Cake for breakfast. It’s happened again. A slice of pound cake, barely toasted and drizzled with honey sure is a great way to greet the day. I believe I’ve settled it—the correct time for cake is no longer solely post-meal for dessert but rather, as the meal, first and foremost. Breakfast, being the lovely flexible meal that it is—ranging from chorizo to omelets to chilaquiles to sticky buns—is a perfect time to enjoy cake.

Last week I had the pleasure of road tripping from Chicago to Tampa and back again, stopping along the way at the welcoming homes of many teammates. At one such home down in Georgia, to which we rolled up at around 2:30am after an odd meal in Nashville, there was this Paula Deen Pound Cake. Sitting there on the counter, with a plate to the side where the delicate, perfectly textured cake crust had been reserved, was heaven. Cake for breakfast is the new thing (here in my kitchen) but cake can work wonders at anytime, as this pound cake demonstrated there in that Georgia kitchen.

It is a simple cake. Butter, sugar, eggs, flour, sour cream, vanilla. That’s all you really need to start a day, or end a night.

Recipe on the following page.

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