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Easy Applesauce Cake

October 19, 2022 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

This Easy Applesauce Cake is turning into our favorite fall breakfast treat!

Breakfast, you ask? Cake, you wonder? Yes, you know we eat cake for breakfast. The way we make cake, it’s like making muffins in a cake pan. :)

—> My Original Breakfast Cake recipe <—

The beauty of this Applesauce Cake is that if you have some apples that are starting to shrivel, making them not so appealing (<—get it?!), you can grind them up and use them in this cake. This leaves behind delightful little apple chunks in your cake.

But if you (or your kids) don’t want chunks, using applesauce to make this cake will be perfect. Apples or applesauce make this moist and delicious. This truly is a perfect fall breakfast cake.

Easy Applesauce CakeYum

Easy Applesauce Cake
 
Save Print
Author: Laura
Ingredients
  • 1½ cups whole wheat flour
  • ¾ cup sucanat or ½ cup honey
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup applesauce
  • 3 eggs
  • ⅓ cup melted coconut oil
Instructions
  1. Stir all dry ingredients together in a bowl.
  2. Add applesauce, eggs, and oil, stirring until well combined.
  3. Pour batter into a buttered 9x9 inch baking dish.
  4. Bake in a 350 degree oven for 35 minutes or until a toothpick inserted in the middle comes out clean.
3.5.3251

 

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Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

January 9, 2015 by Laura 23 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Hallelujah, this peanut butter cake has less sugar than most breakfast muffins! This isn’t difficult, of course, because who decided it was a good idea to stir a bunch of sugar, corn syrup, and white flour together and call it “breakfast?” My apologies to all the donuts, poptarts, and poofy-puffs out there who just got their feelings hurt. It’s really not your fault.

Peanut Butter Cake

Indeed, not only do I serve this for desserts or snacks, I have been known to serve it for breakfast.

Now I know what you’re thinking. “This girl makes cake for breakfast all the time!” Okay fine. You caught me. (Other breakfast cake recipes: My Original Breakfast Cake and Pumpkin Breakfast Cake)

We do quite a few breakfast cakes around here, and I keep inventing more ideas. This is because breakfast cakes are easy and filling. My current favorite way to make breakfast is to bake a cake the night before, frost it with stevia sweetened frosting, then wake up to a ready-made meal. Pull out applesauce and fresh berries, and breakfast is served.

Here’s a little known secret about muffin and quick bread recipes: The batter can usually be spread into a 9×13 inch pan and baked into a cake. If you sub out white flour with whole wheat, replace the large amount of white sugar for a smaller amount of sucanat or honey, you have yourself a delicious and fun breakfast.

Serve meat or eggs with your cake if you need additional protein to start your day. Always serve fruit with your breakfast. (Sometimes I’m bossy.)

Low Sugar Peanut Butter CakeYum

Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting
 
Save Print
Author: Laura
Ingredients
  • ¼ cup butter
  • ¼ cup peanut butter
  • ½ cup sucanat
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1½ cups whole wheat flour
Instructions
  1. In a small saucepan, melt together the butter and peanut butter.
  2. Stir melted mixture into the sucanat.
  3. Add eggs, buttermilk, baking soda, baking powder, and vanilla.
  4. Mix well, then stir in flour and mix until smooth.
  5. Pour batter into a 9x13 inch baking dish.
  6. Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow cake to cool before frosting.
3.4.3177

Peanut Butter Cream Frosting

1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Liquid stevia

Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.

Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

Before anyone else can say it, I’m going to. “Did you see how much fat is in that frosting?!?!”

Mm-hmm. If it isn’t obvious to you by now by reading posts from this butter and coconut oil loving girl, it should be very clear to you how important I believe it is to eat plenty of healthy, real fats. Our brains need fat to thrive! (Why yes I have researched this for hours and hours.) It just so happens I’m nourishing my brain by eating this cake with a thick layer of frosting.

The low amount of sugar in this cake (which I cut into 24 pieces, by the way) combined with whole grains and healthy fats makes for a very nourishing treat. In case you’re wondering, the reason I use cream cheese and cream in my stevia sweetened frosting recipes is because when whipped together, those cream products provide bulk (taking the place of three cups of powdered sugar). Also – it’s cream cheese and cream! Does life get any yummier?

So there you go. If you haven’t served cake for breakfast yet, do this. Tell your kids I said, “You’re welcome.”

What’s your breakfast cake status? Tried it yet?

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Heavenly Homemakers Recipes Across the Globe ~ Share Your Story

October 18, 2014 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Share Your Heavenly Homemakers Recipe Story

I actually cried when I read this story sent in by Jennifer. What can I say? I tear up easily. I am so honored that God is using this site to bless people in so many ways. Plus, this story reminds me so much of MY STORY. I also didn’t grow up with sisters, but have gained three by marriage. I am so thankful for these sisters in my life now. Here’s Jennifer:

~~~~~~~~~~~~~~~~~~~~~~~

I did not grow up with sisters, only one brother. When I married I gained two sisters and a sister in law. Score! My sister in law, her husband (my husband’s brother…confused yet?!?) and their three young children have lived in Central Asia as missionaries for the last seven years. We both have three children. She has one boy and two girls and we have three boys. When they left my oldest was in preschool. He is starting middle school this year. Sigh. They’ve been back to the  states just a few times over those seven years.

We try to communicate as much as possible via skype. When we are able to talk guess what we discuss? Your recipes!! We love it. We talk about what we like, how we adapted it, who ate it and so on. Last fall, after several years of saving, my husband and I were able to visit them while they were working. Guess what she served? Heavenly Homemakers recipes! We had the best time sitting around her table, eating good food and visiting.
 
Living worlds apart is difficult to say the least, but Heavenly Homemakers has been a common bond. Few things in our daily lives, outside of our mutual love of the Lord, are similar, but almost daily one of us has a HH recipe on our table. It makes me smile. Thanks for all you do and your daily encouragement!
 
In Him, 
Jennifer
 
PS-While in Central Asia with them she made your Breakfast Cake, but added fresh pumpkin and white chocolate chips. It was a winner! 
breakfast_cake_3

Share with us:  Who did God bless you with when you got married, or when a sibling of yours got married?

Also, keep sending in your stories and pictures. I love ’em!
Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

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