I really like cake. I am the person at birthday parties who scrapes all of that unnecessary frosting off of the cupcake or cake and leaves only a thin layer because I think the cake is the best part. My husband and two of my children beg to differ! It’s not that I don’t like frosting, because I do appreciate a nice homemade Buttercream, but for me the cake is where it’s at. Cakes usually aren’t on my dessert menu in the fall because I am too busy happily baking pies and apple crisp. Earlier this week, I decided to try something new with apples and make this breakfast cake. This Spiced Apple Breakfast Cake is a moist, melt in your mouth kind of cake that is best served on a chilly morning with a hot cup of coffee. It’s bursting with the warm flavors and aromas of fresh apples, raisins, walnuts, cinnamon and nutmeg. I thinks it’s absolutely acceptable to eat cake for breakfast as long as it’s called breakfast cake right? I mean, it’s in the name and everything:) This cake can also be enjoyed after dinner sprinkled with powdered sugar or topped with fresh whipped cream. If you have any left over, it can also be reheated in a low oven the next day. I’ve even packed a piece of this into my children’s lunch boxes for a sweet treat! Do you have a favorite fall cake?
Ingredients
- 3 cups Cortland (or your favorite baking apples) apples, chopped
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 cups all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup canola oil
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup raisins
- 1/2 cup walnuts, measured then roughly chopped
Instructions
- Pre heat the oven to 350 degrees.
- In a medium sized mixing bowl, combine the apples, sugars, cinnamon and nutmeg.
- Mix well and let stand.
- Grease a 3 qt. baking dish and set aside.
- In your Kitchen Aid Mixer, combine the flour, soda, and salt.
- Add the eggs, vanilla, oil and butter and mix well.
- The mixture will look dry, but don't worry:)
- Add the apple mixture and stir well until it becomes a nice batter.
- Add the raisins and the walnuts and mix until incorporated.
- Bake for 45-50 minutes or until a tooth pick inserted into the cake comes out clean.
- Cool for 20 minutes, cut and serve.
- Left over cake may be covered and stored in the refrigerator and reheated in a low oven the next morning.
- You may also freeze left over cake in an airtight container.
- Serves 8-12 depending on how large you would like the pieces.
- Enjoy!
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