Apple Pie Coffee Cake

So I found this recipe on VeganYumYum and decided to make 1/4 of the recipe since it was just for me and the hubby on Valentine's Day. I made it for brunch with a side of lattes, of course! I also used fresh granny smith apples for the filling rather than apple pie filling from the jar - but if you wanted to use that instead that's perfectly fine!

Apple Pie Coffee Cake

Topping

1 tsp Sugar mixed with 1/4 tsp Cinnamon

Dough

Dry ingredients:

2/3 c all purpose flour

1/4 c sugar

1/4 tsp baking powder

1/8 tsp cinnamon

Wet ingredients:

2.5 Tbsp earth balance buttery spread, melted

2.5 Tbsp soy milk mixed with 1/2 tsp apple cider vinegar

1/2 Tbsp cornstarch mixed with 2 Tbsp luke warm water

1/2 tsp vanilla extract

Preheat oven to 350º F.

Combine all the dry ingredients of the cake and mix well. Add all of the liquid ingredients and fold the batter until just combined. The batter should be thick and nearly dough-like, as this will prevent the filling from sinking to the bottom of the pan.

Filling

3 granny smith apples

1/4 c sugar

1 Tbsp all purpose flour

1 tsp cinnamon

Combine sugar, flour, and cinnamon in a bowl. Peel and slice apples thinly and then combine with the mixture and toss to coat.

Spread 1/2 of the batter in the bottom of a baking dish that is 6 inches in diameter.

Add apple slices evenly over the top.

Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.

Sprinkle with cinnamon sugar topping.

Bake for 80 to 90 minutes or until a tester comes out clean. Be sure not to under bake. You may wish to cover the coffee cake with aluminum foil for the last 20-30 minutes to prevent over-browning.

Remove coffee cake from oven and let cool before serving. Enjoy!!!!!!