Raspberry and Apple Breakfast Slice with Oat Streusel

by Jen on March 5, 2013

Some days, I miss eating grain and pasta dishes like this Curried Shrimps with Yuzu-Scented Turmeric Rice. Or this Prosciutto, Tomato, and Olive Pasta. Or these Green Pancakes with Lime-Cilantro Butter. But I’m not complaining, since I’ve got plenty of excellent alternatives!

No, I haven’t abandoned my Paleo ways. I stick to it on the week days, but I get to indulge sensibly during the weekends, which is when I do my blogging. And so, on one Sunday morning, this Raspberry and Apple Breakfast Slice was born out of a pantry-cleaning spree…Oh, it also comes with an Oat Struesel topping that’s irresistible. Fear not, this recipe can be made gluten-free with one simple substitution of the flour – no problem! Plus, it is not too sweet that you’ll feel guilty having it for breakfast!

But right now, I am in the mood for a cup of tea, a comfy blanket around my shoulders, a pair of socks warming my feet, maybe a nice fire kindling, and a slice or two of breakfast cake. Oh, and don’t forget the flowers. Oh, the flowers. They always brighten my day!

Raspberry and Apple Breakfast Slice with Oat Streusel
5.0 from 6 reviews
Print
Recipe Type: Breakfast, Snack
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 12 servings
Ingredients
  • ~~ For the Raspberry Apple Breakfast Slice ~~
  • 140 grams (1-1/4 cups) cake flour (or substitute with gluten-free flour)
  • 50 grams (1/2 cup) almond flour
  • 60 grams (1/2 cup) caster or icing sugar
  • 6 grams (1 tsp) baking powder
  • 3 grams (1-1/2 tsp) ground cinnamon
  • finely grated zest of 1 lemon
  • large pinch of salt
  • 1 teaspoon pure vanilla extract
  • 115 grams (1 stick or 4 oz) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature and lightly beaten
  • 120 ml (1/2 cup or 4 oz) lukewarm milk
  • 1/2 an apple, peeled, cored, and finely diced
  • 12 pieces of fresh raspberries, cut in half
  • ~~ For the Oat Streusel ~~
  • 30 grams (1/4 cup) all-purpose flour (or gluten-free flour)
  • 25 grams (scant 1/4 cup) old-fashioned oats
  • 25 grams (1/8 cup) light muscovado sugar
  • 0.5 grams (1/4 tsp) ground cinnamon
  • 0.25 grams (1/4 tsp) ground nutmeg
  • 30 grams (1/4 stick or 1 oz) unsalted butter, cold and cut into pieces
Preparation
  1. Preheat the oven to 400 F (205 C).
  2. Line a 12-cup muffin tin with paper or use a 12-rectangle silicone baking mat.
  3. Sift flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest, and salt in a bowl and mix well.
  4. In another bowl, whisk together vanilla extract, cooled melted butter, beaten egg, and milk by hand or with an electric mixer fitted with a paddle attachment.
  5. Add the wet ingredients to the dry and mix well with a spatula.
  6. Gently fold in the diced apples until just combined.
  7. Spoon the batter three-quarters up into the prepared pan. Or to fill the rectangular baking mold, spoon the batter in a piping bag fitted with a plain, round tip and pipe to three-quarters full.
  8. To prepare the oat streusel, combine all the ingredients for the streusel in a bowl and mix with your fingers. Alternatively, you can use an electric mixer fitted with a paddle and mix on low until combined and no large chunks remain.
  9. Place two raspberry halves on top of the batter, then top with the prepared oat streusel.
  10. Bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean.
  11. Let rest on the pan for 10 minutes before turning out into a rack to further cool.

 

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{ 41 comments… read them below or add one }

Lisa {AuthenticSuburbanGourmet} March 5, 2013 at 11:26 pm

Jen – I am in LOVE with this breakfast delight. I mean IN LOVE! I need to make this ASAP. Your photos are simply stunning. The cover photo really should be on the cover of a magazine! Hope your week is going well!

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Laura (Tutti Dolci) March 6, 2013 at 12:04 am

This looks so delicious, Jen! I hope when I say this looks exactly like something I’d make that you take it as the highest compliment :) .

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Elizabeth March 6, 2013 at 12:19 am

Yummy!!! I cannot wait to try this.

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Elizabeth March 6, 2013 at 12:53 am

This looks like the perfect start to any morning! yum!!

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Katie March 6, 2013 at 3:33 am

That looks SO delicious. I’m practically drooling onto my keyboard. It’s absolutely beautiful :) xx

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Tessa March 6, 2013 at 9:37 am

Lovely recipe and gorgeous photos!

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amy @ fearless homemaker March 6, 2013 at 11:11 am

This sounds just lovely and the pictures are gorgeous! I could go for a slice right now – yum!

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Anna @ Crunchy Creamy Sweet March 6, 2013 at 12:39 pm

Oh this sounds fabulous! Perfect for my morning coffee time or afternoon tea time :) Love love the pictures, Jen!!!

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Carol | a cup of mascarpone March 6, 2013 at 1:45 pm

Jen, this is a stunningly gorgeous post! I just keep staring at your photos…so beautiful! …and since I was so nice, can I have a piece of the cake, please? ;}

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Valerie March 6, 2013 at 1:47 pm

A crackling fire, cosy socks, a great book, and a few slices of this breakfast bread – sounds like heaven! Gorgeous photos, Jen! I’m glad that you’re allowing yourself a few treats here and there.

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CCU March 6, 2013 at 2:23 pm

Your bread looks utterly divine my friend, delicious job :D

Cheers
CCU

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Averie @ Averie Cooks March 6, 2013 at 3:45 pm

Jen these are adorable! didn’t realize their small size til the coffee mug shot with one perched on top – so pretty! Love the rustic props, too! Pinned!

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The Café Sucré Farine March 6, 2013 at 4:00 pm

Wow, this would make it worth being good all week! It looks delicious!

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wok with ray March 6, 2013 at 5:51 pm

As always, gorgeous photos, Jen. I wish I could clean up my pantry and come up with something as delicious and as pretty as these slices of yums. :)

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ashley - baker by nature March 6, 2013 at 10:10 pm

I think it’s awesome you’re responsibly indulging on the weekends! Go you. And also, this looks incredible. Your pictures just get prettier and prettier, darling.

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Suzanne March 7, 2013 at 1:39 am

Jen what a great breakfast bread, I like the use of almond flour too. Your photos are lovely!

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Patty March 7, 2013 at 2:04 am

Jen, this is such a lovely post – I’m ready for a slice of breakfast cake and fresh flowers in my house!

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Jean | Lemons & Anchovies March 7, 2013 at 11:08 am

I am the mood for just the setting you’ve described, blanket, fire and all…especially with this cake next to me. :) Love the styling for this post!!

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Erin @ Texanerin Baking March 7, 2013 at 11:26 am

Absolutely gorgeous pictures! I didn’t know which one to pin as they’re all so pinnable. :)

And I love that you used some almond flour. I love what it does to the texture!

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Gillian ASHURST March 7, 2013 at 4:20 pm

Will be making these for my guests, for sure! Love how you measure in grams.

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Katie March 7, 2013 at 4:57 pm

This cake looks absolutely lovely – so chock full of raspberries! A great weekend indulgence

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a farmer in the dell March 7, 2013 at 5:57 pm

these look absolutely incredible! yum

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Suzanne Perazzini March 7, 2013 at 7:01 pm

This is certainly a beautiful dish and beautifully photographed.

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Erin @ Dinners, Dishes and Desserts March 7, 2013 at 9:10 pm

A cup of tea and this by a fire sounds like the absolute perfect place to be right now!

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Beth March 7, 2013 at 9:50 pm

“Irresistible” really is the word for that gorgeous loaf!
Your pictures are gorgeous as always.

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Coffee and Crumpets March 8, 2013 at 12:26 pm

Oh these look so good Jen! Love raspberries. I am still on my grain free diet too… Just a couple of nibbles here and there. I will make this for the minions though. Gorgeous photos as usual. Where did you find flowers in the dead of winter? I looked outside my house and all I see is gray skies and dead trees.

Nazneen xx

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Sylvie @ Gourmande in the Kitchen March 9, 2013 at 1:15 am

So pretty! A worthy indulgence indeed.

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The Kitchen Boudoir March 9, 2013 at 1:40 pm

If this is what breakfast looks like at your house – the ideal combination of fire a-kindled, tea a-brewed and cake a-sliced – I am currently scheming ways to secure an invitation. :)

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Raymund March 10, 2013 at 2:11 am

I would love this for breakfast, look like a great treat

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Monet March 10, 2013 at 9:47 pm

Oh my goodness, this looks gorgeous! I have several friends who are doing paleo, and they also indulge occasionally. If I was doing paleo, this would be my go-to treat! So very delicious! Thank you for sharing. I hope your week is full of good things…much laughter…and delicious food!

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Kiran @ KiranTarun.com March 11, 2013 at 2:03 am

So so yum!! I need this for breakfast this morning :)

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Nami | Just One Cookbook March 11, 2013 at 10:59 pm

I feel the full spring coming from your post, Jen! This breakfast slice won’t last even a day. I would eat it for breakfast, morning tea time, and afternoon tea time and maybe night snack. :D Such a gorgeous styling!

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Liren March 11, 2013 at 11:59 pm

Jen, this is, in a word, stunning. What a beautiful way to clean out the pantry :)

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Lora @cakeduchess March 12, 2013 at 9:33 pm

Blanket, fire and a few of these sweet delights is perfection for me. Lovely shots, Jen. It’s good to indulge on the weekends, especially with a lovely cake like this:)

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Heather March 14, 2013 at 7:42 am

This cake is perfection!

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Rosie @ Blueberry Kitchen March 27, 2013 at 10:50 am

What a gorgeous looking breakfast! Your raspberry and apple slices look and sound delicious :)

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Jenn April 22, 2013 at 12:54 pm

If I don’t have almond flour would just using another 1/2 cup of cake flour work?? I do not bake with almond flour, not familiar with it as an ingredient. Thanks!

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Jen April 22, 2013 at 10:00 pm

Yes, definitely you can do it! Replace with same amount of cake flour…

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Kelly @ IdealistMom.com April 23, 2013 at 6:51 am

This looks delicious! I’m pinning it right now :-)

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sue rodgers February 27, 2014 at 5:30 am

Hi
They look really yummy
Are you using cooking apples or ordinary eating apples not sure which to try consistences are very different when cooked.
Regards Sue

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Jen March 5, 2014 at 5:02 pm

I think I used Granny Smith here…

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