Apple Pie Breakfast Cake
If apple pie and pancakes had a baby, this Apple Pie Breakfast Cake would be it — warm, fluffy, and downright irresistible. It’s basically an apple pie pancake cake layered with sticky, caramelized apples and topped with a creamy, high-protein cheesecake frosting. Think comfort food meets meal prep magic.
Servings: 4
Calories: 400.6kcal
Ingredients
Apple Pie Filling:
- 325 g Apples of Choice
- 28 g Unsalted Butter (Vital Farms)
- 30 g Coconut or Brown Sugar (Big Tree Farms)
- 12 g Tapioca or Cornstarch (Bob’s Red Mill)
- 1 tsp Apple Pie Spice
Wet:
- 113 g Unsweetened Applesauce (Whole Foods)
- 150 g Large Brown Eggs (Vital Farms)
- 226 g 0% Milkfat Yogurt (Fage)
- 80 ml Nonfat Milk (Whole Foods)
- 5 ml Vanilla Extract (Nielsen Massey)
Dry:
- 60 g All-Purpose Flour (King Arthur)
- 47 g Vanilla Milkshake Protein Powder (Quest)
- Pinch of Salt
- 2 tsp Baking Powder
- 1 tsp Apple Pie Spice
- Olive Oil Spray
Vanilla Bean Frosting:
- 226 g 0% Milkfat Yogurt (Fage)
- 42.5 g Neufchâtel Cream Cheese (Philadelphia)
- 5 ml Vanilla Bean (Nielsen Massey)
- 7 g Cheesecake Instant Pudding Mix (Jello)
Instructions
Apple Pie Filling:
- Start by prepping your apples of choice. Wash and cut in to small cubes. You can peel them if you prefer but I don’t find that necessary. Set aside.325 g (2 whole) Apples of Choice
- In a large pan, melt your butter on low to medium heat. Then add in the sugar, tapioca flour, and apple pie spice. Give it a quick mix until all incorporated.28 g (2 tbsp) Unsalted Butter, 30 g (2.5 tbsp) Coconut or Brown Sugar, 12 g (1.5 tbsp) Tapioca or Cornstarch, 1 tsp Apple Pie Spice
- Toss in your cubed apples and coat in the mixture. Then add in your water and mix. Turn it down to low heat and cover with a lid to let it simmer down. Overtime, the mixture will start to thicken and get nice and gooey. Let it sit while you prep the rest.
Wet:
- In a large mixing bowl, add in all the wet ingredients and mix until smooth.113 g (0.5 cups) Unsweetened Applesauce, 150 g (3 whole) Large Brown Eggs, 226 g (1 cup) 0% Milkfat Yogurt, 80 ml (0.33 cups) Nonfat Milk, 5 ml (1 tsp) Vanilla Extract
Dry:
- Add the dry ingredients right on top and whisk to ensure there are not lumps.60 g (0.5 cups) All-Purpose Flour, 47 g (1.5 scoop) Vanilla Milkshake Protein Powder, Pinch of Salt, 2 tsp Baking Powder, 1 tsp Apple Pie Spice
- Grab an 7” or 8” springform cake pan and line the bottom with parchment paper. Then spray the bottom and the sides lightly with olive oil.Olive Oil Spray
- Pour in half the batter, then layer with 1/3rd of the apple pie filling, keeping more of the batter around the edges to hold it all in. Add the remaining batter and another 1/3rd filling.
- Bake at 350° for 30 minutes, and then cover with foil for another 10-15 minutes. Oven temperatures will vary so keep an eye on it and use a toothpick to ensure it is fully cooked.
Vanilla Bean Frosting:
- While that bakes, we’ll make our frosting. In a medium mixing bowl, add all the ingredients and use a hand mixer to whisk until thick and smooth.226 g (1 cup) 0% Milkfat Yogurt, 42.5 g (1.5 oz) Neufchâtel Cream Cheese, 5 ml (1 tsp) Vanilla Bean, 7 g (1.5 tsp) Cheesecake Instant Pudding Mix
- Once your cake has baked, let it cool for at least 30 minutes before adding the frosting in a thick and even layer. Leave a thicker layer around the edges for the apple pie.
- Add your remaining 1/3 apple pie filling to the center, cut into quarters and enjoy!
Video Tutorial
Nutrition Information
Apple Pie Breakfast Cake
Serving Size
1 Serving
Amount per Serving
Calories
400.6
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
6.7
g
42
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
1.6
g
Cholesterol
182.7
mg
61
%
Sodium
221
mg
10
%
Potassium
373.8
mg
11
%
Carbohydrates
39.3
g
13
%
Fiber
2.1
g
9
%
Sugar
19.7
g
22
%
Protein
29.6
g
59
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.