This Vermont Breakfast Apple Cake is Perfect for Brunch (or any other time!)
For your next brunch serve this yummy Vermont Breakfast Apple Cake. It is perfect with coffee or other hot drinks. Don’t do brunch? Never fear, this cake is good anytime! Brew up a pot of coffee, cut yourself a slice of this cake, grab a good book and enjoy!
VERMONT BREAKFAST APPLE CAKE
4 medium apples
1 tbsp ground cinnamon
1 cup + 1 tbsp Splenda
1 cup all-purpose flour (unbleached is best)
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts
Preheat oven to 350 degrees.
In a medium saucepan, over medium heat, melt the butter and set aside to cool to room temperature.
Peel, core, and cut the apples into 1/4″ thick slices. Generously spray the bottom and sides of a 9-inch round cake pan with nonstick vegetable cooking spray.
Place the apple slices in a bowl with the cinnamon and 1 tablespoon of the sugar and toss to coat apples well. On the bottom of the prepared pan, place the apple slices in overlapping circles. If necessary, make a second layer to use all the apple slices.
Into a large mixing bowl,sift the 1 cup of sugar and the flour. Using a wire whisk, whisk in the egg and melted butter just until mixed (DO NOT OVERMIX). Fold in the walnuts and mix in. Pour the batter evenly over the apple slices in the baking pan; smooth the top with a rubber spatula.
Place pan on the center oven rack and bake about 40 to 45 minutes or until the cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes or until the pan is cool. When pan is cool, run a knife around the edge and invert the cake on a serving plate. Serve warm or at room temperature, topped with whipped cream, if desired.
For more “sweets” recipes visit my blog at http://ladybugssweettreats.blogspot.com
Article from articlesbase.com
bit.ly Easy Brunch Menu Ideas – Sunday Brunch Recipes Brunch. So, is it breakfast or lunch? It’s a little bit of both and a great time to entertain! Tracy Metro for the Kraft Kitchens shares recipes and creative ideas for throwing a classic Sunday brunch. Broccoli and Cheddar Quiche Ingredients: 1 cup sliced mushrooms 1 cup each: chopped onions and broccoli 5 eggs 1/3 cup MIRACLE WHIP Dressing 1/3 cup milk 1 cup KRAFT Shredded Sharp Cheddar Cheese 1 frozen deep-dish pie crust (9 inch) Directions: 1. PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside. 2. BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet. 3. BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve. Tips Serving Suggestion Serve this easy-to-make any-night quiche with a mixed salad to round out the meal. Special Extra For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie shell. Layered Cobb Salad Ingredients: 6 cups chopped romaine lettuce 2 cups halved cherry tomatoes 3 cups chopped cooked chicken 1 large avocado, chopped 1 small red onion, chopped 1 cup KRAFT Ranch Dressing 1 cup KRAFT Shredded Cheddar Cheese 8 slices OSCAR …
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