Apple-Pecan Coffeecake Recipe

Apple-Pecan Coffeecake

8 servings

Grated apple makes this tender breakfast cake especially moist and flavorful. To speed preparation, you can mix topping and measure dry ingredients a day ahead. For a simple variation, substitute 2/3 cup buttermilk for the soy milk and lemon juice.

2 medium apples, peeled, cored and grated
1 ¾ cups whole-wheat pastry flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. ground nutmeg
2 Tbs. walnut oil or other vegetable oil
⅓ cup finely chopped pecans
2 Tbs. natural cane sugar
¾ tsp. ground cinnamon
⅔ cup soy milk
2 tsp. fresh lemon juice or cider vinegar
1 large egg
⅓ cup pure maple syrup

Preheat oven to 350F. Lightly grease 8-inch square or 9-inch round baking pan.
In small bowl, mix pecans, sugar and 1/4 teaspoon cinnamon. Set aside.
In medium bowl, combine soy milk and lemon juice. Let stand until curdled, about 10 minutes.
Meanwhile, in large bowl, whisk together egg, maple syrup and oil. Stir in grated apple and curdled milk mixture.
In another large bowl, sift together flour, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, salt and nutmeg. Add flour mixture to apple mixture and stir gently just until combined.
With rubber spatula, scrape batter into prepared pan, spreading evenly. Sprinkle with pecan mixture. Bake until toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to wire rack and cool slightly. Serve warm or at room temperature.