There’s something of the changing of the seasons that brings excitement unlike any other time of the year. It’s rather like seeing the changing of the guards at a South Korean temple or in England at the Buckingham Palace. Every tourist knows it is going to happen but it does not diminish the excitement of the fact that something new is about to happen, even if it is schedule to occur at a specific time. This is what autumn is like for me, along with every other seasonal change. Autumn is all about apples, pumpkins, falling leaves and other preparations to prepare for the long winter month ahead. Now that the Genki Household is located in Southern California this may be slightly different but just the same we are preparing the same methods as normal, minus the fact we are still swimming outside in 90F/32C temperatures. While I did resist removing all summer clothing to be replaced with fall clothes, my appetite for fall produce will never cease. 🍎
Our bodies have a natural internal clock, one that reminds us all of the seasonal changes (even after relocating to a warmer climate). Thus, the first day of autumn Genki Husband and I enjoyed this Apple Coffee Cake with Streusel Topping recipe – veganized from the original at Let the Baking Begin. Please note this recipe is a “special morning” type of breakfast as it contains a large amount of fat, calories and sugar. (See nutritional chart below)
- 2 cups all purpose flour (I use Bob’s Red Mill Whole Wheat White Flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup oil
- 1 cup sugar, granulated
- 1 tsp ground flaxseed (Okay to Omit Too)
- 2 tsp almond extract
- 1 cup unsweetened almond milk (I use Trader Joe’s Unsweetened Vanilla Almond)
- 3 large apples, cut into 1/2 inch cubes (I used Gala Apples)
- 1/2 cup sugar
- 1/4 cup all-purpose flour (I use Bob’s Red Mill Whole Wheat White Flour)
- 3 Tbsp vegan butter, room temperature, not melted (I use Earth Balance)
Lazy, yes I am! I seriously just tossed all the ingredients together in a large bowl. Pour the slightly chunky batter (thanks to the apples) in a prepared 8×8 or 8″ glass pan. The original recipe used real butter and more flour however I find spraying the pan worked better and was a bit healthier as far as fat and calorie content. This can be achieved with vegan butter though, if you desire.
In a separate bowl, mix the flour and sugar together first. Then use a fork to cut in the room temperature vegan butter. This just means you basically have to proceed stabbing the butter into the mixture, or like a knife to evenly incorporate but still have little crumbles of butter throughout. Sprinkle on top of the batter. *Note: Melting the butter if less of a crumble appearance, we went by the directions but found our basic crumble methods achieved more of a texturized crumble than a flattened out one.
Bake at 350F/177C/Gas Mark 4 for around 40-45 minutes, until a toothpick comes out clean. Let it cool at least 5 minutes before removing from the pan onto a decorative plate. Or if you can’t wait, just go ahead and serve from the pan to individual plates.
View of Slightly Chunky Batter
Crumble Topping Before Baking
Finished (Note Burnt Appears So Due To Yellow Indoor Lighting)
Final Results: We really enjoyed this light coffee cake, slightly changed in ingredients and converted to a vegan option. There was a bit more fat content than what we prefer on a normal basis, so this definitely could not make an appearance all the time in our household but once a year it is a great option. So delicious!