Apple-Cinnamon Coffee Cake

A yummy-tasty-cinnamony-appley start to the day! It takes about an hour to cook, so this isn’t a quick or super simple breakfast but it’s great for weekends! I don’t think it matters overly much what kind of apple you use. Use whatever kind you want, just understand that a really tart apple or a really sweet apple may come through more in the overall flavor. We used honeycrisp apples and enjoyed it a lot! Another winner from happyherbivore.com.

Ingredients:

Servings:

  • 2 cups whole wheat pastry flour
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • ¼ tsp. nutmeg
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup unsweetened applesauce
  • ½ cup light brown sugar
  • 1 tbs. raw sugar (I use raw turbinado cane sugar)
  • 1 tsp. vanilla extract
  • 1 cup unsweetened plant-based milk (I use almond)
  • 1 whole apple, diced
  • 1 whole apple, sliced thin

Directions:

Preheat oven to 350°F. 

Toss the diced apples with the 1 tsp. cinnamon and set aside. 

In a large bowl, whisk together the flour, 1 tsp. cinnamon, ginger, baking soda, and baking powder.

Add the applesauce, sugars, extract, and plant-based milk. Mix until almost combined, then add the diced apples. Continue to mix until well-combined. 

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Pour the batter into a baking pan (I use my silicone pan or glass baking pan) and use a spatula to evenly distribute. Arrange the apple splices over the top – overlapping is okay.

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Bake for 35-50 minutes, until an inserted toothpick comes out clean. I baked mine for the whole 50 because I thought it was too mushy when I tried it at 40. I still think it might be a little too mushy, so I’m going to try baking it for an entire hour the next time I make it.

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If you used a silicone pan it’ll come out very easily. I haven’t tried experimenting with a glass baking dish, but I’ll come back and edit this post when I see how it goes.

 

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