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
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 UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE COFFEE CAKE
This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!
Provided by Nancy Gibson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
- Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
- Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
- Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 275 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.7 g, Sodium 235.7 mg, Sugar 24.3 g
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
QUICK APPLE STREUSEL COFFEE CAKE
Steps:
- Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
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.
CONTEST-WINNING PUMPKIN COFFEE CAKE
It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN COFFEE CAKE
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
Provided by Taste of Home
Time 1h
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
PUMPKIN APPLE CAKE
An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.
Provided by Family Cook
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven at 350.
- Mix dry ingredients in a bowl and set aside.
- Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
- Add the eggs one at a time.
- Stir in apples (I use Golden Delicious) and vanilla.
- Add pumpkin and mix, scraping down the sides of the bowl.
- Add the orange peel if you like, it's optional.
- Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
- grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
- Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
- Dust with confectioner's sugar when completely cool.
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