This easy coffee cake has plenty of spice, plus loads of sweet apple chunks. It’s made with white whole wheat flour, which has a lighter color and milder taste than whole wheat flour but has the same nutritional value.
- 2½ cups white whole wheat flour
- 1 cup packed light brown sugar
- ¾ cup olive oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup rolled oats
- 1 cup chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup whole milk
- 2 medium red apples, peeled and chopped in ¼-inch pieces (about 3 cups)
- Measuring cups and spoons
- 2 mixing bowls
- Cutting board
- Chef’s knife
- 13-by-9-inch casserole dish or baking pan (12-by-12-inch dish will also work!)
1. Make the topping.
Heat oven to 350°F. In a large mixing bowl, mix the flour, brown sugar, olive oil, cinnamon, ginger, and nutmeg. Measure out one cup of the mixture into a medium mixing bowl. Add the oats and walnuts to the medium mixing bowl, then stir everything together until it’s lumpy but mixed. Set this topping mixture aside.
2. Make the batter.
To the large mixing bowl (with the flour, sugar, oil, and spice mixture), add the beaten egg and milk. Stir until it’s a thick batter with some lumps. Add the apple and stir until the apple is evenly distributed throughout the batter.
3. Bake the coffee cake.
Spray a 13-by-9-inch casserole dish or baking pan with nonstick cooking spray. (If you use a 12-by-12 dish, reduce the cooking time by about 10 minutes.) Pour the batter into the dish and spread it evenly. Sprinkle the topping mixture over the batter in an even layer.
Bake the coffee cake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Cool slightly before serving.