While staying at the all-inclusive Hyatt Zilara in Cancun, Mexico last week, their bakery served these little gluten free apple coffee cakes with streusel topping. I absolutely fell in love with them! It was so nice to have a few gluten free treats. I created a duplicate recipe for you. Of course, I made the lower-fat version after indulging so much on vacation. In the cake, I used mainly dairy-free margarine and non-fat Greek yogurt instead of butter and sour cream. Enjoy!
Gluten Free Apple Crumb Coffee Cake
A moist gluten free apple coffee cake topped with a cinnamon streusel topping. Great for snacking or dessert. Add nuts to the streusel or cake, if desired.
To Make the Streusel Topping:
- Mix together the flour blend, sugar, cinnamon, and salt. Cut in butter using a pastry cutter until small lumps form.. Alternatively, you can smear them together using your fingers.
To Make the Cake:
- Preheat the oven to 325ºF.
- Oil a square 8 x 8 square dish. (I used glass.) Flour the dish, shaking to distribute the flour evenly and discarding any excess; set the dish aside.
- In a medium-size bowl, whisk together 1 cup of the flour blend with the baking powder and salt; set aside.
- In the bowl of your electric mixer, beat together the margarine, sugar, (and vanilla, if using organic sugar) until fluffy and some of the sugar breaks down, 1 - 2 minutes if using margarine (5 minutes for butter). (You need as much liquid as possible to break down organic sugar.
- Add the eggs and egg whites one at a time, beating on medium speed after each addition until thoroughly combined. (The eggs contain lots of water and will break down the organic sugar further.)
- Add one-half of the dry mixture at a time while beating after each addition on medium-low speed until smooth, scraping sides if necessary.
- Add the Greek yogurt, and vanilla, if not already added, and beat until thoroughly blended.
- Fold in the apples using a rubber/silicone spatula or the paddle attachment of your mixer.
- Scoop the batter into the prepared dish and even out the top as best you can. Evenly distribute the crumble topping on top.
- Bake for about 48 minutes. (Test the cake with a wooden toothpick or cake tester to be sure it comes out clean. However, a clean toothpick or tester is not an indication that the cake is done. Also be aware that the cake is certainly not done if the batter jiggles.)
- Remove the dishfrom the oven and allow the cake to cool completely in the dish on a wire rack, about 2 hours. If the cake falls/collapses early on, return it back to the oven and bake for about 10 minutes. It will puff right back up.
- Slice into 16 pieces. Serve immediately and freeze any leftover cake that will not be consumed within one day.
*Use Featherweight brand for corn-free baking powder
**Dairy-Free: If you do not have access to dairy-free yogurt (even vanilla flavored will do), increase the sugar by 3 tablespoons and the butter by 1 tablespoon. This will make up for the lack of moisture in the yogurt or sour cream. If you use sour cream, feel free to reduce the butter by 1 tablespoon.
Dairy-Free UPDATE: I tried a different flour blend, my new oat flour blend with a new dairy-free yogurt substitute: 3 tablespoons full-fat coconut milk + 1/4 + 1/8 teaspoons lactic acid. It worked well!
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