It’s been said that there’s nothing more American than Apple Pie… but these days, I’m not so sure. About 15 years ago I probably would’ve agreed wholeheartedly. But over the past decade or so, things have changed.
Don’t get me wrong – Americans still love their ApplePie! But with both diabetes and obesity on the rise, we’ve started looking for healthier alternatives. And since the average slice of Apple Pie has about 400 calories and around 22 grams of sugar, Apple Pie is one of the first things to go when you start a diet.
That’s why I love this recipe that I found on foodnetwork. It takes all of the classic flavors that you love in an apple pie, and combines them into a much healthier (but equally delicious) coffee cake.
Of course, I thought that recipe could be just a little healthier, so I made a few changes that brought this down to 160 calories a slice. The end result is a sinfully delicious cake, without all of the sin!
Ps. I know some of you are trying to stay away from gluten, so I included instructions at the bottom that convert this to a gluten-free cake (It’s actually the one in the picture!). I tested this version on a group of gluten-eaters, and they didn’t even notice a difference!
Apple Pie Coffee Cake Recipe
- 2 Large Eggs
- 1 Scant Tablespoon of Coconut Oil
- 1 Teaspoon of pure vanilla extract**
- ¼ cup dark brown sugar
- 2 tablespoons of white sugar
- 1 Cup of unbleached flour*
- 2 teaspoons baking powder**
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 medium granny smith apples
- Peel & thinly slice your apples. Set off to the side.
- Preheat your oven to 350 and cut a piece of parchment paper to fit a 10 inch glass pie-pan.
- In a large bowl, whisk your eggs, coconut oil, vanilla and sugar until well incorporated.
- Sift your dry ingredients together in a separate bowl.
- Slowly incorporate your dry ingredients into your wet ingredients. This creates a stiff almost crumbly batter, about half way between a cookie batter and a cake batter.
- Pour your sliced apples into your batter and mix until all the slices are covered with batter.
- Pour your apple mix into your prepared pie pan; bake for 30-40 minutes or until a cake tester comes out clean.
- Cool for at least one hour before serving; it can be served warm or cold. It’s delicious either way!
*to make this cake gluten free (like the one pictured), swap the all-purpose flour out for a one-for-one tapioca or rice-based blend, such as Pamela’s Artisan Blend or King Arthur’s Gluten Free All Purpose Flour. Your batter will be a little less stiff & crumbly than the gluten-filled version so it will take a little bit longer to bake, but I promise it will be delicious!
**If you are truly GF, make sure to check your labels and make sure everything you are using is gluten free. Gluten likes to hide out in things like Baking Powder or Vanilla, so double and triple check these if you have an allergy!