Since I knew it would be hours before the repair guy would arrive, I lit a fire in the fireplace and decided to bake a cake for breakfast. I had a couple of persimmons and some Granny Smith apples from my CSA box that I needed to use up, so I invented this moist breakfast cake. I loved the pecan and brown sugar topping- it was almost like a pecan pie but with much less sugar. Yum!
Persimmon Apple Breakfast Cake (vegan)
- 3/4 cup pureed persimmon (peel and chop ~2 fuyu persimmons and puree in a blender or food processor)
- 1/2 cup non-dairy milk
- 1 tsp vanilla
- 1/4 cup canola oil
- 1 Granny Smith apple, chopped
- 1/2 cup whole wheat flour
- 1/4 cup sugar
- 1/4 cup + 2 tbsp rolled oats
- 2 tbsp hemp seeds (for protein and omega 3s)
- 1/4 tsp sea salt
- 1/4 tsp each: cinnamon, cardamom, fresh grated nutmeg
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- Topping: 1/4 cup chopped pecans, 1 tbsp melted margarine (Earth Balance), 1 tbsp brown sugar, 1/4 tsp cinnamon, 1 tbsp flour
- Preheat the oven to 350°F (180°C). Combine the persimmon puree, non-dairy milk, vanilla, and oil in a small bowl.
- In a medium bowl, combine the dry ingredients (all remaining ingredients except the apples and topping). Add the wet ingredients and the apples to the dry ingredients and stir until combined. Pour the batter evenly into a cake pan lined with parchment paper.
- Melt the margarine in a small bowl or measuring cup. Add the rest of the topping ingredients and combine well. Sprinkle the topping over the batter. Bake for about 50 minutes or until browned on top and edges look done. Cool before slicing.
Ready to go into the oven:
This cake tasted delicious and even my "chunk"-avoiding kids liked it. I think next time I'll try reducing the oil to 2 tbsp and possibly cutting the sugar a little more too (I don't like things very sweet). If you don't have persimmons, I'm sure that applesauce or another pureed fruit would work just fine!