Apple Cider Breakfast Cake

Growing up and living in Southern California, it feels like summer all-year round, but my favorite season is fall, and it’s such a treat to see fall foliage when I visit my friends in New Jersey and Delaware. I recently learned of Oak Glen, a small section of Yucaipa just an hour and a half away from LA, where you can experience fall like on the East Coast. Oak Glen is famous for their apple orchards, and the leaves on the apple trees transform to various shades of autumn. Visitors from all over Southern California make the trek this time of year to go apple picking and purchase delicious apple cider. My trip yesterday inspired me to make a breakfast cake using the apples from their farm.

This breakfast cake, similar to coffee cake, has layers of apple flavors with grated apples, chopped apples and apple cider. You also taste the lovely warm spices of fall like cinnamon, nutmeg, and cloves. The cake is incredibly moist with a nice crispy cinnamon and sugar topping. It’s perfect for breakfast, bunch or an afternoon snack and pairs well with hot apple cider or coffee. Enjoy and Happy Fall!

Apple Cider Breakfast Cake

Serving Size: 9 slices

1 2/3 cups of unbleached all-purpose flour
3/4 cup of granulated sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of Kosher salt
1 teaspoon of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
1/8 teaspoon of ground cloves
1/8 teaspoon of ground allspice
2 large eggs
1/2 cup of neutral oil like sunflower or organic canola
1 teaspoon of vanilla extract
1/2 cup of fresh-pressed apple cider*
1/2 cup of grated apples (Pippin, Fuji, Pink Lady or your favorite baking apple)
2 cups of diced apples, 1/2 inch (same apple type as above)

Topping
2 tablespoons of granulated sugar
1 1/2 teaspoons of cinnamon

1. Heat the oven to 325°. Grease a 9 x 9 square a pan with cooking spray. Set aside.

2. In a medium bowl, add the flour, sugar, baking powder, baking soda, Kosher salt, cinnamon, nutmeg, cloves, allspice. Whisk and set aside.

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3. In a large bowl, add the eggs, oil, and apple cider. Whisk well.

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4. Add in the flour and sugar mixture to the wet ingredients. Fold in with a rubber spatula until only a few streaks of flour are visible.

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5. Add the grated and diced apples and gently fold to combine. Don’t over mix.

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6. Pour the batter into the greased baking pan.

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7. Whisk the topping ingredients in a small bowl. Sprinkle evenly on top of the batter.

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8. Bake in the oven for about 40- 45 minutes. Insert a toothpick in the center of the cake to test for doneness.

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9. Place the cake on a wired rack to cool for at least 20 minutes before slicing. Serve warm with a cup of hot apple cider or coffee. Enjoy.

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*You can find fresh-pressed apple cider at your local apple farm or farmers market during the fall. You can substitute store-bought cider if fresh-pressed Apple cider isn’t available.

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3 thoughts on “Apple Cider Breakfast Cake

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