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Caramelized Apple Coffee Cake with Pecans
Cummulative Rating
Servings
Makes 8 servings.
Difficulty
Medium |
Ingredients
For the streusel topping:
2/3 cup pecans, coarsely chopped, divided
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 Tablespoon unsalted butter, melted
For the filling and topping:
1/4 cup granulated sugar
1 large Granny Smith Apple, peeled, cored and diced
Coffee cake batter:
1 cup gf flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teasppon ground cinnamon
Few grates of fresh nutmeg
Pinch of ginger
Pinch of cloves
1/8 teaspoon salt
1/3 cup vanilla yogurt
1/4 cup unsweetened applesauce
1/3 cup brown sugar, packed
1 egg
3 Tablespoons unsalted butter, melted and cooled |
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Directions
Preheat the oven to 350°F. Butter a 9x1-1/2 inch round baking pan and set aside.
Place the pecans in a dry skillet over medium-high heat. Cook, shaking the pan frequently until the nuts are fragrant, about 4-5 minutes (watch carefully so they don’t burn). Transfer the nuts to a cutting board and let cool.
Meanwhile, in a medium bowl, combine the 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/2 tablespoon unsalted butter; stir to combine. Add half the pecans (1/3 cup) to the mixture and stir until incorporated. Set aside.
In a small heavy saucepan, cook the sugar over medium low heat. Without stirring, shake the pan to melt the sugar evenly, until metled and dark golden. Add the apples and cook over medium heat, shaking the pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and the apples are tender but still hold their shape, about 10 minutes. Spread the apples out on a baking sheet lined with wax paper and let cool.
In a large bowl, whisk together the gf flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a another bowl whisk together the yogurt, applesauce, brown sugar, granulated sugar, egg and melted butter until smooth. Add the wet ingredients to the dry ingredients and stir until combined. Fold in half the apples and half the pecans. Pour the mixture into the prepared baking pan and spread out to evenly distribute within the pan. Sprinkle with half the streusel mixture, then half the remaining apples, then the remaining streusel mixture on top. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool 20 minutes before serving. Serve warm or at room temperature. |
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Tips
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We used The Gluten Free Pantry’s Country French Bread and Pizza flour mix for the gf flour in this recipe (www.glutenfree.com) |
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