Love Coffee Cake? Me too! Why can't we have it all? Well, with this recipe we can. Here is a a lovely, light breakfast cake to enjoy with a cup of coffee, on a frigid fall morning or anytime of year. You will find apples are in season in the Fall but now so I encourage you to make this whenever you have an apple. I love adding a hit of ginger with nutmeg, and it tastes even better the next day when all the flavors hold together. Another groovy thing going on with this recipe: It is also vegan but do not think it is going to lack flavor because of that. 😉
•2 cups whole wheat pastry flour •2 tsp cinnamon, divided •2 tsp ground ginger •1/4 tsp nutmeg •1 tsp baking powder •1/2 tsp baking soda • 1/2 cup unsweetened applesauce • 1/2cup light brown sugar •1 tsp vanilla extract •1 cup almond or soymilk milk (or milk of your choice) •1 apple, diced •1 apple, sliced thin •1 tbs raw sugar •1/2 tsp cinnamon
- Preheat oven to 350. Grease an 8″ square baking pan and set aside. Toss diced apples with 1 tsp cinnamon until well coated and set aside.
- In a large bowl, whisk flour, remaining cinnamon, ginger, baking soda, and baking powder together. Add applesauce, sugars, extract and non-dairy milk (or milk of your choice.) Mix until almost combined, then add diced apples. Continue to mix, adding a little extra non-dairy milk if necessary.
- Pour batter into baking pan and use a spatula to evenly distribute batter. Arrange apple slices over top, a little overlap is okay. Mix 1/2 tsp cinnamon and 1 tbsp sugar together until well combined then sprinkle over top of apples until well coated. Bake 35-50 minutes or until an inserted tooth pick comes out clean. Inspired from HappyHerbivore.