Growing up on Sunday's for both my Farmer and I meant Sunday breakfast was a little different from the rest of the week. While I was use to pancakes, my Farmer loved his mom's coffee cake. 

Before realizing I had a sugar allergy I remember going to his parents for Sunday breakfast and having his mom's coffee cake. It really was a favorite. 

Then we dived into the world of whole foods and that coffee cake just wasn't a treat that I could have any more. 

One recent Sunday I asked the Farmer, "What would you like for breakfast?" He replied, "Coffee Cake!" with a twinkle in his eye, knowing well that there was usually so much sugar in coffee cake that I would never make it.

I'm always up for a good challenge though!

 

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Challenge excepted!

When it comes to converting recipes from white flour to wheat flour that is one thing. Usually easily done by adjusting the liquid and flour measurements just a wee bit. A little less flour and a little more liquid.

But when it comes to taking out the dried, bleached, white sugar... now that changes the chemistry quite a bit and affects how the cake turns out.

I was sure I was going to fail, I mean the expectations were totally high, who makes a coffee cake better than their mother-in-law to begin with? (Because my mother-in-law is a very good cook!)

I didn't want to disappoint my husband though. He had been "coffee cake neglected" for too long. Both of us feel so much better without white flour and white sugar though, so giving in to that was not an option.

To handle the conversion of dried sweetener to a liquid sweetener I dug out my trusty Sweet Maple book (more on that book here) ! The sugar to maple conversion chart in there is worth every penny of that book, not to mention the other good stuff.

Using that guide I adjusted my recipe along with adjusting the type of flour. I even swapped out the refined sugar in the crumble for maple and tried not to eat half of it out of the bowl.

I was shocked, when out of the oven, the very first time, came this perfect Maple Coffee Cake with Apples. I was sure it would take a few times to get it right! 

Before sharing with y'all I decided it was a fluke and I'd better try again. Nope, out came this Maple Coffee Cake with Apples again and the family was so happy. Most importantly my Farmer was happy.

So without further ado, this family pleasing coffee cake recipe is a must have and must share. I hope you enjoy this as much as we have!

 

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Maple Coffee Cake With Apples

Yield: 12

Author: Farmhouse Teas

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Tasty for tea time and breakfast alike!

Ingredients

• 3 1/2 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 cup buttermilk (or substitute milk with 1 tsp of lemon juice to curdle)
• 2/3 cup melted butter
• 1 teaspoon vanilla
• 4 eggs
• 1 1/2 cups peeled, diced apple chunks
• 3/4 cup maple syrup
• Swirl
• 1/3 cup maple syrup
• 2 tablespoons whole wheat pastry flour
• 1 tablespoon cinnamon
• Streusel Topping
• 4 tablespoons whole wheat pastry flour
• 1/4 cup maple syrup
• 3/4 cup quick cooking oats
• 4 tablespoons butter

Instructions

1. Preheat the oven to 400° F
2. In a large bowl or mixer add: 3 1/2 cups of the whole wheat pastry flour, baking powder, baking soda, sea salt, 1/2 tsp cinnamon, buttermilk, melted butter vanilla and maple syrup. Mix until well incorporated.
3. Once mixed add the eggs one at a time mixing each in until well incorporated.
4. Add the died apple and stir in evenly. Set batter aside.
5. Grease a 9x13 pan and add half of the batter to the pan.
6. Mix 1/3 cup maple syrup, 2 tablespoons of whole wheat pastry flour and 1 tablespoon of cinnamon in a small bowl.
7. Drizzle the swirl from the small bowl over the top of the batter in the pan making sure its not too thick in places and not to thin and leaving plenty of exposed batter.
8. Pour the remaining batter over the top of the swirl and cover evenly being careful not to disturb the batter below. If you love extra cinnamon flavor its ok to double the swirl part of this recipe though cook time may need adjusted.
9. In a food processor add 4 tablespoons of flour, 3/4 cups of quick rolled oats, and 1/4 cup maple syrup. Pulse together until very loose crumbs form. Add 4 tablespoons of butter cut into chunks and pulse to form thick crumbs. Traditional pastry fork method may be used here as well.
10. Sprinkle the crumble on top of the batter evenly.
11. Bake at 400° F for 35 minutes or until toothpick comes out clean.

Notes:

Traditionally served as a breakfast dish this coffee cake is also fabulous for dessert as well as for serving at tea time. Pairs well with any black tea, berry tea and herbal coffee. Oregon Harvest Berry, Apple Cider Fix'n, Mountain Hazel Not Coffee and Sugar Maker's Not Coffee are our favorite pairings.