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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.
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Prep Time
15
mins
Total Time
15
mins
Course
Dessert, Snack
Servings
1
cake
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Try this tasty holiday recipe for pumpkin apple coffee cake.
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