Apple Crunch Coffee Cake
The apples and almonds in this cake make it amazingly crunchy and moist. If you are watching your sugar intake, 1/2 cup of sugar can easily be used instead of 3/4 cup, but the recipe itself is sweet and easy!

1 cup Highwood Crossing Muffin and Pancake Mix
1/4 cup Highwood Crossing ground flaxseed*
3/4 cup  Granulated Sugar
2 Eggs
2/3 cup Buttermilk or plain yogurt
2 tablespoons Highwood Crossing Canola Oil
2 tablespoons Butter
1 teaspoon Vanilla
2 -3 Apples, peeled and sliced and shredded or sliced if doing an upside down cake version

Topping
1/3 cup Sliced almonds or pecans
1/3 cup Granulated sugar
1 teaspoon Cinnamon

*2 tablespoons of seeds grind up to the 1/4 cup of ground flaxseed required for this recipe.

Preheat oven to 350ºF.

In bowl, stir together Highwood Crossing Muffin and Pancake Mix, flaxseed, and sugar. In separate bowl, beat eggs; stir in yogurt, oil, butter, and vanilla. Stir into flour mixture until just combined, add apples to batter. Pour into greased 9 inch spring-form pan or 8x8 pan.

Combine almonds, sugar and cinnamon; sprinkle over batter. Bake for 45 minutes or until toothpick inserted into center comes out clean.

Upside Down Cake Option: Arrange apple slices in an attractive pattern on the bottom of the pan. Sprinkle sugar, almond mixture on the apples. Add the above batter. After baking invert onto a plate while warm.

Makes approximately 8 servings.