This Gluten-Free Apple Streusel Cake is so light, you can enjoy it for breakfast or dessert.
Once the weather turns cooler and Fall is in the air, I think of apples and pumpkins, especially since we live in the Northeast where the leaves are already starting to fall.
This apple cake recipe from Cooking Light caught my eye because of the streusel topping that uses grated frozen butter as a trick to reduce the amount of butter used by two thirds the typical recipe. I’m always looking for ways to lighten up recipes but this was a new idea I’d never thought of before. Grated frozen butter makes it easier to distribute the butter in the topping, while using less.
Greek yogurt is another ingredient in this recipe that lightens it up. I used Greek yogurt in both the cake and in the creamy topping. You can get away with using twice as much Greek yogurt as heavy cream when making whipped cream and get a nice creamy topping. It’ll have a slight tang, but maple syrup and vanilla mellow it out.
You could even have a slice of this Streusel Topped Apple Cake for breakfast.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Apples hosted by Liz from This Skinny Chick Can Bake. I hope you enjoy all the recipes using apples we made for this special event.
- Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
- Apple-Cheese Spread from All Roads Lead to the Kitchen
- Apple Chutney from Mother Would Know
- Savory Apple Cheddar Bread Pudding from Stetted
- Tsunth Monji – Green Apple Fritters from Spiceroots
- Apple Butter Coffee Cake from Pastry Chef Online
- Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
- Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
- Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
- Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
- Maple Glazed Apple Tart from That Skinny Chick Can Bake
- Maple Roasted Apple Butter with Bourbon from Creative Culinary
Apple Streusel Cake with Yogurt Cream
- 2/3 cup coconut sugar
- 1/3 cup non-fat Greek yogurt
- 1/3 cup unsweetened cashew milk or low-fat milk
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup almond flour I used Bob's Red Mil
- 1 cup millet flour I used Bob's Red Mill
- 1/3 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground ginger
- 2 cups ~ 3 small or 2 large apples shredded peeled apples (I used Golden Delicious)
- 3 tablespoons quick-cooking oats
- 2 tablespoons chopped raw pecans
- 1 tablespoon organic brown sugar
- 1 1/2 tablespoons frozen unsalted butter grated
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon maple syrup
Preheat oven to 350 degrees.
Line bottom of 9" springform pan with parchment paper cut to size; spray with cooking spray.
Place coconut sugar, yogurt, milk, olive oil, vanilla and eggs in a large bowl; beat until well combined, about a minute.
Combine almond flour, millet flour, arrowroot starch, baking powder, baking soda, cinnamon, salt and ginger; whisk together. Add to sugar mixture and beat on low until just combined. Stir in shredded apples. Transfer to prepared pan. Bake for 45 minutes; place pan on wire rack and let cool in pan 10 minutes; remove sides of pan.
In a small bowl, mix together oats, pecans, brown sugar and grated butter. Sprinkle on top of batter.
Place yogurt, cream, vanilla and maple syrup in a small bowl; beat until soft peaks form. Serve with warm cake.
Adapted from Cooking Light