This is the second try for the perfect apple cinnamon coffee cake. I got closer this time, using an adapted version of the Awesome Blueberry Cake. This cake is dense, moist, and full of apples. I made it last night and it’s almost gone!
Apple Cinnamon Coffee Cake
Batter:
1/3 cup applesauce
1/2 cup agave nectar
1/2 cup soymilk
2 tbsp ground flaxseed
1 tsp vanilla
1 3/4 cup whole spelt flour or 1 cup spelt 3/4 cup barley
1/4 tsp salt
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
2 cups chopped apples (with peels if organic)
Topping:
1/2 cup chopped walnuts (optional)
1/4 cup spelt flour
1/2 cup whole rolled oats
1 tsp cinnamon
2 tbsp light agave nectar
1 tbsp canola oil
In one bowl, mix the wet batter ingredients and flaxseed. In a separate bowl, mix the dry ingredients, minus the apples. Add the wet ingredients to the dry, and mix well. Mix together the topping, and spread evenly on the top of the batter. Bake in a greased 9×9 pan at 350 for 45 minutes.
I appreciate this recipe for its lack of eggs. I grew up not being able to eat the cookie dough because it had raw eggs in it, and I’m always kind of grossed out by them anyway (uncooked anyway). I have yet to crack an egg without having a little egg explosion all over my hands.
My husband’s great-grandmother who lived until 97 is famous for making floating island for her guests. Ideally, egg dishes are cooked, but this was not. I guess my husband didn’t mind as a child, until he realized that his delicious dessert was undercooked eggs floating in undercooked egg custard. I do not want him to relive this in any way, so I’m extra careful with my egg dishes, or, better yet, I just make a vegan cake.
This one looks great too.