Apple Cinnamon Coffee Cake June 6, 2008

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.

Apple Cinnamon Muffins May 25, 2008

In my quest for a yummy healthy apple coffee cake, this is my first attempt.  It is based on a coffee cake recipe, but they really are not quite coffee cake texture.  I think they came out well anyway, though.  

Whole Grain Apple Muffins

Batter:
1 1/4 cups oat flour (or finely ground oats)
1 1/4 cups spelt flour or whole wheat flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

1/2 cup canola oil
1/3 cup + 1/6 cup agave nectar
2 eggs
1/2 cup plain unsweetened yogurt
1 cup unsweetened applesauce
1 tsp vanilla

1 cup chopped apple pieces
optional: 1/2 cup walnuts

Topping:
1 cup oats
1/3 cup agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil
optional: walnut halves for garnish

Mix together the dry batter ingredients in one bowl, and the wet batter ingredients in another bowl.  Add the wet to the dry and mix together.  Fold in chopped apple and walnuts, if using.  Mix together topping.  Pour into muffin tins and put some topping on each muffin.  Add walnut halves to each muffin if you like. 

Bake at 325 for about 15-20 minutes or until golden brown. 

My husband’s opinion of these muffins is “mmmmmmmm”.  I particularly like the chopped apple, because it’s a bit less common to find in a muffin, but so tasty!

Adapted from King Arthur Flour Whole Grain Baking.