i love tart apples. there’s no better time of year for me than lobo apple season, when the tart apples are readily available and i can buy them in baskets for eating, or baking, or cooking with. we tend to eat a lot of breakfast cake around these parts, mostly for breakfast, but sometimes for snacks. this is a pretty solid recipe from the joy of cooking; it’s hard to mess up and fairly easy to adapt. i may or may not have used 1 1/2 times the apples called for. i didn’t regret it one bit.
apple breakfast cake
adapted from joy of cooking
1 1/2 pound apples (6-7 medium sized), peeled and sliced
2 tablespoons freshly squeezed lemon juice
1 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
preheat oven to 350F and place rack in the center of the oven.
grease a baking pan of your choice, or muffin tins and then line with parchment paper or wax paper. (i used a bundt pan; it was shallow, but worked well for portioning)
peel, core, and slice the apples. toss with lemon juice.
combine the flour, sugar, baking powder, ground cinnamon, cloves and salt in a medium sized bowl.
add the melted butter, eggs, and vanilla extract and beat until fully incorporated.
fold in the apples and any other ingredients (optional: up to 1/2 cup of coconut, toasted nuts or dried fruit).
if the batter is thick, stir in the milk.
transfer the batter to the prepared pan and smooth the top.
bake for about 35 – 45 minutes or until golden brown and cake tester comes out clean. for muffins, you’re looking at around 16-18 minutes.