, and fragrant—a true fall breakfast indulgence.

Sweet Potato Pecan Breakfast Cake

This breakfast cake combines the natural sweetness of roasted sweet potatoes with crunchy pecans and warm spices.

Moist and flavorful, it’s perfect for cozy fall mornings.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed roasted sweet potato
• ½ cup chopped pecans

For the topping:

• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cold butter, cubed
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and brown sugar. Beat in eggs and vanilla, then fold in mashed sweet potato.
4. Gradually add dry ingredients to wet, folding gently. Fold in chopped pecans.
5. Pour batter into prepared pan. Combine topping ingredients and sprinkle over the batter.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Sweet Potato Pecan Breakfast Cake is tender, nutty, and full of autumn flavor—a perfect addition to fall mornings.

Caramel Apple Breakfast Cake

This cake features tender apple chunks swirled with homemade caramel, creating a sweet and decadent fall breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• 2 cups peeled and chopped apples

For the caramel swirl:

• ½ cup caramel sauce
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, cream butter and brown sugar. Beat in eggs and vanilla.
4. Gradually mix in dry ingredients alternately with milk. Fold in chopped apples.
5. Pour batter into pan. Drizzle caramel sauce and sprinkle cinnamon over the top. Swirl lightly with a knife.
6. Bake for 40–45 minutes until a toothpick comes out clean. Cool slightly.

Caramel Apple Breakfast Cake is rich, moist, and perfect for fall mornings when you crave a sweet, comforting treat.

Pumpkin Chocolate Chip Breakfast Cake

Moist pumpkin cake dotted with semi-sweet chocolate chips creates a perfect balance of sweet and spiced flavors for a fall morning pick-me-up.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, cream butter and sugars. Beat in eggs and vanilla, then fold in pumpkin puree.
4. Gradually mix dry ingredients into wet. Fold in chocolate chips.
5. Pour batter into prepared pan and smooth top. Bake for 35–40 minutes. Cool slightly before serving.

Pumpkin Chocolate Chip Breakfast Cake offers a delightful combination of fall spices and chocolate, perfect for a cozy morning treat.

Pear Almond Breakfast Cake

Juicy pears and almond extract create a delicate, moist breakfast cake.

A light almond crumble topping adds texture and flavor, making it perfect for fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup buttermilk
• 2 ripe pears, peeled and chopped
• ¼ cup sliced almonds

For the topping:

• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 tablespoon sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and brown sugar. Beat in eggs, vanilla, and almond extract.
4. Alternate adding flour mixture and buttermilk. Fold in pears.
5. Pour batter into pan. Combine topping ingredients and sprinkle over the cake.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly.

Pear Almond Breakfast Cake is tender, nutty, and fruity—a sophisticated fall breakfast treat.

Spiced Carrot Breakfast Cake

This cake is moist, sweet, and subtly spiced, with shredded carrots adding natural sweetness and texture.

Perfect for a morning boost with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts

For the topping:

• ½ cup powdered sugar
• 1–2 teaspoons milk
• ¼ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In another bowl, beat oil, brown sugar, eggs, and vanilla. Fold in flour mixture, then carrots and walnuts.
4. Pour into prepared pan and smooth top. Bake 35–40 minutes. Cool.
5. Mix powdered sugar, milk, and vanilla for a drizzle. Pour over cooled cake.

Spiced Carrot Breakfast Cake is moist, lightly sweet, and aromatic—perfect for a healthy-feeling fall morning treat.

Maple Banana Breakfast Cake

Ripe bananas and maple syrup give this breakfast cake natural sweetness, while a light crumble topping adds texture.

Moist, flavorful, and perfect for a fall breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (2–3 bananas)
• ¼ cup pure maple syrup
• ½ cup chopped walnuts (optional)

For the topping:

• 2 tablespoons brown sugar
• 2 tablespoons flour
• 1 tablespoon butter
• ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and brown sugar. Beat in eggs and vanilla, then stir in bananas and maple syrup.
4. Fold dry ingredients into wet mixture. Add walnuts if using.
5. Pour batter into pan. Combine topping ingredients and sprinkle over cake.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Maple Banana Breakfast Cake is moist, flavorful, and comforting—a naturally sweet start to any fall morning.

Cranberry Walnut Breakfast Cake

Tart cranberries and crunchy walnuts make this breakfast cake perfectly balanced in flavor and texture.

Warm cinnamon notes add a cozy fall touch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup plain Greek yogurt
• 1 ½ cups fresh or frozen cranberries
• ½ cup chopped walnuts

For the topping:

• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons cold butter, cubed
• 2 tablespoons chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Cream butter and brown sugar until light. Beat in eggs and vanilla.
4. Alternate folding in dry ingredients and yogurt. Fold in cranberries and walnuts.
5. Pour into prepared pan. Combine topping ingredients and sprinkle on top.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Cranberry Walnut Breakfast Cake is tart, nutty, and tender—perfect for a flavorful fall morning.

Chai Pumpkin Breakfast Cake

A fragrant blend of chai spices and pumpkin puree creates a moist and comforting cake that captures the essence of fall mornings.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon cardamom
• ¼ teaspoon cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup chopped pecans (optional)

For the topping:

• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons cold butter
• 2 tablespoons chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar. Beat in eggs and vanilla, then fold in pumpkin.
4. Gradually fold in dry ingredients. Stir in pecans if using.
5. Pour batter into pan. Mix topping ingredients and sprinkle on top.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly.

Chai Pumpkin Breakfast Cake is warmly spiced, moist, and cozy—ideal for a crisp fall morning.

Apple Maple Breakfast Cake

Sweet maple syrup and tender apple chunks make this cake moist and aromatic, a perfect complement to a fall breakfast table.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup maple syrup
• ¾ cup milk
• 2 cups peeled and chopped apples

For the topping:

• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons butter, cubed
• ¼ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and brown sugar. Beat in eggs, vanilla, and maple syrup.
4. Alternate folding in flour mixture and milk. Fold in apples.
5. Pour batter into pan. Mix topping ingredients and sprinkle over top.
6. Bake 40–45 minutes until toothpick comes out clean. Cool slightly before serving.

Apple Maple Breakfast Cake is moist, sweet, and warmly spiced—a fall morning delight.

Spiced Pear Breakfast Cake

Ripe pears and warming spices like cinnamon and ginger create a tender, flavorful cake ideal for autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 2 ripe pears, peeled, cored, and chopped

For the topping:

• 2 tablespoons brown sugar
• 2 tablespoons flour
• 1 tablespoon butter, cubed
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Combine flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. Cream butter and brown sugar. Beat in eggs and vanilla.
4. Alternate adding dry ingredients and buttermilk. Fold in pears.
5. Pour batter into pan. Mix topping ingredients and sprinkle over top.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly.

Spiced Pear Breakfast Cake is tender, fragrant, and lightly sweet—perfect for a seasonal breakfast treat.

Maple Pecan Swirl Breakfast Cake

This breakfast cake combines sweet maple syrup, crunchy pecans, and a tender cake base, swirled together for an irresistible autumn treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• ½ cup maple syrup
• ½ cup chopped pecans

For the swirl:

• ¼ cup maple syrup
• ¼ cup chopped pecans
• 2 tablespoons brown sugar

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar. Beat in eggs and vanilla. Alternate folding in flour mixture and milk.
4. Pour half the batter into pan. Mix swirl ingredients and layer over batter. Top with remaining batter. Swirl lightly.
5. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly.

Maple Pecan Swirl Breakfast Cake is visually appealing, nutty, and sweet—a cozy fall morning indulgence.

Chocolate Pumpkin Breakfast Cake

A rich combination of pumpkin puree and chocolate creates a moist, decadent cake perfect for a sweet fall breakfast or brunch.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ¾ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugars. Beat in eggs and vanilla, then fold in pumpkin puree.
4. Gradually fold in dry ingredients. Stir in chocolate chips.
5. Pour batter into pan and smooth top. Bake 35–40 minutes. Cool slightly.

Chocolate Pumpkin Breakfast Cake is moist, rich, and full of warm autumn flavors—a decadent fall breakfast treat.

Cinnamon Swirl Pumpkin Breakfast Cake

Moist pumpkin cake swirled with a cinnamon-sugar mixture creates a visually striking and flavorful breakfast treat.

Every bite offers a warm cinnamon aroma and tender texture.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For the cinnamon swirl:

• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugars. Beat in eggs and vanilla, then fold in pumpkin puree. Gradually fold in dry ingredients.
4. Pour batter into pan. Mix swirl ingredients and drop spoonfuls over batter. Use a knife to swirl lightly.
5. Bake 35–40 minutes until a toothpick comes out clean. Cool slightly before serving.

Cinnamon Swirl Pumpkin Breakfast Cake is beautifully marbled, tender, and packed with fall spices—a perfect morning treat.

Apple Ginger Breakfast Cake

Sweet apples combined with warm ginger make this cake moist and aromatic.

The ginger adds a gentle spice that balances the natural sweetness of the apples.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• 2 cups peeled and chopped apples

For the topping:

• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons cold butter, cubed
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon.
3. Cream butter and sugar. Beat in eggs and vanilla. Gradually fold in dry ingredients alternately with milk. Fold in apples.
4. Pour batter into pan. Mix topping ingredients and sprinkle over top.
5. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Apple Ginger Breakfast Cake is tender, warmly spiced, and perfect for a cozy fall morning.

Maple Cinnamon Coffee Cake

This soft and fluffy cake is infused with maple syrup and topped with a cinnamon crumb, making it ideal for breakfast or brunch during fall.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup maple syrup
• ¾ cup milk

For the crumb topping:

• ¼ cup brown sugar
• ¼ cup flour
• 2 tablespoons butter, cubed
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar. Beat in eggs, vanilla, and maple syrup. Alternate folding in flour mixture and milk.
4. Pour batter into pan. Mix topping ingredients and sprinkle over top.
5. Bake 35–40 minutes until a toothpick comes out clean. Cool slightly before serving.

Maple Cinnamon Coffee Cake is lightly sweet, tender, and perfect with a hot cup of coffee for fall mornings.

Cranberry Orange Streusel Breakfast Cake

Tart cranberries and bright orange zest paired with a crunchy streusel make this cake both flavorful and festive for autumn breakfasts.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup plain Greek yogurt
• 1 ½ cups fresh or frozen cranberries
• Zest of 1 orange

For the streusel:

• ¼ cup flour
• 2 tablespoons brown sugar
• 2 tablespoons butter, cubed
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar. Beat in eggs, vanilla, and yogurt. Fold in dry ingredients. Mix in cranberries and orange zest.
4. Pour batter into pan. Mix streusel ingredients and sprinkle on top.
5. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Cranberry Orange Streusel Breakfast Cake is bright, flavorful, and perfect for a seasonal breakfast treat.

Pecan Brown Sugar Breakfast Cake

Brown sugar and toasted pecans give this breakfast cake a rich, nutty flavor and moist texture that is perfect for fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• 1 cup chopped pecans

For the topping:

• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons cold butter, cubed
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter and sugar. Beat in eggs and vanilla. Gradually fold in flour mixture and milk. Fold in pecans.
4. Pour batter into pan. Mix topping ingredients and sprinkle on top.
5. Bake 35–40 minutes until a toothpick comes out clean. Cool slightly before serving.

Pecan Brown Sugar Breakfast Cake is nutty, tender, and lightly sweet—a perfect cozy fall breakfast.

Apple Caramel Swirl Breakfast Cake

Tender apples combined with a rich caramel swirl make this breakfast cake decadent yet comforting for autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• 2 cups peeled and chopped apples

For the caramel swirl:

• ½ cup caramel sauce
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar. Beat in eggs and vanilla. Alternate folding in flour mixture and milk. Fold in apples.
4. Pour batter into pan. Drizzle caramel sauce and sprinkle cinnamon. Swirl lightly.
5. Bake 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.

Apple Caramel Swirl Breakfast Cake is tender, sweet, and indulgent—a perfect way to celebrate fall flavors.