3 Layer Upside Down Apple Pecan Breakfast Cake

by Angela (Oh She Glows) on November 22, 2010

Good morning!

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.

For breakfast, I didn’t feel like pancakes, VOO, cereal, a Green Monster, or hot oatmeal.

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!

20101122-IMG_2653

Gather up the dry ingredients…

20101122-IMG_2646

and the wet…

20101122-IMG_2674

And let’s make magic.

Peel and chop 2 granny smith apples (or other baking apple).

20101122-IMG_2654

In a small casserole dish, add 1 tbsp of maple syrup.

20101122-IMG_2660

Add a layer of apples and pecans on the bottom of the dish. Use just less than half of each.

20101122-IMG_2661

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.

20101122-IMG_2676

Add a layer (about half) of the batter on top of the apple and pecans.

20101122-IMG_2678

Now add on another layer of apples and pecans reserving about 2-3 tbsp of each.

20101122-IMG_2681

Now add on the rest of the cake batter.

20101122-IMG_2682

And finally the last of the apples and pecans. Garnish with cinnamon.

20101122-IMG_2683

Bake for 55 minutes at 350F.

20101122-IMG_2739

Allow to cool for 15 minutes.

20101122-IMG_2740

Now run a knife along the sides of the cake and flip onto a cake stand or plate.

20101122-IMG_2747 20101122-IMG_2748

Carefully tap the bottom of the dish and slowly lift up.

Ta-da.

20101122-IMG_2753

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.

20101122-IMG_2788

The result was a chunky, delightful breakfast cake.

20101122-IMG_2775

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.

20101122-IMG_2784

I give it two breakfast thumbs up. :) Oh and by the way, it also is incredible with Banana Soft Serve…

20101122-IMG_2785

Have a great one!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 99 comments… read them below or add one }

Jessica @ How Sweet It Is November 22, 2010 at 12:30 pm

Cake for breakfast is always a good thing. Especially on a Monday!

Reply

mindy @ just a one girl revolution. November 22, 2010 at 12:31 pm

I must make that ASAP.

Reply

Tina @ Faith Fitness Fun November 22, 2010 at 12:32 pm

I hate how time slips away and you can never get as much done as you think. That happens to me on a daily basis.

Reply

Alina @ Duty Free Foodie November 22, 2010 at 12:32 pm

One could argue this is sort of a nutritious breakfast.
Also, I am slightly wishing I hadn’t talked myself out of running at lunch today. I definitely need the rest today, but I also know I would have a lot more energy right now had I done as you did and run anyway.

Reply

OSGMOM November 22, 2010 at 12:33 pm

Oh, I’m definitely making this for breakfast! You never cease to amaze me with your creative ideas :)

Reply

Amanda (Eating Up) November 22, 2010 at 12:34 pm

Your recipes are always delicious and beautiful! Even your green monsters pictures look like model shots!

Reply

Melissa November 22, 2010 at 12:36 pm

Yum! This looks devine! I can’t wait to try it… I made your Holiday Soup for the Soul and pumpkin pie banana chunk oatmeal cookies over the weekend and they were both fabulous!

Reply

hippierunner November 22, 2010 at 12:39 pm

Doesn’t get better than breakfast cake!

Reply

Ella November 22, 2010 at 12:40 pm

cake for breakfast?! i’m in.

Reply

Alexia @ Dimple Snatcher November 22, 2010 at 12:42 pm

This looks amaze, Angela! Can you or have you done a post on time organization? You get so much done!

Reply

chelsey @ clean eating chelsey November 22, 2010 at 12:42 pm

This doesn’t even LOOK like breakfast! Well done!

Reply

[email protected] Stepping to the Brightside November 22, 2010 at 12:43 pm

oh my stars! cake for breakfast- now we’re talkin’… beautiful AND delicious. i’m looking so forward to your upcoming project food blog post :)

Reply

Gabriela @ Une Vie Saine November 22, 2010 at 12:44 pm

I am always so impressed with your creativity. This looks so fabulous- and it’s GORGEOUS!!

Reply

Maria @ runningcupcake November 22, 2010 at 12:46 pm

Yum- apple and cinnamon anything is good in my book :)

Reply

Lauren November 22, 2010 at 12:48 pm

I just made your pumpkin spice whoopie pies…they are incredible, especially the frosting. I cannot stop nibbling on the frosting!

Reply

Cassie @ Back to Her Roots November 22, 2010 at 12:50 pm

Your photos are some of the most beautiful food photos in the whole world. You should do a Food Photography 101 for us sometime. I’m assuming you use natural light; I’d love to see your set up!

Reply

Estela @ Weekly Bite November 22, 2010 at 12:51 pm

Wow Angela, that looks delicious! I love all those big chunks of apples!

Reply

[email protected] November 22, 2010 at 12:54 pm

I seriously wish that I lived next door to you. My day is gloomy as well, and I know this cake would make all that gloomyness go away.

Reply

anonymous November 22, 2010 at 12:54 pm

cake for breakfast? Oh yea! I’ll make this for Thanksgiving breakfast :)

Reply

Bronwyn Coyne November 22, 2010 at 12:56 pm

That does look delicious. I really want pecans lately. they’re so good for baking. And just eating.

Reply

Julie November 22, 2010 at 12:57 pm

this is like a healthy apple pie for breakfast mmmm, can’t wait to make it & nibble on it for snacks :)

Reply

Charlie November 22, 2010 at 1:03 pm

This cake looks delicious! Love the big pieces of apple :).

Reply

Traci November 22, 2010 at 1:05 pm

Cake…did somebody say cake? :) looks delish

Reply

Angela @ Eat Spin Run Repeat November 22, 2010 at 1:11 pm

Yummmm! This would have been a delicious way to start my morning… too bad your house isn’t conveniently on the way to my work! ;)

Reply

Alison (Fueling for Fitness) November 22, 2010 at 1:13 pm

YUMMM!! I’ve been going through a breakfast rut lately – not really craving cereal, smoothies or hot/cold oatmeal. I am going to try to make time for this though! :D

Thank you!

Reply

Andrea November 22, 2010 at 1:19 pm

Wow looks amazing! Can’t wait to try this.

Reply

Shanna November 22, 2010 at 1:23 pm

I’m loving pecans lately and have been incorporating them into my breakfasts too.

Yesterday and today I had pecan spice cake with maple frosting..yummmm

Reply

Leia November 22, 2010 at 1:44 pm

Ooh this looks absolutely delicious! Now I just need to figure out how to make homemade vegan butter and applesauce…!

Reply

Mary @ Bites and Bliss November 22, 2010 at 1:47 pm

3 layers of pure deliciousness :)

Reply

Lily @ Lily's Health Pad November 22, 2010 at 1:47 pm

Gosh, I wish my breakfasts looked like yours!!

Reply

[email protected] November 22, 2010 at 1:59 pm

Oh..my…goodness. Yet another reason to love breakfast. This looks fabulous and super versatile!

Reply

Gwen~healthymamma November 22, 2010 at 2:04 pm

Holy Yummness! I think I will make this tomorow and It’s so pretty and rustic looking I think I see a new Christmas morning breakfast tradition in the making! thanks for sharing!

Reply

Holly @ couchpotatoathlete November 22, 2010 at 2:04 pm

This looks so good — like a super delicious, healthy fruit cake :) (and it probably doesn’t weigh 500 lbs like other fruit cakes!)

I can’t wait to see your next Foodbuzz entry. I’m sure it is wonderful!

Reply

Ashley (Taste For Healthy) November 22, 2010 at 2:05 pm

Mmmmmmm… I love it! :)

Reply

grocery goddess jen November 22, 2010 at 2:10 pm

So creative for first thing Monday morning! I applaud you. And I’d like a piece, please.

Reply

Maddie (Healthy Maddie) November 22, 2010 at 2:30 pm

Yum! I’m all for delicious cake for breakfast.

Reply

Jenn @ LiveWellFitNow November 22, 2010 at 2:47 pm

DELICIOUS! :)

Reply

Gavi @ GaviGetsGoing! November 22, 2010 at 2:47 pm

This cake looks so fabulous! I just did almost the same workout yesterday (the one that you wrote about last week) by alternating 1/4 mile of 6.0mph @ 2% with [email protected] 2% for 3 miles (plus 1/2 mile warm-up and cooldown). It was such a great workout! Thank you so much for the inspiration. Happy Thanskgiving week!

Reply

Marathon Bound Gal aka Grace November 22, 2010 at 2:54 pm

Hmmmm, now this looks scrumptilicious! Did I miss the “print recipe” push button on this one or was it not included? I’ve gotten it on all of your recipes but not this one.

Reply

Angela (Oh She Glows) November 22, 2010 at 10:02 pm

whoops adding it in!

Reply

Camille November 22, 2010 at 3:01 pm

I love this idea! You can never go wrong with cake for breakfast :)

Reply

Erika @ Food.Fitness.Fun November 22, 2010 at 3:30 pm

Your recipes never fail to make my mouth-water! I must make this! :-P

Reply

Jenny November 22, 2010 at 3:33 pm

This sounds great! I wonder how oats would do in this…?

Reply

[email protected] November 22, 2010 at 3:42 pm

Yummmm….I bet this would be wonderful with melted PB/AB on top :-)

Reply

Averie (LoveVeggiesAndYoga) November 22, 2010 at 3:49 pm

What a glorious looking cake!

And major props to you for spending the ENTIRE weekend on your CHallenge Post. Wow. The work that you ladies are putting into these things is mindboggling. I hope that even though it’s “work” that you’re still having fun with it…I know these things can kinda take on a life of their own sometimes :)

Glad you got a stellar workout in at least!

Reply

Moni'sMeals November 22, 2010 at 3:49 pm

this is the one…I will be making this one!
It looks perfect to me in all ways. Mmmm.

Thank Angela.:)

Reply

Erin November 22, 2010 at 4:15 pm

Yummy – this would have been perfect for Calgary this morning (-19 C / -30 C with the wind chill)! Speaking of alternative flours, I usually use barley flour because my son and I are allergic to wheat (and spelt, kamut, etc.). Barley is lower in gluten so it works great as a substitute for pastry flour and is super for cookies, muffins and cakes. It’s not so great for yeast breads though because it is soft and doesn’t provide the gluten structure to make loaves rise properly. My favorite kind is made right here in Alberta: http://www.hamiltonsbarley.com/

Reply

Kathryn November 22, 2010 at 4:24 pm

You are tearing it up with PFB! AWESOME! I love that you put the posts on your recipe page too, I go to them often!

Fall is finally hitting here in northern CA!

Reply

katie November 22, 2010 at 4:25 pm

Are you going to post the cake in a jar smores recipe soon??!! I’ve been dying to get it!

Reply

Ashley November 22, 2010 at 4:46 pm

Pecan? Breakfast? Cake? Uhhhmazing!!!! xo

Reply

Lisa November 22, 2010 at 5:08 pm

Seriously. GET A COOKBOOK. Then, do a book sigining. I’d be the first in line!

Reply

Heather @ Get Healthy with Heather November 22, 2010 at 5:49 pm

I love the big chunky apples! I could totally see this as a nice apple cake for dessert. So pretty like everthing you make :)

Reply

Jennifer and Jaclyn @ Sketch-Free Vegan November 22, 2010 at 5:53 pm

oh my! I’m going to make this with my gluten-free flour mix, and can i sub the butter for coconut oil???

Reply

Healthy_Chocoholic November 22, 2010 at 6:21 pm

Oh wow!!!!! I don’t even really like pecans, and you have me drooling over this cake!!!! I might even have to go out and buy some pecans now and try this out!

Reply

Felicia (a taste of health with balance) November 22, 2010 at 6:25 pm

You are truly amazing. This looks beautiful, healthy, and delicious. Almost every recipe I am making for thanksgiving is coming from you, so thank you for sharing everything you do- you are the best!

Reply

GFree_Miel November 22, 2010 at 6:47 pm

Oh my God that looks good!
You always inspire me to want to run. I keep telling myself to go buy a pair of running shoes and get started, but then life gets in the way once more. I think I’ll do it this week, at last.

Reply

Heidi - Apples Under My Bed November 22, 2010 at 6:48 pm

I LOVE this idea :) Pecans and apples = heaven.
Heidi xo

Reply

Gypsy November 22, 2010 at 6:49 pm

Sorry you’ve been working so hard! Just know how much all your readers appreciate it :)
We are all rooting for you!!!

I made the pumpkin swirl pecan bread last night and my fiance said it’s the best bread/cake he’s ever eaten!
It was really moist and delicious and from what survived our attack last night, the rest is tupperwared and ready to go on our roadtrip.
Thank you!

Reply

Trish November 22, 2010 at 7:23 pm

This is just pure genius. I saw the photo of the finished product and I gasped. No kidding – a gasp. Also worth noting – I had to say “oh my goodness!” It looks that good. Must make ASAP. Hmmm . . . wonder if I could leave work early to go bake. ;-)

Reply

Chelsea @ One Healthy Munchkin November 22, 2010 at 7:25 pm

Your Project Food Blog entry sounds like it’s so much work! I can’t wait to see it. :D

Reply

Melissa @ I Never Imagined November 22, 2010 at 7:29 pm

Amazing! I’ve been looking for a new recipe to try, and now I’ve found it! Thank you!! (Now I just have to wait until I get back from my Thanksgiving vacation, d’oh!)

Reply

Fanta November 22, 2010 at 8:14 pm

Honestly, my boyfriend and I Thank You!! :)

Reply

Faith @ lovelyascharged November 22, 2010 at 8:15 pm

This looks STELLAR, and I love that there’s just maple syrup and applesauce to sweeten instead of straight up sugar! MMMM!

Reply

Tracey November 22, 2010 at 8:19 pm

Hey Angela, am new to your site but LOVE LOVE LOVE it! Cake for breakfast? Please! This recipe has my name written all over it. Thanks for sharing.

Reply

Valerie C. November 22, 2010 at 8:22 pm

OH MY GOSH!!!! this looks amazing…and I love the ingredient list!! I think this is going to make it to my thanksgiving table :) Thank you so much.

Reply

Paige November 22, 2010 at 8:28 pm

I saw this recipe tonight and made it!! I was thinking we could have it for breakfast tommorrow but it is almost gone! My whole family loved it! Thank you so much! I love your recipes and wake up every morning in anticipation of your next recipe.

Reply

Cara Craves... November 22, 2010 at 8:41 pm

What a beauty, I love it.
It’s always fun to freshen up the breakfast routine
with something different.

Reply

stacey-healthylife November 22, 2010 at 8:46 pm

It looks so festive.

Reply

Liana @ femme fraiche November 22, 2010 at 8:58 pm

Mmmm this will definitely need to be saved for a morning when I have a few minutes! Doesn’t an am workout just make the gloom that much bearable? Good luck with your PFB post!

Reply

Rebecca November 22, 2010 at 9:09 pm

I have never thought of having cake for breakfast, the more I think about it, the more I find there is nothing wrong with the idea.

Reply

Laura @ Sprint 2 the Table November 22, 2010 at 9:28 pm

It looks like it is mostly apple and pecan rather than cake. Finally, a way to eat cake every meal! :)

Reply

Meghan (Making Love In The Kitcne) November 22, 2010 at 9:29 pm

Wow! That looks amazing. Will definitely try this out- but with gluten-free flour for my crowd and I.

Reply

Carolyn November 22, 2010 at 9:57 pm

That looks sooo good! I am curious how it holds up for the next day though since I have no one to share it with.

Reply

Larinna @ iheartspandex.com November 23, 2010 at 12:25 am

OHH I love how you can cut it up for pieces for breakfast each week! genius idea!

Reply

jodye @ 'scend food November 23, 2010 at 1:17 am

This looks like such a decadent and delicious breakfast, and so easy, too! I actually think I’m going to make it tomorrow morning!

Reply

Jemma @ Celery and Cupcakes November 23, 2010 at 6:16 am

Cake for breakfast…yum! :)

Reply

Kristy November 23, 2010 at 7:34 am

This is such a fun idea! You are so creative!

Reply

tweal November 23, 2010 at 7:58 am

Mmmm yummy yummy, I want that for breakfast right now! Pecans are the best, and I bet a pear version would be really delicious too. Isn’t everything better with banana soft serve?? :)

Reply

Teresa November 23, 2010 at 8:40 am

Oh how great! I’ve been trying to figure out what to make for Thanksgiving (American) morning breakfast. And now I know! We have family coming to stay with us, and I am also hosting Thanksgiving dinner. I can’t wait to stuff them with all my healthy and delicious food!

Reply

Embodying Freedom November 23, 2010 at 9:56 am

I’ll have to try that interval stuff. I’ve been attempting to “become a runner” lately but I don’t last very long on the treadmill! Maybe breaking it up will help instead of seeing how long I can run. Thanks for the tip!

Reply

Amber K November 23, 2010 at 10:41 am

Looks beautiful! What a fun recipe. :)

Reply

Cherine November 23, 2010 at 10:58 am

This cake is fabulous!!

Reply

Anne November 24, 2010 at 9:38 am

I made this last night. OH EM GEE. I cannot stop eating it!! So good!! Unfortunately, mine did not turn out NEARLY as pretty as yours (I missed the memo about waiting 15 minutes… the smell was driving me WILD), but it was DELICIOUS! Next time I just may skip the layering steps and just mix it all together and dump it into a pan. I’ll be able do dig in sooner ;)

Reply

Angela (Oh She Glows) November 24, 2010 at 9:45 am

that is a GREAT idea about mixing everything together!!

Reply

Alaina November 24, 2010 at 2:48 pm

I cannot get over how much I love your creations!! :-) Everything is mouth watering.

Reply

Gwen~healthymamma November 28, 2010 at 10:25 am

made this yesterday. my wet batter was waaaaaay thicker than your pic, did you add any water at all?

Reply

Angela (Oh She Glows) December 20, 2010 at 11:15 am

hmm not that I recall! If I remember correctly my batter was very thick

Reply

Caroline December 20, 2010 at 11:12 am

Hi Angela!

I just recently (2 days ago) discovered your page and I am SO happy that I did :) I’ve so far tried 2 recipes here. First the “Vegan peanut butter muffins bomb” wich was DELICIOUS!! And just half an hour ago I made the “Healthy Peanut Butter Coconut Swirl Pancakes”. I made the hole too big in my plastic bag so the “swirls” were to big haha. But they tasted good. I don’t know what it is but I could only eat 2 of them and then I was FULL (??) Phew, but they were so good!
I’m a vegetarian so I like the fact that many of the recipes are vegan and even if they’re not you can always adjust them.

This cake also looks delicious :) You are now an owner of a bakery, or did I misunderstood?

Best regards,
Caroline from Sweden.

Reply

Angela (Oh She Glows) December 20, 2010 at 11:14 am

Glad you enjoy the blog and recipes :) Yes I own http://www.globakery.com/Cart

Reply

Jen Noel January 17, 2013 at 3:38 pm

Do you think you could use coconut oil instead of the earth balance?

Reply

Angela (Oh She Glows) January 18, 2013 at 9:49 am

I cant see why not :)

Reply

Kristeen February 11, 2013 at 11:25 pm

Fantastic recipe!

Reply

Vegan Radhika Sarohia February 20, 2013 at 4:15 am

This looks awesome

Reply

Disha July 11, 2013 at 10:25 am

Wonderful recipe
I wanted to know can i add teff flour or sorghum flour rather than wheat flour
And is there any substitue for apple sauce ?

Reply

Katherine December 9, 2013 at 12:29 pm

I have made this twice in the last month. I was looking for a breakfast treat when I didn’t have any eggs. Instead of applesauce I substituted pumpkin butter and increased the amount since it is thicker than applesauce. It was delicious.

Reply

janine March 5, 2015 at 9:38 am

this sounds delicious! can i use oil instead of butter? dont eat eggs or butter!

Reply

Susan Shields March 16, 2015 at 7:37 am

Has it been done with any gluten free flours such as Pamelas? If so, do you have to adjust anything?

Reply

Lilan November 1, 2015 at 8:25 am

This looks so yummy!! Is the recipe enough for a loaf pan?

Reply

debbie December 21, 2015 at 5:57 pm

I love the looks of this recipe. Do you have the Nutrition information for it?

Reply

Cancel reply

Leave a Comment

Previous post:

Next post: