recipeName: apple coffee cake
ingredients: 1/2 cup light brown sugar, divided ¾ cup coconut oil, plus 1 tablespoon 3 large eggs 3 teaspoons vanilla essence, divided 2 ¼ cups white wholewheat flour, divided 3 teaspoons ground cinnamon, divided 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup low fat greek yoghurt 2 medium granny smith apples, peeled and cut into ½ cm cubes (about 3 cups) ½ cup old-fashioned rolled oats ¼ cup chopped pecans
steps: preheat oven to 180°c. coat a baking dish with baking spray. combine ¼ cup sugar and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. beat on medium speed until light and fluffy, about 3 minutes. add eggs, 1 at a time, beating on low speed just until blended after each addition. add 2 teaspoons vanilla; beat on low until blended. whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. add baking soda, baking powder and salt; whisk to combine. add the flour mixture to the butter mixture alternately with yoghurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. fold in apples. combine oats, pecans and the remaining 1/2 cup flour, remaining brown sugar and 1 teaspoon cinnamon in a medium bowl. add 1 tablespoon coconut oil and use your fingers to work it into the mixture until blended and crumbly. spread half the batter in an even layer in the prepared baking dish. sprinkle evenly with half the oat-pecan mixture. spoon the remaining batter on top and spread it to the edges of the pan. top with the remaining oat-pecan mixture. bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. if necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. let cool in the pan on a wire rack for 15 minutes.
NER: brown sugar coconut oil eggs vanilla essence white wholewheat flour cinnamon baking soda baking powder salt greek yoghurt granny smith apples olded rolled oats pecans