I spent the entire weekend working on my Challenge #8 post for Project Food Blog. I’m happy to have most of the baking and shooting done as tiring as this weekend was. I also have about 50% of my draft post written up. I was hoping to finish the entire thing this weekend, but that was wishful thinking…I always underestimate how much time my ideas will take!
It is a gloom and doom weather day here in my neck of the woods. I woke up to dark skies and rain and it doesn’t look like it is leaving any time soon. I was feeling pretty ‘blah’ this morning (thank you PMS and gloomy weather!) and I knew if I started the day off on the right foot with a workout it would make all the difference.
After a lot of debate and trying to talk myself out of it, I finally got on the treadmill and had a mood-boosting 4 mile interval workout.
I did 1/4 mile intervals switching between 7.0 mph and 2% incline and 6.0 mph and 4% incline. I pause my workout after each mile for a quick, mini break and water replenishment. Breaking up the workout into 1/4 mile intervals and 1 mile spurts makes it so much more manageable! I say to myself, ‘Just 1/4 mile to go’ and ‘only 1 mile left’ instead of ‘I have 4 miles to run in a row’.
Huge mental difference even though the physical distance is the same. Of course, I felt great afterwards.
Nope, I was thinking about making a breakfast cake.
I made this 3-layer apple pecan breakfast cake that was a breeze to throw together and adds a fun twist to common hot breakfasts. The best part about this recipe is that you will have leftovers all week to enjoy to make for really quick breakfasts on the go. This cake would also make a fun afternoon snack!
3 Layer Upside Down Apple Pecan Breakfast Cake
This hearty and comforting breakfast cake will be a reason to get up on those cold and gloomy Winter mornings. Have fun playing around with the flours, fruit, and nuts!
- 1 cup pecans
- 2 granny smith apples, peeled and chopped
- 2 cups whole-wheat pastry flour (other flours probably work)
- 1 tsp baking powder
- ½ teaspoon kosher salt
- 1 tsp ground cinnamon + more for garnish
- 1 tsp vanilla
- 1/4 cup Earth Balance (or butter), melted
- 1/2 cup pure maple syrup + 1 tbsp, divided
- 1/3 cup unsweetened applesauce
Directions: Preheat oven to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans. In a large bowl, mix the following dry ingredients (whole wheat pastry flour, baking powder, kosher salt, cinnamon). Whisk together. In a small bowl mix the wet ingredients (applesauce, 1/2 cup maple syrup, vanilla, and 1/4 cup melted Earth Balance (or butter). Mix.
Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.
Now spread a layer of apples and pecans again, making sure to leave at least 2-3 tbsp of each for the top of the cake. Follow this by a final layer of the cake batter (use all of it up). Spread as evenly as possible.
Now sprinkle on the remaining apples and pecans. Add on a sprinkle of cinnamon and place in the oven for 55 mins at 350F. Allow to cool for at least 15 minutes before serving.
Gather up the dry ingredients…
and the wet…
And let’s make magic.
Peel and chop 2 granny smith apples (or other baking apple).
In a small casserole dish, add 1 tbsp of maple syrup.
Add a layer of apples and pecans on the bottom of the dish. Use just less than half of each.
In a large bowl mix the dry ingredients (whole wheat pastry flour, baking powder, kosher salt, cinnamon) . In a small bowl mix the wet ingredients (maple syrup, vanilla, applesauce, and Earth Balance/butter).
Add wet to dry and mix well.
Add a layer (about half) of the batter on top of the apple and pecans.
Now add on another layer of apples and pecans reserving about 2-3 tbsp of each.
Now add on the rest of the cake batter.
And finally the last of the apples and pecans. Garnish with cinnamon.
Bake for 55 minutes at 350F.
Allow to cool for 15 minutes.
Now run a knife along the sides of the cake and flip onto a cake stand or plate.
Carefully tap the bottom of the dish and slowly lift up.
A few of the apples stuck to the bottom of the dish, but you could probably prevent this by using a circle of parchment paper on the bottom of the casserole dish before you add your ingredients.
The result was a chunky, delightful breakfast cake.
I really wasn’t sure how this breakfast cake was going to turn out, but I was quite pleasantly surprised!
It has a hint of maple and cinnamon and a comforting and gooey apple pecan crunch. It is lined with earthy and wholesome cake layers that are a bit undercooked in the middle, but add to the cake’s appeal.
I give it two breakfast thumbs up. :) Oh and by the way, it also is incredible with Banana Soft Serve…
Have a great one!