It was a miscommunication between me and my best half last week over the weekly fruit shopping. And both of us ended up buying apples on the same day, so, you can imagine the situation. I’ve bookmarked this cake recipe for quite a long time because I wanted to make a breakfast type cake with fruits in it. More importantly, I wanted to bake a cake with wheat flour+real fruits. So, I thought it would be a good (great) idea to use some of the extra apples for this cake. The Atta Apple Breakfast Cake tasted so good that we finished almost half of it on a single seating, and after baking, the cake came out so rustic that it gave me some lovely moody photos. I packed a few slices for Sufi’s school tiffin on the next day, and to my surprise, this little one who doesn’t like dry fruits in her cakes loved the Atta Apple Cake. I’m going to bake this soon again, it’s a keeper. Do try and please share your experience with me. 🙂
Atta Apple Breakfast Cake
Atta Apple Breakfast Cake is a healthy, flavourful cake made with wheat flour. This cake is perfect for busy mornings or any time eats.
- 1 cup- Wheat flour/Atta (read note)
- 1 cup + 2 tbsp- Brown caster sugar (powdered sugar)
- ¼ tsp- Salt
- 2 tsp- Baking powder
- ½ tsp- Vanilla extract
- 2 Eggs
- 2 Apples (medium sized)
- ½ cup- Vegetable oil/Olive oil
- 2 tsp- Cinnamon powder
Chop the apples and keep aside.
Preheat oven to 176 degrees C. Prepare an 8” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
Mix 1 tsp of cinnamon powder with 2 tbsp of brown sugar separately in a bowl.
In a bowl, add all the dry ingredients (flour, cinnamon powder 1 tsp, baking powder, salt, and sugar), whisk well. Next to add eggs, oil and vanilla extract. Whisk well until smooth, lump-free batter forms. Don’t whisk for a longer time. Gently mix in the chopped apples.
Pour the cake batter into the prepared cake pan. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Sprinkle the cinnamon+brown sugar mixture on top.
Bake for 65 minutes. Check for the doneness after first 50 minutes of baking, insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.
Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.
When cooled, slice, serve and enjoy!
- The texture I got in this cake by making it with wheat flour was a little dense than my AP flour cakes but I was happy with it. Because a little this or that doesn’t matter much.
- You can always make the cake by using AP flour and wheat flour in a 50:50 ratio or make it with AP flour only, the choice is yours.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- During the baking time when the cake browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent from over browning on the top.
- Store the cake slices in an airtight container and keep refrigerated, consume within a week.