Apple Almond Breakfast Cake
Fresh tart apples blend seamlessly with brown sugar, cinnamon, and almonds for a cake that's moist, nutty, and full of texture.
Ingredients
Makes 8 to 10 Servings
- 1 teaspoon butter softened
- 1½ cups sliced toasted almonds, divided
- ½ cup whole rolled oats
- 1 cup all-purpose flour
- 1 cup firmly packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ cup vegetable oil
- ½ cup sour cream or whole milk Greek yogurt
- 2 medium firm tart apples peeled, cored, and cut into 1-inch chunks
- 3 large eggs
- ½ teaspoon vanilla extract
What You'll Need
Directions
Preheat The Perfectionist Countertop Oven to Bake 350°F. Grease the bottom and sides of a 9×13-inch baking pan with the softened butter. Set aside.
Add 1 cup almonds and rolled oats to The Power Spin Blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 8 and blend until almonds and oats are finely ground, about 20 seconds. Transfer the mixture to a large bowl. Add flour, brown sugar, baking powder, cinnamon, salt, and baking soda. Whisk to combine. Set aside.
Add oil, sour cream, and apples to the blender in the order listed. Select Manual/Speed 5 and pulse until smooth. Add eggs and vanilla and pulse to combine. Transfer dry ingredients to blender and pulse just until combined. Pour batter into buttered baking dish. Sprinkle remaining ½ cup sliced almonds evenly on top of batter.
Bake until tester inserted into the center comes out clean, about 35 minutes.
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