Image by JCarrot

Mmmmmmmmm

Around this time of year, my kitchen is overflowing with bowls of local apples from my friend’s farms. On Rosh Hashana, Farmer Leon brought over a few honey crisps which as the name implies are crisp, delicious, and spicy sweet. I saved a few of these special gems for a break fast cake. While I was making the cake, my friend Heidi called and said she was making the cake too and her break fast version was featuring peaches and blueberries. The recipe below can be made with any type of seasonal fruit and as the name says, the cake is super easy to whip up and very delicious.

Directions:

Cream one stick of butter with one cup of sugar.

Add one egg.

Mix in 1 tablespoon vanilla.

Combine one cup of flour with one teaspoon baking powder.

Add dry ingredients to the wet ingredients alternating with ¼ cup of milk.

Put mixture into pie dish.

Spread ¼ cup (or more) of applesauce with rubber spatula on to the top of cake.

Slice up 2-3 apples (or berries, peaches, pears, etc.) and place on top of the cake in a circular design.

Sprinkle top of fruit and cake with ¼ cup cinnamon/sugar.

Bake at 350 for 40 mins.

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