Generally speaking, I love breakfast and Mexican food (sometimes together). Especially on the weekends when there is actually time to make something delicious and enjoy it leisurely with Jake and Lily. Well, as “leisurely” as possible given the fact Lily will sit still for 10 minutes tops. Regardless,there is nothing better than a weekend breakfast with waffles or omelettes or apple cinnamon coffee cake. Which is what we recently did!
You can tell that this was a weekend morning by the hair:
I actually chose this recipe from Amy’s blog What’s Brewing in the Kitchen for Sarah’s recipe swap because it not only looks like a delicious breakfast food, but it also only dirtied a few dishes (which is good given the state of our house right now) and came from Cooking Light magazine. Yes, it is spring and spring means digging out of the winter sweaters stews and trying to do things a little healthier. Plus, we have a beach vacation with Jake’s family planned for August. I haven’t been in a bathing suit for a looong long time. Without intervention, it would be a scary sight. I’ll keep you updated on the progress!
Apple Cinnamon Coffee Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
1/4 cup sliced almonds
Preheat oven to 350°.
Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan (or a round cake pan… it’s all I had!) coated with cooking spray.
To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then Mix in the almonds. Sprinkle streusel evenly over batter.
Bake at 350° for 35 – 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.
Source: Adapted slightly from What’s Brewing in the Kitchen