A super easy and addictively delicious Fall treat perfect as a snack, dessert of brunch!
Moist, just the right amount of sweet & YUMMY!
If you’ve followed me a while, you know we adore my Mom’s Rhubarb Coffee Cake. It was a favorite growing up and we now make it gluten-free using GF Jules Flour (affiliate link) and every bite is as good as I remember… maybe even better.
So excited because we adapted the recipe for Fall and this Apple Coffee Cake is out of this world! Maybe even better than the rhubarb one! And it’s still super easy to make!
Perfect texture – very moist for a gluten-free goodie, perfect amount of sweetness, packed with tart and slightly juicy apples and the best cinnamon-sugar-walnut crumble on top!
This is a must try especially during apple season. Perfect as a snack, dessert or brunch! Happy Baking!
We adapted my mom's rhubarb coffee cake recipe for Fall and made it with Apples! Moist, not too sweet, packed with tart and juicy apples and addictively delicious! This super easy recipe is perfect for snacking, brunch or dessert!
1 cup sour milk (1 tbsp apple cider vinegar, then add enough milk to make 1 cup total; let sit 10 minutes)
2 cups baking apples, skin removed & cut into approximately ½ inch cubes (you want slightly tart, not sweet, apples)
Cinnamon Sugar Crumble
½ cup sugar
2 tsp cinnamon
¾ cup chopped walnuts
Preheat oven to 350 degrees and line a 9 x13 pan with parchment paper. (You could grease the pan but I like the parchment paper because then you can lift the entire coffee cake out and cut into perfect pieces)
Prepare the Cinnamon Sugar Crumble by combining all ingredients in small bowl and set aside.
Cream butter and brown sugar until well combined.
Mix in egg.
Add vanilla and mix to combine.
Sift together flour, salt & baking soda (OR as I do --put flour, salt and baking soda in a medium bowl and mix with a pastry cutter or fork)
Add flour mixture and sour milk alternately into butter/sugar/egg mixture until well blended
Stir in apples.
Pour into prepared pan and spread evenly.
Sprinkle crumble topping on top of cake batter.
Bake at 350 degrees for 30-40 minutes or until a knife comes out of center clean. I like to bake uncovered for 30 minutes, then cover with foil and bake an additional 5-10 minutes so that it is well cooked in the center but topping doesn't over brown