Last week, as both my daughter and son were walking through the grocery store with us, they said they were in the mood for apples. Since I definitely like to encourage eating fruit, I jumped on it and bought some. Well, a few days later, only a few of them had been eaten up. Not wanting to risk having the remaining apples go to waste, I decided to use them in a breakfast cake for the weekend. I made this and it was a hit! It had small chunks of apple throughout it that kept a slight crisp to them, a tasty cinnamon sugar streusel, and all on a moist cake. We all thoroughly enjoyed this, and had plenty for the weekend, and even a little in the work week.
- 2 apples, peeled, cored, and diced
- 1 tbsp. lemon juice
- 1 cup sugar
- 1/2 cup butter
- 1 (8 oz) package cream cheese
- 2 eggs
- 1 tbsp. vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup brown sugar
- 3 tsp ground cinnamon
- 1/2 cup chopped pecans
- Preheat oven to 350 and grease a 9 x 13 baking pan.
- In a small bowl, toss the diced apple with the lemon juice. Set aside.
- In a large bowl, combine the sugar, butter, and cream cheese.
- Add in the eggs one at a time, then vanilla extract. Mix well.
- In another small bowl, combine the flour, baking powder, and salt.
- Slowly add dry ingredient mixture to the egg mixture.
- Fold in the chopped apples.
- Pour batter into the greased baking pan.
- In one of the small bowls used earlier, combine the brown sugar, cinnamon, and pecans.
- Sprinkle mixture on top of cake evenly.
- Place pan in preheated oven and bake for about 45-55 minutes, or until toothpick comes out clean once inserted in middle of cake.
- Remove from oven and cut desired size piece.
Recipe adapted from: Bunny’s Warm Oven