10/6/12

Breakfast Apple Cake--redo

I woke up at the abominable hour of 3:20 AM. I lay in bed until I decided that I wasn't getting back to sleep again and proceeded to haul my sorry a$$ out of bed at 4:05. After a cup of coffee, a little FB surfing and email reading, I decided to read a couple of chapters of THE HOBBIT. This is about the gazillionth time I've read this story, but I needed to read my new copy prior to the release of the first movie due out in Dec 2012. I also organized my WW blog posts so I can get to town on my non-fiction story.

Sometime during these last two hours, I decided to make Breakfast Apple Cake for the family. Usually, they wake up around 8:00-8:30 and want a coffee cake for breakfast. I usually have to break it to them that coffee cake tends to take 45-60 min. to bake, then they opt for pancakes. This time I'm thinking ahead! I had everything on hand, except raisins, but I'm not much of a raisin fan so no loss.

Plus my poor kidlet has been fighting a cold all week and this was the first day she could actually sleep past 6:10.

When I went to link the recipe to the title, I realized that the one posted was the lower calorie one with Splenda and applesauce. If you want that recipe, here's the link.

Erm . . . here's the real recipe.

Breakfast Apple Cake

1 cup sugar
1 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Pinch of salt
1/2 cup butter, melted (1 stick-nuked in 30 second intervals until melted)
2 eggs, slightly beaten
1 cup raisins (omitted)
1 cup chopped nuts (pecans)
2 1/2 cups peeled apples, small diced (2 med. Granny Smith's green apples)
1 Tbls. vanilla

Preheat oven to 350 degrees F. Spray 8 x 8 square pan with cooking spray.

Mix together sugar, flour, cinnamon, nutmeg, baking soda and salt. Add melted butter (cooled), eggs and raisins. Fold in vanilla, nuts, and apples. Pour into prepared pan, spread flat. Bake for 30-40 minutes, or until toothpick comes out clean in center of cake.
It took about 35 min. in a glass Pyrex dish in my gas oven.