Description

A naturally gluten-free, moist coffee cake made with almond flour and topped with a crunchy streusel. This forgiving recipe is perfect for self-care, featuring tender baked apples and warm cinnamon spices.

Ingredients

Scale

2 cups (200g) blanched almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon (divided)
3 large eggs, room temperature
3/4 cup (150g) granulated sugar
1/2 cup (115g) melted unsalted butter, cooled slightly
1/2 cup (120g) plain full-fat Greek yogurt
1 teaspoon pure vanilla extract
3 medium apples (mix of Granny Smith and Honeycrisp), peeled and diced
1/2 cup (50g) almond flour (for streusel)
1/4 cup (40g) packed brown sugar (for streusel)
1/4 cup (55g) cold unsalted butter, cubed (for streusel)
Flaked sea salt, for topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch square baking pan with butter or cooking spray, optionally lining with parchment paper.
In a large bowl, whisk together 2 cups almond flour, baking powder, salt, and 1 teaspoon of cinnamon.
In a separate medium bowl, whisk together melted butter, granulated sugar, eggs, Greek yogurt, and vanilla until smooth and glossy.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Toss diced apples with the remaining 1 teaspoon of cinnamon and fold them into the batter. Spread batter evenly into the prepared pan.
In a small bowl, combine 1/2 cup almond flour, brown sugar, and cold cubed butter. Use a fork or fingers to rub butter into flour until coarse crumbs form.
Sprinkle streusel evenly over the batter. Bake for 45-50 minutes until top is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for at least 20 minutes before slicing. Dust with flaked sea salt before serving.

Notes

Ensure you use blanched almond flour, not almond meal, for a tender texture. Do not overmix the batter to avoid density. A mix of tart (Granny Smith) and sweet (Honeycrisp) apples provides the best flavor and texture balance. The cake is fragile when hot, so allow it to cool completely in the pan to set. It keeps well at room temperature for 2 days or in the fridge for 5 days. Do not freeze as the apple moisture makes it soggy upon thawing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12th of cake
Calories: 220
Sugar: 14
Sodium: 120
Fat: 15
Saturated Fat: 6
Carbohydrates: 18
Fiber: 3
Protein: 6

Keywords: gluten-free, almond flour, apple cinnamon, coffee cake, streusel, self-care, baking, dairy-free option, easy dessert