My girls started the school year this past Monday - the youngest beginning kindergarten. For the first time in 8.5 years, I'm by myself for most of every day. It's bittersweet. (And I've found myself busier than when they were at home!)
I wanted to make a special breakfast for their first day of school, and remembered an apple-nut coffee cake I made out of the Better Homes and Gardens New Junior Cookbook when I was young. My grandparents gave this cookbook to me for a birthday one year - probably the year it was published, and the stained pages are proof I used it often. I remember the thrill I felt when I opened up my own Better Homes and Gardens cookbook.We still have it, on the girls' very own cookbook shelf.
I knew I wanted to recreate that recipe, gluten-free, and a little healthier. It's really simple, and it's so delicious that I made it not only Monday morning, but again this morning - served with poached eggs each time. Yum. It's been a huge hit with the entire family. My youngest, however, insisted that I call it something other than "coffee cake" because it doesn't contain coffee. I tried explaining why it's called coffee cake, but she wants a different name. So be it.
Projected prep time: 15 minutes; Projected bake time: 30 minutes
1 cup Pamela's baking and pancake mix
1/8 tsp. kosher salt
1/2 tbsp. milled flax seed
1/2 cup packed pure brown cane sugar
1/4 cup organic extra virgin coconut oil
1 large egg
1/2 tsp. pure vanilla
1/2 cup sour cream
1 Granny Smith apple, peeled and cut into small pieces
1/4 cup packed pure brown cane sugar1 tbsp. butter
1/2 tsp. ground cinnamon
1/4 cup pecan pieces
Preheat oven to 350 degrees and grease 8x8 baking pan.
Combine Pamela's mix with salt and flax seed.
Combine sugar and coconut oil in large mixing bowl, mixing well.
Beat in egg and vanilla.
Stir half the dry ingredients into the egg mixture, then add the sour cream. When it's all incorporated, stir in remaining dry ingredients.
Stir in chopped apple. Spread into greased pan.
For topping, combine butter, brown sugar and cinnamon in a small bowl with a fork or your fingers until crumbly, then add pecans and mix in with fingers.
Sprinkle topping on top of the batter and place in oven.
Bake approximately 30 minutes, or until cake bounces back in center.
This post is linking up with other cake recipes in a #cakelove Blog Hop!