Absolutely, you can have cake for breakfast. Especially when it is an Apple Spice Cake. Anytime I make this cake it never lasts more than two days. Note that this is not a cake that can be decorated, mainly because you won't want to wait that long to taste it :) I have even modified my original recipe to make it a little more healthy for ya too. Perhaps try making it for breakfast this weekend.
Apple Spice Cake
1 c. sugar
1/2 c. sucanat evaporated cane juice sugar 
(Using the sucanat cuts down on the amount of refined sugar, however you can all regular white sugar if you would like. You can find sucanat at health food stores, like Whole Foods.) 
1/2 c. margarine or butter, softened
1 tsp. vanilla extract
3/4 c. low fat sour cream
2 eggs
1 c. all-purpose flour
1/2 c. whole wheat flour (you can use all regular flour if you would like)
1 1/2 tsp. baking powder
1/4 tsp. salt
3 c. chopped apples (about 2 large)

Spice mixture:
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. clove
1/4 c. sugar

In a mixer, beat sugars, margarine or butter, vanilla, and sour cream until well blended. Add eggs and beat well. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture and beat at low speed until well blended.

Combine the spice mixture. Add 2 tablespoons of spice mixture to chopped apples and toss to coat. Fold apples into batter. Pour into a greases baking dish and sprinkle with remaining spice mixture.

Bake at 350 degrees for about 1 hour or until the cake is done in the center and pulls away from the sides of the pan. Cool on wire rack. Then ENJOY!

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