Raspberry and Apple Slice with Oat Streusel

raspberry apple breakfast cake IMG_4466 copy

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!

5.0 from 6 reviews
Raspberry and Apple Breakfast Slice with Oat Streusel
Prep time
Cook time
Total time
Recipe Type: Breakfast, Snack
Serves: 12 servings
  • ~~ 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
  • ½ 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 ¼ 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
  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.



  • 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!

  • Reply March 6, 2013

    Laura (Tutti Dolci)

    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 :).

  • Reply March 6, 2013


    Yummy!!! I cannot wait to try this.

  • Reply March 6, 2013


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

  • Reply March 6, 2013


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

  • Reply March 6, 2013


    Lovely recipe and gorgeous photos!

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

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

  • 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? ;}

  • Reply March 6, 2013


    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.

  • Reply March 6, 2013


    Your bread looks utterly divine my friend, delicious job 😀


  • 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!

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

  • Reply March 6, 2013

    wok with ray

    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. :)

  • 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.

  • Reply March 7, 2013


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

  • Reply March 7, 2013


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

  • 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!!

  • 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!

  • Reply March 7, 2013

    Gillian ASHURST

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

  • Reply March 7, 2013


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

  • Reply March 7, 2013

    a farmer in the dell

    these look absolutely incredible! yum

  • Reply March 7, 2013

    Suzanne Perazzini

    This is certainly a beautiful dish and beautifully photographed.

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

  • Reply March 7, 2013


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

  • Reply March 8, 2013

    Coffee and Crumpets

    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

  • So pretty! A worthy indulgence indeed.

  • Reply March 9, 2013

    The Kitchen Boudoir

    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. :)

  • Reply March 10, 2013


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

  • Reply March 10, 2013


    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!

  • Reply March 11, 2013

    Kiran @ KiranTarun.com

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

  • 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. 😀 Such a gorgeous styling!

  • Reply March 11, 2013


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

  • Reply March 12, 2013

    Lora @cakeduchess

    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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  • Reply March 14, 2013


    This cake is perfection!

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

  • Reply April 22, 2013


    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!

    • Reply April 22, 2013


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

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

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  • Reply February 27, 2014

    sue rodgers

    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

    • Reply March 5, 2014


      I think I used Granny Smith here…

  • Reply January 26, 2015

    Mary Barlow

    Can I use granulated sugar?

    • Reply January 26, 2015


      Hi Mary, Thanks for visiting. The answer to your question is: Yes. And same amount.

  • Reply January 27, 2015

    Mary Barlow


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