This coffee free coffee cake is especially good since it is filled with delicious strawberry preserves. You cannot go wrong with some good preserves.
Did I mention it is a cream cheese coffee cake too? Yeah, it just keeps getting better and better.
Strawberry Cream Cheese Coffee Cake
For the cake:
2 cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
1 cup room temperature cream cheese
1 tbsp apple cider vinegar
3 egg whites
½ cup apple sauce
For the Filling:
2/3 cup strawberry preserves
For the topping:
1 tbsp oil
2 tbsp honey
2/3 cup instant oats
Preheat your oven to 350 degrees. Line a 9” round pan with tinfoil (I used a pie pan because that’s what I have.), and spray it with oil. Mix the oats, oil, and honey together. Set it aside.
To make the cake, mix together the first four cake ingredients in a large bowl. Whisk the egg whites together in a separate bowl. Add in the sugar, applesauce, cream cheese, and vinegar. Mix the wet and dry ingredients.
To assemble, spread half of the cake mixture into the pan with a rubber spatula. Cover the top with the preserves. Spread the rest of the batter on top evenly. Sprinkle the topping over top.
Bake for 55 minutes, or until a toothpick comes out clean. Allow the cake to cool for 15 minutes in the pan before removing to a cooling rack or cutting.