Apple Breakfast Cake

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1 ½ cups peeled, cored, and finely chopped apples (2 large)
2 eggs
½ cup Sucanat (or sugar)
¼ cup chopped walnuts or pecans
¼ cup applesauce
1 ¼ cup whole wheat flour
1 t. baking soda
1 t. ground cinnamon
¼ t. sea salt

2 T. whole wheat flour
½ t. ground cinnamon
1 T. butter
¼ cup chopped walnuts or pecans
1/3 cup packed brown sugar

Lightly coat a 9-inch round or square baking pan.  Set aside.

In a large bowl, toss together the chopped apple and eggs.  Stir in the sugar, ¼ cup nuts, and applesauce.  Add the flour, soda, cinnamon, and salt.  Mix well.  Spread into prepared pan.

For topping, stir together the dry ingredients (listed above), then cut in the butter.  (I put all the topping ingredients into my little 2-cup salad chopper and ran it for a bit.  This mixed up all the ingredients and chopped up the butter to make a fine crumble for the topping!)  Sprinkle topping over the batter in the pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 10 minutes.

Note:  This recipe can be doubled and baked in a 9×13-inch pan.

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  1. Hi Sheri- This looks really yummy! We can't use nuts due to allergies- I just leave them out of most recipes but sometimes it changes the texture of the item. Do you think it would be okay to just skip them or would you substitute something in its place since nuts are in the cake and the topping? Have a blessed weekend!
    1. Hi RaShell, I would think you could leave the nuts out. The cake I'm sure would be fine without nuts. For the topping, you could add a bit of oats or something for something extra. Give it a try! If it works, then come back and leave a comment on this recipe so others who have the same allergies can give it a try too. Have a wonderful weekend!

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