Autumn is in full force now, and that only means one thing to me – the crispy and juicy farmer-direct honeycrisp apples that we get every fall from the Okanagan Tree Fruit Co-op. As I do every fall, I had to pick a recipe that showcased these delicious apples.
I looked around for an apple bar recipe that I thought sounded good*, but couldn’t find anything that struck my fancy. I was feeling kind of daring, so I decided to just wing it and create a recipe of my own. I love coffee cake, and haven’t had much opportunity to eat it since becoming gluten intolerant, so I thought that would be fun to try. I wanted my cake to be moist and have a very distinct apple flavor without being too sweet, and I feel that I achieved that with this recipe.
With great trepidation I removed the cake from the oven and could hardly wait to taste it because it smelled so good! I let it sit for about 20 minutes and then just couldn’t wait any longer…the cake turned out moist and had that bold apple flavor I was looking for. Success! Customers and staff that tried it loved it, and I handed out many more recipes to shoppers than I usually do (which is one of the ways I measure the success of a recipe demo).
This is a very easy recipe, especially if you have an apple parer/corer/slicer (which if you don’t and you love apples, you should get one – they are usually pretty easy to find at garage sales, although you can buy them new as well!). I didn’t add any nuts to the one I made for sampling in the Co-op, but I bet some of the Holmquist Orchards locally grown roasted hazelnuts would be excellent in this recipe, either in the batter or in the streusel topping.
Sassy Sampler Apple Coffee Cake
- 1/2 c butter, melted and cooled slightly
- 3/4 c granulated sugar
- 3/4 c packed brown sugar
- 2 eggs
- 1 t vanilla
- 1/2 c applesauce
- 2 large honeycrisp apples, peeled, cored and thinly sliced (about 3 cups)
- 1 c chopped nuts (optional)
- 2 c flour (all-purpose wheat or gluten-free blend)
- 1/2 t sea salt
- 1 t baking powder
- 1 t baking soda
- 1 1/2 t ground cinnamon
- 1 t tapioca granules
- 1 c flour (gluten-free blend or all-purpose)
- 1/2 c packed brown sugar
- 1/2 t ground cinnamon
- 1/4 c finely chopped nuts (optional)
- 1/2 c cold butter, cut into 1/4” squares
- Preheat oven to 350°F. Grease a 9”x13” baking pan.
- In a large bowl, beat together the melted butter, sugars, vanilla, and the eggs until fluffy. Stir in applesauce.
- In a separate bowl, combine flour, sea salt, baking powder and soda, and cinnamon.
- Stir the flour mixture into the wet mixture until just blended. Fold in the apples and nuts (if using).
- Spread the batter evenly in the prepared baking dish.
- Sprinkle the streusel mixture over the top.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack, and then slice into 24 slices. Cover tightly once they are completely cooled.
They will keep at room temperature in an air-tight container for several days, or you can refrigerate them for up to a week.
Streusel Topping Instructions:
- Combine flour, brown sugar, and cinnamon in a medium bowl.
- Sprinkle butter chunks over mixture and use either a fork or a pastry knife to “cut” butter into flour mixture until it is completely worked in. Mix in nuts, if using.
* I’m going to try making the Peach Almond Bars with the honeycrisp apples too, because I think they will be super yummy!