I have wonderful parents. They are so willing to watch our dogs whenever we need them to. I try to do what I can to show them how much I appreciate it. Recently they kept our dogs overnight and I promised to bring breakfast in the morning when we picked up the mutts.
In my effort to try to eat healthier I knew that I did not want to bring over some breakfast-bake devoid of nutrients but covered in fat & calories. We also only had 1 egg so my normal Breakfast Egg Casserole type dish was out of the question. Then I stumbled across this healthy apple breakfast cake. This cake seemed like it had the potential to be really good. BUT – I didn’t bake it long enough plus it would have benefited from a bit more sugar and I think it tasted a bit too ‘healthy’ for us (sugar might have helped or use a less strong tasting whole wheat flour). So when you make this, be sure to bake it long enough and maybe add some more sugar.
Thanks Mom & Dad for still loving me even if I make a flop every once in a while.
Maple Apple Upside Down Breakfast Cake
- 2 1/2 cups diced Apples, skin on
- 2 teaspoons vegetable or coconut oil
- pinch of fine Sea Salt
- pinch of ground Cinnamon (and nutmeg)
- 2 tablespoons Water
- 1/4 cup pure Maple Syrup
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup Flax Meal/Seed Powder
- 1/4 teaspoon of fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Stevia Powder (or more to sweeten to taste)
- 1 teaspoon pure Vanilla Extract
- 1 large Egg, whisked
- 1 cup Milk
- Cooking Spray
Apples: Heat oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon (and nutmeg). Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool.
Cake: Pre-heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form a thick cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for at least 25 minutes or until a toothpick comes out clean (mine appeared to be clean but was still very doughy on the inside, so I would suggest baking longer and err on the side of over-cooked if unsure). Let cake cool for a few minutes.
To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.
And I leave you with this, Today’s Question of the Day… what was the last thing that you made which you thought would be wonderful but ended up being a flop?