Apple Fritter Breakfast Cake

Cake for breakfast? Sign me up!

Ingredients:

½ C. Brown Sugar

¼ C. Cinnamon

½ C. Butter

1 C. Sugar

4 Eggs

2 tsp Vanilla

3 C. Flour

1 tsp Salt

1 TBSP Baking Powder

1 C. Buttermilk

3 Apples, grated

1 C. Pecans

Glaze:

1 C. Powdered Sugar

4-6 TBSP Milk

1 tsp Vanilla

 

Instructions:

Preheat the oven to 350°F.

Mix the brown sugar and cinnamon in a small bowl and set aside for later. Don’t you worry, we will come back to it soon. Prep a 9×13 pan with non-stick spray and set that aside too. 

Now we’re gonna cream the sugar and butter for a really long time. Either with a hand mixer or a stand mixer, it takes about 10 minutes to get light and fluffy, just the way you like it. Add the vanilla at the end of the creaming. Then, stir in the eggs, one at a time, so they get all the way mixed in there.

In a separate bowl, whisk the flour with the baking powder and salt so they can be buddies. Grate the apples into this party and add the pecans. Toss everything together to coat evenly. You might notice I didn’t specify what kind of apples to use, that’s because you can use whatever you want. I’ve tried Granny Smith, Gala, Fuji, the apples off my grandpa’s tree… every one of them works great.

Slowly add this dry mix to the creamy mixture. It will start to get thick, so you want to add splashes of buttermilk here and there until all the flour and buttermilk is mixed in. 

Spoon the batter into that prepared pan. Remember the one I said we would come back to? That one. 

And the now the moment has come. Don’t worry cinnamon sugar, your wait has not been in vain. You were made for this moment. 

Literally. 

Sprinkle the cinnamon sugar over the top of the batter and take a fork to swirl it in. I kind of twist the fork so cinnamon sugar gets underneath the batter too. 

It’s all in the wrist. 

Bake for 50-60 minutes. The top should be golden brown and your kitchen should smell incredible. 

Whisk together the glaze ingredients and drizzle over the top of the warm cake. Let it cool for about 30 minutes before serving. This gives the glaze a chance to seep into the cake and form that delectable sugar crust over the top. 

It’s best served on the same day you make it. You can eat it at room temp, which is amazingly delicious. Or, if you’re one of my people, you’ll warm it slightly in the microwave and put ice cream on top. 

But isn’t this a breakfast cake? You ask. Well, yes, that’s true, but ice cream is in fact a breakfast food. Did you know February 6th is Ice Cream for Breakfast Day? True story, and totally worth the google.