Apple-Oatmeal Breakfast Streusel Cake

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.
~ Martin Luther
And knowing that dark and bitter days are soon to follow the autumn season, I would still gather apples and make delicious treats from them … like this warm and fragrant breakfast cake. Neither too light nor too heavy, neither too sweet nor too bland, but just that ideal fall flavor combination of apples, cinnamon and oats.


Apple-oatmeal breakfast streusel cakeApple-Oatmeal Breakfast Streusel Cake
Recipe by
Published on October 22, 2008

Warm and delicious apple-oatmeal breakfast cake with ground cinnamon and a sweet crunchy streusel topping

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Overnight preparation:
  • 1/2 cup rolled or steel-cut oats
  • 1/2 cup plain whole fat yogurt
Streusel:
  • 1/2 cup rolled or steel-cut oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 3 tablespoons melted butter
Cake:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup white sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 large or 4 small tart apples, cut into thin wedges
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 1/2 cup whole milk
  • 1 large egg
Instructions:
  • Stir together the oats and yogurt and let sit at room temperature overnight or at least six hours before cooking.

  • Preheat the oven to 350° and melt the butter for the streusel in a small saucepan.

  • Make the streusel by combining the oats, flour, brown sugar and melted butter in a small bowl until crumbly. Set aside.

  • Cut the butter for the cake into pieces and add to an 8-inch square baking pan. Heat in the oven until melted and remove. Stir in the sugar and cinnamon until well mixed. Stir in the apple slices until well coated with the sugar and cinnamon, and return to the oven. Bake for 10 to 12 minutes or until the apples are softened, stirring occasionally.

  • Meanwhile, combine the flour, baking powder and salt in a large bowl. Beat the egg into the milk in a small bowl or cup, and pour into the dry ingredients along with the soaked oat and yogurt mixture. Stir until combined, but don't overmix.

  • Remove the pan from the oven once the apples are cooked. Using a spatula, spread the batter over the apples to the sides of the pan. Sprinkle the streusel topping evenly over the batter.

  • Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out just dry.

  • Serve hot or warm, with ice cream or whipped cream if desired.

Makes 4 to 6 servings

12 comments:

Ricki said...

Any time I see "breakfast" and "cake" in the same recipe title, I know it's one I want to make. This sounds great! (If only it could those dark and bitter days. . . ).

Laavanya said...

How scrumptious - perfect fall breakfast.

Mahimaa's kitchen said...

those look yummy and a make a filling breakfast..

rhid said...

I totally heart this - I adore (underlines, bolded etc) oatmeal, and double that for cakes. Good choice!

Priya said...

Mouthwatering cake...just staring at the pic..simply fabulous..

Sangeeth said...

Looks yumm! makes a good BF! or dessert too :)

Ivy said...

This looks lovely. I would love to try this recipe.

Usha said...

This looks wonderful...and with oats in it...fantastic :-)

Holler said...

Lovely jubbly Lisa :)

Kevin said...

Now that is a good breakfast!

zlamushka said...

oh my, havent been here for ages :-/ so many delish recipes i let pass... Would love to have a bite of the cake right now. Just woke up, where is mah Breakieeeeee ? Grumpy moi :-)

Jen said...

This cake was so wonderful! Much better than just a muffin. At first I was skeptical that the cake part would be dry because it didn't have any extra butter, but it was perfect. Marvelous! Thanks so much for such a great breakfast recipe!