- 1 ½ cups flour, or gluten-free flour mix
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ½ teaspoon sea salt
- 1 stick unsalted butter, (organic)
- ½ cup pure cane sugar
- ¼ cup coconut palm sugar, or brown sugar
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup buttermilk, (organic)
- 2 large macintosh apples, or macoun, peeled and 1/3″ dice
- 6 tablespoons unsalted butter, melted (organic)
- ⅓ cup coconut palm sugar
- 1 pinch sea salt
- ¾ cup flour, or gluten-free flour mix
- 1 pinch cinnamon
- 3 tablespoons regular oats
Preheat the oven to 350 degrees. Grease a 9 ” pan – round or square (I used a fluted false bottom one) – set aside.
Make the streusel (the last 6 ingredients.) In a small bowl add the melted butter and coconut palm sugar. Combine with a wooden spoon. Add the flour, cinnamon, salt and the oats. Mix until it comes together, set aside.
Make the batter. Sift together the first 6 ingredients (flour through salt.). In a stand mixer, cream the butter and 2 sugars until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beat until smooth. Add the vanilla. Scrape the bowl with a spatula. Add the dry ingredients alternating with the buttermilk mixture (three additions of flour, two of buttermilk.)
Fold in the apple pieces, pour into the pan. Top with the reserved streusel, scatter over the cake in large pieces. Bake for about 45 minutes until done but not dry.
Dust with a little confectioner’s sugar.
Optional add-ins to the batter: 1/4 cup unsweetened, finely shredded coconut or 1/2 cup chopped walnuts.
Top with caramelized apples and caramel drizzle if desired (see recipe.)