While I try to obey most of my nutritional guidelines most of the time, I find it nearly impossible to resist enjoying a cappuccino and some pastry for breakfast. If you have the same proclivity, here is a recipe for a delicious, healthy, and easy breakfast cake.
I make mine in a round 9″ springform pan, but it works just as well in an 8″ square cake pan.
I have created a shopping list on Amazon with all the dry goods and equipment you will need. I like to give you a list of equipment with each recipe so if you’re just starting out on your all natural culinary adventure, you can buy a manageable amount of supplies for each recipe, gradually collecting essential equipment over time. You’ll have a collection of tasty, healthy recipes, and everything you need to make them again and again. And you’ll find other uses for these things as well.
- 1 good organic cooking apple, such as Honeycrisp or Granny Smith
- 1 stick butter or the equivalent of ghee
- 1 cup apple cider or juice (the cloudy kind)
- 3 eggs
- 1 cup organic spelt flour
- 1/2 cup organic all purpose flour (Organic is especially important with wheat).
- 1/2 cup almond meal or almond flour
- 1/4 cup maple syrup powder
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp coarse Himalayan Pink Salt
Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small saucepan. While the butter is melting, chop the apple into 1/2″ chunks, leaving the skin on. (Be sure to scrub the apple first if it is not organic). Turn off the burner under the butter to let it cool a bit. Crack the 3 eggs into a small-medium mixing bowl and beat with a whisk. Then beat in the cider or juice. Take a pastry brush or folded paper towel and dip it into the melted butter. Use this to grease the cake pan. Then pour the rest of the butter into the egg and juice mixture and whisk until incorporated. In a separate, larger mixing bowl, whisk together all the dry ingredients. Add the wet ingredients to the dry and whisk until smooth. Then get your silicone spatula (or large spoon) and stir in the apple chunks. The batter should be sort of fluffy. Pour the batter into the greased cake pan, scraping it all out of the bowl with the spatula. Bake for 45 minutes or until the center is somewhat firm and springy. You can also test it by sticking a sharp knife or toothpick into the center to see if there is still any wet batter in there. It should come out clean or with a few little crumbs on it. Let the cake sit in its pan to cool for a while, and then take it out and slice it. This cake will keep for a couple of days out on the counter, and longer in the fridge. It is best served warmed up in the toaster oven, especially if it has been refrigerated. Enjoy!
Notes: You can make a gluten-free version of this with any of your favorite flours. Just make sure at least 1/2 cup is a very fine flour. Also, if you make almond milk, save the ground almonds and dry them in a food dehydrator or a very low oven. Then whiz them in a blender until a fine powder. The maple syrup powder will seem expensive, but you will be so happy to have it. I substitute it for the sugar in almost all of my baking, including pancakes. It’s chock full of trace minerals and low on the glycemic index.
Almond Raspberry Breakfast Cake: Leave out the apples and only use 1 tsp cinnamon. Add 1 tbsp almond extract and a pint of fresh or a bag of frozen raspberries. Don’t thaw the berries or they’ll make a mess.
Blueberry Lemon Breakfast Cake: Leave out the apples and the cinnamon. Add the grated zest of one lemon and a pint of fresh or a bag of frozen blueberries.