Breakfast Apple Cake

Our family eats cake for breakfast.  That's right; CAKE.  Sometimes we eat pie for breakfast too, but that is another story...

We  celebrated the first days of autumn by going apple picking.  There are few things more inspiring than a few bushels of apples gracing your kitchen countertop!  For today's recipe, I wanted something not-too-sweet so that we could enjoy it at breakfast time.

To be clear, this recipe is not a coffee cake, nor is it a "cake" cake.  It's just a nice, moist hand cake chock full of apple-y goodness.

Breakfast Apple Cake

2 Tbs. butter (or refined sunflower oil for dairy free)

1/2 cup sugar

2-3 eggs (3 if you really want to use up some eggs!)

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. each, nutmeg and ginger

1/2 tsp salt

1 tsp. baking soda

1 cup flour (I used 1/2 whole white wheat)

3 cups diced apples (about 3 apples)

1/4 cup chopped pecans (optional)

Preheat oven to 350*F.  Grease an 8x8 baking pan (or line bottom with parchment).  In a medium mixing bowl, cream, butter, sugar, egg, and vanilla;  stir in dry ingredients.  Fold in apples and pecans.  Mix until apples are covered and mixture becomes moist.  Bake for 35-40 minutes.

Isn't that easy?  Now there's no excuse not to whip this up for breakfast tomorrow.  Enjoy!