Some recipes come into your life for no reason at all, at the moment you need them. I’d been trying to find a way to vary our bagel habit, wherein I keep trying to get us to eat something other than bagels with cream cheese for breakfast but we always return to it. So when the recipe for “the best apple cake ever” came up on the internet while I was searching around for food blogs, per usual… it just seemed right.
It has apples, which made me think “sustanence! good for you!” and it has cake, which screams “we’ll actually eat it all!” and it truly delivered. The directions aren’t so difficult to follow, and when I saw that I didn’t have enough raisins, I threw in some slightly-thawed frozen strawberries and it ended up a wonderful combination. The proportions of fruit are good, such that every single bite will have fruit pieces in it and you won’t have to worry about feeling like you are just a person eating cake for breakfast… even though you totally are.
We’ve now eaten much of the cake and the think I like best is that the crustiness of the top has held up – cooking it so long but not at super-high heat allowed it to get really golden and caramelized, but it hasn’t gone soggy in the fridge this week. I bet this same cake structure would hold other fruits… maybe peaches? Regardless, let me know if you have had any luck with easy, quick breakfast foods that you make ahead of time!
The recipe: http://cooking.nytimes.com/recipes/7474-teddies-apple-cake – I will definitely be writing this one out on a card as soon as the crazy beginning-of-school is over and I have a few minutes to do so. 🙂