Apple Almond Breakfast Cake

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“Qu’ils mangent de la brioche” (“Let them eat cake”) 

Sometimes, there are certain occasions that must call for cake. Sometimes, those reasons are because you merely woke up on the right side of the bed. Others might be in celebration. Both, and all reasons in between, are perfectly acceptable grounds for baking a cake. Cake is just one of those words that makes people really excited. Whether it be the fact that it usually is associated with parties and gatherings or simply because it in itself is a sweet treat that we only allow ourselves to enjoy as infrequently as possible, it is purely a magical word. It is the classic case of “modus ponens” or otherwise known as “implication elimination”, something I learned in philosophy in college. It describes a theory that when we know the first implication statement to be true, then we know the outcome to be true as well. For example, we can be sure that if there is cake, there is fun. Cake implies fun. Well, the theory probably wasn’t based on cake eating but you get the idea. This time, and in this case, this cake was made for a VERY special occasion. One that I am so proud and enamored to say occurred. It was the first marital anniversary celebration with my husband. We did it, we made it one year! I honestly can not even believe how fast the year flew by. We accomplished so many of our goals and reached heights that didn’t seem possible, both individually and together in our marriage. I have to say we have figured out a lot of things about each other and have learned so much from one another. With all this happening in only the first year I can’t even imagine what will come in the future years ahead. We are in for a treat if this year had any implications on what is to come. And by treat, I mean cake, of course. 

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Kris- You are my rock. I would be so lost without you and I am so lucky to have such a wonderful caring husband. You are always inspiring me to become a better person and you give me so much love that I sometimes have trouble accepting overwhelming adoration (just sometimes, I mostly love it, so keep it comin’) 😉  I love you with all my heart and I can not wait to see what we have in store for the rest of our days. Thank you for making me the happiest wife there is!!  

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Apple Almond Breakfast Cake

Serves 6
A super moist breakfast cake with apples & cinnamon and an almond meal crumble!


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Prep Time
10 min

Cook Time
50 min

Total Time
1 hr

Prep Time
10 min

Cook Time
50 min

Total Time
1 hr

For the Apple Filling
  1. 1 Granny Smith Apple, peeled and cored, chopped
  2. 1 Pink Lady Apple, peeled and cored, chopped
  3. 1 TBSP whole wheat flour
  4. juice of 1/2 lemon
  5. 1/4 cup brown sugar
  6. 1/4 tsp cinnamon
  7. 1/4 tsp nutmeg
  8. 1/4 tsp clove
  9. 1/4 tsp cardamom
  10. 1/4 tsp sea salt
For the Cake
  1. 1.5 cups whole wheat flour
  2. 1/2 cup all-purpose flour
  3. 1/2 cup almond meal
  4. 1 tsp baking powder, aluminum free
  5. 1/2 tsp baking soda
  6. 1/4 tsp sea salt
  7. 1/4 tsp cinnamon
  8. 3/4 cup unsweetened vanilla almond milk
  9. 1/4 cup unsweetened apple sauce
  10. 1/2 cup maple syrup
  11. 1/2 cup coconut oil
For the Almond Meal Crumble
  1. 1/2 cup almond meal
  2. 1/4 cup brown sugar
  3. 1/4 tsp sea salt
  4. 3 TBSP ghee (ghee is incredible to use in baked goods, but if vegan; use your favorite vegan butter, melted)
Instructions
  1. Preheat the oven to 350. Grease a 9″ round cake pan. Prepare the filling by placing all ingredients in a small bowl and tossing together to coat. Set aside.
  2. Prepare the cake; combine all the dry ingredients in a large bowl and whisk together. In a medium bowl, whisk together all the wet ingredients. Stir the wet into the dry ingredients, careful not to over mix. Pour 1/2 of the batter into the greased cake pan. Arrange the chopped apple filling over the batter, careful not to let the apples touch the edges of the cake pan (or they will burn). Top the apple filling with the remaining 1/2 of the batter and smooth over.
  3. Prepare the crumble by combining all ingredients in a small bowl. Carefully distribute the crumble all over the top of the cake. Bake for 45-50 minutes or until inside is set and toothpick comes out clean. Let the cake sit in the pan to rest for at least 30 minutes before slicing into it. Store leftovers in the same pan, covered with foil, on the counter for 3 days or in the fridge for 5 days.
Notes
  1. It is very important to let the cake rest when it comes out of the oven. If you slice into it too early you will find that it crumbles and does not slice cleanly. Be patient, my friends.
  2. This cake is delicious when served warm with yogurt and fresh berries (or even frozen yogurt!) but is also great room temperature for a quick snack!
Adapted from The Faux Martha’s Apple Coffee Cake & Love and Lemon’s Almond Peach Cake
Adapted from The Faux Martha’s Apple Coffee Cake & Love and Lemon’s Almond Peach Cake
HONEYED HOME http://www.honeyedhome.com/

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2 Responses to "Apple Almond Breakfast Cake"

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  1. sara forte

    18 September, 2013 at 11:51 am

    how lovely. Nothing like a cake that can transfer as a coffee treat or dessert a la mode! Look so good, michelle!

    Reply
    • Honeyed Home

      18 September, 2013 at 4:09 pm

      Thanks Sara! Always inspired by none other than, YOU, of course. You sure know how to brighten my day! 🙂

      Reply

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