Apple Pecan Breakfast Cake

ingredients

1 cup pecans

2 granny smith apples, peeled and chopped

2 cups whole-wheat pastry flour (other flours probably work)

1 tsp baking powder

½ teaspoon kosher salt

1 tsp ground cinnamon + more for garnish

1 tsp vanilla

1/4 cup Earth Balance (or butter), melted

1/2 cup pure maple syrup + 1 tbsp, divided

1/3 cup unsweetened applesauce

instructions

Preheat oven to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans. In a large bowl, mix the following dry ingredients (whole wheat pastry flour, baking powder, kosher salt, cinnamon). Whisk together. In a small bowl mix the wet ingredients (applesauce, 1/2 cup maple syrup, vanilla, and 1/4 cup melted Earth Balance (or butter). Mix.

Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.

Now spread a layer of apples and pecans again, making sure to leave at least 2-3 tbsp of each for the top of the cake. Follow this by a final layer of the cake batter (use all of it up). Spread as evenly as possible.

Now sprinkle on the remaining apples and pecans. Add on a sprinkle of cinnamon and place in the oven for 55 mins at 350F. Allow to cool for at least 15 minutes before serving.

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