Atta Apple Breakfast Cake

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

Atta Apple Breakfast Cake

Serves: 5-6

Ingredients

  • Wheat flour/Atta- 1 cup (read note)
  • Brown caster sugar (powdered sugar) – 1 cup + 2 tbsp
  • Salt- ¼ tsp
  • Baking powder- 2 tsp
  • Vanilla extract- ½ tsp
  • Eggs- 2
  • Apple- 2 (medium sized)
  • Vegetable oil/Olive oil- ½ cup
  • Cinnamon powder- 2 tsp

Method

Chop the apples and keep aside.

Chopped Apples
Chopped Apples

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!

Note:

  • 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.

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.

Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Chandrima

Ingredients

  • 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 Apple (medium sized)
  • ½ cup Vegetable oil/Olive oil
  • 2 tsp Cinnamon powder

Instructions

  1. Chop the apples and keep aside.

  2. 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.

  3. Mix 1 tsp of cinnamon powder with 2 tbsp of brown sugar separately in a bowl.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. When cooled, slice, serve and enjoy!

Recipe Notes

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.

Atta Apple Breakfast Cake
Atta Apple Breakfast Cake
Atta Apple Breakfast Cake
Atta Apple Breakfast Cake
Atta Apple Breakfast Cake
Atta Apple Breakfast Cake
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10 Comments

  1. Mona Santosh

    I don’t bake usually except using ready to bake mixes. Tried this cake and fell in love with it. This will be baked often now, such Hassel free bake this was!

     
  2. Sreetama Bose

    Tried this one and it turned out absolutely amazing. I love the Apple cinnamon combination and this one is by far easiest recipe I’ve tried with them. Also my house smells divine. Thank you.

     
  3. Mona Santosh

    Hello dear, today I am going to make this again, 1st time was a hit, when I went through the recipe you have given 2 tsp baking powder in ingredients used, but in the process you added 1 tsp of it, I am not able to recollect as how much I had put in my first try, kindly guide me

     
  4. Siddhi Shah

    Hi, I am a pure vegetarian. Is it ok if I skip the egg? Do i need to add something else instead?

     
    • Hi Siddhi,

      I’ve not baked this cake without eggs yet. You can mix 2 tbsp flax seeds powder with 6 tbsp water and let it rest for 10 minutes, then add into the cake batter. This is for replacing 2 eggs in the recipe. I’m not sure how the result would be, but this is the best natural substitute for eggs.

       
  5. Hi
    Whille baking in a convection oven can I still cover the cake with aluminium foil. Wont it burn.

     

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