When the 8600 students on the meal plan at the University of Georgia sit down to dinner tonight, they won’t be disappointed.  Tonight  for the third year in a row, “Sunset Breakfast: Dawn Inspired Dishes Served at Dark” will be the highlight of the month for Univ of Georgia students as they are treated to breakfast for dinner featuring recipes from inns and B&Bs throughout the country. According to Don Law, Chef at the University of Georgia’s Snelling Dining Hall, “One of our goals for this event is to introduce Bed and Breakfast and Inns, such as yours, to our student customer base as a viable vacation option for them as well as to highlight the various food options available for a special get away in the future”.

Each year the UGA Dining Services event planning committee solicits and reviews recipes from inns and B&Bs around the country.  They test their favorites, select winners and then re-write portions to feed a crowd of 8600.  Innkeepers whose recipes are chosen receive a commemorative plate along with a copy of your recipe batched to 8,600 portions, just in case there’s ever a huge crowd at their inn!

The Sunset Breakfast Dinner has gained National recognition by receiving a Bronze Horton Award from the National Association of Colleges and University Food Services. We love it because it’s the perfect way to introduce the B&B culinary experience to would-be inngoers.  It’s also the perfect illustration that B&Bs offer the better way to breakfast.  “Afterall, breakfast is the second B in our name,” commented Jay Karen, Executive Director of the Professional Association of Innkeepers International which spearheads the Better Way To Stay campaign. 

Kathleen Janke’s recipe for her award-winning Gracehill B&B BlueberryAlmond Sour Cream Coffee Cake is among the many receipes reviewed and chosen. Kathleen was delighted to learn that her recipe was among those to be featured, while a little dismayed at the same time how the UGA Food Service might expand it to feed 8600 hungry college students. 

Knowing that you can’t be in the dining halls at the University of Georgia tonight, Kathleen has generously shared her recipe for her blue ribbon coffee cake, sized for a family-sized crowd. 

2011 Award Winning Blueberry Almond Sour Cream Coffee Cake from Gracehill B&B

For the Filling:
6 oz of almond paste, that has been frozen
2 C of blueberries
1 T flour
the zest from 2 lemons

For the Cake Batter:
2 C all-purpose flour
2 t baking powder
1/2 t baking soda
¼ t salt
1 ½ sticks butter (12T) room temperature
1 ¼ cup sugar
2 large eggs
1 t vanilla extract
1 C sour cream
2 T powder sugar for dusting cake

Preheat oven to 350 degrees. Spray and flour a 10” bundt pan. Put the almond paste in the freezer. Mix the blueberries with 1 T of flour and the lemon zest and put to one side. Beat together the butter and sugar till smooth. Add eggs one at a time and while scrapping down the bowl beat till light and fluffy. Add vanilla and beat. Sift the 2 C of flour, salt, baking powder and baking soda together, then alternate between adding and mixing in the dry ingredients and the sour cream. (End with the flour.) Spoon 1/3 of the batter into to the bundt pan. Layer ½ of the almond paste by grating it onto the batter, then ½ of the blueberry mix. Add another 1/3 layer of batter, then the rest of the almond paste and blueberries. Finish with last 1/3 of batter. Bake for around an hour, test with a toothpick. Cool for about 20 minutes, then flip onto a plate and dust with powder sugar.

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