Apple Breakfast Cake Recipe
Apple Breakfast Cake makes a warm, comforting treat anytime of the day. An apple coffee cake topping with streusel and filled with fresh apples.
Servings: 16
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (2.6 g) kosher salt
- 1/4 cup (49.5 g) granulated sugar
- 1/8 teaspoon (0.33 g) ground cinnamon
- 1 cup (198 g) packed brown sugar
- 2 (218 g) apples peeled and diced
- 3/4 cup (191.25 g) applesauce
- 1 cup (227 g) milk
- 8 tablespoons (113 g) butter melted
- Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (53.25 g) packed brown sugar
- 1 teaspoon (2.6 g) ground cinnamon
- 1/4 cup (22.25 g) oats
- 4 tablespoons (61.5 g) butter diced
Instructions
- Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick baking spray or brush with homemade cake release. Set aside.
- Add all dry ingredients through brown sugar to a large bowl. Whisk together until well-combined. Add in diced apples, applesauce, milk, and melted butter. Stir until well-combined. Pour batter into prepared 9x13 baking dish.
- In a small dish, combine all of the ingredients for streusel topping, mixing together with a pastry blender, a fork or even with your fingers. Add to the top of the apple breakfast cake batter.
- Bake cake in preheated oven for 40-45 minutes until a cake tester inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done. Allow to cool for about 15 minutes before serving.
- Cover cake slices tightly with plastic wrap or store in an airtight container for up to 3 days.
Nutrition
Calories: 256kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 233mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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