Apple Coffee Cake
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!
Equipment
- square baking pan (I used a pan measuring 9x9x2 inches; I have not tried in an 8x8-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 9x9-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.