Gluten Free Apple Cinnamon Coffee Cake

Every year for Valentine’s Day, I try to make special meals for Munchkin and D. I’ve been doing that since D and I first got married. When Munchkin was born, I stepped it up a notch or two. It’s just a fun way to celebrate. This year, I decided to do a twist on my gluten free sour cream coffee cake by making gluten free apple cinnamon coffee cake.

Since I had heart-shaped pans (that I use every year), I wanted to go with individual hearts. I had a bunch of apples that need to be used up, so it made sense to be incorporate them into the dish as well. I ended up throwing together the ingredients hoping that it would all come together, and we were rather pleased with the results. Next time I make it, I will add some nuts as I feel like it needed that extra texture and crunch.

If you have an apple-peeler-corer-slicer (affiliate link), peeling and slicing apples goes very quickly. Me? I was dumb and gave away my beautiful apple-peeler-corer-slicer before one of our moves because I rarely used it. That was prior to us going gluten free and cooking mostly from scratch. Ugh! One of these days, I’ll get around to buying another really nice one. For now, I do things by hand. For this particular recipe, it doesn’t take too long as you’re only peeling and slicing one apple for a single batch.

If you’re egg-free, you can use the flaxseed substitute or another egg substitute for this recipe. If you’re dairy-free, you can substitute coconut oil for the butter and applesauce for the sour cream. It does change the texture and flavor a little, but it still tastes yummy.

You can skip the frosting if you want to keep this recipe a little healthier. Whatever you decide, this is a fun way to serve coffee cake for Valentine’s Day.

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Gluten Free Apple Cinnamon Coffee Cake

Ingredients

• 2 Cups Pamela's Baking Mix
• 1 Cup Sour Cream
• 1/4 Cup Honey
• 2 Eggs
• 1/2 Cup Butter, melted
• 1 Tbsp Oil
• 1 Tbsp Cinnamon (plus dusting for apples)
• 1 tsp. Vanilla Extract (plus a splash for frosting)
• 1 Apple, diced
• nuts (optional)
• 5 Tbsp Powdered Sugar
• Apple Juice or Apple Cider
• Butter or Cooking Spray for greasing pans

Instructions

1. Preheat oven to 350 degrees F.
2. Grease heart-shaped pans (or other individual muffin/cake type of pans)
3. Equally divide diced apples into the pan (my pan has 6 hearts)
4. Dust apples with cinnamon according to your taste preferences.
5. If desired, add nuts on top of apples.
6. In a medium bowl, combine baking mix, butter, sour cream, honey, eggs, cinnamon, vanilla extract, and oil until thoroughly mixed.
7. Divide mix (it will be thick) evenly over the apples.
8. Bake for 30 minutes or until golden brown and a inserted toothpick comes out clean.
9. In a small dish, combine a splash of vanilla extract, powdered sugar, and apple juice. Slowly add apple juice until you reach the desired consistancy for the frosting.
10. Drizzle frosting over the coffee cake while it's still warm.
11. Makes 6 individual coffee cakes.

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Wilton no longer produces the cake pans that I used to make my heart-shaped gluten free apple cinnamon coffee cake recipe. You could either use heart-shaped silicone cupcake molds (affiliate link) or mini heart-shaped pie pans (affiliate link) instead. Cooking times may need to be slightly adjusted based upon the size of the pans or molds used. Smaller pans will require a shorter cooking time.

If you’re not big on baking breakfast first thing in the morning, you can make these coffee cakes the day before and heat them up on Valentine’s Day morning.