This type of “cake” used to be called “coffee cake” but since we don’t drink coffee in this house, we started calling them “breakfast cake” years ago.
This version is our very favorite. I have substituted the apples with strawberries, a strawberry/banana mix, peaches, and more. The texture is slightly different when you use more moist fruit, but it’s always been delish.
Here is the recipe that serves a smallish family . We quadruple or octuple it when we make it.
1 C flour (I’ve used gluten free flour as well – it works too)
1/2 tsp salt
1 tsp baking soda
2 C cored, peeled and diced apple (or other fruit)
1 egg
1/4 C oil
1 C sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 C chopped nuts (optional)
Stir flour, salt and soda together; set aside. Place apple in medium-sized bowl. Break egg over apples. Add oil, sugar, cinnamon, nutmeg and nuts. Blend thoroughly. Stir dry mixture into apple mixture until flour is dry. Mixture will seem dry.
Spread in greased 8″X 8″ baking pan. Bake in 350 oven for 40-45 minutes or until a wooden pick inserted into the center comes out clean. Makes 9 squares.
