Apple Crumble Coffee Cake Food

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CRUMBLY APPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRUMBLE-TOP COFFEE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Spoon half of the batter into a greased 13x9-in. baking dish. Top with apple slices; spread with remaining batter. , In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

APPLE CRUMB CAKE

Steps:

• Grease an 8-9 inch springform pan* and line the bottom with parchment paper round, or grease really well. Preheat oven to 350°.
• Make your cinnamon crumb topping by whisking together all the dry ingredients, then add the melted butter and vanilla, stirring with a fork or spoon until mixture is evenly moist and presses together when squeezed in hand. Place in fridge while making the cake.
• In a mixing bowl, cream together butter with sugar until light and creamy, add egg, beating well for about 1 minute. Add vanilla and sour cream, beat until incorporated.
• In a small bowl, stir together flour, baking powder, baking soda, and salt. Add to the creamed butter mixture, just until combined.
• Spread half the batter on the bottom of the pan, it will be thin. Spread the apples evenly over the batter, sprinkle with cinnamon. Sprinkle one cup cinnamon crumb mixture over the apples. Spread remaining batter over the crumbs, it doesn't have to be perfect! Spread remaining crumb mixture evenly over the top.
• Bake on middle rack of oven, for 35-40 minutes, checking at 35 minutes using a cake tester or toothpick. If it comes out clean it's done. Remove from oven, cooling 15-20 minutes on wire rack.
• Before removing the springform sleeve, run a knife around the edges of the cake.
• If desired, whisk together powdered sugar and maple syrup (or apple cider) and drizzle over cake.

EASY YEAST APPLE CRUMB COFFEE CAKE

Steps:

• In a large bowl, combine 1 cup flour, sugar, UNDISSOLVED yeast and salt.
• Heat water, milk and butter until very warm (120 to 130 degrees F).
• Gradually add to dry ungredients, with the eggs
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Stir in remaining flour to make a STIFF batter.
• Spread evenly into a greased 9-inch square baking pan.
• Arrange apple slices evenly over batter.
• For topping: Combine all ingredients; mix until crumbly.
• Sprinkle crumb topping evenly over apples.
• Cover, let rise in a warm draft-free place until doubled in size (about 1 hour).
• Bake in 375 degree oven, for 35-40 minutes, or until done.
• Cool in pan 10 minutes.
• Remove from pan; cool on wire rack.

APPLE CRUMB CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan.
• In a mixing bowl, whisk together 3 cups flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extracts and stir until the mixture is evenly moist. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream. Meanwhile, in another bowl, mix together the flour, baking soda, salt, and baking powder. Add this to the butter mixture, stirring until the ingredients are just combined.
• Spread half the batter into a thin layer at the bottom of the pan. Sprinkle the apple chunks evenly over the batter. Top with about 1 cup of the crumble mixture. Spread the remaining batter over top followed by the rest of the crumble.
• Bake the mixture for 35-40 minutes or until a tester inserted in the center comes out clean. If the top gets too brown, cover with foil for the last 10-15 minutes.
• While the coffee cake bakes, whisk together the powdered sugar, cider, milk, and salt. Serve the cake warm with the cider drizzle. This recipe can be made up to two days in advance. Store in an airtight container or in the pan with saran wrap on top.

CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

CINNAMON APPLE COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 F and grease a 9×9 (or 8x8) pan or line with parchment paper.
• To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated. Finally, stir the apples into the batter.
• Pour half of the cake batter into the bottom of an 9×9 (or 8x8) pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
• To make the crumble, add the flour, sugar, and spices, to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms and mix in 1/2 cup of chopped apples and the pecans.
• Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 50-60 minutes, until a toothpick inserted into the middle of the cake comes out clean.
• While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!

APPLE CRUMBLE COFFEE CAKE

Steps:

• Mix all crumb topping ingredients in a small bowl until well incorporated. Set aside.
• Preheat oven to 350F. Lightly grease the bottom and sides of a 9-inch round springform pan.
• In a large bowl, mix 1 ¾ cups flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• In a medium bowl, toss 1 pound apples with 2 tablespoons fresh orange juice. Stir in ⅓ cup brown sugar, 1 ½ teaspoons cardamom and 1 teaspoon cinnamon.
• In a large bowl using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat ½ cup butter, 1 8-ounce block cream cheese, 1 cup granulated sugar and 1 teaspoon vanilla extract until pale and fluffy (about 3 minutes on medium-high speed).
• Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of your bowl.
• Switch to low speed and add the flour in 3 stages. Beat until smooth and well combined. Again, remember to scrape your bowl.
• Use a rubber spatula to gently fold in your apples until evenly distributed.
• Transfer the batter to your springform pan and spread evenly. Place crumble on top of your cake batter.
• Bake for 60 minutes or until golden brown and the edges start to separate from the pan. A toothpick inserted in the middle should come out with minimal crumbs.
• Cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan before releasing the sides. Serve warm.

APPLE BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
• Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar, vanilla extract and milk. Drizzle over the top of the coffee cake.
• Serve warm, or cool.

DELICIOUS GRAHAM APPLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• For the topping: combine all ingredients; set aside.
• To make the cake: in a large bowl, combine the graham cracker crumbs, flour, brown sugar, baking powder, cinnamon and salt.
• Add in the butter or margarine (if using) and milk; beat at high speed for 2 minutes.
• Add in eggs; beat for another 2 minutes more.
• Spread batter in a greased 9-inch square baking pan.
• Sprinkle the chopped apples on top of the batter.
• Then sprinkle the crumb topping evenly over the apples.
• Bake for 35-40 minutes.

APPLE CRUMBLE CAKE RECIPE | APPLE STREUSEL CAKE

Steps:

• 1. Preheat oven to 350F (175C). grease 9-inch (23cm) round baking pan lined with parchment paper and greased.2. Caramelized apples: peel and grate the apples, then stir with the lemon juice and set aside.3. Place butter, honey and milk in a pan and melt, stirring frequently over medium heat. Add grated apples and cook, stirring frequently, for about 4-5 minutes. Remove from heat and let cool.4. Crumble: Combine the ingredients for the crumble topping together in a small bowl and Crumble together using your finger tips or a fork. Place in the fridge while making the cake.5. Cake: in a large bowl or in bowl of stand mixer, whisk eggs, sugar and vanilla extract. Whisk until doubled in volume. Gradually and oil and milk while whisking. Add flour, baking powder, salt and stir until combined.6. Pour the batter to the prepared pan, spread the caramelized apples on top, then sprinkle the crumble on top.7. Bake for 35-40 minutes. Let cool for 10 minutes in the pan, release from the pan and let cool completely.

APPLE CRUMBLE CAKE

Steps:

• First make your crumble by mixing the sugar, butter and cinnamon in a large bowl. Add in the flour and mix with a spoon until you have a crumbly mixture. Set aside.
• Preheat the oven to 180c/350f. Line a 24cmx24cm (9 1/2 inch x 9 1/2 inch) square baking tin with baking parchment. Note - the sides of the tin need to be at least 8cm/3.1 inches high as the cake will spill over if the sides aren't high enough.
• Peel and core the apples and chop into bite-sized chunks. Mix the apples with the lemon juice to stop them turning brown. Then mix with the 2 tbsp of flour.
• In a large bowl, mix the melted butter with the caster sugar, vanilla extract and cinnamon. Mix in the eggs and then fold in the flour, baking powder and salt. Gently stir the apples into the cake mixture.
• Spoon the mixture into the prepared baking tin.
• Sprinkle the crumble mixture over the top (I like to have a mix of small and large chunks) and then sprinkle over the demerara sugar.
• Place in the oven and cook for 45-55 minutes - until an inserted skewer comes out clean. Cover with foil for the last 10-15 minutes if it's starting to look too brown.
• Take out of the oven and leave to cool in the tray for 10 minutes, then remove from the tray and leave to cool completely on a cooling rack.
• Once cool, whisk together the icing sugar, half of the cream and the vanilla extract. If it looks drizzle-able stop there. If not, continue to add more cream until you get a thick but pourable mixture. Drizzle over the top of the cake using a spoon, or you can use a piping bag (like I did) to get the neat lines of drizzle.
• Cut into 16 pieces and serve.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly spray an 8 x 8-inch baking dish with non stick spray.
• Peel and core the apples, then slice them thinly.
• Heat up a skillet over medium heat and put butter into the skillet. Once it's melted, throw in the apple slices.
• Once the apples are softened slightly, add ½ tablespoon ground cinnamon and ½ cup sugar. Stir until the sugar is melted.
• Turn off the burner.
• In a medium bowl, mix the 2 cups of Bisquick mix with 1½ cups of water until it has a slightly thick consistency.
• Add the apple mixture into the bowl of Bisquick mix and stir together until blended. If it is too soupy, then add more mix at your discretion.
• Pour the mixture into the baking dish and put it in the oven. Set the timer for 35 minutes.
• Once it's done, allow to cool slightly before serving with a side of applesauce.

APPLE CRUMB CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon.
• Combine 1-1/4 cups flour, baking powder and baking soda. Beat 3/4 cup each butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream and vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in apple mixture.
• Spoon into greased and floured 9-inch round pan.
• Melt remaining butter. Add to combined remaining sugars, cinnamon and flour in medium bowl; mix well. Stir in nuts. Sprinkle over batter.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat the oven to 350 and grease a 13X9 inch baking pan.
• Let's get cracking with the crumble! In a bowl mix together the sugars, cinnamon, ginger, nutmeg, salt, and melted butter. Using a fork stir everything together. Once all of the sugar clumps are gone, pour in flour and mix. Once the flour is incorporated, set aside.
• Now, cake time. First the dry ingredients. In a bowl mix together the flour, baking powder, baking soda, and salt.
• Using a handheld or stand mixer fitted with a paddle attachment beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's okay. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
• Mix the diced apples, lemon juice, and the cinnamon together.
• Spread the batter evenly into the prepared baking pan. Top with the cinnamon apples. Now pour on the crumb topping and press it down with the back of a spatula. Really push it down so the crumb sticks to the cake itself.
• Place in the oven to cook for 45-55 minutes. Keep an eye on the cake as there is a lot of sugar in the crumb so it could brown quickly. If that starts to happen I would suggest covering the cake with a piece of foil.
• After 40 minutes, check the doneness of the cake using a toothpick. If any batter sticks to the toothpick when you pull it out of the cake, it's not ready. Once the toothpick comes out clean remove from oven and let fully cool for 1 hour.
• You made it! This isn't an easy recipe and if you made it this far congrats! You earned the corner piece of this soul-warming cake! Enjoy!

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

APPLE & BROWN SUGAR CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish. In a large mixing bowl, cream together butter and sugar on medium speed until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl, sift together the flour, baking soda, cinnamon, apple pie spice and salt. In a small bowl, combine sour cream and vanilla. Add the flour mixture to the sugar butter alternating with the sour cream mixture. Mix just until well incorporated (don't over mix). Fold in the apples and pour into the prepared baking dish, spreading out to the edges. To make the crumb topping, use a medium bowl to combine the sugar, flour, cinnamon, and butter, and mix with a fork until it resembles coarse crumbs. Sprinkle the topping over the cake batter. Bake until golden brown and set, 40 to 45 minutes. (test by inserting a knife or toothpick in the center, if it comes out clean the cake is done). Remove cake from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, use a small bowl to combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm or room temperature.

APPLE CRUMBLE CAKE

Steps:

• Preheat the oven to 170 C (150 Fan)/325F/ Gas Mark 3
• For the crumble topping- you could sift the 100 grams flour and ½ tsp baking powder into a bowl and then rub in the 75 grams butter with your fingers until breadcrumbs like before mixing in the 75 grams sugar. I just blitz the lot in my food processor until sandy and rubbly - just keep whizzing. Place in the fridge to chill until you're ready for it.
• For the cake-cream 100 grams butter until soft in a free standing mixer or with a hand held whisk. Add 100 grams sugar and whisk until pale and fluffy .Beat in the 2 eggs one at a time before sifting the 1½tsp cinnamon, 175 grams flour and 1 heaped tsp baking powder into the bowl. Whisk until mixed through then add 3 tbsps milk and whisk again. You may need to add more milk to get it to a soft dropping consistency.
• I use an 8 inch loose bottomed square cake tin. It is a deep one though. A 9 " would be the better bet if your tin is not as deep. Fill the tin with the cake batter as levelly as you can. Spread the apple mixture gently over the cake batter. Scatter the crumble mix all over and bake the cake for 45/50 minutes. Watch carefully at the end as the top can start to catch.
• Leave to cool in the tin before gently running a knife around the edge and removing. I cut mine into 2.5 inch squares for 9 large portions.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13x9 inch glass baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each.
• In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples.
• Pour into the prepared baking dish, spreading out to the edges.
• Topping:.
• In a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
• Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• Glaze:.
• In a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

EASY APPLE COFFEE CAKE (GF, VEGAN)

Steps:

• Preheat the oven to 375 F (190 C) and line an 8x8-inch baking dish with parchment paper, leaving plenty of paper over the edges so you can easily lift the cake out later. This recipe will also work in a 9-inch round cake pan, or two 6-inch round cake pans.
• In a large mixing bowl, combine dairy-free milk, melted butter, maple syrup, and vanilla and mix well. Next, add the coconut sugar, almond flour, gluten-free flour blend, baking powder, baking soda, cinnamon, and salt and stir until well combined. The texture will be quite thick and will resemble a cookie dough more than a typical cake batter. Add the cubed apples and mix until they are evenly distributed throughout the batter.
• Scrape the batter into the prepared baking dish and spread it evenly. It's okay if the top has some texture; it will be covered with the crumble topping later!
• Put the cake into the oven and bake for 40 minutes. Meanwhile, prepare the crumble topping (optional).
• To your now-empty mixing bowl, add the cane sugar, coconut sugar, and cinnamon and mix with a fork until evenly combined. Add the vegan butter and mix well. Next, begin adding the flour in 1/4 cup (40 g) increments, mixing well with your fork after each addition. You may need more or less flour depending on the brand of your gluten-free blend. Add flour until the texture appears pale and slightly dry and the mixture clumps together easily when you pinch it.
• At the 40-minute mark, remove the cake from the oven and carefully add the crumble topping in an even layer on top of the cake. Return the cake to the oven for 5 minutes until the crumble topping is dry to the touch and just beginning to look toasty.
• Remove from the oven and let cool for at least 10 minutes before removing from the baking dish. Let cool almost completely before slicing and serving. Keep at room temperature for up to 3 days or in the freezer for up to 1 month.