Chopped apples, pecans, and chocolate shine in a simple batter made from flour, eggs, brown sugar, cinnamon and coconut oil. The result is a flavor-packed coffee cake with a chunky texture.
- 5 eggs
- 1½ cup (250 g) packed brown sugar
- 1 cup (240 ml) melted coconut oil (slightly cooled), or vegetable oil (sunflower, canola)
- 2 cups (335 g) unbleached, all-purpose flour
- 1 tablespoon (8 g) cinnamon
- 1 teaspoon (5 g) baking soda
- 3½ ounces (100 g) dark chocolate (60–80%), chopped (about 1 chocolate bar)
- 4 cups (495 g) ½-inch/1.5 cm peeled-apple cubes, (about 2 large or 4 medium apples)
- 1½ cups (155 g) chopped pecans, or walnuts
- Powdered sugar for dusting
- Preheat the oven to 350 degrees and spray, or grease a rimmed, 9x13x2-inch baking pan with vegetable oil, or butter (about 1 tablespoon).
- In a large bowl, beat the eggs for 30 seconds with a whisk, then mix in the sugar and coconut oil.
- Add the flour, cinnamon, and baking soda, and whisk to combine.
- Stir in the chopped chocolate, pecans, and apples. Mix until combined.
- Pour the batter into the baking pan and spread evenly. Bake in the oven until a knife or cake tester inserted in the middle comes out clean, about 35–40 minutes.
- Let cool completely in the pan, and then slice. Dust with powdered sugar. The cake will keep in a cool place, tightly wrapped, for up to 3 days.
- Use chocolate chips (dark or white) instead of a chocolate bar.
- I used olive oil instead of vegetable oil a few times and didn’t taste a difference.