Your Breakfast Adventure Begins Here

August 7, 2015

Breakfast nirvana in 45 minutes.

Ahh! Â A warm cinnamonny smell is wafting thru the house. If that doesn’t get everyone up maybe putting on the coffee will give them the last nudge they need 🙂

No one will refuse these little delicious bites. And they’re so simple to make you could have these every morning.

Substitute peaches or pears or even pineapple for the apple chunks. I would even try berries too.

How can you go wrong?

Prep everything the night before and you’re half way done already.

Theyâ€™re really just miniature pound cakesÂ baked with diced apples on top….used a 6-well cake panel pan made by USA Pans …. But a standard 12-cup muffin tin works beautifully as well….

Prep time: 15 minutes Cook time: >30 minutes Yield: 6 individual cakes

Ingredients

Cakes
16 tablespoons (224 g) unsalted butter, at room temperature

1 cup (200 g) sugar

9 ounces (about 4) eggs at room temperature, beaten

1 teaspoon pure vanilla extract (or 1/2 teaspoon vanilla extract + 1/2 teaspoon almond extract)

1 cup 9 tablespoons (220 g) all-purpose gluten free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons kosher salt

1 teaspoon ground cinnamon

Apple Topping
2 tablespoons (28 g) packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon kosher salt

2 cups diced, peeled firm apples (from about 2 medium-size applesâ€”Granny Smith works great, so do Empire)