We notice you are using an outdated browser that may prevent you from viewing this site properly.

Please update to the latest version of Internet Explorer, Chrome, Firefox or Safari to access this site. Thank you.

Not-Too-Sweet Apple Breakfast Cake- Einkorn or Gluten Free

Not-Too-Sweet Apple Breakfast Cake- Einkorn or Gluten Free


Breakfast with the family in the fall in a warm kitchen with a sweet little cake, that’s what we love! In Europe, cakes tend to be a bit denser and not contain as much sugar as American cakes, and we like to start off our mornings just like that. Today, we’re sharing a new recipe for a European-style breakfast cake that is lightly sweetened and can be baked with or without an apple topping. We haven’t added cinnamon and spices to the apples, but you can, if you like. We’ve tested this recipe with all five jovial flours, so whatever your preference, it’s time for cake!


Not-Too-Sweet Einkorn Apple Breakfast Cake

Makes one 8 or 9-inch cake

Ingredients

For the apple topping

  • 2 tablespoons (28 g) unsalted butter, at room temperature
  • ¼ cup (50 g) granulated sugar
  • 4 tart apples, peeled, cored and cut into ¼-inch slices
  • 1 tablespoon white wine, optional

For the cake

Instructions

  1. Preheat oven to 375°F. Lightly butter and flour the bottom and sides of a 9-inch spring form pan. 
  2. Make the apple topping: In a large skillet, cook the butter, sugar, and apples for 5 minutes on medium-low heat. Add wine and cook for 1 minute more. Set aside the apple mixture to cool.
  3. Make the cake: In a medium bowl, sift the flour, baking powder, and salt together.
  4. In a medium bowl, beat the milk, butter, and olive oil together.
  5. In the bowl of a standing mixer fitted with a wire whip attachment, add 3 egg yolks, 2 whole eggs, and the sugar. Process on high for 3 minutes until thick and pale yellow.
  6. Fold half of the flour mixture into the egg mixture until almost absorbed completely, then fold in half of the milk mixture. Repeat this step.
  7. Pour the batter into the prepared pan and top with the apple mixture, distributing the apples evenly. Bake for 55 minutes.
  8. Let the cake cool on a wire rack for 10 minutes, then release and remove the outer ring of the pan. Cool completely, dust with powdered sugar, and serve.
  9. Store in a sealed container in the refrigerator for up to 3 days.

Note: For a simple cake without the topping, butter and flour an 8-inch cake pan. Transfer the batter to the pan and bake for 40 minutes until a toothpick inserted in the center comes out clean. The top will brown. Place the cake pan on a cooking rack to cook for 15 minutes, then invert the cake on a dish, let cool completely, and dust the top lightly with powdered sugar.


Not-Too-Sweet Gluten Free Apple Breakfast Cake

Makes one 8 or 9-inch cake

Ingredients

For the apple topping

  • 2 tablespoons (28 g) unsalted butter, at room temperature
  • ¼ cup (50 g) granulated sugar
  • 4 tart apples, peeled, cored and cut into ¼-inch slices
  • 1 tablespoon white wine, optional

For the cake

Instructions

  1. Preheat oven to 375°F. Lightly butter and flour the bottom and sides of a 9-inch spring form pan. 
  2. Make the apple topping: In a large skillet, cook the butter, sugar, and apples for 5 minutes on medium-low heat. Add wine and cook for 1 minute more. Set aside the apple mixture to cool.
  3. Make the cake: In a medium bowl, sift the flour, baking powder, and salt together.
  4. In a medium bowl, beat the milk, butter, and olive oil together.
  5. In the bowl of a standing mixer fitted with a wire whip attachment, add 3 egg yolks, 2 whole eggs, and the sugar. Process on high for 3 minutes until thick and pale yellow.
  6. Fold half of the flour mixture into the egg mixture until almost absorbed completely, then fold in half of the milk mixture. Repeat this step.
  7. Pour the batter into the prepared pan and top with the apple mixture, distributing the apples evenly. Bake for 55 minutes.
  8. Let the cake cool on a wire rack for 10 minutes, then release and remove the outer ring of the pan. Cool completely, dust with powdered sugar, and serve.
  9. Store in a sealed container in the refrigerator for up to 3 days.

Note: For a simple cake without the topping, butter, and flour an 8-inch cake pan. Transfer the batter to the pan and bake for 40 minutes until a toothpick inserted in the center comes out clean. The top will brown. Place the cake pan on a cooling rack to cool for 15 minutes, then invert the cake on a dish, let cool completely, and dust the top lightly with powdered sugar.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

×