Apple Cranberry Coffee Cake

I got up early to make this coffee cake for my parents when they were here staying one weekend and it was a hit. I love how the cranberries give it a tart bite and compliment the sweet apples. This is a great breakfast to make on a fall weekend morning, as it takes time to bake. Perfect for sitting back, relaxing, and enjoying warm with a cup of coffee while enjoying the cool, crisp, fall weather. I plan on making it again for breakfast on Thanksgiving morning. I got the general idea from a local grocery store magazine and cleaned it up, added to it, tweak it, and made it a healthy plant-based (vegan, and can be gluten-free) coffee cake.

Apple Cranberry Coffee Cake

Makes 9×13 pan, 12 servings

1 1/4 c coconut palm sugar

1/2 c applesauce

1/4 c coconut oil, melted

2 flax eggs (1 TBSP ground flax, 3 TBSP water/ea)

1 tsp pure vanilla extract

2 c whole wheat flour (or brown rice, all-purpose flour of choice, if using gluten-free add xanthan gum as called for with your flour blend)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp fresh grated or ground nutmeg

1/2 tsp sea salt

3 c chopped apples, peeled and cored

2 c fresh or frozen cranberries (used fresh)

1/3 c chopped raw pecans or walnuts (used pecans)

cinnamon sugar topping, optional (used 1/2- 1 TBSP of blend that I make with coconut palm sugar and ground cinnamon)

Preheat oven to 375. In a small bowl mix together flaxseed and water to make flax eggs and set aside. In a large bowl mix together coconut palm sugar, applesauce, oil, and vanilla. In another bowl mix together flour, baking powder, cinnamon, nutmeg, and salt. After flax eggs have thickened, about 10 minutes, add them to sugar and oil mixture. Add your dry mixture to your wet and stir until combined. I found a wooden spoon works best as it is too thick for a spatula. Gradually add in chopped apples and cranberries and stir until combined. The mixture will be very thick! Spray 9×13 pan with non-stick spray, I used coconut oil spray, and spread mixture into the pan. Sprinkle with pecans and optional cinnamon sugar. Bake for 40-45 minutes. Cake should be springy to the touch. Remove and place on cooling rack to cool for 10-15 minutes. Enjoy!