Apple-Oatmeal Breakfast Streusel Cake

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.
~ Martin Luther

And knowing that dark and bitter days are soon to follow the autumn season, I would still gather apples and make delicious treats from them … like this warm and fragrant breakfast cake. Neither too light nor too heavy, neither too sweet nor too bland, but just that ideal fall flavour combination of apples, cinnamon and oats.

Apple-oatmeal breakfast streusel cake

Overnight preparation:

1/2 cup rolled or steel-cut oats
1/2 cup whole fat yogurt

Streusel:

1/2 cup rolled or steel-cut oats
1/4 cup whole wheat flour
1/4 cup brown sugar
3 tablespoons melted butter

Cake:

4 tablespoons unsalted butter
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 large or 4 small tart apples, cut into thin wedges
1 cup whole wheat flour
1 teaspoon baking powder
pinch of sea salt
1/2 cup whole milk
1 large egg

Stir together the oats and yogurt and let sit at room temperature overnight or at least six hours before cooking.

Preheat the oven to 350° and melt the butter for the streusel in a small saucepan.

Make the streusel by combining the oats, flour, brown sugar and melted butter in a small bowl until crumbly. Set aside.

Cut the butter for the cake into pieces and add to an 8-inch square baking pan. Heat in the oven until melted and remove. Stir in the sugar and cinnamon until well mixed. Stir in the apple slices until well coated with the sugar and cinnamon, and return to the oven. Bake for 10-12 minutes or until the apples are softened, stirring occasionally.

Meanwhile, combine the flour, baking powder and salt in a large bowl. Beat the egg into the milk in a small bowl or cup, and pour into the dry ingredients along with the soaked oat and yogurt mixture. Stir until combined, but don't overmix.

Remove the pan from the oven once the apples are cooked. Using a spatula, spread the batter over the apples to the sides of the pan. Sprinkle the streusel topping evenly over the batter.

Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out just dry.

Serve hot or warm, with ice cream or whipped cream if desired. Serves 4 to 6.