Hopefully, you were intrigued enough to wonder what I made with my abundance of apples. Well, I have a few deserving friends who were in need of housewarming gifts. So naturally, I baked them a nourishing breakfast. An apple cinnamon breakfast, to be exact!
Now my friends have a warmly spiced and nutritious way to start their day- at least for the next week or so. The addition of almond flour in place of some of the whole-wheat makes for a slightly more dense but still soft cake. The subtle nutty flavor compliments the apples and cinnamon perfectly. Make one for yourself, and see what I mean!
Apple Cinnamon Breakfast Cake
Modified from 101 Cookbooks' Unfussy Apple Cake.
2 cups crisp red apples, diced and with the skin on
2 cups whole-wheat flour
1/2 cup almond meal
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 cup brown sugar
pinch of salt
2 eggs
1 cup buttermilk
1/4 cup olive oil
rolled oats and white sugar for the top
Directions
Preheat the oven to 400 degrees. Spray a 8x8 glass baking dish and line the bottom with parchment paper.
Place chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flours, baking powder, cinnamon, sugar and salt in a large bowl. In a separate bowl, whisk the eggs and buttermilk. Whisk in the olive oil. Pour wet ingredients over the dry ingredients and stir until just combined. Drain the apples well and fold into batter.
Pour batter into prepared pan, pushing into edges, and sprinkle with a handful of rolled oats and then a couple teaspoons of sugar. Bake for about 20-25 minutes, until cooked through and golden on top. Serve with a little Greek yogurt!
Makes about 9 servings.
How do you feel about wordless posts? Ever done or want to do one? Any wisdom you'd like to share? Keep an eye out for the next post, which is my second apple recipe of the week: Apple Crisp with an Almond-Pecan crust!