Apple Oven Cake

Because the holidays aren’t nearly indulgent enough, I recently decided to make a sweet treat for breakfast. I came across a recipe for Apple Oven Cake in the October edition of Sunset magazine. I’m not sure that the cake was originally intended to be a breakfast entrée, but with the three large eggs that the recipe calls for, I thought it could work.

The resulting oven cake reminded us of something you’d get at a bed and breakfast. It had crisp caramelized edges and a tender fluffy middle. The buttery cinnamon flavor paired well with the sweet and slightly tart apple pieces. Overall the cake was a nice treat for a weekend morning and something we’ll definitely make again. We had to stop ourselves from eating the whole cake in one sitting.

Apple Oven Cake
Adapted from Sunset Magazine 10/09

I had an extra cut up honey crisp apples from another dish, so I ended up using about 1½ apples. Because the apples tasted so great in the oven cake, next time I may use even more apples.

1½ sweet apples
3 tablespoons butter
¼ cup brown sugar
¼ teaspoon cinnamon
3 large eggs
¼ teaspoon salt
½ cup flour
½ cup milk

Peal apples and cut into thin slices. Melt butter in a 12-inch ovenproof frying pan. Stir in brown sugar and cinnamon. Once butter, sugar, and cinnamon are well mixed add in apples. Cook mixture at medium heat until apples just begin to soften.

While apple mixture is cooking, beat together eggs, flour, salt and milk until well incorporated. Pour mixture over apples. Bake at 425° for 15 minutes or until oven cake is fluffy and golden.

Tasty Easy Healthy Green Recipe Ratings: