Apple Coffee Cake
Rich, comforting, and beaming with autumnal aroma, this apple coffee cake is about to be your new favorite fall dessert!
Ingredients
Cake Batter
- .5 cup.5 cup.5 cup Unsalted Butter, softened
- 1.5 cups1.5 cups1.5 cups Granulated White Sugar
- 333 Egg, large, room temp
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1 cup1 cup1 cup Milk
- 2 cups2 cups2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 296g
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 333 Gala Apple
- 2 Tbsp2 Tbsp2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
Cinnamon Center
- .5 cup.5 cup.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 74g
- .5 cup.5 cup.5 cup Light Brown Sugar, lightly packed
- 2 tsp2 tsp2 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp Kosher Salt
Crumble
- .75 cup.75 cup.75 cup Unsalted Butter, softened
- 1.5 cups1.5 cups1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 222g
- 1 cup1 cup1 cup Light Brown Sugar, lightly packed
- 2 tsp2 tsp2 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp Kosher Salt
Topping
- 1 Tbsp1 Tbsp1 Tbsp Powdered Sugar
- 1 tsp1 tsp1 tsp Ground Cinnamon, (optional)
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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).
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About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 293 |
Fat: | 15 g |
Carbohydrates: | 38 g |
Protein: | 7 g |
Cholesterol: | 40 g |
Sodium: | 234 mg |
Fiber: | 0 g |
Sugars: | 37 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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