I know what you are thinking…breakfast cake?! Yup, that’s what I wrote and that’s what I meant. Fear not though, this is a healthy, easy to make, real food filled, cake that you can serve up to your family and feel good about it. Plus, you can tell your kids they are having cake for breakfast and earn major mom points.
This recipe started as a need to use up some apples and a need to have something easy to warm up for breakfast. At first, I thought coffee cake but honestly, I don’t like coffee cake all that much. So, I tweaked my recipe for baked pancakes and ended up here. This cake is hardier than a pancake but is still good and fluffy. The apples and cinnamon are perfect for fall but any fruit would be awesome (blueberries and lemon zest, yes please!).
- 1/2 cup softened butter (butter is a healthy fat ya’ll so don’t knock it)
- 1/3 cup maple syrup (the real stuff, did I have to say it?)
- 1 egg
- 2 cups of white whole wheat flour
- 2 tsp. baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp vanilla
- 2 cups peeled and chopped apples
- 2 tbs lemon juice
- 1/2 cup buttermilk
- Peel and dice apples, toss with lemon juice to keep them from browning and set aside.
- Preheat oven to 350
- Cream butter and sugar before slowly adding the egg and vanilla.
- Add remaining dry ingredients and buttermilk and mix until smooth.
- Fold in apple pieces and pour into a greased 9-inch square baking pan
- Bake for 35 minutes (check the center for doneness) let cool, and slice.
Now, We’ve been eating ours warmed with some peanut / almond butter spread on top but it could easily work just as well eaten cold, off a napkin as you run out the door, not that I speak from experience or anything. Really though it’s an easy recipe to mix up and family friendly, my two favorite things…Enjoy!