Apple Cinnamon Breakfast Cake
by meike peters
This is my new breakfast love! After French toast, muffins and pancakes I have a new addiction, I fell for the lightest and most perfect fruity cake you can imagine. I mixed the flour with cornstarch which makes the texture more fine, it’s soft, fluffy and tender. That’s all I could ask for on a morning table which doesn’t mean that it wouldn’t work for tea time either. The problem is that the cake didn’t last that long!
I went for an apple topping but I already have a few variations in mind, with blueberries, plums, pears, even some sour gooseberries when their time has come again. The apples were just right for now, I cut them in half and scored their surface. That’s how I prepare them for my crumble cake and it keeps them juicy. Before I put the cake in the oven I sprinkled it with a bit more cinnamon sugar than I would normally use and it made a nice thin crust, aromatic and crisp. I recommend making this cake in a springform pan not bigger than 20cm (8″). If you work with a bigger form the cake will turn out flat and possibly dry. It needs the height and here’s were the quality of this cake lies, its lightness and sweet juiciness!
Apple Cinnamon Breakfast Cake
For a 20cm / 8″ springform pan you need
sour baking apples (like boscoop), cored, peeled, cut in half and scored on the surface, 2-3
butter (at room temperature) 160g / 5.5 ounces
sugar 90g / 3 ounces plus 2 tablespoons for the topping
organic eggs 3
plain flour 130g / 4.5 ounces
cornstarch 30g / 1 ounce
baking powder 1 heaped teaspoon
a pinch of salt
cinnamon 1/2 teaspoon, for the topping
Set the oven to 180°C / 355°F (fan assisted oven) and butter the springform pan.
Mix the sugar and cinnamon for the topping.
Combine the flour, cornstarch, baking powder and salt.
In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time and continue mixing for a few minutes until the mixture is thick and creamy. Mix in the dry mixture until well combined. Fill the dough into the buttered form and arrange the apples on top. Sprinkle with cinnamon sugar and bake for 40-45 minutes or until golden on top. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you take it out of the springform.
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Meike, Ohhhh my! This was fantastic. What a wonderful surprise to me. I did not know how this concoction would turn out. Imagine a cake batter with half apples put into it and then baked. Well it was fantastic.
As with most of my cooking I share most of it, I did not want to share this. But I did and everyone loved it. As with most European cakes it is not overly sweet like american tastes in baking. The apples cooked up wonderfully and the subtle cinnamon and sugar tops it all off. I have 3 people who want me to make it again and give them all of it. HA HA HA
Thanks
Dave
Wow, you’re cooking and baking your way through my blog, I’m impressed! Donauwelle, sausages and now the apple cake, you made good choices!
I love this cake, to me, it’s perfect, I’m glad you feel the same! I agree, European recipes often use less sugar (apart from French). Whenever I use a recipe from my boyfriend’s American grandmother, I reduce the sugar automatically. Our taste buds get used to less sugar really quick and it allows the other flavours to come through much better.
I understand that your friend’s want more of this cake, luckily it’s easy to prepare!
All the best from Berlin,
Meike
That was really fast to put up together and delicious! 🙂
Hi Marta, isn’t it a wonderful breakfast cake? I’m glad you enjoyed it! Have a nice day, Meike xx
Do you mix everthing by hand or do you use an electric mixer?
Good morning Jessica,
I use an electric mixer. In general, when I mix my dough by hand (mainly yeast dough) I always write that in the recipes on the blog. For this cake I recommend an electric mixer.
Enjoy the cake!
Meike xx
Thank you Meike 🙂
🙂