Are you guys ready for a photo bomb? There is just something about baked goods that I love photographing. They are usually nice & pretty, they stay put, and they can be photographed whenever I have a convenient time. Dinner, on the other hand? Not nearly as fun. Every minute I spend photographing it gets colder. It also loses it’s just-cooked luster almost as fast. And AJ is usually sitting at the table waiting for his food to stop being a model. I think I should make more baked goods.
The coming together of this cake was a bit of a mishap. It started out as a blueberry buttermilk cake, but then I realized I had no blueberries and no buttermilk. So then I decided on apples, and proceeded to measure out a whole extra cup of flower than I originally intended. However, I did use my fancy new KitchenAid scraper beater to cream the butter and the sugar and I am so in love!
AJ got my the KitchenAid a few years ago so I could use it to knead dough. And it has done a fair share of that. But, most of the time it sits on the counter unused because I don’t like having to scrape the bowl to actually get everything mixed together. BUT! I received a scraper paddle for my bridal shower and my KitchenAid world has flipped upside down. That thing is amazing. I am now planning on using it for any batter I make ever, because it mixes things without making them tough and I’ll use fewer spoons! Amazing.
Despite what I thought was too much flour and the wrong kind of fruit, this cake turned out exceptionally well. It’s not too sweet, so if you like your morning meals on the sweeter side I’d recommend adding an extra 3-4 Tbsp sugar to the mix. I also sprinkled a few teaspoons of sugar on top, which gives it a nice crunchy texture on top of the moist cake. The apples are little morsels of flavor and are best, in my opinion, with the skins left on. The skins have extra nutrients as well as add an extra dimension of texture. But if you insist on peeling them they will still be superb.
I also made a little bit of frosting to top it with, which was a good decision. I didn’t measure anything (who does when it’s just frosting?), but I would guess it was about 1/4 cup powdered sugar and 2 tsp almond milk. Add more sugar and milk as necessary to reach the right texture, and pipe through the clipped corner of a plastic bag if you want cute little designs.
I’m definitely planning on making another batch (or two) of this for all the crazyness next week. We’re going to need some quick bites to go, and this will definitely do the trick. We’re coming down to the wire on this wedding business and things are starting to ramp up! I hope to see you later this week with one more post, but if not then look forward to some awesome guest posts next week. Thanks for sticking with me through this busy, busy time!
Vegan Apple Breakfast Cake
This Vegan Apple Breakfast Cake has a tender, soft crumb, just enough sweetness to get your day going, and a bit of whole wheat nutrition to round it out.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6 servings
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 6 Tbsp butter, vegan or otherwise (I used Earth Balance)
- 2/3 cup + 1 1/2 tsp white granulated sugar, divided*
- 1 1/2 tsp vanilla extract
- 1/2 cup almond milk
- 1 small apple, cut into 1 cm cubes
- Heat your oven to 400°F.
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the flours, baking soda, baking powder, and salt in a medium bowl.
- Cut the butter into 1 Tbsp chunks and add to the bowl of a stand mixer with 2/3 cup sugar. Beat on medium speed for about 2-3 minutes, until creamy and a bit fluffy. Add the vanilla and flax seed mixture and beat again. Add 1/4 cup of the almond milk and beat.
- Transfer about 1/2 of the flour mixture to the mixing bowl and mix on medium-low until just combined. Add the remaining 1/4 cup almond milk and mix in, then the last half of the flour mixture and mix until just combined (don’t overmix).
- Add the chopped apple to the bowl and gently fold in with a spoon. The batter should be rather stiff but not dry.
- Transfer the batter to a greased 8×8″ baking pan and spread to the edges with the back of a spoon. Sprinkle the remaining 1 1/2 tsp sugar on top, then bake for 35 minutes, rotating halfway through. Test with a toothpick for doneness and cook an extra 5-10 minutes if necessary.
- Let cool at least 10 minutes before serving. Enjoy!
– If you prefer a sweeter cake, add an additional 3-4 Tbsp sugar to the batter.