Sunday, August 21, 2011

Apple Breakfast Cake

When the weather starts getting cooler and with apples in season, this is a favorite fall breakfast. For a little flavor twist, you might try cooking your apples in a little Root (a couple of tablespoons).  

2-3 tbsp. butter, to cook apples and grease baking dish, plus a little extra for serving
2 tbsp. Root liquor, optional
3 medium apples and/ or pears, cored and diced (I use Gala apples because they are sweet and high in antioxidants)
6 pasture eggs
1/2 cup whole milk (you can use soured raw milk)
3/4 cup spelt or Einkorn flour
1-2 tbsp. honey or maple syrup, to taste, plus a little extra for serving
1/2 teaspoon heaping of ground cinnamon, plus additional for sprinkling over apples
1/4 teaspoon of ground cloves
1/4-1/2 tsp. sea salt or Real Salt, to taste

How To:
1. Prepare Apples: Preheat oven to 425. Cook diced apples in a skillet on the stove top over medium heat in butter. Sprinkle with cinnamon and cook about 6-8 minutes.

2. Make Batter: In the meantime, combine eggs and milk. Beat until smooth. Add flour, honey, cinnamon, cloves, and salt. Beat until smooth with no lumps. Batter will be very thin.

3. Bake: Pour cooked apples into a greased 9x9 baking dish and pour batter over top. Cook uncovered for 20 minutes or until a toothpick comes out clean.

We like to serve this with chicken breakfast sausage or bacon, top with butter, and drizzle with a little pure maple syrup or honey. You can save a step by cooking apples in a cast iron skillet, then pouring the batter over the cooked apples in the skillet and transferring to the oven to bake. This serves about 6 to 8 people and hands-on cooking time is about 15 minutes.

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