I may be in California but don't think for one second that I forgot about Breakfast Friday!!!

This breakfast bread-cake-muffin really doesn't need much explanation. It kind of speaks for itself.

It's seasonal, comforting, and studded with apple cinnamon goodness through + through.

The texture may be the most addicting part which lands somewhere between a quick-bread and a muffin, but I made it in a round pan and felt like calling it cake. (However, a muffin pan works perfectly and yields the same result!)

It's intensely thick and moist but in the best way possible. I thank the almond meal for that.

The flour combination is simple and hopefully appealing to all, whether gluten-free or not. And while I'm not a huge fruit-in-baked-goods type of person, I just loved the apple component in this recipe. They didnt turn gooey but left the cake with so much flavor. The little kick of ginger is subtle but just right and helloooo cinnamon (my fav.).

So, to wrap things up, you need this breakfast cake in your life. Today.

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Apple Spice Crumb Cake

gluten-free, dairy free // yields 1, 9/10-inch round pan/cast iron skillet or 12-14 muffins

for the crumb topping:

1/3 cup gluten-free rolled oats
3 tablespoons muscovado sugar, or coconut sugar, sucanat, brown sugar
3 tablespoons gluten-free oat flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated ginger, small side of your grater
pinch of salt
3 tablespoons unrefined coconut oil, softened not melted
1 medium apple

for the cake:

1 cup gluten-free oat flour
3/4 cup finely ground cornmeal
1/2 cup almond meal
1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup apple cider, no-sugar added
1/3 cup unsweetened almond milk
2 teaspoons pure vanilla extract
2 teaspoons freshly grated ginger, small side of your grater
1/4 cup unrefined coconut oil, melted and slightly cooled
1-2 medium apples

For the crumb topping: Place oats, sugar, flour, cinnamon, ginger, and salt in a bowl and mix well. Add the coconut oil and mix together with a fork or your fingers until fully combined. The topping should hold together and feel moist. If it's dry/crumbly add a bit more coconut oil. Set aside and wait to dice your apple so it does not brown.
Preheat your oven to 350* F and grease a round pan or line a muffin tin with liners.
For the cake: In a large bowl stir the flour, cornmeal, almond meal, sugar,cinnamon, baking powder, and salt together until combined.
In another bowl whisk the eggs, then whisk in the cider, milk, vanilla, and grated ginger and until fully combined.
Peel 1 apples. Grate the 1st apple using the large side of your grater until you have 1 cup. Peel + grate another other apple if needed.
Whisk the coconut oil into the wet mixutre and then pour into the dry.
Whisk/stir until just combined [when you no longer see dry flour].
Fold in the grated apple and let sit for 5-7 minutes to thicken.
Peel 1 more apple and dice until you have 3/4 cup.
Pour the batter into the pan, sprinkle with crumb topping, and evenly top with the diced apple.
Place in your oven and bake for 55-65 minutes until golden brown and a toothpick comes out nearly clean [not bone dry/not gooey]. For muffins, bake 30-35 minutes.
Let cool at least 30 minutes before slicing. Cake will be slightly crumbly when warm but firm up completely as it sits.

notes/substitutions: The ginger flavor is mild but definitely noticeable. If you want more gingery-zing use 3/4 teaspoon in the crumb topping and 3 teaspoons in the cake. 2% or soy milk can be used instead of almond milk. Any baking oil will work in place of coconut oil.