Ingredients:
- 1 Tbsp lemon juice
- 4 cups Granny Smith apples, peeled and cut into ¼" cubes (about 6–8 apples)
- 1/2 cup old-fashioned oats
- 1 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup apple juice (or water)
- 3/4 cup pecans, finely chopped and divided
For the Glaze:
- 3/4 cup powdered sugar
- 1 Tbsp milk
Instructions:
Preheat oven to 375°F (190°C). Grease a 9" x 13" baking dish with cooking spray and set aside.
In a medium-sized mixing bowl, toss the diced apples with lemon juice to prevent browning. Set aside.
Place oats in a food processor or blender and pulse until the mixture resembles coarse cornmeal. Sift flour, baking soda, and cinnamon into a small bowl, then add the oat flour. Stir to combine and set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl, then add vanilla and salt. Beat to combine.
Add the eggs one at a time, mixing well after each addition.
Add half of the dry ingredients to the butter mixture and stir to combine. Pour in the apple juice (or water) and mix thoroughly. Add the remaining dry ingredients and mix until fully incorporated.
Fold in the diced apples and 1/2 cup of chopped pecans until evenly distributed in the batter.
Transfer the batter to the prepared baking dish, spreading it evenly.
Sprinkle the remaining 1/4 cup of chopped pecans over the top of the batter.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely in the baking dish.
While the cake is cooling, prepare the glaze: In a small bowl, stir together the powdered sugar and milk until smooth.
Once the cake has cooled, drizzle the glaze over the top.
Slice and serve the coffee cake.
Enjoy your Apple Pecan Coffee Cake!
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