Apple Breakfast Cake

“Apple Breakfast Cake is one of my favorite recipes,” says Tina Stevens of Hatfield, Massachusetts, author of CRISPS COBBLERS CAKES: Sweet and Simple Recipes Celebrating Delicious Fruits and Berries from Farms of the Massachusetts Pioneer Valley.

“It is a simple, easy to make, and you’ll likely have most of the ingredients in your kitchen. The cake is moist with apples with a flavor that is more than the sum of its parts!”

The specific apple variety you use really makes a difference in the flavor of the cake, she says.

“I like to use a spicy apple that stands out and melds with the cinnamon in the batter, like CrimsonCrisp, Gala, or the heirloom Esopus Spitzenburg.”

It makes a large 9×13 sheet cake so there is plenty for sharing!

For added nutrition, you can leave the peels on.

Apple Breakfast Cake

Preheat oven to 350°F.

Butter and flour a 9×13 inch baking pan


2 c all-purpose flour

4 t cinnamon

4 t baking powder

1/2 t salt

4 eggs – room temperature

1-1/2 c sugar

2 t vanilla extract

1 c vegetable oil

6 apples – peeled, cored, cut into ¼-inch slices (set aside 1 prepared apple for topping)

1 c walnuts – toasted, chopped


1 prepared apple (from above)

4 t sugar

1 t cinnamon

In a medium bowl, combine flour, cinnamon, baking powder, and salt. Set aside.

In a large bowl, beat eggs, sugar, and vanilla for 3 minutes with an electric mixer on high. Add oil and mix at low just until blended in.

Add flour mixture to egg mixture and fold together with a spatula. Fold in 5 sliced apples and walnuts.

Pour batter into prepared pan and spread evenly with spatula.

For topping, place remaining apple slices evenly across top of the batter.

In a small bowl, mix together 4 t sugar and 1 t cinnamon. Sprinkle over the apples.

Bake until the cake center feels set and a toothpick inserted in the center comes out clean, about 50-60 minutes. Cool on rack.