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The cake apples and oatmeal breakfast – Battle Food #12

It’s been months that I look at the blogs to participate in the Battle Food but I’ve never attended (I would have been able to the theme of “Cake in a jar” with my jars of lemon meringue but I don’t know, it was too early or too late. In short, I have not done it). Besides, I don’t know if it is necessary to register in the first receiving somewhere or not, but too bad, I was waiting to post this cake “special breakfast” for a long time then this is the opportunity (yes, the theme of this Battle Food #12 this is breakfast, a theme launched by Raspberry&Bergamot).

This cake is absolutely not for me, I found the recipe in an issue of the magazine Zest (one of my chouchoux since the beginning), I tested it once for an afternoon tea with girlfriends and since this cake has become one of my cakes favorites for breakfast : with spices, fruit, and rolled oats, little bit of sugar, it is the perfect combination for me please.

For a beautiful cake, you need to :

  • 2 apples
  • 2 eggs
  • 120 g of brown sugar
  • 300 g of flour
  • 120 ml of milk
  • 50 g butter
  • 2 tsp cinnamon (or spices of choice ; sometimes I put spices in gingerbread)
  • 1 sachet of chemical yeast

Layer crunchy :

  • 1 apple
  • 1 tablespoon of brown sugar
  • 20 g of butter
  • 1/2 tsp cinnamon
  • 5 CS of rolled oats

Preheat the oven to 180°C. Line a cake pan with parchment paper.
Peel and deseed the apples for the cake, cut it in 2 and the grate.
Melt the butter. In a bowl, mix the flour, baking powder and cinnamon and then add the apples and the sugar. Vreser the milk little by little and mix without having lumps. Add the beaten eggs one by one and then the melted butter. Mix to obtain a homogeneous preparation and pour into the mold.

Peel and deseed the apple for the layer crispy and then cut into thin slices like a pie. Arrange the slices on top of the cake.
Melt the butter and mix it with the sugar, the cinnamon and the rolled oats. Spread the “crumble” on the top of the cake.
Bake for 50 minutes to cook. Check for doneness : a knife inserted into the dough should appear dry.

Let cool before unmould.

This cake is delicious warm or cold and just as perfect the next day.