Thursday, October 23, 2008

Apple-Ginger Coffee Cake With Streusel Topping

Apple-Ginger Coffee Cake is very flavorful and satisfying whether served with a fresh pot of coffee, Pudina Chai or Masala Chai. It is one of my favorites to bake for a birthday celebration. Enjoy!

Use any kind of baking/cooking apple such a Granny Smith, Pippin, Golden Delicious, or McIntosh.

24 pieces

Nutrition Information: Each piece (1/24th of the recipe) contains: 125 Calories; 17.9 g Carbohydrates; 2.6 g Protein; 12.2 g Fat; 2 g Dietary Fiber


2 cups Whole Wheat Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp Salt
1/2 cup Brown Sugar
1/4 cup oil
2 Tbsp ground Flax Seeds + 6 Tbsp water
1 tsp Vanilla
1 cup plain Yogurt
2 medium apples
2 Tbsp finely grated Fresh Ginger (Optional)
1/2 Lemon
1 tsp Cinnamon
1/8 tsp freshly grated Nutmeg

Streusel Topping:

1/4 cup Whole Wheat Flour
1/4 cup brown sugar
1 tsp Cinnamon
1/2 cup dry Oatmeal
2 Tbsp Butter
1/2 cup walnuts, chopped


Preheat oven to 350 F.

Oil or coat with oil spray a 9" x 13" baking pan. Sprinkle lightly with flour to coat evenly and shake off the excess flour.

Wash, peel and remove the cores from the apples. Chop coarsely. Combine the apples, ginger, cinnamon, and nutmeg. Squeeze the lemon over the apple mixture and mix well.

Stir together the flour, baking powder, soda, and salt in a mixing bowl.

Beat together the ground flax seeds, water, sugar and oil together in a large bowl until fluffy; mix in the vanilla.

Stir in about half the flour mixture along with half the yogurt into the creamed sugar.

Stir in the rest of the flour mixture and yogurt.

Fold in the apples and spread evenly into the prepared baking pan.

Make topping: Combine the flour, brown sugar, cinnamon, and oatmeal. Cut the butter into this flour mixture with a pastry blender or two knives until coarse crumbs (about the size of tiny peas) form. Stir in the nuts.

Spread the topping over the batter evenly.

Bake for 40 to 50 minutes or until done.

Serve warm or at room temperature.

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