Fall Apple Cake

We enjoyed a beautiful crisp and sunny Saturday yesterday. After breakfast, we loaded everyone up in two cars and headed to Whistling Well Farm, a darling little apple orchard near the St. Croix River. We spent the better part of the morning petting donkeys, selecting the perfect pumpkins and walking through the orchard discussing our favorite apple varieties. With lots of opinions amongst the group, we ended up taking home about 15 pounds of apples. It is fall, Breakfast Nook.

This hearty, simple and versatile apple cake was my first attempt at making a dent in our new apple stash. I had initially wanted to make it for dessert Saturday night, but we were full from apple orchard treats and tired from the day’s chilly outdoor adventures. But I now think it makes a much better breakfast than dessert, but who knows where a dollop of boozy whipped cream or scoop of salted caramel ice cream could take this? I’ll have to find out and get back to you.

Recipe: Fall Apple Cake

  • 2 medium apples, diced (about 2 cups), plus another ½ apple (sliced) for topping
  • 2 cups whole wheat flour
  • 1 cup Bircher Muesli, plus more for topping
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • ½ tsp sea salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup maple syrup
  • ¼ cup softened butter
  • 3 Tbsp large grain sugar

Preheat oven to 400 F and butter an 8” square cake pan. Mix dry ingredients together with a fork or whisk. In a separate bowl, whisk together the eggs, buttermilk, maple syrup and butter. Gently fold the wet ingredients in with the dry, then fold in the diced apples. Pour into your prepared pan. Top with thinly sliced apples and more muesli. Bake on the middle rack for 20-25 minutes.

Enjoy your morning,



Hannah Barnstable
Hannah Barnstable