An Inspired Cook

It’s been awhile since I’ve posted anything. My computer had been slowing down over time but I was able to work through it until an automated update in February. Well, that last update brought my computer to a standstill, so after a couple weeks of frustration I eventually had to invest in a new computer. After getting things set back up I’m ready to share a breakfast cake that I made recently. It was so light and moist with layers of apples, and a brown sugar, cinnamon and pecan crumble topping. It’s hard to resist any time of day, especially with your morning coffee or afternoon tea.

To make the cake batter, first assemble the dry ingredients of cake flour, baking powder and salt.

For the wet ingredients, you’ll need buttermilk, sugar, eggs, vanilla and oil. I use grapeseed oil in place of vegetable or canola oil but you can use any neutral oil that you have on hand. If you don’t have buttermilk, just spritz some lemon juice in whole milk for the same texture and taste.

You’ll need 1 large apple, brown sugar and cinnamon with some pecans that will be added as a layer and a topping for the cake.

Peel, core and dice the apple. Mix together the measured brown sugar, cinnamon and pecans in a separate bowl.

To make the batter, combine the dry ingredients into a bowl and give it a stir to mix well. In another bowl, whisk the wet ingredients together . Add about a third of the flour mix into the wet ingredients and stir to mix; continue adding more flour and stirring until you have all the flour incorporated and resembles a light batter. Pour half of the batter into a prepared 9 x 9 inch baking pan.

Drop half of the diced apples over the batter.

Sprinkle half of the brown sugar, cinnamon and pecan mix evenly over the batter with apples. Now pour the remaining batter over this layer, followed by the apples and brown sugar, cinnamon and pecan mix.

Bake in a preheated 350 oven for 45 – 50 minutes or until toothpick tested.

Let the cake cool before slicing.

Apple Cinnamon Breakfast Cake

Cake Batter
1 1/2 cups Cake Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
3/4 cup Buttermilk, or substitute whole milk with a spritz of lemon juice
1/2 cup Sugar
1/2 cup Grapeseed Oil or any other neutral oil
2 eggs
Splash of Vanilla

Layer/Topping
1 large Apple, peeled, cored and diced
1/3 cup Brown Sugar
1 teaspoon Cinnamon
1/3 cup Toasted Pecan Pieces

Combine brown sugar, cinnamon and pecan pieces in a small bowl. Mix well.

Preheat oven to 350 degrees. Prep 9 x 9 baking pan with cooking spray or rub a pat of butter around the bottom and up the sides of the dish.

To make Batter: Combine the cake flour, salt and baking powder in a bowl. Stir well, set aside. In another bowl whisk the buttermilk, sugar, oil, eggs, and vanilla together until mixed well. Add about a third of the flour mix at a time into the wet ingredients stirring after each addition until well combined.
Pour half of the batter into the prepared baking pan. Drop about half of the diced apples evenly over the batter and sprinkle half of the brown sugar/cinnamon/pecan mix over top.
Make one more layer with the reserved batter, apples and brown sugar, cinnamon pecan mix. Place into the preheated oven for 45 – 55 minutes or until toothpick tested.
Let cake cool before slicing. Enjoy!