Apple Streusel Coffee Cake

Apple Streusel Coffee Cake. The weekend's best friend.

Got a couple of gnarly apples?  Endless cups of coffee? Long weekend? Then you might want some streusel coffee cake to go with that fantastic trifecta. Coffee cake can be pretty simple to make.

But the first edition of this apple streusel cake started out being way too much a special snowflake. When I made the recipe again I realized what a pain in the rear it was – ingredient list too long, instructions way precious-precious and most of all, what the what (read: no one is gonna make this thing). I cut out half the steps, combined a few things and came out with a cake that other than having to bake it a really long time (you do want those apples to get soft and gooey) seemed like a much more practical version. And simple to make.

Although. I should tell you it will need three bowls because of the streusel but it’s totally worth it. Butter, brown sugar, pecans – no one wants to miss that stuff.

You can make the whole thing dairy-free if you wish by using non-dairy yogurt in the cake and shortening in place of the butter in the streusel topping.

Apple butter is still on the grocery shelves – but if you’re in a pinch heat up 240 grams or 1 cup unsweetened applesauce until it is reduced a bit, add lots of cinnamon, and a pinch of cloves, salt and a ginger to taste. No need to add extra sugar.  Puree in a blender or food processor until the mixture is smooth. To proceed with the recipe, use that homemade version using the same weight or volume as the apple butter indicated in the recipe. Save the homemade apple butter leftovers for buttering your toast.

I still have apples. Really gnarly apples. And plenty of coffee. Guess what we’re baking this weekend?

Apple Streusel Coffee Cake. The weekend's best friend. Gluten-free.

Apple Streusel Coffee Cake
Print
Ingredients
Streusel
  • 100 grams Canteen flour blend (3/4 cup) (see notes)
  • 75 grams brown sugar (6 tablespoons)
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 60 grams unsalted butter, chilled (4 tablespoons) or 3 tablespoons solid shortening
  • 70 grams roughly chopped pecans (1/2 cup)
Cake
  • 325 grams Canteen flour blend (2 ½ cups) (see notes)
  • 100 grams granulated sugar (1/2 cup)
  • 2 teaspoons baking powder
  • 1½ teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground clove
  • 160 grams apple butter (1/2 cup)
  • 115 grams plain Greek yogurt or nondairy yogurt (1/2 cup)
  • 160 grams neutral vegetable oil (canola) (2/3 cup)
  • 3 extra-large eggs
  • ½ teaspoon vanilla extract
  • 2 large tart apples, peeled and finely diced
Instructions
  1. Preheat oven to 350°F. Grease a 9-inch round or tube pan with nonstick spray. Line pan with parchment paper.
Streusel
  1. In a small bowl whisk together flour, brown sugar, cinnamon, and salt until combined. Blend in butter with a fork until the mixture forms large, coarse uneven crumbs. Stir in pecans.
Cake
  1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, baking soda, and clove until combined. In a medium bowl whisk together apple butter, yogurt, oil, eggs and vanilla until blended. Add to flour mixture and stir until combined and no dry matter remains. Use a silicone spatula to scrape down the sides and fold from the bottom. Stir in ⅔ of the chopped apples. Scrape batter into the prepared pan. Scatter remaining apple pieces on top of the batter.
  2. Evenly sprinkle streusel over the top of the batter. Using a butter knife, marble the mixture slightly - one round of a figure eight will do it. This is just to make the streusel and the batter adhere to one another a little more.
  3. Place pan on a baking sheet and bake 20 minutes. Turn oven temperature down to 325°F and remove baking sheet from under the pan, placing it on the shelf below to catch any drips if using a tube pan. Bake 25-35 minutes more or until the internal temperature is 195° or a tooth pick comes out without crumbs, the top is golden, almost nutty brown and the cake seems to spring back when pressed. Cool pan on a rack for twenty minutes and if using a tube pan, remove the collar. Let the cake cool a few minutes more and remove the center post and place cake on a cake plate. Serve slightly warm. If using a round baking pan, serve the cake directly from the pan.
Notes
Canteen flour blend is made up of 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca starch/flour by weight. See About Flours for more information.

Apple Streusel Coffee Cake. The weekend's best friend. Gluten-free.

Comments

  1. That apple streusel cake looks delicious! Looks like a great way to use up an opened jar of apple butter in my fridge, too! I like King Arthur Flour’s boiled cider in apple cake, but I never thought of using apple butter.

  2. What is apple butter ? Please tell. (Someone in the UK)

    • GlutenFreeCanteen says:

      That’s a great question. It’s actually a simple reduction from apple cider or cooked apples with the addition of spices (the unsweetened version). It has no butter but spreads like butter. People use it in recipes as a concentrated apple flavor, or on toast for breakfast, or even as a topping on ice cream. Most commercial (and even homemade) versions call for tons of sugar, but I like it better with no sugar added letting the apple flavor shine through. This is one of my favorite brands. http://www.coldhollow.com/browse.cfm/unsweetened-apple-butter/4,79.html

  3. I know I would love this! I recently posted apple streusel muffins, and I bet these are very similar! Definitely pinning this to try soon!

Leave a Comment