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 20101122-IMG_2653](/wp-content/uploads/2010/11/20101122IMG_2653_thumb.jpg)
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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!
Ingredients:
- 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.
Serves 4-6.
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Gather up the dry ingredients…
![20101122-IMG_2646 20101122-IMG_2646](/wp-content/uploads/2010/11/20101122IMG_2646_thumb.jpg)
and the wet…
![20101122-IMG_2674 20101122-IMG_2674](/wp-content/uploads/2010/11/20101122IMG_2674_thumb.jpg)
And let’s make magic.
Peel and chop 2 granny smith apples (or other baking apple).
![20101122-IMG_2654 20101122-IMG_2654](/wp-content/uploads/2010/11/20101122IMG_2654_thumb.jpg)
In a small casserole dish, add 1 tbsp of maple syrup.
![20101122-IMG_2660 20101122-IMG_2660](/wp-content/uploads/2010/11/20101122IMG_2660_thumb.jpg)
Add a layer of apples and pecans on the bottom of the dish. Use just less than half of each.
![20101122-IMG_2661 20101122-IMG_2661](/wp-content/uploads/2010/11/20101122IMG_2661_thumb.jpg)
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 20101122-IMG_2676](/wp-content/uploads/2010/11/20101122IMG_2676_thumb.jpg)
Add a layer (about half) of the batter on top of the apple and pecans.
![20101122-IMG_2678 20101122-IMG_2678](/wp-content/uploads/2010/11/20101122IMG_2678_thumb.jpg)
Now add on another layer of apples and pecans reserving about 2-3 tbsp of each.
![20101122-IMG_2681 20101122-IMG_2681](/wp-content/uploads/2010/11/20101122IMG_2681_thumb.jpg)
Now add on the rest of the cake batter.
![20101122-IMG_2682 20101122-IMG_2682](/wp-content/uploads/2010/11/20101122IMG_2682_thumb.jpg)
And finally the last of the apples and pecans. Garnish with cinnamon.
![20101122-IMG_2683 20101122-IMG_2683](/wp-content/uploads/2010/11/20101122IMG_2683_thumb.jpg)
Bake for 55 minutes at 350F.
![20101122-IMG_2739 20101122-IMG_2739](/wp-content/uploads/2010/11/20101122IMG_2739_thumb.jpg)
Allow to cool for 15 minutes.
![20101122-IMG_2740 20101122-IMG_2740](/wp-content/uploads/2010/11/20101122IMG_2740_thumb.jpg)
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.
Ta-da.
![20101122-IMG_2753 20101122-IMG_2753](/wp-content/uploads/2010/11/20101122IMG_2753_thumb.jpg)
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 20101122-IMG_2788](/wp-content/uploads/2010/11/20101122IMG_2788_thumb.jpg)
The result was a chunky, delightful breakfast cake.
![20101122-IMG_2775 20101122-IMG_2775](/wp-content/uploads/2010/11/20101122IMG_2775_thumb.jpg)
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 20101122-IMG_2784](/wp-content/uploads/2010/11/20101122IMG_2784_thumb.jpg)
I give it two breakfast thumbs up. :) Oh and by the way, it also is incredible with Banana Soft Serve…
![20101122-IMG_2785 20101122-IMG_2785](/wp-content/uploads/2010/11/20101122IMG_2785_thumb.jpg)
Have a great one!
this is like a healthy apple pie for breakfast mmmm, can’t wait to make it & nibble on it for snacks :)
This cake looks delicious! Love the big pieces of apple :).
Cake…did somebody say cake? :) looks delish
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! ;)
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!
Wow looks amazing! Can’t wait to try this.
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
Ooh this looks absolutely delicious! Now I just need to figure out how to make homemade vegan butter and applesauce…!
3 layers of pure deliciousness :)
Gosh, I wish my breakfasts looked like yours!!
Oh..my…goodness. Yet another reason to love breakfast. This looks fabulous and super versatile!
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!
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!
Mmmmmmm… I love it! :)
So creative for first thing Monday morning! I applaud you. And I’d like a piece, please.
Yum! I’m all for delicious cake for breakfast.
DELICIOUS! :)
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 7.0mph@ 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!
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.
whoops adding it in!
I love this idea! You can never go wrong with cake for breakfast :)