If you are looking for a delicious fall coffee cake filled with fresh apples, look no further than this recipe! Apple buckle pairs perfectly with morning coffee or afternoon tea. This recipe also makes a wonderful picnic treat or festive holiday brunch offering.
Makes 6 – 8 servings
Ingredients:
- 3 tbsps softened butter
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup unbleached flour
- 3/4 cup oat flour (you can grind your oats into oat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp five spice powder (optional)
- 1/2 cup buttermilk
- 2 1/4 cup Honeycrisp apples, peeled, cored, and diced mixed with 2 tsp freshly squeezed lemon juice.
Streusel Topping
- 1/3 cup dark brown sugar
- 1 Tbsp unbleached flour
- 1/2 tsp ground cinnamon
- 2 tbsps softened butter
Instructions:
- Preheat the oven to 425 degrees.
- Combine ingredients for the streusel topping in a small bowl till it is a crumbly mixture. Set aside.
- Cream butter, sugar, and vanilla in a medium to large mixing bowl. Beat in one egg for about a minute or two.
- In a separate bowl, combine flour, oat flour, baking powder, baking soda, and salt.
- Add dry ingredients into the creamed mixture alternately with the buttermilk.
- Toss apples in lemon juice, then fold into the batter.
- Add cake batter to an 8″ square buttered baking pan. In place of butter, you can also line a baking pan with unbleached compostable parchment paper. Top with streusel topping.
- Bake for 30 minutes or until a cake tester poked in the center of the apple buckle comes out clean.
Note: You can use any apples for this recipe! McIntosh, Pink Lady, Golden Delicious, Granny Smith, Fuji, or any combination of your favorite apples works well.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer
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