apple coffee cake
we're a few days into the new season, and yay for fall 2013! in honor of this season i couldn’t think of a better way to celebrate wonderful, local food this fall by warming up my house with the smell of baked apples, cinnamon, and brown sugar. this is an easy recipe that can be made for any holiday gathering.
4 large apples
1 stick of vegan butter + 5T separate
1T ground flax seed
1 ½c brown sugar + ½c separate
2c flour + ½c separate
1t baking soda
1 ½t cinnamon + ½t separate
9X9 baking dish. one large bowl. one medium bowl. one small bowl. beaters or mixer and bowl. rubber spatula. grater. sharp knife. cutting board.
pre-heat oven to 350˚. in the small bowl, combine flaxseeds and water. set aside. grease pan with 1T butter.
in the medium bowl, combine 4T butter, ½ c brown sugar, flour and ½ t cinnamon. thoroughly mix the ingredients together with your hands until all the butter has been fully incorporated, but leave a few butter pieces large. wash your hands and set this medium bowl aside.
in the large bowl, add the stick of butter, remaining brown sugar, vanilla and flaxseed mixture. using the beaters/mixer, cream everything together for three minutes.
pause half way and scrape down the sides of the bowl with the rubber spatula. continue to use the beaters/mixer.
after 3 minutes, add the rest of the flour, cinnamon, baking soda and salt. turn the beaters/mixer on low to combine the cake batter for another minute.
wash the apples and cut them in half. grate the apples over the large bowl.
combine all the grated apples into the batter. pour the batter into the greased pan.
then add the crumble mixture from the medium bowl evenly on top of the batter. bake the cake for 30 minutes.
warning: your house will smell amazing :).
this cake can be stored in a sealed container and refrigerated for up to a week.