Breakfast Apple Cake--redo

I woke up at the abominable hour of 3:20 AM. I lay in bed until I decided that I wasn't getting back to sleep again and proceeded to haul my sorry a$$ out of bed at 4:05. After a cup of coffee, a little FB surfing and email reading, I decided to read a couple of chapters of THE HOBBIT. This is about the gazillionth time I've read this story, but I needed to read my new copy prior to the release of the first movie due out in Dec 2012. I also organized my WW blog posts so I can get to town on my non-fiction story.

Sometime during these last two hours, I decided to make Breakfast Apple Cake for the family. Usually, they wake up around 8:00-8:30 and want a coffee cake for breakfast. I usually have to break it to them that coffee cake tends to take 45-60 min. to bake, then they opt for pancakes. This time I'm thinking ahead! I had everything on hand, except raisins, but I'm not much of a raisin fan so no loss.

Plus my poor kidlet has been fighting a cold all week and this was the first day she could actually sleep past 6:10.

When I went to link the recipe to the title, I realized that the one posted was the lower calorie one with Splenda and applesauce. If you want that recipe, here's the link.

Erm . . . here's the real recipe.

Breakfast Apple Cake

1 cup sugar
1 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Pinch of salt
1/2 cup butter, melted (1 stick-nuked in 30 second intervals until melted)
2 eggs, slightly beaten
1 cup raisins (omitted)
1 cup chopped nuts (pecans)
2 1/2 cups peeled apples, small diced (2 med. Granny Smith's green apples)
1 Tbls. vanilla

Preheat oven to 350 degrees F. Spray 8 x 8 square pan with cooking spray.

Mix together sugar, flour, cinnamon, nutmeg, baking soda and salt. Add melted butter (cooled), eggs and raisins. Fold in vanilla, nuts, and apples. Pour into prepared pan, spread flat. Bake for 30-40 minutes, or until toothpick comes out clean in center of cake.
It took about 35 min. in a glass Pyrex dish in my gas oven.

FOODIE FRIDAY--Breakfast Apple Cake

Today I’m posting another breakfast item. I cut this recipe out of the newspaper in 2007--I actually wrote the date on the silly thing this time! Yay! And I have “Rachel loves it!” written on it. So if you have kids who are finicky, then this recipe might work for you!

I ran it through the Weight Watcher points plus recipe cruncher, using Splenda instead of sugar--the numbers are the same. Remember one of my blog posts where I said it didn’t matter if you used zero calorie sweeteners your body still gives the same insulin push? Well, the WW conversion proves that is true. So this has fewer calories, but your body will react as if it has had a shot of sugar.

I lightened up the original amount of butter by substituting half with applesauce.

Breakfast Apple Cake

1 cup Splenda

1 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Pinch of salt
¼ cup butter, melted
¼ cup applesauce
2 eggs, slightly beaten
1 cup raisins
1 cup chopped nuts (pecans)
2 ½ cup peeled and chopped apples
1 Tbls. vanilla

1. Mix together Splenda, flour, cinnamon, nutmeg, baking soda and salt.

2. Add melted butter, applesauce, eggs and raisins
3. Fold in nuts, apples and vanilla
4. Pour into 8 x 8-inch greased square pan. Bake at 350 degrees for 30-40 minutes.

Easy-peasy--enjoy!