I've had apples on my mind a lot lately. There are so many varieties on sale at the market these days, and as much as I'd love to make apple pie and apple crisp every day (my two favorite apple desserts) I wanted to experiment and make something new. So I took another one of my favorite treats, the coffee cake, and created the Dairy, Egg and Nut Free Apple Spice Coffee Cake. It has quickly become one of my family's favorite cakes. I especially love the fact it is easy to make and bakes in about 35 minutes.
With Thanksgiving a little over a week away, I highly recommend serving this coffee cake at brunch or as a mid morning snack as everyone is waiting around the kitchen for the big Turkey Dinner. But I also love the cake served slightly warmed with a side of soy ice cream for a simple dessert after supper. My daughter in particular loves to snack on this yummy cake when she gets home from basketball practice. Whenever you decide to serve it, I can guarantee everyone will love it.
Happy Baking and enjoy!
DAIRY, EGG AND NUT FREE APPLE SPICE COFFEE CAKE
Yield: 1 13 x 9 cake
1/2 c. dairy free shortening
1 c. granulated sugar
2 T. water
1 1/2 tsp. vanilla
2 c. unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 c. dairy free sour cream
2 c. peeled, grated apple ( I like to use Granny Smith)
1/2 c. oats
1/2 c. light brown sugar
1 tsp. ground cinnamon
2 T. dairy free margarine, melted
Preheat oven to 350 degrees and spray a 13 x 9 glass Pyrex baking dish generously with dairy free baking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar until light and fluffy. Add water, vanilla and dairy free sour cream, and combine well. In a separate medium bowl, combine flour, baking powder, baking soda, cinnamon and salt with a wire whisk. Add dry mixture to shortening mixture and mix on until just combined. Use a rubber spatula to gently fold in grated apple. Pour mixture into prepared baking dish.
In a small bowl, combine oats, brown sugar and cinnamon. Sprinke topping evenly over coffee cake and bake 35-40 minutes (depending on how hot your oven is, check after 35 minutes) or until cake tester comes out clean when inserted in the middle of the cake.
Serve alone or slightly warmed with soy ice cream.