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Autumn Breakfast Cake (by the boys)

As October begins, so too does the cold and flu season. Here at our house, the start of school and all those new germs finally got to us. Although we get sick far less often than our pre-Paleo days, alas it hasn’t yet made us Superman. It hit me first, making me feel hungover for three days before subsiding into a couple weeks of mild coughing. It hit Wesley and Finn next, before finally infecting Stacy and Cole on Sunday.

And once it arrived, soon Stacy was meandering in the kitchen whining “I want something bready! I crave something bready when I’m sick to go with my soup, kombucha, and tea!” It was up to Finn, Wesley, and I to make it happen for her! As a means to sneak some nutrients in to the girl who grew up eating English muffins when she was sick, this “bready” thing packs a bit of a nutritional punch with 2 types of vegetables, 2 types of fruits, and 2 types of kinds of nuts!

Autumn Breakfast Cake by Paleo Parents

Stacy watched over our shoulder while we put these together, telling us to add more of this and that.  The end result was a delicious representation of all the fruits and veggies of fall (that happened to be in our house), despite looking like a hodge podge of random add ins. It certainly helped us through a desperate time, and we hope you’ll employ it to good effect for your family!

Autumn Breakfast Cake by the boys on Paleo Parents

Just a note, because we know it will come up: we used a special cinnamon roll shaped cake pan. These are not cinnamon rolls. Any 9″ or 10″ cake pan will do. This cake will remind you of a cross between a carrot cake and zucchini bread (which, by the way Cole says our Zu-Cakes recipe in Eat Like a Dinosaur is one of our favorites ever). This recipe will work well in a bundt pan or muffins, too, although this pull-apart pan is wonderful for making regular cakes and breads feel special. It works wonderfully for our Monkey Bread recipe too!

Autumn Breakfast Cake by the Paleo Parents boys

The best part of making this was seeing the boys all helping to make it happen. Also amazing was seeing Stacy cheerful about the result!

Pro-tip on paleo cakes: WAIT FOR IT TO COOL. I know, I know. But it’s warm, and smells good, and you want to eat it. But please don’t. If that cake is still warm that means it’s soft and without the powerful binding protein (gluten) as soon as you go to flip it you’re going to lose parts. So wait for the cake to cool and you’ll know it’s ready when it pulls away from the pan, like in the below pictures. Then, make sure to run a knife along the edges to make sure none are sticking, give it a good shake against the counter top, and then put your serving dish over top and simply flip it over and let gravity do the work – voila!

Autumn Breakfast Cake on Paleo Parents

Autumn Breakfast Cake

Rating: 51

Serving Size: 6-12

Ingredients

  • 2 C blanched almond flour
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 C honey
  • 1/4 C palm shortening, lard, or butter (room temperature)
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 3/4 C peeled, cored and shredded apple (about 1 medium apple)
  • 3/4 C shredded carrot (about 1 medium carrot)
  • 1/2 C shredded zucchini
  • 1/2 C pistachios
  • 1/2 C raisins

Instructions

  1. Grease your pan and pre-heat your oven to 350.
  2. Sift together flour, spices, baking soda.
  3. In a separate bowl, beat your wet ingredients until well combined.
  4. Stir flour mixture into wet ingredients until fully incorporated.
  5. Fold in remaining ingredients.
  6. Pour batter into greased bundt pan, smoothing the top.
  7. Bake for about 25-30 minutes, until knife comes out clean.
  8. Cool for 20 - 30 minutes, then turn out onto plate.

Notes

Avoiding honey? Try adding 1/2 cup of diced medjool dates into the wet mixture and pureeing to use a fruit to sweeten. Or, if you prefer a lower carbohydrate cake substitute the honey and raisins for vanilla stevia. This cake is hearty and incredibly versatile, so have fun playing with your favorite combinations!

http://realeverything.com/autumn-breakfast-cake/

Autumn Breakfast Cake on Paleo Parents by the boys

Please note: cake is never a great choice on it’s own for breakfast! Even though there is very little sweetener in this entire cake, which serves 6-12, we still recommend adding some protein and fat to your morning routine. If you’re in a hurry, try scrambled eggs. On the go, hard boiled eggs or beef jerky! Or maybe our Mocha Protein Smoothie. Either way, don’t be fooled into thinking one can eat cake for breakfast everyday, as Cookie Monster says it’s a “sometimes food.”

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  • Amanda

    yum yum, these sound and look wonderful!

  • Analiese

    My husband is allergic to almonds….would you recommend Coconut flour as a substitute?

  • Kate Koger

    I need that cake and THAT TIN in my life RIGHT NOW!!!!!!!!

  • Leah T.

    Can’t wait to make this recipe! Where is the bundt pan from?? Can’t find it anywhere!

    • Hi Leah – product links are in the post. Please see above. Thanks!

  • SurvivalPunk

    Those look so good! If only I could bake!

  • Can you omit the pistachios, or does it effect the recipe.

    • Yes, please feel free to toy with ingredients to include your favorites!

  • Jamie P

    Do you squeeze the liquid out of your zucchini?

    • When it’s grated the liquid naturally seperates – we don’t use that liquid but also don’t use a process to drain the liquid further.

  • JJ

    Can you use ghee in this in place of the butter/palm shortening?

  • Christine Mistkawi

    Made these last night to have for breakfast this morning. So delicious! And moist! Did sub sunflower seed flour (a la Matt and Stacy’s notes in Paleo to Go) and left out the pistachios (didn’t have any on hand). Husband and I loved them, but the daughter needs to try them a couple more times before she’s on board. I think the texture was too different for her so it will take some getting used to before she’s a fan.

  • Val Swabb

    Can’t WAIT to try this, out of almond flour til next week though.

  • LM

    Do you think this could be halved and made for waffles?

  • Monique

    So yummy! Thanks. I subbed 1/2 c of almond flour for shredded coconut and swapped maple syrup for honey. Delish! My new fav. muffin.

  • Rhonda

    I just love seeing your boys work in the kitchen! 🙂

  • Heather

    Any suggestions for subbing out the zucchini?

  • Theresa

    It’s in the oven now and smells amazing!

  • Kimberly

    Just made this for breakfast this morning as a side to our smoothies, and it was SO yummy!! Thanks!

  • Christine Elsdon

    Thanks Matt! This looks so delicious and I’ll make this shortly. I know my grandkids will devour this and I can’t wait to add it to my list of culinary staples!

  • Carla

    My mixture came out super dry!!! Did I miss a step?? (Rhetorical) I had to add some liquid but never looked as moist as in the pics. I hope it turns out ok :/ did this happen to anyone else???

    • carla

      it tastes good but it’s texture is like marzipan :/

      • Carla, I don’t know how you made this but it definitely sounds like an ingredient may have been skipped. Since you’re saying it is like Marzipan, my guess would be that there is no butter, shortening, or lard in your batter. But that’s just a guess.

        • carla

          i added the butter but i think because it wasn’t soften or melted it made it dry. i know butter really affects the texture of things…. i will try it again but with melted butter.
          thanks!

  • Jade Muir

    What a fantastic cake. We substituted with spelt flour as I didn’t have almond flour. The kids loved it.

  • tanya

    Do you have the nutritional info for this (and your other recipes)? Grams of carbs, sugar, fiber….

    • No, we don’t provide nutritional info – but you can input ingredients into any number of free websites to figure it out if that’s something you want 🙂

      • tanya

        can you recommend a site? I have done it by hand and it takes a while.

        • Elise Hearn

          I am a big fan of My Fitness Pal. You can input a recipe from a website and it calculates the calories for each ingredient. It has a web platform and an app.