Apple Cinnamon Breakfast Cake

This apple cinnamon breakfast cake has the perfect balance of dark brown sugar, lightly tart apples, and cinnamon! Complimented subtly by a tiny bit of whiskey (don't worry, it cooks off!) and cardamom. The flavor is simple yet complex. Warm fall flavors. Yummy, moist, and....healthy! That's right, healthy! What makes it healthy, other than containing some apple? Well, its made with whole-grain protein pancake mix (kodiak cakes brand, but you can sub it), flax, and blended chickpeas! One large slice has 15 grams of protein and 6 grams of fiber! And, don't worry. You can't state the chickpeas at all. It's also a lower sugar recipe. It uses a mix of sugar-free sweetener and dark brown sugar. This way you get plenty of brown sugar flavor without it being a total sugar bomb. I recommend using Splenda, erythritol, allulose, granulated monk fruit sweetener. Anything that measures cup for cup with sugar. You should use Braeburn or granny smith apples for this recipe. You want a tart apple that's good for baking. If you want this cake to cook faster, use a larger pan. I used an 8-inch springform pan, but I'd actually recommend using a 12-inch springform pan or a 9x13 baking dish. If you use a 9x 13 pan you should start checking this cake after 55 minutes instead of 75 minutes. It's done when a wooden skewer comes out clean! As its name suggests. you can serve this apple cinnamon breakfast cake as a breakfast treat. Your kids (or, just you) won't even guess that it's healthy! This cake is also beautiful served for brunch. It’s also sweet and rich enough to be served as dessert. Healthy protein-packed dessert? Yup! This cake takes a while to make, but it freezes and thaws super well! That makes this a really fun meal prep option. That's how I recommend storing this cake, in the freezer. Though, it'll also last on the counter for a couple of days.