Apple Olive Oil Coffee Cake
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What does this food offer in terms of nutrients and physical nourishment?
Protein (some from milk and egg)
Carbohydrates (flour, apple, sugar)
Fat (butter, milk)
Fiber (apple)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Soft
Chunky
Sweet
Spicy (cinnamon)
Warming
Cozy
Rich
Sticky
Crispy
I have never really been a cake person. I love a good bread, muffin, and pastry. But offer me cake or cupcake that isn’t made of carrots and I’m walking (I know I’m weird, I get it, but the heart wants what the heart wants!).
I am a huge fan of sugar, butter, and cinnamon, however, so when it comes to fresh baked coffee cake, I’m sold. Few things are more magical than the way the crumble crisps on the top and blends into the cake batter on the bottom. I’m drooling just thinking about it!
Fun fact: Coffee cake was the first thing my parents let me cook/bake in the kitchen by myself. I learned how to make it in home-ec in the seventh grade and because I loved the freedom and excitement of being in the kitchen, I baked it for my family every weekend for weeks after.
They’re probably sick of coffee cake but I’m not! And with fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!
In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly).
While this cake is definitely my sweetest recipe to date, I don’t believe in substituting tradition. If you enjoy a food and if a recipe has sentimental value to you, using alternative flours (without medical need) and sweeteners probably aren’t going to satisfy you. You’ll probably end up with something that tastes sort of like Grandma’s pie or somewhat like your favorite Halloween candy. And you’re probably still going to want the original, and that’s normal and okay. Allow yourself to eat for joy instead of just focusing on the nutrient value of everything that goes into your mouth.
This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.
Allergens: Wheat/gluten (option), egg, dairy (option)
Servings: 6-8 slices
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Ingredients:
Cake:
1 cup all purpose or gluten free 1:1 baking flour
1 medium gala or honeycrisp apple, diced in 1/4-1/2 inch pieces
1/2 cup milk of choice
1/3 cup olive oil
1/8 cup sugar (I like to use raw turbinado sugar but white and coconut sugar can also work)
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Crumble:
2/3 cup sugar
5 tbsp flour of choice
3 tbsp butter
1 1/2 tsp cinnamon
1/4 tsp salt
Directions:
Preheat oven to 350F. Line a 9x9 baking dish with parchment paper or grease with additional butter or oil.
In a large mixing bowl, combine wet cake ingredients (leave out apples).
In a small mixing bowl, combine dry cake ingredients.
Slowly add dry ingredients to wet, 1/2 cup at a time until fully combined and no lumps are present.
Fold apples into batter. Add batter to the pan.
In a small mixing bowl, soften crumble butter in microwave for 10 seconds.
Add remaining crumble ingredients to the bowl. Using the back of a fork, press the dry ingredients into the butter until evenly distributed and crumbles form.
Add crumble mixture to the top of the batter.
Bake for 50 minutes or until knife comes out clean and top crisps. Enjoy warm as a dessert or with your coffee!
