Christina Clark 20 min. 25 min.

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This past week has not gone as planned, and this Apple Breakfast Cake was the last-minute result of my daughter begging us to make coffee cake for breakfast before church on Sunday. I would not have conceded, but I had already failed to make the roasted vegetables and the quinoa rice dish I had planned for the blog this week, both due to sub-par planning at the grocery store and subsequent lack of ingredients. I then resorted to banana cake-mix cookies, which tasted delicious, but looked so ugly that I couldn’t bear to take any pictures of them. So finally, on Sunday morning, I gave in and attempted to make an original coffee cake in the hopes that it just might turn out well enough to post.

And finally, a great dish was born! I started with a double-apple coffee cake recipe from my Better Homes and Gardens cookbook, but the proportions were not right, and I could tell it was going to be too wet (and not make enough). I also substituted real ingredients for the 1990’s so-called “lightened-up” versions (margarine and frozen egg product are not real food in my opinion). Finally, I used whole-wheat flour and reduced the sugar so I could justify myself in calling this breakfast instead of morning dessert.

The resulting breakfast cake is darker than most coffee cakes, much like banana bread because of the applesauce and whole wheat flour. But it tasted delicious! As previously mentioned, I personally feel that breakfast should not be as sweet as dessert, so if you are used to really sweet coffee cake, you may be disappointed (or you can increase the sugar). I thought it was sweet enough to feel like a special breakfast, but it didn’t make me feel sick. And my daughter was thrilled, so mission accomplished!

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Whole Wheat Apple Breakfast Cake

Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serves 6

Ingredients

1 cup whole wheat flour*
3/4 cups all-purpose flour
1-1/2 tsp baking soda
1-1/2 tsp cinnamon
1/4 tsp salt
1 egg
2 medium apples (2 cups peeled and chopped)
3/4 cup sugar
1/4 cup chopped walnuts
1/2 cup unsweetened applesauce

Topping

1/4 cup brown sugar
2 Tbsp all-purpose flour
1/2 tsp cinnamon
1 Tbsp butter
1/4 cup chopped walnuts

Instructions

Lightly coat a 9×9-inch square pan with oil. Peel the apples and chop finely. Then chop the nuts (you will need 1/2 cup chopped nuts total). Preheat the oven to 350 degrees.

In a small bowl, combine the flour, baking soda, cinnamon, and salt. In a larger bowl, beat the egg slightly with a fork; then add the apples, sugar, 1/4 cup walnuts, and applesauce. Add in the flour mixture and stir to combine. Pour into the pan.

In the small bowl, now make the topping: combine the sugar, flour, cinnamon, butter. Soft or cold butter is fine, but melted butter won’t work as well. If using cold butter, cut it into the flour and sugar with two knives. Add the nuts and sprinkle the mixture over the batter.

Bake for 25 to 35 minutes, or until a toothpick comes out clean. Mine was done after 25 minutes, but my oven bakes hot so you may need more time. Enjoy!

*I used freshly ground white wheat flour. If you use purchased wheat flour, or use red wheat, you may want to decrease the wheat flour and use a little more all-purpose flour.

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