Apple Cinnamon Breakfast Cake

Of course it’s not very fall like in Florida yet and really never will be, but a Midwest girl can dream, right? There are no cozy sweaters or boots to be seen in my wardrobe, but one thing I can do to bring in a little fall, is cook with fall ingredients.  So many of my favorite recipes include either apples or pumpkin and while I like to save the pumpkin flavors for later in the fall, now is the perfect time to enjoy all that apple goodness. (If you type apple into my search bar, you will find all the apple recipes)

I always have a bowl of apples on my kitchen counter for a healthy snack, so whipping up something delicious was easy.  Since I’m a diabetic, dessert is not my friend, so I usually satisfy my sweet tooth with something sweet rather than savory for breakfast.  This Apple Cinnamon Breakfast  Cake is the perfect little portion to have for breakfast and really, it is almost like a breakfast bar, but better.  It’s dense and filled with apple pieces and cinnamon flavor.  You could add a crumble topping or cream cheese frosting, but to cut the sugar, I lightly drizzled the top with a bit of powdered sugar, mixed with low-fat milk.  Raisins or nuts would also be good additions.

Apple Cinnamon Breakfast Cake

1/2 stick butter,  melted
1 cup sugar (can use Splenda equivalent)
1 egg, beaten
1/2 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
Pinch of salt
1 tablespoon cinnamon 
2 cups apple, peeled and chopped

For glaze:  2 tablespoons powdered sugar, whisked with a splash or 2 of low-fat milk 

Spray 8x8 pan with cooking spray and preheat oven to 350 degrees.
Stir together wet ingredients in order given.  Stir together dry ingredients.  Slowly stir the dry ingredients into the wet ingredients.  Stir in chopped apple.  Pour into prepared pan and bake for 30 to 35 minutes.  When cool, drizzle glaze on the top.  Enjoy!

Cake for breakfast is my new favorite.  Happy September!