Dec. 29, 2009
Whole Wheat Fat-Free Apple-Cinnamon Coffee Cake
When my parents visited us last March (when we still lived in LA) I whipped up a quick blueberry breakfast cake one morning. It ended up being a huge hit with my parents. In fact, they liked it so much that they're still talking about it. Hey, what can I say? I love it when I get it right the first time. Anyway, since apples have been in abundance lately here in New York, I decided to remake the breakfast cake using apples and my two favorite spices: cinnamon and ginger.
I still can't get over how easy this breakfast cake is to make -- and yet how beautifully it presents. My good friend Nick also made this recipe for his mom and look at how stunning his cake came out:
Prep time: | Cook time: | Total: | 9 servings
A lovely, light breakfast cake to enjoy with a cup of coffee on a frigid fall morning when apples are in season.
2 cups whole wheat pastry flour
2 tsp cinnamon
2 tsp ground ginger
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
½ cup unsweetened applesauce
½ cup light brown sugar
1 tsp vanilla extract
1 cup plant-based milk
1 whole apple, diced
1 whole apple, sliced thin
1 tbsp raw sugar
¼ 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. 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.