APPLE PEANUT BUTTER COFFEE CAKE

INGREDIENTS:

Crumb Topping

¾ cup Golden Cloud Flour 80 ml packed brown sugar 80 ml chopped walnuts ½ tsp ground ginger 4-5 tbsp Black Cat Peanut Butter (melted)

Cake Layer

1 cup of almond milk 1 tsp apple cider vinegar ½ cup sugar 80 ml coconut oil (melted) 1 tsp vanilla extract 1 cup whole wheat flour ¼ cup Golden Cloud Flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground ginger ¼ teaspoon salt 2 ½ cans KOO Unsweetened Pie Apple Slices, diced

KITCHEN GADGETS:

Baking dish, medium mixing bowl, whisk, large bowl

METHOD:

Preheat your oven to 180°C. Lightly grease a square 23 cm baking dish and set aside. In a medium bowl, whisk together your almond milk and apple cider vinegar until it is slightly foamy. Allow to sit for 3-4 minutes, then add your sugar, coconut oil and vanilla. Whisk to combine In a larger bowl, whisk together your flours, baking soda, baking powder, ground ginger and salt. Combine with your wet ingredients. Quickly fold in your diced apples and transfer to your prepared baking dish. Crumb topping: cut your flour, brown sugar, walnuts, ginger and salt (if using) in a small bowl. Mix together, with a spoon or your fingers. Add your peanut butter (1-2 tbsp at a time) and toss together with your hands. Large crumbs should start forming, but if the mixture still looks sandy or dry, continue working in your peanut butter one tablespoon at a time until you've reached the correct crumb consistency. Sprinkle this mixture evenly on top of your batter, then transfer to the oven for about 40-50 minutes or until a toothpick comes out clean. The topping should also look slightly browned.

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