If you’ve only ever made apple coffee cake with regular white flour and a mild, everyday apple, prepare to taste the difference. This Einkorn Apple Coffee Cake is deeply flavorful, thanks to Bluebird Grain Farms’ Einkorn Baking Mix, an ancient grain with a naturally sweet, nutty character that makes modern refined flour taste flat by comparison. Einkorn adds richness and depth to every bite, creating a coffee cake that feels wholesome, aromatic, and genuinely homemade.

The apple flavor is even more extraordinary. At Chelan Ranch, our freeze-dried apples are made from perfectly ripe organic Honeycrisp apples — a variety already known for its bold, bright flavor when fresh. Freeze-drying intensifies that natural Honeycrisp sweetness and tartness, creating a pure, concentrated apple flavor you can’t get from a bland baking apple. When reconstituted and folded into the batter, the apples soften into juicy, flavorful bites, while the crushed freeze-dried pieces in the crumb topping add even more apple intensity.

With toasted pecans for crunch and warm cinnamon running through the cake, this is the kind of bake that’s just as delicious with a cup of coffee in the morning as it is with tea in the afternoon. If you’re looking for an apple coffee cake that’s easy to make yet tastes elevated and packed with real apple flavor, this Einkorn Apple Coffee Cake is the recipe you’ll come back to again and again.

Einkorn Apple Coffee Cake with Honeycrisp Freeze-Dried Apples

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• Author: Angell Clark
• Total Time: 0 hours
• Yield: 8 servings 1x

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Description

Moist, tender, and topped with a buttery cinnamon crumble, this cozy apple coffee cake uses Chelan Ranch Organics freeze-dried Honeycrisp apples and Bluebird Grain Farms Einkorn Baking Mix for a hearty, rustic texture that’s irresistible.

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Ingredients

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Cake

• 1 cup Bluebird Grain Farms Einkorn Baking Mix
• 3/4 teaspoon ground cinnamon
• 1/2 cup light brown sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup total yogurt mixture:
  • 1/4 cup sour cream
  • 1/4 cup vanilla yogurt 9or 1/2 cup plain Greek yogurt + 1/2 teaspoon vanilla extract)
• 1 teaspoon vanilla extract
• 1 cup Chelan Ranch Organics freeze-dried Honeycrisp apples, rehydrated in 1 cup warm water for 5 minutes, then drained and lightly patted dry.

Topping

• 1/4 cup light brown sugar
• 1/4 cup Bluebird Einkorn Baking Mix
• 2 tablespoon cold unsalted butter, cut into small pieces
• 1/2 teaspoon ground cinnamon
• Remaining Chelan Ranch Organics Honeycrisp freeze-dried apples crushed into bread crumb size

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Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch square baking dish.
2. Prepare dry ingredients: In a small bowl, whisk together the Einkorn Baking Mix and cinnamon.
3. Cream butter and sugar: In a large mixing bowl, beat brown sugar and butter until light and fluffy. Add the egg, sour cream, yogurt, and vanilla; mix until smooth.
4. Combine: Gradually add the dry ingredients until just blended. Gently fold in the rehydrated apples.
5. Pour into pan and smooth the top.
6. Make the crumb topping: In a small bowl, use a fork to mix brown sugar, Einkorn mix, butter, and cinnamon until crumbly. Sprinkle evenly over batter.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Notes

Optional Add-Ons

• Sprinkle toasted pecans or walnuts into the topping for crunch.
• Add a light vanilla glaze drizzle for presentation: whisk 1/2 cup powdered sugar with 1-2 teaspoons milk and 1/4 teaspoon vanilla.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American