Delicious Apple Pumpkin Coffee Cake Recipe

Imagine waking up to the delightful smell of pumpkin and apples wafting from your kitchen. Imagine savoring a warm piece of cake with a steaming cup of coffee in hand. Now, imagine all of this being real. With my apple pumpkin coffee cake recipe, you can make this tasty dream a reality.

This recipe is the perfect blend of fall flavors and classic coffee cake goodness. The moist pumpkin cake perfectly complements the caramelized apples and pecans in the filling. And let’s not forget about the crumbly streusel topping that gives the cake its irresistible texture.

But don’t just take my word for it – this coffee cake has received rave reviews from friends and family alike. Whenever I make it, everyone inevitably asks for the recipe.

I originally created this recipe as a way to use up extra pumpkin puree and apples during the fall season, but it’s now become a go-to for any time of year when I want a decadent dessert or a special breakfast treat. Trust me; there’s never a wrong time to enjoy some pumpkin and apple goodness.

So why wait? Follow along with me as I walk you through how to create your own delicious apple pumpkin coffee cake. Get ready for your taste buds to thank you.

Why You’ll Love This Recipe

Friends, I know I am a barista and not a baker, but let me tell you something: once in a while, we come across a recipe that is so delicious, it deserves to be shared with everyone. Today, I want to introduce you to the Apple Pumpkin Coffee Cake Recipe – the perfect collision of pumpkin, apples and coffee in one delightful cake. Trust me when I say: you’ll love this recipe!

First of all, who doesn’t love coffee and cake? This recipe combines two of the world’s most beloved treats into one amazing dessert. The pumpkin adds a subtle sweetness that complements the tangy apples perfectly. And let’s not forget about the streusel topping made with brown sugar and pecans – it adds a unique texture to the cake that will leave you wanting more.

But wait, there’s more! This recipe is incredibly versatile. You can serve it as dessert after dinner, paired with your favorite cup of coffee or tea. It also works as an indulgent breakfast treat for those lazy Sunday mornings we all long for.

The combination of apples and pumpkin makes this recipe perfect for Fall, but you can enjoy it any time of year. Imagine pairing it up with some apple cider during winter and enjoying it outdoors while nestled under warm blankets?

But don’t just take my word for it – try it for yourself! You won’t regret taking the time to bake this phenomenal cake that’s ideal for family gatherings or special occasions. And if you’re anything like me, you’ll find yourself making and craving Apple Pumpkin Coffee Cake more frequently than just “once in awhile.” Trust me when I say: you absolutely have to try this delicious recipe!

Ingredient List

Get Ready to Make Some Apple Pumpkin Coffee Cake!

Before starting, make sure you have all the ingredients on hand. Here’s the breakdown of everything you’ll need:

Dry Ingredients

• 3 cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of baking soda
• 1 teaspoon of salt
• 2 teaspoons of pumpkin pie spice

Wet Ingredients

• 1 can (15 ounces) of solid-pack pumpkin puree
• 4 large eggs
• 1/2 cup of unsalted butter, melted and cooled
• 1 cup of light brown sugar
• 1 cup of white granulated sugar
• 1/2 cup of sour cream

For the Apple Pie Filling

• 2 cups peeled and diced organic apples (Gala or any sweet apple)
• 1 tablespoon + 1 teaspoon cornstarch
• 3 tablespoons water

For the Crumb Topping

• 1 cup of all-purpose flour
• 4 tablespoons of unsalted butter, melted and cooled
• 1/2 cup of light brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Optional add-ins:

• Pecans

Now that you have everything you need, let’s get started!

The Recipe How-To

Let’s get to the fun part- baking the Apple Pumpkin Coffee Cake! Here’s a step-by-step guide to make this delicious cake.

Ingredients:
For the cake mix:

• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 teaspoon of pumpkin pie spice
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 2 eggs
• 1 cup of canned solid-pack pumpkin
• 1 organic apple, peeled and chopped

For the streusel topping:

• 1 cup of all-purpose flour
• 1/2 cup of light brown sugar
• 1/2 cup of granulated sugar
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of cold unsalted butter, cut into small pieces
• 3/4 cup of chopped pecans

Directions:
Step One: Preheat Your Oven

Before we start baking, preheat your oven to 350°F. Then, grease and flour a bundt pan or a 9 x 13 inch rectangular pan.

Step Two: Mix the Dry Ingredients

In a medium bowl, sift together two cups of all-purpose flour, two teaspoons of baking powder, one-fourth teaspoon baking soda, one-fourth teaspoon salt, and one teaspoon pumpkin pie spice.

Step Three: Combine the Wet Ingredients

In another mixing bowl, cream together one-half cup unsalted softened butter and three-fourths cups granulated sugar until light and fluffy. Beat in two eggs until smooth.

Step Four: Add Wet and Dry Mixtures Together

Next, add the one-cup canned solid-pack pumpkin and chopped organic apple to the wet mixture. Stir until fully incorporated. Slowly add the flour mixture, stirring until just combined.

Step Five: Create the Streusel Topping

For the streusel topping, in a medium bowl, combine one cup all-purpose flour, one-half cup light brown sugar, one-half cup granulated sugar, one teaspoon ground cinnamon, and one-fourth teaspoon salt. Add in one-half cup of cold unsalted butter pieces and 3/4-cup chopped pecans. Using a pastry blender or your fingers, cut the butter into the dry ingredients until you have small pea-sized crumbs.

Step Six: Assemble Your Cake

Place half of the cake mix in the pan and spread it out evenly. Then sprinkle half of the streusel mixture over the top, spreading it as evenly as possible. Spoon on the remaining cake mixture over the top of the streusel layer and smooth it around. Sprinkle the rest of the streusel mixture on top.

Step Seven: Bake and Let Cool

Bake for

Substitutions and Variations

Now, let’s customize the recipe based on your preferences! Here are some substitutions and variations that you can try:

– Flour: You can use all-purpose flour, whole wheat flour or gluten-free flour instead of the flour mentioned in the recipe.

– Sugar: Instead of using white sugar and brown sugar, you can use organic sugar, coconut sugar or honey. Keep in mind that the sweetness level may vary.

– Apples: Feel free to use any kind of apples that you like. However, make sure to choose firm ones that can hold up during baking. You can also replace apples with pears for a different flavor.

– Pumpkin Puree: You can use homemade pumpkin puree or canned pumpkin puree. If you don’t have pumpkin puree, you can also use sweet potato puree or butternut squash puree.

– Streusel Topping: Customize your streusel topping by adding nuts such as pecans or walnuts. You can also add oats for extra crunchiness.

– Spices: Play with different spices to create your own unique flavor. For example, cinnamon, nutmeg, ginger or cloves can be added to the recipe.

– Cheese: If you’re feeling adventurous, try adding cream cheese or ricotta cheese to the recipe. It will give a creamy texture and a tangy taste to the cake.

Remember, substitutions and variations are meant to be experimented with! Don’t be afraid to put your own twist on this Apple Pumpkin Coffee Cake recipe. Have fun and enjoy!

Serving and Pairing

Once your apple pumpkin coffee cake is baked to perfection, it’s ready to be served and enjoyed! This delicious treat is perfect for any time of day, whether you’re looking for a sweet start to your morning or an indulgent after-dinner dessert.

To elevate your experience, I recommend pairing this cozy cake with a warm cup of pumpkin spice coffee. The combination of the two flavors will transport you straight to autumn heaven. If you prefer tea, a hot cup of chai or cinnamon-spiced black tea would also be a great choice.

A dollop of lightly whipped cream on top of your slice can add an extra touch of decadence, while the same goes for a scoop of vanilla ice cream that can turn this cake into a fantastic dessert. You can also try drizzling some caramel or maple syrup over the top.

If you’re serving the apple pumpkin coffee cake for brunch, consider setting out some fresh seasonal fruit and mimosas on the side. A block of sharp cheddar cheese or some honey butter would also make excellent accompaniment for this deliciously moist and flavorful cake.

Whatever way you choose to serve and pair this mouthwatering apple pumpkin coffee cake, rest assured it won’t disappoint. With its rich and festive autumnal flavors, it is a perfect dessert for any fall gathering or simply as a comforting indulgence from the comforts of your own home.

Make-Ahead, Storing and Reheating

Ah, the joy of being able to make something delicious in advance and have it ready to go for whenever that craving hits. In the case of this Apple Pumpkin Coffee Cake recipe, it is perfect for prepping ahead of time and storing properly for later indulgence.

To make ahead, prepare the cake as instructed and let cool completely. Wrap tightly with plastic wrap and store in an airtight container or zip-top bag. This coffee cake will keep well at room temperature for up to 3 days or in the refrigerator for up to a week.

When you’re ready to enjoy this beauty once again, you can either let it come to room temperature before devouring or pop a slice in the microwave for 10-15 seconds to warm it up. I prefer eating this cake slightly warmed up as the flavors tend to come alive when heated.

You also have the option to freeze this Apple Pumpkin Coffee Cake. Make sure the cake has cooled down completely before wrapping it tightly with plastic wrap and then foil. Label it with the date and store in the freezer for up to 2 months.

Now, when it comes time to thaw, remove the cake from the freezer and let it sit at room temperature until fully thawed. Reheat as instructed above or leave at room temperature for a delectable treat without any extra effort.

I recommend making this cake ahead of time, as it becomes even more delicious with age. The pumpkin flavor intensifies and melds perfectly with the apple essence. Whether you are looking for a quick morning treat or a dessert that satisfies from head to toe, this Apple Pumpkin Coffee Cake will become your new go-to for make-ahead indulgences that will not disappoint.

Tips for Perfect Results

As a barista who loves baking, I’ve learned that the small things often make a big difference. Here are some tips to help you achieve the best results possible while making this delectable pumpkin apple coffee cake recipe.

Firstly, when making the cake batter, be sure to sift the flour before measuring it out. This ensures that there won’t be any lumps in your final product. Adding cornstarch to your flour mixture gives the cake a finer crumb texture, so don’t skip it.

Secondly, baking powder is an essential ingredient for this recipe. Be sure to not overdo it; using 2 teaspoons will suffice. Overdoing it may lead to the cake generating an undesirable taste or having a coarse texture.

Another key factor in getting perfect results is choosing the right pumpkin puree. We recommend using canned solid-pack pumpkin to make sure you have consistent quality every time you bake this cake. Additionally, be mindful of selecting gala apples since they work best with this recipe due to their sweetness and light crunchiness.

When making the streusel topping, kneading butter until it’s crumbly is important because it helps distribute it evenly throughout your dry ingredient mix which provides consistency throughout every bite of your cake.

Next up, don’t skip greasing the pan before pouring in your ingredients! This will prevent sticking and make for an easier removal process. You can use unsalted butter for greasing or preferred cooking spray instead.

Although many recipes call for eggs, egg substitutes may also work just as well! For this recipe specifically, use egg substitutes that are 99% real egg whites since they can provide structure without adding unwanted calories or fats.

Last but not least, knowing how your oven works can truly impact your baking outcomes for this apple pumpkin coffee cake recipe. Add 5 minutes of bake time if needed for maximum moistness of your cake! Beware of overbaking, it can dry out your cake!

With these tips, you’ll be able to make this pumpkin apple coffee cake recipe a success every single time! Can’t wait to hear how yours turned out!

Bottom Line

In conclusion, this apple pumpkin coffee cake recipe is the perfect fall treat for any coffee and dessert lover. With its blend of warm spices, tender apples, and gooey pecan streusel topping, this cake is sure to impress your taste buds and leave you wanting more. The addition of canned solid-pack pumpkin adds extra moisture and depth of flavor to the cake, making it a standout among other coffee cakes.

And don’t forget the versatility – this recipe can be adjusted to suit your preferences or dietary needs. Whether you prefer using egg substitute or organic apples, there are plenty of substitutions and variations to try out. Plus, it’s easy to make ahead of time and store for later, meaning you can indulge in sweet treat whenever you like.

So next time you’re looking for a delectable dessert to pair with your morning coffee or afternoon tea, give this apple pumpkin coffee cake recipe a try! You won’t be disappointed.

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