Apples and Honey Coffee Cake | Non Dairy скачать в хорошем качестве

Apples and Honey Coffee Cake | Non Dairy

A Non-Dairy Apples and Honey Coffee Cake is not only a great dessert for the Jewish holiday of Rosh Hashanah (where apples and honey are a staple at the table), it’s also a perfect dessert for any time of the year! Whether for a brunch, coffee or tea time, or as a dessert after any meal, it’s perfectly balanced and delicious, and both filled AND topped with a combination of sweet and tart apples. It's also infused with just the right amount of honey, applesauce, and warm spices, to make it the perfect bite. Dare I say it’s the perfect Non-Dairy Apples and Honey Coffee Cake? Yes… I do. 😉 Ingredients for the Apple Mixture: • 1 1/2 Cups Cubed and Peeled Sweet Apples (*Honeycrisp, Gala, or Fuji) • 1 Cup Cubed and Peeled Tart Apples (*Granny Smith or Pink Lady) • 1/2 Cup Dark Brown Sugar, Packed • 2 tsps Ground Cinnamon • 3 Tbsps All Purpose Flour • 3 Tbsps Avocado Oil Ingredients for the Cake: • 2 1/4 Cups All Purpose Flour • 1 tsp Baking Powder • 1/2 tsp Baking Soda • 1/2 tsp Salt • 2 tsps Ground Cinnamon • 1/2 tsp Ground Nutmeg • 2 Large Eggs, Room Temperature • 1/2 Cup Avocado Oil • 1/2 Cup Honey • 1/2 Cup Dark Brown Sugar, Packed • 1 tsp Pure Vanilla Extract • 1/2 Cup Unsweetened Applesauce • 3/4 Cup Non-Dairy Creamer, or Your Choice of Parve Almond, Oat, or Soy Milk • 1 tsp Apple Cider Vinegar Directions: Peel and cube 1 1/2 cups of sweet apples (Honeycrisp, Gala, or Fuji) and 1 cup of tart apples (Granny Smith or Pink Lady) and add them into a large bowl. Add 1/2 cup of packed dark brown sugar, 2 tsps of ground cinnamon, 3 tablespoons of all purpose flour, and 3 tablespoons of avocado oil. Toss until evenly coated. Set aside. Preheat your oven to 350°F making sure you have a rack placed in the center. Spray with nonstick cooking spray and line with 2 perpendicular pieces of parchment paper to create a sling, two 8 1/2“ x 5“ glass or ceramic loaf pans. In a medium bowl, whisk together 2 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of ground nutmeg. In a large bowl, beat 2 large room temperature eggs, then whisk in 1/2 cup of avocado oil, 1/2 cup of honey, 1/2 cup of packed dark brown sugar, 1 teaspoon of pure vanilla extract, 1/2 cup of unsweetened applesauce, 3/4 cup of your choice of non-dairy milk, and 1 teaspoon of apple cider vinegar, until smooth. Gently fold the dry ingredients into the wet mixture until just combined (do not overmix). Divide 1/4 of the batter between the two loaf pans to form your base layers. Then, evenly sprinkle 1/4 of the apple mixture into each loaf pan to create an apple layer in each. Then, divide the remaining batter evenly between the two loaf pans, and do the same with the remaining apple mixture. Carefully place the loaves on a center rack of your preheated oven and bake for 55 minutes, or unit a skewer or toothpick inserted into the center of each loaf comes out clean. Remove the loaves from the oven, and allow them to cool while still in the pans, for 15 minutes. Then, remove them from the loaf pans with the help of the parchment slings, and transfer them onto a cooling rack. Remove the parchment paper, and allow them to cool completely. Then slice and enjoy!