What an exciting day for Cleveland! The Indians have officially earned their place in the World Series!
Now, let’s take a look at the incredible crumble topping on this muffin cake. I adapted the recipe from one that I found from Cooking Light. I doubled the crumble topping, added vanilla, lemon zest and nutmeg. I also substituted coconut oil in place of the canola oil the original recipe called for. Then, I decided to make it into one big cake instead of 12 muffins. I am in love with this one. It is perfect for a coffee date, brunch, or dessert.
Apple Crumble Muffin Cake
A lightened up fall favorite perfect for breakfast or an afternoon coffee break.
2 tbs butter, melted
2 tbs coconut oil, melted
1 tsp cinnamon
4 tbs old fashioned oats
4 tbs all purpose flour
2 tbs brown sugar
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1 tsp lemon zest
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
3/4 cup low fat buttermilk *cooking tip below
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
1 apple, peeled and diced; I used red delicious (about 1 1/4 cups)
- Preheat the oven to 400.
- Mix together the crumble ingredients(butter, coconut oil, cinnamon, oats, four, brown sugar, and vanilla) and set aside.
- In a medium bowl mix together the dry ingredients: flour, cinnamon, nutmeg, lemon zest, baking powder, baking soda, and salt.
- In a large mixing bowl combine the wet ingredients: buttermilk, brown sugar, egg, and vanilla.
- Add the dry into the wet ingredients in two batches, mixing in between.
- Fold the diced apple
- Pour the batter into a pie plate that has been sprayed with cooking spray.
- Top the batter with the crumble mixture
- Bake at 400 for 25 minutes, or until the top is golden and a toothpick inserted in the middle of the cake comes out clean. **Cooking Tip: If you do not have any buttermilk on hand, sqeeze 1 tbs of fresh lemon juice into a liquid measuring cup then pour in milk (any kind) up to the 3/4 cup line. I used this method with unsweetened original almond milk and the recipe turned out fantastic.
xo Ali Taylor