Description
A moist Apple Cinnamon Coffee Cake that screams fall baking! Made with whole wheat flour, filled with bold cinnamon flavor, tender chunks of apple and a crumbly nut topping that you’ll want to fight over. Perfect for breakfast or dessert this holiday season!
Ingredients
Scale
- 2 1/2 cups of whole wheat flour
- 3/4 cup of vegetable oil
- 3/4 cup sugar
- 3/4 cup of brown sugar
- 1/2 teaspoon of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 2 teaspoon of cinnamon
- 3/4 teaspoon of salt
- 1 cup of pecans, finely chopped
- 1 egg
- 1 cup of milk
- 1 large granny smith apple, peeled and finely diced
- 1 tablespoon of whole wheat flour
Instructions
- Preheat oven to 350 degrees F.
- Grease a 13″×9″ glass pan and set aside.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, 1 teaspoon of cinnamon and ground nutmeg. Mix until combined.
- Remove 1 and 1/2 cup of mixture in the stand mixer and add to a small bowl, this is for your topping.
- Next add chopped pecans {I put mine in a small food processor} and cinnamon to small bowl.
- Mix all ingredients in small bowl until combined, set aside.
- In the stand mixer, add milk, egg, baking soda, and baking powder. Mix at slow speed until there are no more lumps.
- To a small bowl add apples and 1 tablespoon of flour. Toss.
- Pour the apples into the batter and gently fold.
- Add cake batter to prepared pan.
- Then evenly spread pecan crumble topping over batter.
- Place in oven and cook for 30-35 minutes. {or until a toothpick come out clean}
- Serve with a nice warm cup of coffee!
Nutrition
- Serving Size: 1 slice
- Calories: 243
- Sugar: 18 g
- Sodium: 173 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 11 mg
