Wow. These are delicious. I already love Jessica over at How Sweet It Is because she’s from Pittsburgh – but her recipes are awesome too! 
DH and I were both off Monday for Columbus Day, so we had these for breakfast. I prepped the dry ingredients, brown sugar crumble, and chopped apple aspects the night before, then just got up and tossed it together and put it in the oven. Worked out great!
Jessica’s recipe calls for whole wheat pastry flour….which is basically impossible to find if you’re lucky enough (*sarcasm*) to live in a town with no trader joe’s, whole foods, or basically any type of specialty baking or grocery stores.
There is a trick though: you can take regular whole wheat flour and put it in the food processor or blender for a few seconds to make it “lighter” – or you can be completely lazy like me and just use whole wheat flour. I used King Arthur’s whole wheat flour and I didn’t feel like it made these cakes ‘heavy’ or anything.
Without Glaze With Glaze
Apple Pie Breakfast Cakes
serves 2
1/4 cup butter (I had this set out to room temperature to make mixing easier)
1/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
1/3 cup plain Greek yogurt
1/3 cup whole wheat pastry flour (I used regular whole wheat flour successfully)
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
Directions
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} 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.
