Friday, September 25, 2015

Apple Vanilla Bean Coffee Cake with Brown Sugar Streusel

This Apple Vanilla Bean Coffee Cake with Brown Sugar Streusel is absolutely divine. It's perfect for a special weekend brunch or a not-too-sweet dessert. The grated apples combine perfectly with the vanilla bean and brown sugar streusel to create a perfect Fall coffee cake. Your kitchen will smell like Fall when it's baking and it'll be wonderful.

Most coffee cakes are very heavy and full of fat and sugar. There are only 4 tablespoons of coconut oil in this whole cake. You'd never believe it though, considering how moist it is. If you prefer, olive oil or butter can be substituted for the coconut oil with great results as well. I also used a stevia baking blend which has some white sugar in it. This helped to cut out some of the sugar. I used the real thing in the streusel though because, really, that's the most important part.

Apple Vanilla Bean Coffee Cake with Brown Sugar Streusel
Makes about 9 large slices
  • 2 cups grated apple, packed (about 4 medium peeled and cored apples)
  • zest of half a small lemon
  • 1/2 cup unsweetened, original almond or cashew milk
  • 1 large egg
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla bean paste or extract
  • 1-1/2 cups unbleached all-purpose flour
  • 1/4 cup stevia baking blend or 1/2 cup white sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • fresh whipped cream for serving, optional
Brown Sugar Streusel
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • pinch nutmeg
  • pinch cloves
Preheat oven to 350

For the coffee cake:

In a large bowl, add grated apple, lemon zest, egg, applesauce, coconut oil, and vanilla bean paste. Stir to combine.

Add flour, stevia blend, baking powder, cinnamon, and salt. Gently stir until just combined. 

Pour batter into a greased 8 inch pan.

For the streusel:

In a small bowl, add flour, brown sugar, cinnamon, salt, nutmeg, and cloves. Stir to combine.

Add coconut oil and stir until clumps form and there is no more loose flour or brown sugar.

Sprinkle streusel over coffee bake batter and bake for 28-42 minutes or until a toothpick comes out clean and the streusel is browned.

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