Apple Cinnamon Breakfast Cake
Ranger Craig and I are always looking for the next big adventure. Probably Ranger Craig more than me. Which is why he was the Ranger and I clearly would never pass basic training. And although I truly love home and hearth, I love to experience new places, new people and especially new food!
In our quest for a little fall adventure, we sailed over to Victoria, BC for a long weekend. Actually, it wasn’t long enough. Not only did Ranger Craig and I walk our way through the city for three days, we ate our way through as well. It was fantastic!
Brasserie L’Ecole, Cafe Brio and The Local Kitchen to name a few. The most amazing food. Sitting at the bar in Brasserie L’Ecole, the restaurant so full we would have waited an hour for a table, Ranger Craig and I ate in Silence. Literally, the food so divine we couldn’t speak. Pure food love!
A visit to Victoria isn’t complete without a stop at one of the famous Irish or Scottish pubs. Bard and Banker Scottish Pub found its way into our afternoon one day. As did a pint of the famous Scottish Stone Fired Ale.
While walking and eating our way through this beautiful and unique city, Ranger Craig and I also took a quick little detour north to see the famous Butchart Gardens. Even in the Pacific Northwest Drizzle, the gardens were mesmerizing.
Of course, the desserts did not disappoint. We dined on the most decadent Apple Cake. Moist with a silky but delicate crumb, filled with sweet and tart apples and just a hint of cinnamon. I had to duplicate the recipe. Or at least close to it.
And because the Bennett Crew loves cake for breakfast, I prepared this apple cinnamon cake with less sweetener, lots of apple pieces and plenty of cinnamon. The perfect beginning to a perfect fall day.
Apple Cinnamon Breakfast Cake
Recipe adapted from multiple sources
I tested this recipe with two different types of flour. My favorite is the Einkorn flour from Jovial. It gave the most silky and soft crumb without the cake falling apart. I also tested the recipe with 2 parts organic all-purpose flour and 1 part cake flour. A fun little trick taught to me by my good friend and well-known Seattle Pastry Chef, Laurie Pfalzer. This combination also gave a lovely delicate crumb. But if you’d like to try the Einkorn flour, an ancient whole grain, check out the website to find it in a store near you.
2 cups organic flour (I used Einkorn Ancient grain flour which makes this cake light, silky and moist. You can also use 1 1/2 cups all-purpose and 1/2 cup cake flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup grapeseed oil (substitute with 1/2 cup coconut oil or butter)
3/4 cup dark brown sugar
1 large egg
1 cup buttermilk (if you don’t have buttermilk on hand, combine just a tad less than one cup milk with one tablespoon white vinegar. Let it sit for about five minutes)
2-3 apples peeled and diced (I used 3, but I love lots of apples in my apple cake)
Pre-heat the oven to 375F, 8×8 baking dish.
Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, or kitchen aid mixer, beat together the oil and sugar. Once combined add the egg, scraping down the sides of the bowl.
Gently mix in the buttermilk.
Stir in the dry ingredients and fold in the diced apples.
Pour into the greased baking dish and bake for about 25-30 minutes or until the cake is done. It will be nicely golden brown on top.
Let the cake sit for 5-10 minutes to cool. Enjoy!