This healthy apple cinnamon coffee cake is moist with a little crunch and absolutely delicious with your morning coffee or tea. You can enjoy this coffee cake on the weekend and then wrap individual servings in plastic wrap or a plastic sandwich bag to enjoy through the week. This reduced-fat, high fiber coffee cake will leave you feeling full for hours without any guilt! You can omit the apples if you are pressed for time!
Apple Cinnamon Coffee Cake Ingredients:
Cooking oil spray or coconut oil melted
1 cup oat flour
1 cup whole wheat flour
1/2 cup cake flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup nonfat plain Greek yogurt
1 cup unsweetened applesauce
2 tablespoons organic unrefined coconut oil or canola oil
1/4 cup low-fat/no fat buttermilk
1 tsp. cinnamon
2 tsp. vanilla
1- 1/2 cups diced apples (about 2 medium apples
1 tsp. lemon juice
1/4 cup ground flax seed
2 tablespoons cinnamon
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup old fashion or quick oats
2 tablespoons butter or organic unrefined coconut oil
Apple Cinnamon Coffee Cake Directions:
Preheat oven to 350°F. Coat a 13×9″ baking dish with cooking spray or rub a little butter or coconut oil on the baking dish.
Peel and dice the apples into very small pieces. Squeeze the juice of a lemon or about 1 tsp. and add 1 tsp. of cinnamon. Coat the apples with the cinnamon and juice and set aside.
Combine with fork the oat flour, whole wheat flour, cake flour, sugar, baking powder, baking soda, and salt in a bowl.
In a large separate mixing bowl, combine yogurt, eggs, applesauce, coconut oil, buttermilk and vanilla. Stir until smooth and then fold in the apples. Next, pour in the flour mixture and stir until uniformly moistened using a spatula. Spread evenly in pan.
In a small bowl, stir together oats, flax seed, cinnamon, brown sugar, vanilla extract, and salt. Add melted butter and stir with fork until mixture is moist and crumb-like. Sprinkle evenly over batter and gently press the crumb mixture into the batter.
Bake about 30-40 minutes or until a toothpick comes out clean from center of cake; allow to cool before cutting. Makes about 12-15 servings. It is best to store this cake in an airtight container after it has completely cooled.