Fluffy, moist, and sweet, this apple coffee cake is the perfect treat for starting the day. Made with fresh apple chunks and no added oil, it’s surprisingly healthy, too!
I’m a sucker for anything sweet, especially when it comes to breakfast. Give me a big ol’ pastry and a cup of coffee and I know it’s going to be a good day.
But what I don’t love about many breakfast pastries is that they’re massively high in sugar and white flour, causing blood sugar levels to spike and then crash.
In my quest for healthier options, I developed this apple coffee cake. While it does contain some added sugar, I’ve scaled back on the amount, relying on applesauce and fresh apple chunks to deliver natural sweetness. Unlike traditional coffee cake, this recipe is also oil-free, eliminating unnecessary fat.
The result: a fluffy, moist, delicious treat you can feel good about enjoying for breakfast (or anytime, really)!
Why you’ll love this recipe
- A healthier option: Let’s face it: no pastry with added sugar is truly healthy. But if you’re looking to indulge without completely derailing your healthy eating habits, this apple coffee cake is a good choice. It is oil-free, made with wheat flour, and gets most of its sweetness naturally from applesauce and fresh apples.
- Satisfies your sweet tooth: This apple coffee cake is kid-approved, with 2 thumbs way, way up from my little one. And it has a habit of disappearing at record speed in our house—a batch rarely lasts longer than 2 days. Do my husband and son know or care that it’s actually healthier than store-bought brands? Nope. Total mom win.
- Your house will smell AMAZING: Don’t you love recipes that make your house smell wonderful as they bake? This is one of them. The apple-cinnamon fragrance wafting through your home is a total mood-booster and will make your home feel cozy and cared-for. Just be ready to swat curious family members away from the oven while it’s baking.
Ingredients
- Water: For making the flax egg.
- Ground flaxseed: For the flax egg. Flaxseeds are high in omega-3 fatty acids and promote healthy blood pressure.
- White whole wheat flour: This flour is lighter in color and flavor than whole wheat flour, making it a perfect alternative to all-purpose flour in lighter-tasting baked goods, like cakes.
- Whole wheat pastry flour: Very finely ground whole wheat flour. Whole wheat pastry flour is excellent for making light, fluffy baked goods.
- Organic light brown sugar: A sweetener with a hint of molasses flavor. Because refined sugar is commonly processed using bone char, opt for organic if that’s important to you. See FAQ for measuring tips.
- Organic coconut sugar: While somewhat similar in taste to light brown sugar, coconut sugar has a stronger, more intense caramel flavor. I added a little for depth of flavor. If you don’t have coconut sugar on hand, you can use an equal amount of light brown sugar as a substitute.
- Ground cinnamon: Used for the topping and to add flavor reminiscent of apple pie. Cinnamon has been associated with many health benefits, such as regulating blood sugar, protecting brain function, and promoting heart health.
- Baking powder: A leavening agent.
- Baking soda: A leavening agent.
- Unsweetened applesauce: Adds moisture and flavor. Make sure yours is unsweetened.
- Apples: I used medium-sized Gala apples. I like to leave the skin on for color, texture, and nutrients, but feel free to peel the apples if you prefer. Apples are nutrient-dense and have many benefits, including supporting healthy digestion and promoting brain and heart health.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper (or use a nonstick pan). Make the flax egg by adding water and ground flaxseed to a small bowl. Stir and let sit for 15 minutes to congeal.
- Step 2: Add the white whole wheat flour, whole wheat pastry flour, light brown sugar, 2 tablespoons coconut sugar, ¼ teaspoon cinnamon, baking powder, and baking soda to a large bowl. Stir well, breaking up any lumps.
- Step 3: Add the flax egg and unsweetened applesauce. Stir until evenly incorporated. Fold in the diced apples.
- Step 4: Add the batter to the pan and spread it out with the back of a spoon.
- Step 5: In a small bowl, mix the remaining 1 teaspoon coconut sugar and 1 teaspoon ground cinnamon. Sprinkle it evenly over the batter in the pan. Bake for 25 to 30 minutes, or until a toothpick or fork inserted in the center comes out clean.
- Step 6: Cool the pan on a cooling rack for 5 minutes, then slice into 9 big or 12 small squares. Serve warm.
Equipment
- Square baking pan (I used a pan measuring 9x9x2 inches; I have not tried in an 8×8-inch pan but that would likely work as well if the sides are high enough)
- Parchment paper (if your pan is not nonstick)
- Small bowl
- Spoon
- Large bowl
- Cutting board
- Sharp knife (chef’s knife or paring knife, for cutting the apples)
- Measuring cups
- Measuring spoons
- Toothpick or fork
- Cooling rack
Storage
Store leftover apple coffee cake for up to 2 days in a covered container at room temperature. After that, keep in a sealed container in the fridge for up to 3 more days. Apple coffee cake may be frozen in a sealed container for up to 1 month.
Top Tip
Because the flax egg takes 15 minutes to form, I like to make it first before doing anything else. While it’s developing the right texture, you can use that time to measure the other ingredients instead of just sitting around waiting for your flax egg to congeal.
FAQ
Stir the flour gently in its storage container with a spoon to loosen it up. Then, spoon flour into a measuring cup until it is full. Next, holding the measuring cup over the storage container, run a knife over the top of the measuring cup to level off the flour, knocking any excess back into the storage container.
Spoon brown sugar into the measuring cup, packing it down into the measuring cup periodically with the back of the spoon. Continue doing so until the brown sugar is level with the top of the measuring cup.
Related
Looking for other breakfast ideas? Try these:
Apple Coffee Cake
Equipment
- square baking pan (I used a pan measuring 9x9x2 inches; I have not tried in an 8×8-inch pan but that would likely work too if the sides are high enough)
- parchment paper (if your pan is not nonstick)
- small bowl
- spoon
- large bowl
- cutting board
- sharp knife (chef's knife or paring knife, for cutting the apples)
- measuring cups
- measuring spoons
- toothpick or fork
- cooling rack
Ingredients
- 2½ tablespoons water
- 1 tablespoon ground flaxseed
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- ¼ cup organic light brown sugar packed
- 2 tablespoons plus 1 teaspoon organic coconut sugar divided
- 1 teaspoon plus ¼ teaspoon ground cinnamon divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsweetened applesauce
- 2 apples diced into ¼-inch cubes (about 2 cups)
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper (or use a nonstick pan).
- Make the flax egg: To a small bowl, add the water and ground flaxseed. Stir to combine. Let sit for at least 15 minutes to congeal.
- Combine the dry ingredients: To a large bowl, add the white whole wheat flour, whole wheat pastry flour, light brown sugar, 2 tablespoons coconut sugar, ¼ teaspoon cinnamon, baking powder, and baking soda. Stir well to combine, breaking up any lumps with the back of your spoon.
- Add the wet ingredients and apples: Add the flax egg and the unsweetened applesauce to the large bowl. Stir until evenly incorporated. Fold in the diced apples.
- Add to pan: Spoon the batter into the pan. Use the back of a spoon to spread it out evenly. Don’t worry if the batter seems to make only a thin layer in the pan—it will fluff up a lot as it bakes.
- Add the topping: In a small bowl, mix the remaining 1 teaspoon coconut sugar and 1 teaspoon ground cinnamon. Sprinkle the mixture evenly over the top of the batter in the pan.
- Bake: Bake for 25 to 30 minutes, or until a toothpick or fork inserted in the center comes out clean. Get ready for your whole house to smell like cinnamon!
- Cool and slice: Allow the pan to cool on a cooling rack for 5 minutes, then cut it into squares (I like to cut it into 9 big squares, but you can cut it into 12 squares for more modest portions). Serve warm.
Notes
- Store leftover apple coffee cake for up to 2 days in a covered container at room temperature. After that, keep in a sealed container in the fridge for up to 3 more days. Apple coffee cake may be frozen in a sealed container for up to 1 month.
- While leftovers taste great at room temperature, popping them in the microwave for 10 seconds gives them that warm apple pie feel.
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