Apple Cinnamon Streusel Coffee Cake

October 17, 2019

 

 

 

Whether you are avoiding eggs or would simply like to incorporate more flax into your diet for the health benefits, this recipe has got you covered. Ground flax seeds work well in place of eggs in many baking recipes. To make a flax egg combine 1 Tablespoon of ground flax seeds in a small bowl with 3 Tablespoons of water and let sit for 5 minutes or until mixture has begun to gel. Flax works well in place of 1-2 eggs in recipes. Other egg substitutes include: applesauce, vegetable oil, Aquafaba (chickpea water), banana, or tofu. 

 

 

INGREDIENTS

 

For the filling:

1 1/2 cups apples, peeled, cored & diced

1/4 cup water

2 tsp cinnamon

1 pinch salt, kosher

1/4 cup sugar

2 Tbsp cornstarch

 

For the cake:

1 1/2 cups flour

3/4 cup sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup oil, coconut (vegetable will work too)

1 flax egg (1Tbsp ground flax seed + 3 Tbsp water)

1/2 cup almond milk (or other non-dairy milk)

1 1/2 tsp apple cider vinegar

1 tsp vanilla

 

For the topping:

1/4 cup flour

1/4 cup sugar

1 tsp cinnamon

2 Tbsp oil, vegetable

1 pinch salt, kosher

 

 

PREPARATION

 

Preheat oven to 350°.

 

1.) For the filling: in a medium saucepan combine apples, water and cinnamon. Bring to a boil, reduce heat and simmer covered for 5 minutes or until apples are tender. In a small bowl thoroughly combine the cornstarch and 1/4 cup sugar; stir into apple mixture. Cook and stir over medium heat until the mixture has thickened. Add a pinch of salt or more to taste. Set aside.      

 

2.) For the cake: in a medium bowl combine 1 1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda. Using a pastry cutter (or fork) cut in 1/4 cup coconut oil until mixture looks like coarse crumbs. (You want lumps of oil coated in sugar and flour, do not stir to completely mix everything together).      

 

3.) For the cake: in another bowl combine flax egg, almond milk, vinegar, and vanilla. Add wet mixture all at once to dry mixture. Toss mixture gently with a fork to mix in until just combined. Mixture should be lumpy. Spoon half of the batter into an ungreased 11x7" pan (8x8" will also work), coating the bottom of the dish. Spread fruit filling over batter. Spoon remaining batter over the fruit filling in small mounds.       

 

4.) For the topping: stir together the 1/4 cup flour, 1/4 cup sugar and a heavy pinch of salt. Using a pastry cutter (or fork) cut in the vegetable oil until mixture is mostly pea sized crumbs. Do not overmix. Sprinkle crumbs over cake. Bake for 45-50 minutes or until golden. Cake is done when an inserted toothpick comes out clean.     
      
      

 

Serves 9-12 (depending on slice size)

 

 

 

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