Description

A tender, gluten-free coffee cake baked on a grill or smoker with a smoky almond flour streusel topping and sautéed apple filling.

Ingredients

Scale

2 cups (200g) super-fine blanched almond flour
1/2 cup (115g) unsalted butter, melted
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
2 tablespoons butter (for sautéing apples)
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup (50g) super-fine blanched almond flour (for streusel)
1/4 cup (50g) granulated sugar (for streusel)
3 tablespoons cold unsalted butter, cubed (for streusel)
1/2 teaspoon ground cinnamon (for streusel)
Pinch of salt (for streusel)

Instructions

Set up your grill or smoker for indirect heat at 325°F (160°C). Place a drip pan under the grate.
Peel, core, and slice apples into thin wedges. Toss with lemon juice.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add apples and 1 teaspoon cinnamon. Sauté for 3-4 minutes until slightly softened. Remove from heat and let cool.
In a large bowl, whisk together 2 cups almond flour, 1/2 cup sugar, baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk eggs, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. The batter will be thick.
Grease a 10-inch cast-iron skillet. Pour half the batter into the skillet and spread evenly.
Top with the sautéed apples in a single layer.
Spoon remaining batter over the apples, smoothing it out gently.
In a small bowl, combine 1/2 cup almond flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cut in cold cubed butter until it resembles coarse crumbs.
Sprinkle streusel evenly over the cake.
Place skillet on the indirect heat zone of the grill. Close lid and bake for 30-40 minutes at 325°F (160°C).
Check at 30 minutes; top should be golden and a toothpick inserted in the center should come out clean. Tent with foil if browning too fast.
Remove from grill and let cool in the skillet for 10-15 minutes before serving.

Notes

Ensure butter is cold for the streusel to maintain flaky texture. Sautéing apples first prevents a soggy cake. Let the cake cool completely before slicing to allow the gluten-free structure to set. Use mild wood chips like apple or cherry for subtle smoke flavor.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 14
Fat: 20
Saturated Fat: 7
Carbohydrates: 18
Fiber: 3
Protein: 8

Keywords: gluten-free, coffee cake, apple cinnamon, almond flour, smoked, grilled, brunch, outdoor baking, streusel