Apple Butter Coffee Cake {Almond Flour}
This soft and moist apple butter coffee cake with streusel topping just melts in your mouth, the perfect breakfast or dessert this fall.
Servings: 10
Ingredients
Almond Flour Stresuel Topping
- 1 cup almond flour
- 1/3 cup coconut oil melted
- 1/3 cup coconut sugar *
- 2 tsp apple pie spice
Apple Butter Coffee Cake
- 2 eggs room temperature
- 1/2 cup apple butter
- 1/2 cup chopped apple
- 1/3 cup maple syrup *
- 1/3 cup coconut oil melted then cooled to room temperature
- 2 tsp apple cider vinegar
- 2 cups almond flour packed220g
- 1/4 cup tapioca flour 30g
- 1 tsp baking soda
- 1 tbsp apple pie spice
- a pinch salt
Instructions
- In a small bowl, mix almond flour, coconut oil, coconut sugar, and apple pie spice until evenly distributed. Store the crumble mixture in the fridge while preparing the coffee cake batter.
- Preheat the oven to 350 F and line or grease an 8×8 baking dish.
- In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, apple pie spice, and salt until there are no clumps left.
- In a separate bowl, mix the wet ingredients: coconut oil, maple syrup, apple butter**, eggs, and apple cider vinegar.
- Gently combine the wet and dry ingredients with a spatula.
- Pour the cake batter into the 8×8 parchment-paper-lined baking dish.
- Top the apple butter coffee cake batter with the crumble. Use your hands to combine smaller crumbles to create larger pieces.
- Bake at 350F for 27-30 min. Allow to cool and enjoy!
Notes
**You can use store-bought apple butter or make your own apple butter