This apple cinnamon coffee cake is a better-for-you autumn treat! It’s gluten free, lower in sugar, and sure to please everyone.
I love apple based baked goods in the fall when apples are in season. There is nothing cozier than the smell of warm apples and cinnamon in the oven! Apple pie, apple crisp, apple cobbler…I’ll take them all!
This apple cinnamon coffee cake is a twist on classic coffee cake. The two are similar in their quick bread “cake” base and delicious streusel topping. But, this version is a little more unique!
First, there is lemon zest in the cake batter, which adds such a delicious and light flavor. Also, you’ll layer sliced apples underneath the cinnamon streusel topping. The apples get so soft and sweet when they bake! I used Mac apples from Yes! Apples – they came straight from the orchards in New York. This variety is perfectly sweet and tart, and great for baking.
What makes this apple cinnamon coffee cake healthier?
No butter. We replaced butter with applesauce and non-fat plain Greek style yogurt in this recipe. This significantly cuts back on the saturated fat content in this treat.
Gluten free. This recipe is perfectly safe for those with a gluten allergy or intolerance! Almond flour stands in for regular white flour. It provides more protein, healthy fats, and fiber than refined white flour. The healthy fats and fiber in almond flour prevent the sugars in your treat from being absorbed too quickly into the blood, so it is better for blood sugar levels.
Lower added sugar. This recipe calls for 3/4 cup of total added sugars: 1/2 cup of maple syrup in the cake, and 1/4 cup of brown sugar in the streusel topping. This is much less than the sugar content in traditional coffee cake recipes!
How to make apple cinnamon coffee cake
Prepare cake batter and pour into a baking pan.
Thinly slice apples and layer them on top of the cake batter.
Prepare the streusel topping and sprinkle over the apples.