Whole wheat apple cinnamon coffee cake

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My sister is an environmental science major. She is really into food justice and sustainability, and recycling. It’s hilarious. But good, right? But so crunchy. And I love her for it. One thing she has really gotten into is whole wheat flour. While white flour tastes better (it’s a fact), whole what has so many more nutritional benefits. And sometimes, it can make a recipe even better! So I decided to go buy some whole wheat flour and tweak an old family coffee cake recipe. It’s absolutely delicious, and I’m really looking forward to doing more whole wheat recipes in the future!!

For the cake:

3 cups whole wheat flour (I used King Arthur)
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsalted butter, at room temperature
3 eggs
2 cups plain yogurt
1 teaspoon vanilla extract
2 green apples, peeled, cored, and thinly sliced (~1/4 centimeter thick)

For the swirlies:

3/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 375°F. In a small bowl, mix together with a fork the brown sugar and cinnamon. Set aside.

In a large bowl, cream the butter and sugar, then add the eggs, vanilla, and yogurt. In a separate bowl, mix the flour, baking powder and soda, and salt. Once mixed, add the flour to the wet ingredients in batches, making sure to stir between additions. 

Butter and flour a large bundt pan. Pour in half of the batter and sprinkle half of the swirlies mixture over it. Using a fork, push in swirlies to integrate them into the batter. Place half of the apple slices over the batter. Repeat with the second half of the batter, sprinkling almost all of the swirlies (leave ~2 tablespoons) over the top and then place the remaining apple slices on top. Sprinkle the remaining swirlies over the apple slices. Bake for about 40 minutes, or until knife comes out clean when inserted into cake. Eat it right out of the oven, or let cool and refrigerate for days!

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