Maple Parsnip Morning Glory Coffee Cake made with applesauce, whole-wheat flour avocado oil. Flavored with raisins, cinnamon, walnuts and crunchy sweet streusel topping.
- ¼ cup old-fashioned oats
- ¼ cup all-purpose flour
- 2 tablespoons granulated natural cane sugar (evaporated cane juice)
- 2 tablespoons unsalted butter, softened
- ½ teaspoon cinnamon
- ¾ cup dark pure maple syrup
- ¾ cup unsweetened applesauce
- ½ cup organic canola or avocado oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups shredded peeled parsnips
- ½ cup raisins
- ½ cup chopped toasted walnuts
- Preheat oven to 350ºF. Grease a 10-inch spring-form pan or mist with cooking spray.
- Make Streusel: Rub together oats, flour, cane sugar, butter and ½ teaspoon cinnamon in a small bowl with clean fingertips until crumbly. Set aside
- Make Coffee Cake: Whisk maple syrup, applesauce, oil, eggs and vanilla in a large bowl.
- Whisk flour, baking powder, cinnamon, ginger and salt in a small bowl.
- Add the flour mixture to the wet mixture and stir to combine with a silicone spatula. Add parsnip, raisins and walnuts and stir to combine. Spread batter in the pan, top with streusel and transfer to the oven. Bake until the cake is puffed and the top is golden, about 55 minutes.
- Let cake cool at least one hour. Cut into wedges and serve.
- Serving Size: 1/12 cake
- Calories: 290
- Fat: 16
- Carbohydrates: 34
- Fiber: 3
- Protein: 4