Apple Coffee Cake
For the crumble:
1/4 cup chopped walnuts
1/4 cup white-whole wheat flour
1/3 cup rolled oats
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
For the cake:
1 1/2 cups white whole-wheat flour or whole-wheat pastry flour
1/2 cup sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
1/4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 1/2 cups peeled and chopped apple (1 large apple)
Preheat the oven to 350°F. Spray an 8-inch square baking pan with cooking spray. Set aside. In a small bowl, combine the crumble ingredients together. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt and pumpkin pie spice. In another bowl, whisk together the apple cider, oil, extract and vinegar. Add the wet ingredients into the dry ingredients and stir with a rubber spatula until blended.
Scrape the batter into the prepared pan. Sprinkle the apples over the top. Break up the crumble mixture into pieces with your fingers and sprinkle on top of the cake. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 minutes. Cut into squares and serve.
Makes 16 servings.
Nutrition per serving: 120 calories, 16g carbohydrates, 5g fat, 2g protein