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Lucia's Breakfast Cake

Italian Breakfast Cake


  • 3 cups all purpose flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter 2 sticks, cut into 1/2-inch pieces
  • 6 large egg yolks
  • 2 teaspoon vanilla extract
  • 1 large egg for glaze, beaten


  • Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. (Don't butter the sides of the pan)
  • Blend flour, sugar and salt in a food processor for 5 seconds. Add butter pieces and process, using the pulse button until mixture resembles coarse meal. Add yolks and vanilla and blend until dough holds together. Press dough onto the bottom of the buttered (bottom only) springform pan. Brush with the beaten egg. Bake cake until golden and tester inserted into center comes out clean, about 55 minutes. Serve warm or at room temperature.