Scrumptious Whole Wheat Apple Coffee Cake
I am all ready for the Fall season over here. I am one of those people that plans out all of the yummy Fall items I’m going to cook when the season rolls around, all year long. Pumpkin, apple, pears, cinnamon, sweet potatoes, pecans, acorn squash, ginger, nutmeg, cloves, and the list goes on and on.
We do Fall crafts over here with the kids, make all sorts of homemade bath products for the Fall, and bust out tons of yummy drink recipes, like apple cider and cinnamon hot chocolate. I can’t wait for the cooler weather, the changing colors of the leaves, picking fresh fruit from the trees, and even planting my Fall garden in the back yard.
I definitely don’t use pumpkin spice in everything, but I would if I didn’t think I would burn out on it over the next few months. I like to mix it up and include all of the wonderful Fall flavors in everything I do before winter comes and my menu changes. I’m already pulling out all of my Fall decorations and we are growing our own pumpkins in the back yard this year.
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Be on the lookout for my Fall Crafts to Do With Your Kids post and my Great Books to Read to Your Kids in the Fall post! I’ve just been waiting for the right time to share them. But first things first, food.
I’ve already started some Spiced Vanilla Pear Jam, and made my Pumpkin Spice soap, I had to bust out my delicious Apple Coffee Cake, and boy was it delicious. Apples, cinnamon, and candied pecans really set the mood. It was super easy to toss together and it was amazing to have for breakfast. I hope you enjoy it as much as we have!
Let’s see how to make it.
And then my eggs and milk.
And poured it into my pan. I would use a 9×13 casserole dish next time. I mixed my topping,
It still came out amazing though! Now it’s your turn!
Ingredients
- 1 cup coconut sugar
- 2 cups whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil
- 1/2 cup whole milk
- 2 eggs
- 3 apples, cored and diced
- Topping :
- 1 cup pecans, chopped
- 1/4 cup coconut sugar
- 1 tablespoon cinnamon
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350 degrees F and grease a 9×13 in casserole dish with some coconut oil. The parchment paper was just ripping to shreds for me, and the loaf pan was way too small. It needed to be spread much thinner.
- Add each of your ingredients one at a time in a large bowl, melting your coconut oil first and adding in your apples last.
- If your mixture is too thick at the end, feel free to mix in a little more milk, a quarter cup at a time.
- Pour the mixture into your prepared 9×13.
- Pour your topping over the top and spread it out evenly.
- Slide into the oven and bake for 40 minutes. I would slide a clean knife into the middle to make sure that it’s completely done. The knife should come out clean, with no sticky batter stuck to it.
- If your coffee cake is not finished when you check, cook it in additional 15 minute increments until it’s done.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 179 |
| Calories from Fat | 45 |
| % Daily Value * | |
| Fat 5 g | 8% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 4 g | |
| Carbohydrates 33 g | 11% |
| Sugar 11 g | |
| Fiber 2 g | 8% |
| Protein 3 g | 6% |
| Cholesterol 9 mg | 3% |
| Sodium 53 mg | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Related Recipes:
The Best Ever Pear Bread recipe
Clean Moist Brown Sugar Banana Bread
Fluffy Sweet Cinnamon Raisin Bread
So this dish was truly amazing. All of the different flavors really made the house smell amazing and was definitely a recipe we will be repeating over and over again over the next few months.
Unfortunately, my little one is teething and so I have been pretty sleepless for about a month now. As I was pouring it into a dish to bake, I wasn’t thinking clearly and poured it into a loaf pan when it should have been more like a 9×13 inch casserole dish. I won’t make that mistake again. Although I didn’t bake it correctly, the recipe was delicious. So I just gave you the recipe and directions the way it should have been done.
You may have to adjust your baking times and liquid a little bit for your altitude. It was really thick for me and I obviously baked it in the wrong dish. It took me almost 3 hours to get it baked all the way through. Next time I’ll add a bit more liquid to thin it out a bit and make it easier to mix, and I’ll pour it into a 9×13 inch casserole. Then it will be a little lighter, fluffier and faster to bake. This is all just trial and error.
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When I make it again, I’ll be sure to update my recipe for you. But I didn’t want to keep all of the yummy appley deliciousness from you in the meantime. Before you take it out of the oven, just be sure to slide a clean knife down into the middle to see if it comes out clean. If it is all sticky and doughy on the knife, it needs to bake 15 to 30 minutes more and you can adjust your recipe. Good luck and enjoy!
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