Total Time: 65 mins Prep Time: 10 mins
For the Coffee Cake Batter
1½ cups gluten-free all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 cup sugar
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
2 Granny Smith apples, cored and shredded
¾ cup semi-sweet chocolate chips
For the Crumble Topping
3 packages Bakery on Main Apple Pie Oatmeal
4 tablespoons butter, melted
1.Preheat oven to 350 degrees F. Spray an 8-inch spring form pan with non-stick spray and set aside.
2.In a large mixing bowl, whisk together gluten-free all-purpose flour, baking powder, ground cinnamon, nutmeg and salt. Set aside.
3.In the bowl of a stand mixer, beat together sugar, eggs, oil, applesauce and vanilla extract. In 3 separate additions, add in the dry ingredients, mixing well after each addition. Add in the shredded apples and mix well. Fold in the chocolate chips.
4.To make the crumble topping, in a mixing bowl, mix together Bakery on Main Apple Pie Oatmeal and melted butter.
5.Pour the batter into prepared pan and evenly spread the crumble mixture over the top of the batter. Bake for 40 to 45 minutes until golden and a toothpick inserted into the cake comes out clean. Cool before releasing the cake from the spring form pan.