Apples coffee-cake with a gooey layer of brown sugar and cinnamon in the centre. It tastes so good, and it’s loaded with fibre!

1/4 cup butter, softened
2/3 cup packed brown sugar
1 1/2 cups buttermilk*
1 cup all-purpose flour
1 cup whole-wheat flour
1 tbsp flaxseed meal
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 1/2 cups finely chopped apples (leave skin on for more fibre)

Brown sugar centre:
1/4 cup packed brown sugar
2 tsp cinnamon

In a large bowl, beat together butter and sugar until combined. Beat in buttermilk. In another bowl, combine flours, flax, baking powder, baking soda, cinnamon, salt. Add to buttermilk mixture and stir well. Add apples and mix until combined.  Spread half the batter into a greased bundt pan. In a small bowl, combine brown sugar and cinnamon and sprinkle onto batter. Top with remaining batter. Bake at 350F for 40-45 minutes or until toothpick inserted in centre comes out clean. Let cool in pan.
*Instead of buttermilk, you can use regular milk and add about 1 1/2 tbsp of lemon juice. Let stand for 10 minutes.

I’ve made this cake several times, usually when I have guests over for coffee. This time I brought it to a playdate and everyone liked it a lot. Bennett kept stuffing way too much in his mouth at once. After we got home and it was all gone, Cole kept asking me to make more. I love how it’s so full of apples, they make the cake really moist. I’m sure this won’t be the last time I make it.

-Recipe adapted from The Lighthearted Cookbook