Apple Almond Breakfast Cake

Ingredients

• 3/4 cup almond flour or meal
• 1/4 cup cornmeal
• 2 tablespoons tapioca flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 5 tablespoons butter, melted
• 1 teaspoon vanilla
• 2 large eggs
• 2 tablespoons almond milk
• 2 large apples (honey crisp, granny smith, or your preference), peeled and cut into small cubes
• 1/2 teaspoon cinnamon
• freshly ground nutmeg to taste

TOPPING:

• 1/2 cup gluten-free oats
• 1/3 cup walnuts, chopped
• 1 taplespoon maple syrup
• 1 teaspoon butter
• 1/4 teaspoon cinnamon
• Sprinkle of sea salt
• Raw sugar, to top

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together first six ingredients in a large mixing bowl. In another mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples. Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.
3. Pour cake batter into a greased 9x9 cake pan. Chill for 30 minutes in the fridge. In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl. Using your hands, mix together mixture well until crumbly and well-combined.
4. Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. Then, bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean. Cool for 20-25 minutes before serving.