Cake for Breakfast? No Way!

Yes Way! This apple coffee cake is yet another one of Ryan’s healthy yet delicious finds. Usually I do not recommend eating coffee cake (or anything that resembles a “cake”) for breakfast, but this coffee cake mainly consists of apples, with a little bit of protein rich pecans, tangy raisins, and sweet vanilla and cinnamon. I made this coffee cake for Sunday brunch this past weekend. It is a little time consuming to peel, core, and chop all of the apples- so make sure you have about an hour or so to devote to this baked good. Trust me, it is worth your time!

I recommend serving this coffee cake with a fresh fruit parfait, or greek yogurt!

Apple Coffee Cake


5 cups tart apples, peeled, cored, chopped (I like to use both Gala and Granny Smith in my cake)

1 cup sugar

1 cup dark raisins

½ cup pecans, chopped

¼ cup vegetable oil

2 tsp vanilla

1 egg, beaten

2 cups all purpose flour

1 tsp baking soda

2 tsp ground cinnamon


1. Preheat oven to 350 degrees Fahrenheit

2. Lightly oil or spray with cooking spray a 13 x 9 x 2 inch pan


3. In large mixing bowl, combine apples with sugar, raisin, pecans and let stand for 30 minutes.

4. Stir in oil, vanilla, and egg.

5. Sift together flour, cinnamon, and baking soda and then stir into apple mixture, one-thrid at a time (Just enough to moisten the dry ingredients).

6. Turn batter into pan and bake for 35-40 minutes.

7. Cool slightly before serving. Enjoy!


Do you have a special Sunday brunch dish that you enjoy making for your friends and family? If so, share it here!


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