|Apple Breakfast & Snack Cake|
My early morning routine often includes me wandering from room to room throughout my house, coffee in hand, looking out each of the windows to see what the sunrise brings. I can watch the school bus stop through my front window and watch as the neighborhood kids board to start their day. Yesterday, a doe greeted me in the morning, standing tall and statue-like on my front lawn. I watched as she listened in the morning stillness.
This morning my yard guest was an industrious squirrel scampering from plant to plant in my front garden, burying acorns. I can't imagine that those acorns will be accessible to him in January if winter is as unforgiving this year as it was last year. That chosen storage spot in my garden was buried under four feet of snow until March last year. Weather predictions for this winter warn us of a repeat experience.
Apple Breakfast & Snack Cake
- 2 apples, peeled, cored and cut into chunks (about 2 1/2 cups)
- 2 Tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3 Tablespoons Stevia*
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts
*Use a total of one cup granulated sugar if not using stevia
Preheat oven to 350 degrees F. Lightly grease an 8x8 inch baking pan. Place the apple chunks in a medium bowl. In a separate bowl, mix the sugar, stevia, cinnamon, nutmeg, and salt. Sprinkle the spice mixture over the apples and toss to coat.
Pour the egg over the apple mixture and toss to coat. Next, whisk together the flour and baking soda. Add the flour mixture to the apples and stir to combine. Add the chopped walnuts, if desired. Spoon the mixture into your prepared pan. This batter will be very thick.
Bake the cake on the center rack of your oven for 40 minutes, or until it is browned and set. Cool and serve.
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