Then pour the batter into your baking pan and spread it evenly.
Just look at this texture!
So yummy!
Apple Coffee Cake
We adapted my mom's rhubarb coffee cake recipe for Fall and made it with Apples! Soft and fluffy, moist, not too sweet, packed with juicy apples and out of this world delicious! This super easy recipe is perfect for breakfast, snacking, brunch or dessert!
Servings: 15 pieces
Ingredients
Coffee Cake
- 1/2 cup butter or dairy-free butter alternative softened
- 1 cup packed brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 2 cups gluten-free flour with xanthan gum (I used GF Jules all purpose flour - affliate link
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk or sour milk to make: add 1 tablespoon apple cider vinegar to a liquid measuring cup, then add enough milk to make 1 cup total; let sit 10 minutes
- 2 cups baking apples skin removed & cut into approximately 1/2 inch cubes (you want slightly tart, not sweet, apples)
Cinnamon Sugar Crumble
- 1/2 cup sugar
- 2 teaspoon cinnamon
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and line a 9 x13 pan with parchment paper. (You could grease the pan but I like the parchment paper because then you can lift the entire coffee cake out and cut into perfect pieces)
- Prepare the Cinnamon Sugar Crumble by combining all ingredients in small bowl and set aside.
- Cream butter and brown sugar until well combined.
- Mix in egg.
- Add vanilla and mix to combine.
- Combine flour, salt & baking soda in a medium bowl and mix with a pastry cutter, whisk or fork.
- Add flour mixture and sour milk alternately into butter/sugar/egg mixture until well blended
- Stir in apples.
- Pour into prepared pan and spread evenly.
- Sprinkle crumble topping on top of cake batter.
- Bake at 350 degrees for 30-40 minutes or until a knife comes out of center clean. I like to bake uncovered for 30 minutes, then cover with foil and bake an additional 5-10 minutes so that it is well cooked in the center but topping doesn't over brown
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Really delicious and moist cake! I didn’t have any walnuts on hand so I left them out but this cake was still a big crowd pleaser.
So happy you love it! It is one of my personal favorites!
Delicious! Made this cake this morning and it turned out perfectly. A great brunch treat. Thanks for so many wonderful GF recipes.
Thank you! I was thinking of making this myself this week! So happy you enjoyed it!
Sounds delicious! Could I use buttermilk in place of making my own sour milk? Thank you!
Of course! I just never seem have buttermilk when I need it so wrote it as sour milk — I will adjust the recipe but use the exact same quantity buttermilk. Let me know if you make it 🙂
This recipe is by far the best I have ever found! No one believes they are gluten free.
Thank you!! This makes me so happy!
Will this recipe work with almond milk in place of regular milk? Would honeycrisp apples work for the cake or are they too sweet?
Any milk will work as long as it’s plain, not flavored. Any honey crisp apples would be great– I don’t think it will be too sweet. Let me know if you make it!
So delicious! I have made this recipe twice already this Autumn season (it goes that quickly!). The flavours, the fragrance, and texture? Perfection. Highly recommend. My daughter is a few months in to her celiac diagnosis and our whole family is appreciating so many of Karen’s delicious recipes.
Aw, thanks so much Nicole! So happy you love this as much as we do!
This recipe did not disappoint. Very moist and flavourful. I used cashew milk and PaneRiso Egg Replacer due to an egg allergy and it turned out perfectly!
I will definitely be making this again!
Thanks Anne! And happy to hear it worked well with an egg replacer! Thanks for sharing!
Just made this and it is fabulous!! And super easy!!! I used the parchment but I’m thinking I may not next time as the bottom is almost too moist. The batter wasn’t as thick as yours but who cares because this is so good I can’t stop eating it!! Thank you once again!!! My celiac tastebuds are so happy! ?
Just made these and they are delicious! I mixed the walnuts into the batter instead of the topping and only used enough of the sugar topping to cover the cake, probably about 1/4 of the full amount. It is moist and delicious ??
Love what you did with the walnuts! Great idea! And thank you!
Hi
I made this apple cake today and it was amazing and I can eat gluten !! Tastes like regular non gf coffee cake but with apples of course . I used a smaller pan so had to cook it almost twice as long but it was delicious. Next to your pumpkin cake/ muffins , this is my new favourite
Thx
Thank you!! So happy you love it! This and the pumpkin cake and muffins are favorites of mine too!
An awesome recipe, the whole family (gf and non-gf loved it). Perfect for a rainy morning breakfast or school day snack. Will definitely be making it again soon. I did bake it for longer than it asked for, and it came out perfectly.
can I freeze this?
Great question! I freeze almost everything but have never frozen this… my guess is it will be fine.
Do you think I could use fresh peaches instead of apples?
Great question! I’ve never tried it but why not? Let me now if you make it!
I made these withy access Granny Smith apples and they came out perfect. My husband who doesn’t really love gluten free baked goods gobbled them up in two days. 😄
Love it! This is coffee cake is a favorite here too! Thank you!
This was a crowd pleaser. Even my skeptical college boys came home and loved how moist it was. Not too sweet. Lovely! Today we will try it with blueberries. Thank you!!