Growing up on Sunday's for both my Farmer and I meant Sunday breakfast was a little different from the rest of the week. While I was use to pancakes, my Farmer loved his mom's coffee cake.
Before realizing I had a sugar allergy I remember going to his parents for Sunday breakfast and having his mom's coffee cake. It really was a favorite.
Then we dived into the world of whole foods and that coffee cake just wasn't a treat that I could have any more.
One recent Sunday I asked the Farmer, "What would you like for breakfast?" He replied, "Coffee Cake!" with a twinkle in his eye, knowing well that there was usually so much sugar in coffee cake that I would never make it.
I'm always up for a good challenge though!
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When it comes to converting recipes from white flour to wheat flour that is one thing. Usually easily done by adjusting the liquid and flour measurements just a wee bit. A little less flour and a little more liquid.
But when it comes to taking out the dried, bleached, white sugar... now that changes the chemistry quite a bit and affects how the cake turns out.
I was sure I was going to fail, I mean the expectations were totally high, who makes a coffee cake better than their mother-in-law to begin with? (Because my mother-in-law is a very good cook!)
I didn't want to disappoint my husband though. He had been "coffee cake neglected" for too long. Both of us feel so much better without white flour and white sugar though, so giving in to that was not an option.
To handle the conversion of dried sweetener to a liquid sweetener I dug out my trusty Sweet Maple book (more on that book here) ! The sugar to maple conversion chart in there is worth every penny of that book, not to mention the other good stuff.
Using that guide I adjusted my recipe along with adjusting the type of flour. I even swapped out the refined sugar in the crumble for maple and tried not to eat half of it out of the bowl.
I was shocked, when out of the oven, the very first time, came this perfect Maple Coffee Cake with Apples. I was sure it would take a few times to get it right!
Before sharing with ya'll I decided it was a fluke and I'd better try again. Nope, out came this Maple Coffee Cake with Apples again and the family was so happy. Most importantly my Farmer was happy.
So without further ado, this family pleasing coffee cake recipe is a must have and must share. I hope you enjoy this as much as we have!
Now I know ya'll are saying, but you own a tea company and why are you making COFFEE cake?! Well, because my Framer wanted it and despite its name it goes fabulously with tea.
The apples in this cake pair perfectly with our house blend, Oregon Harvest Berry as well as our seasonal Apple Cider Fix'n. If you are really in the mood for that coffee flavor with your coffee cake our Herbal Not Coffees are just the thing!
I must be off to make breakfast now, thinking about this coffee cake recipe has me just famished! I guess that is what I get for blogging about food before eating breakfast.
Does your family have a favorite Sunday breakfast recipe? Share about it in the comments below, I'm always looking for new ideas!
My name is CeAnne, wife to my Farmer and mama to 4 adopted kiddos. I help farm lov'n mama's (and grandmas) turn common herbs into powerful medicines without being overwhelmed. Here you will find all sorts of nourishing goodness on natural medicine, herb gardening and wholesome real foods. Read more about our farm HERE.