Ok guys, we are almost there! One more day until Thanksgiving and the full blown Christmas countdown begins.
Today is also the first day that both kids don’t have school and we are all able to hang out together. Christmas decorating is happening too. I know it’s not even Thanksgiving yet, but I couldn’t bare to wait until the weekend and only have three weeks of decorations to enjoy!
So here we are- sleeping in a bit, and kids asking for a good breakfast. Good as in not smoothies or oatmeal like they usually eat on a school morning.
So I went for it with a caramel apple coffee cake!
It is not too sweet and there is lots of apple flavor from the applesauce and the chopped fresh apple. And you could absolutely leave it just as is, add a sprinkle of powdered sugar to the top OR really go for it with the caramel topping I list below. Then you have a nice balance of a moist cake and the gooey sweet caramel- enjoy!
- Dry Ingredients:
- 2 ½ cups gluten free all-purpose flour (I use bobs red mill all-purpose baking flour)
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons xanthum gum
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon kosher salt
- Wet Ingredients:
- 1 ½ cups applesauce
- ½ cup melted coconut oil
- ½ cup coconut milk (I use unsweetened in a refrigerated carton)
- 2 teaspoons vanilla
- Caramel Sauce:
- ½ cup sugar
- 1 tablespoons coconut oil
- ¾ cups unsweetened coconut cream
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 cup peeled apple, diced
- For the Cake:
- Preheat the oven to 350 degrees. Spray a bundt cake pan with cooking spray or brush with coconut oil
- In the bowl of a standing mixer, combine all of the dry ingredients.
- Add the applesauce, oil, coconut milk and vanilla then whisk until well combined. Fold in the apple pieces. Transfer the batter to the prepared cake pan, spreading it evenly into the pan- it will not fill all the way up, but it will puff up quite a bit.
- Bake the cake for 60 minutes at 350 degrees. Remove the loaf from the oven and then let cool before sprinkling with powdered sugar or drizzle with the caramel sauce topping below. Slice and serve.
- For the caramel topping:
- In a heavy sauce pan over medium-high heat melt the sugar. Stir gently until the sugar is mostly melted and then turn the heat to lowest and add the coconut oil and whisk in the cream and the vanilla. If the sugar seizes up then turn the heat to medium and stir consistently until the sugar has melted back into the caramel and it is smooth and thick. This can take 5-7 minutes so be patient!
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