Applesauce Breakfast Cake
Applesauce Breakfast Cake
My family loves this Applesauce Breakfast Cake. It’s made with wholesome and nutritious ingredients, but it tastes like dessert. You can divide the batter into muffins to easily portion and even freeze extras for later!
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Ingredients
- 1 and 1/3 cup applesauce
- 1 cup coconut oil, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 3 eggs, room temperature
- 1/3 cup buttermilk, warm temperature
- 1 tsp vanilla
- ½ tsp salt
- 1 tsp apple pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ¼ cups all purpose flour, loosely packed
- 1 cup whole wheat flour, loosely packed
Directions
Preheat oven to 350ºF. Generously grease and flour a bundt pan. Whisk together the greek yogurt and water, and set aside. Bring the eggs to room temperature by placing them in a bowl of hot water.
- Whisk together the applesauce, oil, brown sugar, and sugar. Mix in the eggs, one at a time.
- Mix in the Greek yogurt mixture, vanilla, salt, and apple pie spice.
- In another bowl, whisk together the flour, whole wheat flour, baking soda, and baking powder. Fold the dry mixture into the bowl of wet ingredients until batter forms.
- Pour the batter into the prepared bundt pan and bake for 55 minutes (start testing for doneness at 45 minutes, because every oven bakes differently!).
- Let cool for about 15 minutes in the bundt pan before inverting onto a cooling rack or serving plate.
*If desired, whisk together 1½ cups powdered sugar and ¼ cup maple syrup to make a glaze. Drizzle onto the cake while it’s still warm. Serve cake warm or at room temperature.
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We’re adding it to our Fall Recipes board and our Breakfast board!