A few days ago I needed a treat for an event in a friends house and I had no time. Apple cake is always a great idea during winter time and so I had a look what I had and what is flowing in the Internet.
I finished up on A Girl Worth Saving. The photo for her apple coffee cake is so intriguing that I would have liked just to take the piece of cake right from my desktop. But the screen hold me back..
So I looked up my ingredients in the pantry and having all I started immediately.
I made a few modifications to personalize the cake to my own taste. The look of the cake is even very different. But the taste is super yummy. I like a lot the crusty topping. And some paleo friendly icing sugar on the top makes it even festive.
OK, I will not let you wait too long for the recipe, here it is. And enjoy with friends or guests!
- 1 cup almond meal or flour
- 1 tsp cinnamon
- 1 tsp Lebkuchen spices
- 1/4 tso baking soda
- 1/2 cup chopped almonds
- 1 cup chopped apple
- 2 eggs
- 2 tbsp raw honey
- 1/4 tsp fresh lemon juice
- 1/3 cup tapioca/corn/potato starch or rice flour
- 1/3 cup coconut sugar
- 1/4 cup cold ghee
- Preheat oven to 175°C.
- In a larger bowl mix all the dry ingredients.
- Add the wet ingredients and stir until well combined.
- Spread the batter in a pan 8x8 inch/20x20 cm and put aside.
- Prepare the topping in a smaller bowl just mixing all the ingredients.
- Sprinkle the topping on the cake batter.
- Bake for 25 minutes. A tooth-stick should come out clean.
The sprinkled topping batter closes during the baking process and makes a perfect coat on the cake.
In the original recipe the baking time was only 15-20 minutes and 160°C, in my oven the cake needed 175°C and 25 minutes. Make the tooth-stick prove already after 15/20 minutes, if it's ready take the cake out. Don't let it dry out too much.
A light hint of icing sugar (paleo-friendly) on the top gives the cake a delicate look.
