Just-Like-Apple (Courgette) Crumble Coffee Cake

Just-Like-Apple (Courgette) Crumble Coffee Cake

Servings: 16
Hands-on time: 15 minutes
Overall time: 45 minutes

This makes a huge tray bake, so feel free to halve the recipe and use a smaller tin (but it does freeze very well if you do make a big one)…

Courgette Apple Layer

  • 3 medium (640 g) courgette, peeled and core removed (440 g edible parts)
  • 2 tablespoons (30 ml) fresh lemon juice
  • ¼ cup (40 g) granulated Steveia & erythritol, Swerve, or brown sugar substitute
  • 1 teaspoon ground cinnamon

Cake

  • 2 cups (200 g) almond flour
  • ¼ cup (30 g) coconut flour
  • 1 tablespoon (8 g) powdered psyllium husks
  • 1 tablespoon (12 g) gluten-free baking powder, or 1½ teaspoons cream of tartar plus ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon, plus more for dusting
  • ¼ cup (43 g) unsalted butter
  • ¾ cup (150 g) granulated Stevia/erythritol, Swerve, or brown sugar substitute
  • 4 large eggs
  • 1 teaspoon sugar-free vanilla extract
  • ½ cup (120 ml) unsweetened almond/soya/milk, at room temperature

Crumble Topping

  • 1½ cups (150 g) almond flour
  • 3 tablespoons (30 g) granulated Stevia/erythritol, Swerve, or brown sugar substitute
  • 3 tablespoons (42 g) unsalted butter, cut into pieces
  • 1 teaspoon sugar-free vanilla extract or ground cinnamon

For Serving:
Whipped cream or full-fat yogurt

Instructions

To Make the Courgette Apple Layer:

  1. Peel the courgette, cut in half lengthwise, and scoop out the seeds using a melon baller or teaspoon. You can use the core for another recipe or discard.
  2. Chop into ¼-inch (6 mm)-thick slices.
  3. Place in a bowl and mix with the lemon juice. Set aside.

To Make the Cake:

  1. Preheat the oven to 350°F (175°C)  fan or 380°F (195°C) conventional. Line a cake pan with parchment paper; any pan close to 15 x 11 x 1 inch (39 x 29 x 2.5 cm) will be ideal.
  2. In one bowl, mix all the dry ingredients for the cake.
  3. In another bowl, using an electric mixer, cream the butter with the erythritol.
  4. Add the eggs and vanilla and keep mixing until well combined.
  5. Add the almond milk and mix well. Add about a third of the dry mixture and combine well. Add the remaining two-thirds and mix until well combined.
  6. Pour the cake batter into the lined cake pan. Top with the courgette slices, sprinkle with the sweetener, and dust with the cinnamon.
  7. Place in the oven and bake for about 30 minutes.

To Make the Crumble Topping:

  1. Place all the ingredients in a bowl and use your hand to combine well until you get a thick, sticky dough.
  2. After the cake has been baking for 30 minutes, crumble the dough on top of the cake and place back in the oven for another 10 minutes.
  3. Remove from the oven and let the cake cool. Serve with whipped cream or full-fat yogurt.

Storage: Store at room temperature for 1 day, in the fridge for up to 5 days, or slice and freeze for up to 3 months.

Carbs: if whole recipe divided into 16 slices: 7g Carbs per slice