Healthy Pennsylvania Dutch Apple Muffin Cake

For the crumble topping:
In a small bowl combine 2 tablespoons of spelt flour, 2 tablespoons of brown sugar and 1/4 teaspoon of cinnamon and mix well. Using a fork or pastry cutter, cut in 1 tablespoon of butter until mixture resembles coarse crumbs. Set aside in the fridge.

For the cake:
Preheat oven to 350 F. Spray a bundt or loaf pan with cooking spray and set it aside.

Add oats into a blender and blend until a fine flour forms. Add all of the remaining dry ingredients (through cloves on the above list) and blend well. Pour this mixture into a large bowl and set aside.

In a medium-sized bowl combine almond butter, yogurt, honey, eggs, and vanilla extract.

Beat the wet ingredients into the dry ingredients and blend until batter is smooth. Stir in chopped apple.

Pour batter into the prepared pan and smooth it out so the surface is level. Sprinkle with crumb topping.

Bake until crumbs are crisp and lightly browned and a knife inserted in center of cake comes out clean. This should take about 40 minutes.
Remove it from the oven and cool cake in the pan for at least 20 minutes. Then run a knife between cake and sides of pan and gently invert cake onto cooling rack. Cool thoroughly before serving.

Notes:
This cake is not extremely sweet—it’s more like a muffin. If you want a sweeter cake just add some sugar or more honey. This cake is delicious served with whipping cream or vanilla ice cream/yogurt.

For a healthier version, you could omit the crumble topping.

Note, the crumble topping is actually on the bottom of the cake after you flip it out of the bundt pan. If you don’t have a bundt pan, you could always use a loaf tin or a muffin tin.