Pumpkin Apple Coffee Cake


Pumpkin Apple Coffee Cake

Bursting with apples fresh from the orchard and a hint of fragrant cinnamon, this moist coffee cake will be a perfect pair to a cup of coffee with friends.
Prep Time 15 mins
Total Time 15 mins
Course Dessert, Snack
Servings 1 cake


  • Pumpkin Apple Coffee Cake:
  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups Apples peeled and chopped
  • Crumb Topping:
  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/2 cup cold butter
  • 1 teaspoon Cinnamon
  • 1/2 cup brown sugar


  • Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  • Prepare crumb topping using a pastry blender or two forks, and cut the butter into the dry ingredients until it resembles coarse meal. Set aside.
  • In a large bowl, combine first six dry ingredients of coffee cake in a bowl.
  • In a small bowl, beat eggs with a fork, add pumpkin, vanilla and oil.
  • Add the pumpkin mixture to the dry ingredients.
  • Stir until just combined and then add the apple right at the end.
  • Pour batter into the prepared pan (it is really thick). Top with the crumb mixture.
  • Bake at 350 degrees F for 35 to 40 mins.
  • Dust the cake with a generous amount of powdered sugar. The crumb topping becomes a crunchy surprise on the bottom of each slice.


Try this tasty holiday recipe for pumpkin apple coffee cake.
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