Maybe I should start a blog devoted to breakfast?
I think I might actually love breakfast.
That’s funny, because my everyday morning meals are usually nothing fancy. Most mornings I throw a few ingredients together because I’m starving and need something right away. I’m not the person who makes their breakfast look like a masterpiece every day — though I will make an exception for the occasional over-the-top treat.
I also love dinner — in fact, dinner might be my favorite — so breakfast-for-dinner gets extra points.
And dessert is obviously its own category. Really, the simple truth is that food is my favorite thing, full stop. Most foods, anyway. I’m less enthusiastic about greens, with a few excellent exceptions.
One thing I always enjoy is when a familiar flavor shows up in an unexpected form — like an apple pie flavor in a breakfast cake. I especially like individual portions baked in ramekins: they feel controlled, perfectly portioned, and cute. You eat yours, feel satisfied, and the morning is off to a good start. Until you decide to have another.
Turns out breakfast cakes are not safe to leave alone on the counter. Who knew?
Apple Pie Breakfast Cakes
Pin Recipe
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Ingredients
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt
- 1/3 cup whole wheat pastry flour
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- a pinch each of nutmeg, ground ginger, & ground cardamom
- 1 medium apple, peeled and diced into cubes
Instructions
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Preheat the oven to 350°F (175°C).
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Cream the butter and brown sugar together until light and fluffy. Add the egg and mix until combined, then stir in the vanilla and Greek yogurt. In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, and the pinch of nutmeg, ground ginger and cardamom. Add the dry ingredients to the wet and mix only until just combined. Fold in the diced apple.
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Spray two 6-ounce ramekins (about 3½ inches) with non-stick spray and divide the batter evenly between them. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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For the optional brown sugar topping: combine 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt, and 2 teaspoons melted butter; crumble over the batter before baking. For a simple glaze, whisk 3–4 tablespoons powdered sugar with a drop or two of milk until smooth, then drizzle over the cooled cakes.
Notes
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I appreciate you so much!
P.S. These also make a delightful dessert — though I’m happy eating dessert for breakfast any day.