Breakfast Apple Spice Cake
Servings: 16 pieces
Halfway between a quick bread and a spice cake, full of healthy apples and carrots and flavored with cinnamon, nutmeg and a smidge of cloves, this breakfast cake is a perfect fall breakfast!
Print Recipe
Equipment
- 8" x 8" baking dish
- food processor with grating attachment (recommended for easy grating)
- cheese grater (alternative to food processor)
Ingredients
- 1 ½ cup all-purpose flour (190 grams by weight)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 Tablespoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch salt
- 2 eggs
- 1 cup packed brown sugar
- ½ cup vegetable oil
- ⅓ cup sour cream
- 1 Tablespoon vanilla extract
- heaping 1 cup carrots, finely grated
- heaping 1 cup apples, grates
Instructions
- Preheat oven to 350°F. Grease 8" x 8" baking dish.
- In a large mixing bowl, whisk to combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
- In a medium bowl, mix eggs, brown sugar, vegetable oil, sour cream and vanilla.
- Pour wet ingredients into flour mixture. Stir until combined.
- Fold in grated carrots and apples.
- Spread batter into greased baking dish. Bake at 350°F for about 60 minutes until wooden pick inserted near center comes out clean.
- Store at room temperature for 2-3 days or wrap tightly and freeze for longer storage.
Notes
- Substitute up to 1/2 cup all-purpose flour with wheat flour.
- I used Cosmic Crisp Apples (because that's my favorite), but you can use any baking apple or experiment with whatever you have in your fridge.