Apple Crumb Cake

IMG_0562You can be healthy and still eat dessert.   The key is to include ingredients that have whole grains, are low in fat and have some healthy additions.   This Apple Crumb Cake recipe starts with my pancake recipe, minus the corn meal, and then I add lightly cooked apples to the middle and top it with a controlled amount of brown sugar, cinnamon, whipped butter, and oat flour topping.  I also serve this recipe for breakfast along with my frittata when I have a large group over for breakfast.  Both the crumb cake and the frittata can be made and in the oven before your company comes so that you can just serve up and relax once they arrive.

 Apple Crumb Cake Recipe

Batter

  • 1 cup oat flour (I use Bob’s Red Mill – and if your live in Maine, the Christmas Tree Shop and Reny’s has the best prices for it!)
  • 1 cup soy flour (also Bob’s Red Mill)
  • 3 tsp. baking powderIMG_0559
  • 6 tbsp.. ground flax seed (I also like Bob’s Red Mill)
  • 2 tsp. nutmeg
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup Greek low fat vanilla yogurt (I like Cabot’s real vanilla bean)
  • 3/4 cup water
  • water to thin

Apple middle

  • 2 McCoun, Cortland or Granny Smith apples cored and diced into small 1/4 inch pieces
  • 1 tbsp. butter
  • 1/2 tsp. cinnamon

Topping

  • 1/4 cup brown sugar
  • 1/4 cup oat flour
  • 1 tbsp. cinnamon
  • 1/2 cup whipped butter

Preheat the oven to Bake 350.   For the apple middle, dice the two apples into small thin pieces and lightly cook in a nonstick pan with the butter and cinnamon for about 10 minutes on medium heat until the apples are slightly soft.  While they are cooking, in a large bowl mix all the batter ingredients with a mixer on medium speed for a minute until the batter is smooth.  Let it sit for a few minutes as you tend to the apples.  After a few minutes, check the batter and add more water as needed until it is of “batter” consistency, easily pourable, and not too thick.  Pour half the batter in a 8″ X 11″ greased pan.  Spread the batter out evenly and then top evenly with the apple mixture.   Then carefully pour and gently spread the rest of the batter.   Put the topping ingredients in a bowl and use a pastry cutter to evenly mix the ingredients.   The mixture should be sticky enough to form small peas but not overly sticky so that you can form one large ball.  You may need to add a bit more flour or butter to adjust it to the right consistency; it just depends on humidity and the temperature of your butter.  Bake for about 40 minutes, until a knife comes out clean at the end.   This will serve about 9-12 people.

 

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