When the mornings start to get cooler, a breakfast that smells of cinnamon, gingerbread spices, and fall fruits is just what you need. This moist cake combines sweet apples, juicy plums, dates, and crunchy nuts with a delicate cottage cheese and oat base. You can bake it ahead of time and simply cut a slice to enjoy with coffee or tea over the next few days. The quantities listed here will make 4 hearty breakfast servings or 6 smaller slices.
Ready in 40 minutes
Serves 4–6
Difficulty simple
Ingredients
For a baking pan with a diameter of about 20 cm:
- 2 eggs
- 140 g low-fat cottage cheese or Greek yogurt
- 1 medium apple
- 50 g fine rolled oats
- 20 g ground nuts
- 20 g oat flour (or protein powder)
- 2 teaspoons ground cinnamon
- ½–1 teaspoon gingerbread spice
- 2 tablespoons of coconut sugar or another sweetener, to taste
- 2 chopped dates
- 5–6 plums
- 2–4 tablespoons of milk, depending on the consistency
- 20 g pecans or almonds, for garnish
- grease or parchment paper for preparing the pan
- 6 g baking powder
For serving:
- cottage cheese or yogurt
- jam to sweeten it
- fresh fruit
Method
- Preheat the oven to 175 °C. Line a small cake pan or baking dish (about 20 cm in diameter) with parchment paper, or lightly grease it if necessary.
- Coarsely grate the apple. If it is very juicy, gently squeeze out the excess liquid. Pit the plums and cut them in half or into smaller wedges.
- In a bowl, whisk together the eggs and cottage cheese or Greek yogurt. Add the grated apple, coconut sugar, and chopped dates.
- In a separate bowl, mix together the rolled oats, oat flour, ground nuts, cinnamon, gingerbread spice, and baking powder (if using). Stir the dry ingredients into the wet mixture.
- Add 2–4 tablespoons of milk as needed. The batter should be thick but easy to spread into the pan.
- Transfer the batter to the prepared pan and smooth the surface. Arrange the plums on top and sprinkle with chopped pecans or almonds.
- Bake for about 30–40 minutes. The cake is done when the top is golden brown, the center is firm, and a toothpick inserted into the center comes out clean. Let it rest for at least 15 minutes before slicing.
Tips and tricks
- Adjust the sweetness based on the fruit you use. If the apples, plums, and dates are sweet enough, you can omit the coconut sugar entirely.
- For a higher protein content, use low-fat cottage cheese or thick Greek yogurt with a higher protein content.
- Add the milk gradually. The batter should be thick but easy to spread. Too much liquid could increase the baking time.
- For a smoother texture, you can briefly blend some of the rolled oats.
- Let the cake rest for at least 15 minutes before slicing. Once it has cooled, it will firm up and be easier to cut into slices.
- Store it in the refrigerator in a sealed container and consume it within about three days. You can serve it with a little Greek yogurt or cottage cheese for a more filling breakfast.
Nutritional information
| Nutritional values | for 1 larger serving out of 4 total |
| Protein | 13 g |
| Carbohydrates | 34 g |
| Fats | 13 g |
| cal | 310 kcal |
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