We love fresh apples paired with our whole grain in a delicious coffee cake. This cake is rich and robust with spice, rendering it the perfect addition to any autumn brunch or breakfast table.
Ingredients:
Cake:
1 C coconut sugar
1/2 C coconut oil
1/2 C water
1 tsp vanilla
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 C almond milk
3 apples, diced
Topping:
1 1/2 C pecans
1 1/2 Tbsp cinnamon
1/3 C coconut sugar
1 1/2 Tbsp coconut oil, melted
Instructions:
1. Preheat oven to 350°F
2. Cream coconut sugar, coconut oil, water and vanilla
3. In a separate bowl, combine the whole wheat flour, nutmeg, cinnamon, salt and baking soda
4. Add flour mixture to creamed mixture, alternating with the almond milk
5. Fold the chopped apples into the batter
6. Pour batter into a greased 9 x 13 inch pan
7. Combine pecans, cinnamon, coconut sugar, and coconut oil
8. Spread pecan topping evenly across the pan
9. Bake for approximately 40 minutes until the center has reached 170°F
10. Enjoy!