This was the first time I'd tried this recipe, and it's quite tasty. The bulk of the cake is just apples, cooked to perfection: soft and juicy but with still a bit of crunch. The brown sugar on top sinks into the batter as the cake bakes, forming a slightly crispy, slightly caramely topping.
The intensely sweet topping, however, tips the cake a bit too far to the sugary side (apparently a recurrent coffee cake problem--does everyone want coffee cake to make them feel as if their teeth will fall out?). In future efforts, I am going to reduce the amount of sugar both in the topping and in the cake itself. I would also increase the slivered almonds.
Apple-Almond Coffee Cake
(adapted from The Vegan Feast Kitchen)
makes 1 9x13" cake
1 1/2 cup wholewheat flour
1/2 c white flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 cups chopped apples
1/3 cup unsweetened applesauce
3 TB corn oil
3/4 c brown sugar (I used 1 c, and it was too sweet)
7/8 cup nondairy milk
1/3 cup brown sugar (1/2 c was too much)
1 tsp. cinnamon
1/2 cup sliced almonds (I used 1/4 c, and it was not quite enough)
Instructions1. Preheat oven to 350 degrees F. Oil a 9x13" cake pan.
2. Whisk together the dry ingredients in a large bowl. Stir in the apples. In a separate bowl, mix wet ingredients. Then, add wet to dry, stirring as briefly as possible. Spread into prepared pan.
3. Mix the topping ingredients together in a small bowl. Sprinkle the topping evenly over the cake. Bake 35 minutes. Test for doneness. Cool on a rack and serve right out of the pan, cut into squares.