Breakfast Apple Cake
I have a confession. I had never used a Krusteaz product until being asked to try out their new line of gluten free mixes. When I used their Honey Cornbread to make these muffins, I was impressed. When I used their Pancake Mix to make this cake I was even more impressed.
This is the second post in a four-part series and I guarantee you’ll be impressed too when you see the entire line of gluten free mixes. I am certainly grateful I do not have any dietary restrictions (except the self-imposed kind to continue fitting into my jeans) but regardless I would (and will) buy all of these mixes again!
I made this easy and fast Apple Cake for breakfast one morning with the Gluten Free Buttermilk Pancake Mix!
Breakfast Apple Cake
2 T. butter, plus 1 T. for preparing baking pan
1 T. lemon juice
1 t. cinnamon
1/4 c. brown sugar
3 granny smith apples – peeled, cored and sliced
1 box of Krusteaz Gluten Free Pancake mix (2 T. set aside)
1 1/2 c. 2 % milk
3 large chicken eggs
11 inch tart pan with removable bottom or 9 x 9 baking dish
powdered sugar for dusting
Pre-heat oven to 350 degrees fahrenheit.
Combine the first 5 ingredients in a medium-sized sauce pan over medium heat. Once bubbly, cook for an additional 5 minutes covered. Make the cake while this cooks.
Combine the mix, except the 2 T., with the milk and eggs. Mix together just until combined.
Prepare the tart pan or baking dish by rubbing with a little bit of butter and coating with the 2 T. of pancake mix, tapping out the excess.
Spoon the cake mixture into the prepared pan and pour the apple mixture over the top. Bake for 25 to 30 minutes or until set and slightly golden. The time baked will depend on the type of pan used.
Let cool on a cooling rack, dust with powdered sugar right before serving. Can be stored for several days in the refrigerator.
December 13, 2014
This entry was posted in baking, breakfast, brunch, cakes, desserts, gluten free and tagged Apple, cake, gluten free, Krusteaz.
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