This cake is an awesome recipe for those busy mornings during the holidays. You know, when all the family is hanging around, you’re preparing a big meal, and still need to figure some thing out for breakfast the next day? Well this sweet and delicious cake is easy to make ahead and serve with some coffee or tea for breakfast.
I almost never make any baking recipe without whole wheat flour. I used 50% white whole wheat flour in this recipe. It adds a touch of nuttiness and make it a little more filling than an all white flour recipe. I spice it with cinnamon and cloves to balance the sweetness of the apple and apple cider.
I prefer to grate the apple for this recipe. Grated apple adds great moisture and lends a more even texture to the cake. It’s also harder for picky eaters to find. I did leave the peel on my apple for added nutrition, but you could peel your apple if you’re hiding it from those previously mentioned picky eaters. Happy Thanksgiving!
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- ¼ cup brown sugar
- 1 TBS baking powder
- ¼ tsp salt
- ¼ cup butter
- 1 large red apple, grated
- ½ cup soy milk (or milk of choice)
- 1 tsp apple cider vinegar
- 1 egg, beaten
- ¼ cup apple cider
- 1 cup powdered sugar
- 2 TBS apple cider
- Preheat oven to 375°F.
- In a large bowl, mix together flours, baking powder, sugar, and salt. Cut in butter. Mix in grated apple and stir well to coat.
- Mix together soy milk and apple cider vinegar until thick. Add egg and apple cider.
- Mix into dry ingredients until just combined.
- Pour batter onto a parchment lined baking sheet and form into a circle.
- Bake in preheated oven for 25 minutes. Turn off the oven and let the cake sit in the warm oven for an additional 15 minutes. Remove and let cool.
- Whisk together powdered sugar and apple cider. Drizzle over the cool cake. Cut into wedges and serve.
