Indulge in a culinary delight that harmonizes the flavors of apples, pumpkin, and coffee in a delectable treat—the Apple Pumpkin Coffee Cake. This symphony of autumnal tastes is perfectly balanced, with a moist and tender crumb that melts in your mouth. The sweet and tangy apples offer a crisp contrast to the velvety pumpkin puree, while the coffee glaze adds a rich and aromatic finish. This recipe is a must-try for those seeking a cozy and comforting baked good, perfect for a leisurely breakfast, afternoon tea, or dessert. Additionally, tantalizing variations of this classic are explored, including a gluten-free version and creative flavor combinations like maple walnut and chocolate chip. Get ready to embark on a journey of delightful flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN APPLE COFFEE CAKE WITH STREUSEL
Perfect combination of apples and pumpkin in this cake. Great for fall!
Provided by TCook
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
- Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
- Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g
PUMPKIN APPLE CHEESE COFFEE CAKE
I created this cake by revamping a basic bundt cake recipe. It is full of apples,spice, pecans, cream cheese, and has a mild pumpkin flavor. It is a very moist delicious cake. I also topped it off with a glaze with Pecans. My family loved this cake. I Am adding this to my Fall favorites list. I hope you all enjoy it!
Provided by Nor Mac
Categories Cakes
Time 1h35m
Number Of Ingredients 28
Steps:
- 1. Grease and flour a Bundt pan. Heat oven to 350°.
- 2. In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
- 3. In another bowl. Beat on low the butter, sugars, and apple sauce, together.
- 4. Add n the pumpkin and yogurt. Mix well.
- 5. Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
- 6. Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
- 7. Note: you may place half the cake batter. Next top with cream cheese filling and batter, if desired, or place one third of the pumpkin batter in the bottom of a Bundt pan. Place half of the cream cheese mixture over the batter avoiding the outside edge and inside edge of pan. Place another third of batter over the cream cheese mixture. Top batter with remaining cream cheese mixture. Then top again with remaining batter.
- 8. Place in 350 degree oven. Bake 1 hour to 1 hr and 15 min. Check with pick . If the pic comes out clean just a couple crumbs it is done.
- 9. Cool cake for 15 minutes. Invert onto a platter. You make cool cake completely before frosting, or you may place over warm cake for a glaze. Make the icing. Beat cheese, powdered sugar, and vanilla together. Add milk 1 tablespoon at a time until you reach your desired consistency. ( you may add in food coloring at this point if desired . ) Place spoonfuls of icing over cake. Top with pecans, and let set until cool. Slice and serve.
APPLE FILLED PUMPKIN COFFEE CAKE
This is a cake I created.it has a mild pumpkin flavor. The Apple filling adds so much to this cake. I also topped it off with a cream cheese icing. It is moist and delicious. I hope you all enjoy it!
Provided by Nor Mac
Categories Cakes
Time 1h20m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350°. Grease and flour a Bundt pan or angel food cake pan well.
- 2. In a large bowl beat the sugar and oil with mixer on mefium speed. Add in the eggs, and continue to beat until well incorporated. Mix in the pumpkin on low speed.
- 3. In another bowl. Whisk together the flour, salt baking soda, baking powder, and spices. Slowly beat dry mixture into pumpkin mixture. Mix until well combined.
- 4. Add in the vanilla, (coconut, raisins,optional) and half of the toasted pecans. Mix well with spoon.
- 5. Divider batter into thirds. Place one third of batter evenly on bottom of pan. Top with half of the apples. Cover with a third of pumpkin mixture. Place remaining apple mixture evenly around batter into pan. Top the apples with the remaining pumpkin mixture.
- 6. Place on sheet pan in oven and bake approximately 60 to 70 minutes. Toothpick should be clean rwhen testing or a few crumbs remsining on pick when inserted.
- 7. Run your tap water as hot as possible. Place plug in Sink. Lay a dish towel on bottom of sink. Add enough hot water just to get the towel wet about half inch of water. Place hot bottom of bundt pan on top of the towel in the sink. Let it cool for 10 minutes. After 10 minutes. Remove cake from sink. Run a dull knife around outside edges of cake in Pan. Place a platter over top of pan. Turn cake upside down on top of platter. Cake should slide out.
- 8. Make icing : beat all ingredients well in a bowl until smooth. Drizzle icing over top of cake sprinkle remaining toasted pecans on top of icing. Let cake cool completely. To speed the process. You may refrigerate the cake. It could take up to four hours to cool. Slice and serve.
APPLE PUMPKIN COFFEE CAKE
Make and share this Apple Pumpkin Coffee Cake recipe from Food.com.
Provided by Tearanii
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree F.
- Coat a springform or bundt pan with cooking spray.
- In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
- Using an electric mixer on low speed,beat until moistened,about 30 seconds.
- Scrape sides and beat on medium speed 2 or until smooth.
- Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
- Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
- Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
- Bring to a boil and cook 1 minute or until thickened.
- Remove from heat and cool completely.
- When cake is done,remove from oven and cool 5 minutes on a wire rack.
- Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.
Nutrition Facts : Calories 253.8, Fat 9.4, SaturatedFat 1.8, Sodium 352.7, Carbohydrate 39.6, Fiber 2.2, Sugar 25, Protein 4.1
Tips:
- Use fresh, ripe apples and pumpkin: This will ensure that your coffee cake is moist and flavorful.
- Don't overmix the batter: Overmixing can result in a tough coffee cake.
- Bake the coffee cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the coffee cake cool completely before serving: This will allow the flavors to develop and the cake to set.
- Serve the coffee cake with your favorite toppings: Some popular options include whipped cream, ice cream, or maple syrup.
Conclusion:
Apple pumpkin coffee cake is a delicious and easy-to-make treat that is perfect for fall gatherings. With its moist texture, flavorful spices, and sweet apples and pumpkin, this cake is sure to be a hit. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!
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