apple cinnamon coffee cake
Hands-down the best donut ever invented is the apple fritter. Apple fritters are the ideal comfort food, which is why they're the inspiration behind our Apple Cinnamon Coffee Cake.
Apples, being fall produce and all, remind me of all things ‘autumn comfort’; like sweatpants, coffee, and watching football to name a few. And I don’t know about you, but I’ve been craving some comfort lately.
Unlike traditional coffee cake which is sweetened with sugar, this recipe is crafted to be naturally sweet, using maple syrup. Real maple syrup brings balances to the sweetness of the apples. I know this first-hand as this recipe took quite a bit of experimenting to get it just right. I opted for maple syrup instead of other sugar substitutes for two reasons; (1) - it’s naturally less sweet, and (2) - the incredible health benefits.
Real maple syrup has a lower glycemic index than standard cane sugar. And when compared to brown sugar, it ranked significantly higher in calcium, iron, magnesium, potassium, and zinc. Not only is this sweetener a healthier alternative to cane sugar, but it's packed with anti-inflammatory, cancer-fighting antioxidants too! You can feel a little less guilty about enjoying a slice of this cake anytime 😉
Yields 12 large pieces
- 1/2 cup of grass-fed butter, room temperature
- 3/4 cup of organic maple syrup, grade A or B
- 2 large eggs, room temperature
- 1 tsp of vanilla
- 2 cups of Bob's Red Mill Gluten Free 1-to-1 flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 cup of full-fat sour cream
- 2 cups of apples, diced
- 2 T butter, diced cold
- 1/8 cup of brown sugar
- 1/8 cup of white sugar
- 2 teaspoons of cinnamon
Preheat oven to 325 degrees.
In a medium bowl combine all dry batter ingredients and set aside. Using an electric mixer, mix butter, syrup, eggs, and vanilla together. Slowly add dry ingredients to the electric mixer, then add sour cream. Spread the batter into the bottom of a coated 9 x 9" baking dish.
Using a separate bowl, combine all topping ingredients and roughly mix with your hands. Sprinkle the topping over the batter and bake at 325 for 40-60 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for 15 minutes, then transfer to a wire cooling rack. While the cake bakes prepare your cinnamon-roll drizzle. Let the cake cool for 15 more minutes before pouring the drizzle.
If you enjoyed this Coffee Cake recipe, leave me a comment below! For other satisfyingly sweet breakfasts, try our Greek Yogurt Banana Bread and Banana Bread French Toast!