Breakfast Apple Cake with Cold-Pressed Rapeseed Oil

Breakfast cake means that you’re allowed to eat a piece of it first thing in the morning. I sweetened the batter using only a bit of honey and tons of apples, which help to keep the cake moist for a few days. More importantly, instead of butter, I used a good splash of incredibly fragrant cold-pressed rapeseed oil, which smells like sunflower orchards. If you don’t have it in your pantry, you should purchase a bottle. It’s Polish liquid gold.

Breakfast Apple Cake with Cold-Pressed Rapeseed Oil
springform pan 9-inch (23 cm)
1 ¾ cups (230 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 – 4 apples (600 g)
3 eggs
½ cup (150 g) honey
1 tablespoon lemon juice
½ cup (120 g) Greek yogurt or sour cream
⅓ cup (80 ml) cold-pressed rapeseed oil (alternatively extra virgin olive oil)
100 g walnuts, roughly chopped
1 tablespoon butter
1 tablespoon brown sugar

1. Preheat the oven to 180 C (350 F). Line a 9-inch springform pan with baking paper.

2. Combine the flour, baking powder, and salt. Core and slice the apples. Roughly chop half of them. Save the rest for the top of the cake.

3. In a large bowl, combine the eggs and honey. Add the yogurt and lemon juice. Stir in the oil, constantly mixing. Add the prepared flour, and mix just until roughly combined. Toss in the chopped apples and ¾ of walnuts. Transfer the batter into the pan.

4. Arrange the remaining apple slices into a circle. Sprinkle with the tablespoon of sugar and the rest of walnuts. Put a few small pieces of butter on the top of the cake. Bake until golden brown and a tester inserted in the center comes out clean, about 50 – 60 minutes. Let the cake cool before slicing. This apple cake is one of the rare pastries I prefer to eat at room temperature. Serve with a dollop of sour cream or Greek yogurt. Enjoy your delightful morning!

Tip
Wrapping the cake in plastic will allow to keep it at room temperature for a few days.
If you don’t have cold-pressed rapeseed oil (you should), you can switch it for extra virgin olive oil. It won’t be the same, but it will work as a substitute

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Yours,
Rozkoszny