Apple Crumble Muffin Cake

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

Servings: 10-12
Time: 45 minutes
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A lightened up fall favorite perfect for breakfast or an afternoon coffee break.

Ingredients

Crumble

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

Cake

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)

Directions

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.