I have been making this Apple Coffee Cake Recipe for years and it is one of my favorites.
You know what I’m saying?
This recipe is perfect for an after dinner treat.
The process is simple.
THE CRUMBLE TOPPING
I like to make the crumble topping first so it is ready to sprinkle on top of the batter.
For the topping, combine 1 tablespoon all purpose flour, 1 tablespoon whole wheat flour, 1/2 teaspoon cinnamon, 1/4 cup packed brown sugar, 1 1/2 tablespoons margarine or butter, and 15 almonds in a blender or food processor. Pulse until the mixture is crumbly.
THE CAKE BATTER
In a smallish bowl mix together 2/3 cup all purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
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In a larger mixing bowl mix 1 beaten egg, 1 and 1/2 cups chopped apple (the pieces should be on the small side but not quite finely chopped – see the picture below), 2/3 cup sugar, and 1/4 cup unsweetened applesauce.
Add the dry ingredients to the apple mixture and stir until just combined.
Pour the batter into a greased 9 inch square baking pan and sprinkle the topping evenly over the batter in the pan.
Bake at 350 degrees for 30 minutes.
Serve warm or cold.
A NOTE ABOUT NUTS
If you have food allergies to contend with then you should completely omit the nuts.
Some of my kids just don’t like nuts. But if you pulse the almonds in a blender for the topping, you really can’t tell that there are nuts in the cake at all. So the kids won’t complain.
Also, this apple coffee cake recipe can be made dairy free if you use a dairy free margarine in the topping instead of butter.
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