As we are coming to the end of the fresh produce season here, I am spending lots of time visiting the farm down the road picking up apples 40 pounds at a time. I’m canning as many jars of applesauce, apple pie filling & apple butter as I can to see just how long it will take me through the cold months here. At the same time I am using some of those things in my baking for the kids & their breakfast. This time I decided to use some of that apple pie filling & make them a frosted breakfast cake. Rarely do I add the frosting for them but this one just seemed like the right recipe to do just that.
This has the perfect blend of cinnamon & apple. You know my son & his obsession with all things cinnamon was loving this.
Frosted Apple Pie Breakfast Cake
- 1/2 cup 1 stick butter -softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 large eggs
- 1 tsp baking soda
- 1-1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 cup homemade cinnamon brown sugar applesauce
- 2 cups apple pie filling
- 1 cup confectioners sugar
- 1-2 tbsp milk
- Preheat oven to 350 degrees
- Spray 9x13 pan with cooking spray - set aside
- Beat butter & sugars together until creamy. Add eggs & vanilla- beat.
- Add in baking soda, flour - slowly beat into mixture
- Stir in applesauce & apple pie filling until well combined.
- Pour into prepared pan.
- Bake 50-55 minutes or until toothpick test is clean.
- Cool 20 minutes on wire rack in pan.
- Whisk together glaze ingredients in small bowl & pour over cake.
- Allow glaze to harden before serving.
- Store in airtight container in refrigerator for up to 3 days.
- Microwave 30 seconds before serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
It’s a great fall recipe that your family will love to have in those cool crisp mornings.
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