Gluten-Free Walnut-Apple Coffee Cake

… The Epitome of Coffee Cake!

Today, October 14th, is National Dessert Day and have I got a beauty for you! This Gluten-Free Walnut-Apple Coffee Cake is delectable and worth every bit of effort. It combines a moist, slightly dense vanilla cake with the richness of walnuts, the sweet-tartness of apple, and a hint of cinnamon in every bite. Are you hooked yet? The finished cake equates to fabulous!

*Note: My recipes are usually gluten- and dairy free, and this one will read as such when you look at the ingredients, but the flour I used contains dairy. Simply substitute your favorite gluten-free, dairy-free all-purpose flour to make the entire recipe gf/df. Yum! I also used vanilla flavored yogurt, but if plain yogurt is used, add 1 teaspoon vanilla extract.

Prep time: 30 minutes

Bake time: 55-60 minutes

Cake serves 12

Topping and Filling Ingredients:

1 cup chopped walnuts

1/3 cup packed brown sugar

1 teaspoon cinnamon

1/4 cup Earth Balance Natural Buttery Spread – red tub

1/3 cup gluten-free all-purpose flour (I used Cup4Cup Gluten Free Flour)

2 medium baking apples, (I used Cortland apples)

2 teaspoons lemon juice

Cake Ingredients:

1 3/4 cups gluten-free all-purpose flour (I used Cup4Cup Gluten Free Flour)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup Earth Balance Natural Buttery Spread – red tub

1 cup granulated sugar (superfine really blends well with the margarine, is optional)

2 eggs

8 ounces gluten-free, dairy-free yogurt (I used So Delicious Vanilla Yogurt)

Directions:

Preheat oven to 350º. Grease a 9-inch springform pan and line bottom of pan with parchment paper.

For topping, combine walnuts, brown sugar, and cinnamon in a small bowl. Set aside. To make filling, in a little larger bowl, combine 1/4 margarine, 1/3 cup flour, and 3/4 cup of your topping mixture. Stir with fork or fingertips to create a crumbly texture with all ingredients well incorporated. Set aside.

Core and peel apples. Cut into large chunks and put in a food processor. Add lemon juice to apples and finely chop, being careful not to mush. Remove chopped apple from food processor and add to Filling ingredients. Stir well. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, blend 1/2 cup margarine and sugar for 1 minute. Scrape down sides. Add eggs, one at a time, blending on low speed after each addition. Scrape down sides again. Beat on high for 1 minute. Add 1/2 cup flour mixture and stir on low until incorporated. Add a few ounces of yogurt and mix on low until well incorporated. Repeat alternating process until all flour mixture and yogurt have been added and are fully blended in. Beat on medium speed about 30 seconds, or until the mixture is beginning to be light and fluffy from some air being incorporated into mixture.

In prepared springform pan, spread 2/3 of cake batter until fairly level. Add the Apple Filling mixture. Spread to cover entire surface evenly. Spoon in remaining cake batter, smoothing to cover filling evenly so no filling is visible. Sprinkle remaining walnut, brown sugar, cinnamon topping evenly over batter.

Bake in pre-heated oven for 55-60 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven and place on cooling rack. After 10 minutes, remove side of springform pan and let cake continue to cool until just warm. Can be served warm or at room temperature. Garnish with a dollop of gluten-free, vegan whipped topping if desired. Enjoy … it’s delicious!