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Apple Cinnamon Coffee Cake with Oat Crumble

Apple Cinnamon Coffee Cake with Oat Crumble

A healthy twist on a classic! This recipe is super moist and fluffy, with a slight crunch from the oat crumble. We used whole spelt flour as it is more easily digested for those who are gluten intolerant, and we used maple syrup and applesauce to provide natural sweetness. This cake is perfect for an afternoon snack or as a dessert!

    Apple Cinnamon Coffee Cake with Oat Crumble


    Serves 9 


    Oat Crumble Topping

    • 1 cup old-fashioned rolled oats

    • ½ teaspoon cinnamon

    • ⅛ teaspoon sea salt

    • 2 tablespoons pure maple syrup

    • 2 tablespoons Lee’s Ghee (Plain Jane, Brown Butter or Great Maple), plus more for greasing the baking dish


    Apple Cinnamon Coffee Cake 

    • 1 cup unsweetened applesauce

    • ½ cup pure maple syrup

    • ¼ cup Lee’s Ghee, melted (Plain Jane, Brown Butter or Great Maple)

    • 2 eggs

    • 1 teaspoon vanilla extract

    • 2 cups sprouted spelt flour

    • 1 teaspoon ground cinnamon

    • 1 teaspoon baking soda

    • ¼ teaspoon sea salt


    1. Preheat the oven to 350°F. Grease a 9 x 9 baking dish with a bit of ghee.

    2. Make the Oat Crumble Topping In a medium bowl, add the oats, cinnamon and sea salt. Stir until combined. Add the maple syrup and ghee, then stir until a crumble texture forms. Set aside.

    3. Make the Coffee Cake In a large bowl, add the applesauce, maple syrup and ghee. Whisk to combine. Add the eggs to the mixture, one at a time, then add the vanilla extract and whisk until incorporated.

    4. Add the spelt flour, cinnamon, baking soda and salt. Using a spatula, fold until combined.

    5. Transfer to the prepared baking dish and top with the Oat Crumble Topping. Bake for 35 minutes or until a toothpick inserted comes out clean.

    | by Jessica Tilley