Apple Crunch Coffee Cake
The apples and almonds in this cake make it amazingly crunchy and moist. If you are watching your sugar intake, 1/2 cup of sugar can easily be used instead of 3/4 cup.
1 cup Highwood Crossing Organic Muffin and Pancake Mix
1/4 cup Highwood Crossing Organic Flax Seed ground*
3/4 cup granulated sugar
2/3 cup buttermilk or plain yogurt
2 tablespoons Highwood Crossing Organic Canola Oil
2 tablespoons butter
1 teaspoon vanilla
2 -3 apples, peeled and sliced and shredded or sliced if doing an upside down cake version
1/3 cup sliced almonds or pecans
1/3 cup granulated sugar
1 teaspoon cinnamon
*2 tablespoons of seeds grind up to the 1/4 cup of ground flax seed required for this recipe.
Preheat oven to 350ºF.
In bowl, stir together Highwood Crossing Muffin and Pancake Mix, flax seed, and sugar. In separate bowl, beat eggs; stir in yogurt, oil, butter, and vanilla. Stir into flour mixture until just combined, add apples to batter. Pour into greased 9 inch spring-form pan or 8×8 pan.
Combine almonds, sugar and cinnamon; sprinkle over batter. Bake for 45 minutes or until toothpick inserted into center comes out clean.
Upside Down Cake Option: Arrange apple slices in an attractive pattern on the bottom of the pan. Sprinkle sugar, almond mixture on the apples. Add the above batter. After baking invert onto a plate while warm.
Makes approximately 8 servings.