Apple Coffee Cake (Edit recipe)

Rich, comforting, and beaming with autumnal aroma, this apple coffee cake is about to be your new favorite fall dessert!

20 minutes

45 minutes to 50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	16 g
Carbohydrates:	37 g
Protein:	7 g
Cholesterol:	39 g
Sodium:	235 mg
Fiber:	0 g
Sugars:	37 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 16

Ingredients

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F.
Peel the apples and carefully cut into ½” pieces. If you have an apple corer, use that and then dice from there. If not, halve and then quarter the apples, remove the cores, and dice. Toss the apples in 2 Tbsp of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and reserve.
To start the cake batter, in a large bowl or standing mixer, cream together the butter and sugar. Whip in the eggs until light and frothy, then add the vanilla extract and slowly add the milk. The wet ingredients may appear curdled, but this will resolve when the dry ingredients are added. Combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and kosher salt together, and then slowly add them into the wet ingredients. Be sure everything is homogeneous. Fold the apples into the batter and reserve.
Next, prepare the cinnamon center. In another bowl, whisk together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, brown sugar, cinnamon, and kosher salt until a pale brown sand-like texture is achieved. Reserve for later.
Next, prepare the crumble topping. In another large bowl or standing mixer, beat together the butter, brown sugar, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, cinnamon, and kosher salt until beautiful, aromatic crumble clumps the size of small rocks. Be careful not to overmix.
Grease and line a 9x13” pan with parchment paper, and pour half of the apple cake batter evenly to the bottom. Evenly sprinkle the cinnamon center on top of that layer of cake. Then, add the remaining batter, noting that the cinnamon center may make it a little tricky to spread. Go slowly and be patient. Any imperfections will be covered by the heavy layer of crumble topping which goes all over the top.
Bake at 350F for 45 minutes, and cool before finishing with a generous sprinkle of powdered sugar (and cinnamon if desired).