Ingredients:

  • 3 cups (450g) Granny Smith apples, peeled and diced
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15g) lemon juice
  • 2 cups (250g) white whole wheat flour
  • 3/4 cup (150g) coconut sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup (120g) low-fat sour cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) almond flour
  • 1/4 cup (50g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Heat a sauté pan over medium heat. Add the diced apples, maple syrup, cinnamon, and lemon juice. Cook for 5-7 minutes until the apples are slightly softened and the liquid has reduced to a thick glaze. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, and salt.
  3. Beat in the softened butter, eggs, sour cream, and vanilla until the batter is smooth and creamy.
  4. Gently fold in half of the prepared apple mixture into the batter.
  5. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan with parchment paper.
  6. Pour half of the batter into the pan. Spread the remaining apple mixture evenly over the top, then cover the apples with the remaining batter, smoothing it to the edges.
  7. Prepare the streusel by rubbing cold butter into the almond flour, coconut sugar, and cinnamon using your fingers until crumbly. Sprinkle evenly over the cake.
  8. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.