Apple Olive Oil Coffee Cake (GF) (Edit recipe)

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This cake is beyond moist and loaded with the glorious fall flavors. Apple forward, rich with cinnamon, decadent with rich olive oil…so good. Breakfast? Snack? Dessert? Perfect for any occasion.

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

16

Serves: 9

Ingredients

1.5 cups Gluten-Free All-Purpose Flour - King Arthur
.25 cup Almond Flour
1.5 tsp Apple Pie Spice - Primal Palate
2 tsp Baking Powder
.25 tsp Salt
.66 cup Maple Sugar, or granulated sugar
.25 cup Honey, or maple syrup
.75 cup Yogurt, Plain, unsweetened
.66 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
3 Eggs, room temperature
1 Apples, Honeycrisp, or Granny Smith, diced small and fine

Crumb Topping

.5 cup Brown Sugar
.25 cup Gluten-Free All-Purpose Flour - King Arthur
.25 cup Butter, Salted, cut up pea size and kept cold
.5 tsp Apple Pie Spice - Primal Palate

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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

Using an 8” or 9” square pan oil the bottom and sides. Set aside
Preheat oven to 360 degrees.
In a small bowl combine the flour, almond flour, apple pie spice, baking powder, and salt. Stir and set aside.
In a large bowl combine the sugar, honey, yogurt, and olive oil. Use paddle attachment to blend well.
With the mixer on low, in stages add about 1/3 the flour mixture, then one egg. Repeat until all ingredients are combined.
Remove from mixer and using a spatula add the apples. Stir to incorporate and ensure no big flour lumps are remaining.
Pour into pan and level out top.
In a small bowl combine crumb topping ingredients. Stir using a spoon until well blended.
Spoon mixture on top of batter in cake pan, try to get it evenly coated.
Bake for 45 minutes, turning once about half way through. Test with toothpick.
Typically when I cook in a 8” glass pan it takes 50 minutes. But in general 45-53 minutes depending on your oven and pan.
Let cool before cutting.

Notes

This cake will sit at room temperature covered for up to three days. It is even more yummy if you add a scoop of vanilla ice cream!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	403
Fat:	21 g
Carbohydrates:	53 g
Protein:	2 g
Cholesterol:	14 g
Sodium:	120 mg
Fiber:	0 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.