Who says you can’t eat cake for breakfast? This Apple Breakfast Cake is like one big muffin that you can cut into little slices or big slices depending on your appetite. The mixture of apple, raisins and dried cranberries add sweetness without being over-powering because it is the spice of the cinnamon and the fruit that you want to taste not sugar. Cutting back on the sugar content of recipes really does let the other flavours shine through.
If you can get up early enough to bake it, this cake would be fabulous served warm with a fresh cup of coffee. But believe me it was fantastic for a late morning snack and I will be enjoying it for breakfast for the next few days. Now just because it isn’t very sweet doesn’t mean that you can’t use it for a dessert. A drizzle of caramel and a scoop of vanilla ice cream and this cake would be instantly upgraded from breakfast to dinner.
With apple season here it is the perfect time of year to experiment baking with different types of apples. This one was baked with Gala apples which are my husband’s favourite apple variety. If you are looking for a more tart flavour then Granny Smith’s would be a good choice, or mix it up and try a few different types. Hope you try this Apple Breakfast Cake – it will be a great addition to your Thanksgiving celebrations.
- ½ cup butter melted
- ½ cup canola oil
- 1 cup granulated sugar
- 2 large eggs- room temp
- 2 cup plain yogurt (not low fat)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 cups cored and finely chopped baking apples (you'll need 2 large apples)
- ½ cup dried cranberries
- ½ cup raisins
- For Topping
- 2 tbsp brown sugar or turbinado sugar
- Preheat the oven to 350°F. Grease a Bundt pan with butter very well and sprinkle with 1 tbsp sugar.
- In the large beat together the butter, oil, and sugar with a whisk until fluffy, 1-2 minutes.
- Add the eggs and mix well.
- Mix in the yogurt.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add flour mixture and apples to yogurt mixture and stir until just combined. The batter will be very thick. Do not over-mix.
- Transfer the batter to the bundt pan smoothing the top. Sprinkle the 2 tablespoons of sugar evenly over top.
- Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from the oven, cool for at least 20 minutes in the pan, then turn out onto a rack to finish cooling.