Breakfast
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by Jessica August 30, 2011
Maybe I should just start a blog about breakfast?
I seem to kindasortamaybe love it.
Which is really odd, because my day to day breakfasts aren’t anything to write home about. Obviously. Since I’m already home.
But I often just throw four or five random ingredients together because all I’m thinking is “omg, I’m so hungry and just need food in my face right this very instant.” I’m definitely not the person that needs to make their breakfast look like a princess puked on it [oh, except these] because seriously? I’ve just gone at least eight hours without food. Give it up. But I guess breakfast is really a thing now, huh?
I totally love dinner too. Actually dinner is my favorite. So bonus points whenever you have breakfast for dinner.
But obviously I’m forgetting about dessert. Rats.
I’m just gonna shut my piehole because I think the only point here is that food is my favorite. Plain and simple. All foods. Except green things. With exceptions for avocados and m&m’s. Skittles too.
And this other weird thing? I really like when my food [such as breakfast] tastes like other things [let’s just say… PIE]. Especially served in tiny little ramekins individually portioned for the control freak in you. Plus, you eat your one little serving and then boom! You’re pleasantly full and all set for the morning. Unless you eat another one.
Turns out breakfast cakes aren’t safe when left all alone. Who knew?
Yield: 2
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Ingredients
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt
- 1/3 cup whole wheat pastry flour
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- a pinch each of nutmeg, ground ginger, & ground cardamom
- 1 medium apple, peeled and diced into cubes
Instructions
Preheat oven to 350 degrees F.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in apple chunks.
Spray 2 ramekins {I used the 6 ounce, 3 1/2 inch} with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.
For the brown sugar topping, I simply combined 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and 2 teaspoons of melted butter and then crumbled it over top before baking. For an optional glaze on top, combine 3-4 tablespoons of powdered sugar and a drop or two of milk (literally a drop) and whisk until a glaze forms.
Notes
adapted fromblueberry breakfast cakes
Course: Breakfast
Cuisine: American
Did you make this recipe?
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P.S. I hear these make a tasty dessert too. I’d rather eat my dessert for breakfast.
posted in: Breakfast, Cake, Recipes 157 comments
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Kat @ Living Like the Kings — Reply
I’m sure this isn’t what you meant when you said you’d rather eat dessert for breakfast, but I’m often made fun of at work for eating things like candy, cookies, or pie for breakfast. It’s gross, I know. But I can’t help it. Sugar helps me wake up.
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Mackenzie@The Caramel Cookie — Reply
I’d rather eat dessert for breakfast too. And lunch. And dinner :).
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Meagan — Reply
I’ve been following your blog for a few weeks now (love it, by the way), and this is the first thing I’ve made. I was a bit nervous since I had to make a number of substitutions (poor grocery shopping planning on my part), but the cakes turned out fabulous!!! But that’s usually when I know a recipe is good . . . when it can hold up against substitutions and still come out yummy. This one is definitely a keeper. Thanks, and keep the good stuff coming! And by good stuff I mean the great recipes, beautiful photos, and witty comments. :) I will definitely be back for more!
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Pingback: Apple Pie
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Honey @ Honey, What's Cooking — Reply
this looks amazing. i need to buy ramekins so i can make this.
wow wow wow -
Pingback: Apple Pie Breakfast Cakes
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Pingback: Apple Recipe Roundup Via Pinterest
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anne — Reply
This looks soo good! I’m going to attempt to make it without the butter or sugar, and just add a little honey instead.
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Alicia — Reply
Ok. I am officially drooling over this recipe. Question for you: I would like to make it for a larger crowd but sadly only have 4 ramekins. What are your thoughts on tripling this recipe and baking it in a cast iron skillet?
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Ambi — Reply
It looks yummy… Can I use regular yogurt instead of Greek Yogurt as I am not able to find in my local stores..
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Julie R — Reply
I’m kind of, pretty sure, that you are amazing! This looks fantastic, and I do believe that I am going to ruin my morning workout when i make this for breakfast tomorrow! And……………….I’m also pretty sure that I love the way you type your posts………..beeeecause, if I (hypothetically speaking) ever were to have a blog, I would probably write the same way that you do. Its wonderful! Thank you for all of the fantastic posts and recipes and other amazingness that you write about! I love it!
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Melanie — Reply
Oh my goodness, pie for breakfast? And you don’t even have to wait until the day after Thanksgiving? Yes, please.
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Rachael — Reply
I added the oatmeal cookie crisp from the Apple Bourbon Pie you made… yummy!
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Pingback: Apple recipe roundup - The Broke Life
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Pam — Reply
Breakfast, yes! If you start a blog about breakfast, I will follow you to the ends of the earth. I <3 breakfast food!
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Judy — Reply
I have looked everywhere for whole wheat pastry flour. What else can I substitute? Plain whole wheat with a little cornstarch, maybe?
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