In partnership with Alex Aldeborgh (@daisybeet).

This apple cinnamon coffee cake is a better-for-you autumn treat! It’s gluten free, lower in sugar, and sure to please anyone who tries a bite.

Best For: Breakfast
Prep Time: 15 minutes
Cooking Time: 45 minutes
Yield: 16 squares

Ingredients

• 2 McIntosh apples, thinly sliced
• ½ cup almond flour
• ½ tsp salt
• 1 tsp baking soda
• ⅓ cup unsweetened applesauce
• ½ cup non-fat plain Greek yogurt
• 2 eggs
• ½ cup maple syrup
• 1 tsp vanilla
• 1 tsp lemon zest

Streusel Topping

• 3 tsp ground cinnamon
• 3 Tbsp coconut oil
• ½ cup almond flour
• ¼ cup brown sugar

Directions

1. Preheat oven to 350º F. Line an 8 in. x 8 in. baking dish with parchment paper.
2. In a large mixing bowl, combine together almond flour, salt, and baking soda.
3. In a separate bowl, whisk together applesauce, yogurt, eggs, maple syrup, vanilla, and lemon zest until there are no more lumps.
4. Mix wet and dry ingredients together.
5. Pour cake batter into the prepared baking dish.
6. Layer apple slices evenly over the cake batter.
7. Use a fork to mash together all the streusel topping ingredients in a bowl. Mixture should be crumbly.
8. Use your hands to sprinkle the streusel topping evenly over the apple slices.
9. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Edges will be nicely browned to a deep caramel color.
10. Let cool completely before slicing into 16 squares.