Apple and Oat Breakfast Cake

Apple and Oat Breakfast Cake 1919 1280 Saghar Setareh

Spice up your breakfast routine with this simple-to-make, bursting-with-flavor, moist and chunky apple cake. Cinnamon and fresh lemon add extra zest, and yogurt and oats create a great texture. Perfect to slice and grab on the run—just add coffee or Schmitt & Carrer Pinot Gris Vin D’ Alsace for a special morning in.

Makes a standard loaf tin


4 eggs

2 apples

1 cup rolled oats

2/3 cup + 1 tbsp brown sugar

2/3 cup plain yogurt

½ cup all-purpose flour

1/3 cup almond flour

2 tsp cinnamon powder

1 tsp baking powder

Juice and zest of a large lemon

A pinch of salt


Preheat the oven at 180°C/350°F. Peel, core and slice the apples thinly a mix with 1 tablespoon of sugar, the cinnamon powder and the lemon juice and zest.

Whisk the eggs with the sugar until lightened and fluffy. Next whisk in the yogurt and the olive oil. When all the liquid ingredients are well mixed, gently add the dry ingredients: the oats, almond flour, all-purpose flour, baking powder and salt. When there’s no lumps left, gently fold in the slices of apple, with the juice left at the bottom of the bowl.

The batter will be wet. Pour into a buttered and floured tin and bake for 40 – 50 minutes, until golden, and when a toothpick comes out clean. Rest for 15 minutes before unmolding. Let cool before slicing.

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