Pumpkin Apple Coffee Cake

We’re right in the full swing of pumpkin appreciation month over on Instagram and on this blog. Things got started earlier in the week with these Mini Arroz Con Leche Pumpkin Pies. If you follow me on Instagram, then you’ll know that this is a pumpkin blog now (for just a short while). I’m sharing my favorite pumpkin treats from the past along with some new and exciting recipes over the next couple of weeks. Just in case we don’t have enough pumpkin in our lives at the moment. I’ve got you covered. Today, I’m sharing the ultimate Fall coffee cake. This Pumpkin Apple Coffee Cake is Autumn on a plate. Homemade pumpkin cake filled with spiced apples and topped with a pecan streusel, it doesn’t get any better than this in the crumb cake department. Whether you eat it for breakfast or a snack or even dessert, this is the cake of the season…or at least I’m trying my hardest to ensure it is. 

Let’s start with the best part of any coffee cake and that is the streusel topping! In a large bowl, combine the sugar, flour, salt, and cinnamon. Stir in the butter until the mixture comes together to form coarse crumbs. Stir in the pecans and set aside.

**Note: The pecans are optional, especially if you have a nut allergy. I wanted this coffee cake to scream autumn, and so I included pecans, but really any nut would be great. If yo want to really hammer that pumpkin, you can use pepitas!**

To make the filling, peel, core and thinly slice the apples. Toss together in a large bowl with the sugar, pumpkin pie spice and cornstarch until evenly combined; set aside. This is like apple pie meets coffee cake with a pumpkin twist and it brings so much moisture to the cake!

**Tip: I’m using a mix of both Granny Smith and Fiji apples, but you can use whatever apples you prefer to bake with. You want something with flavor that’ll stand up to cooking. Stay away from red delicious apples as they are too mealy for baking.**

To make the cake, in a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.

**Note: Pumpkin pie spice is something I always have on hand during this time of year. If you don’t have it, or just can’t find it for whatever reason, you can use a mixture of ground nutmeg, all-spice, ginger, cloves and cinnamon!**

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the softened butter with the brown and granulated sugars until light and fluffy, about 3 minutes.

Stir in the eggs, one at a time, mixing well after each addition. Stir in the pumpkin and vanilla. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Stir until just combined, after each addition, making sure to not overmix at this point.

Pour half of the batter into the prepared baking dish and spread out to an even layer. Top with the apple mixture. Then spread out the remaining batter over the top.

**Note: If you want the cake to come out a lot easier, after you cut it, you can line the pan with a sheet of parchment paper and then grease it. It’ll make it so much easier to serve later on.**

Sprinkle the topping in an even layer, pressing down gently. Bake until the cake is golden brown and a toothpick, inserted in the middle, comes out clean, about 45 to 50 minutes. Remove from the oven and allow to cool before slicing and serving.

The best part about coffee cakes is that they’re really just an excuse to eat cake first thing in the morning for breakfast. Make it early in the week so you can have it on hand all week long. It’s the perfect breakfast, brunch, snack or even dessert. It all depends on how you look at it.

If you do have any leftovers, you can wrap them well in plastic wrap or store in an airtight container at room temperature for a few days. If you want to prolong the shelf life, you can keep it in the fridge. Just make sure to let it come to room temperature before serving and eating.

If you’re not a fan of apples, or you just don’t want to include the apple filling in this coffee cake, you can easily just omit that entire step. The cake will still be just as delicious with the pumpkin and the pecan topping all on it’s own. I promise. 

If you’re anything like me and just love a good coffee cake, then you’ll definitely want to try this one out! It’s the perfect cake for autumn, and everyone will love it. I hope you give it a try soon, and be sure to let me know what you think below or tag me on Instagram! I’d love to hear from you!

4.50 from 2 votes

Pumpkin Apple Coffee Cake

This Pumpkin Apple Coffee Cake is the perfect coffee cake to make all autumn long. Pumpkin cake filled with spiced apples and topped with a pecan streusel!

Servings 12 servings

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Topping:

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter melted and cooled
• 1 cup toasted pecans chopped

Filling:

• 3 medium apples such as Granny Smith or Fuji or a combination of both
• 1/3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1 tablespoon cornstarch

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup unsalted butter softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs room temperature
• 1 15 ounce can pumpkin purée
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk

Instructions

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with cooking spray and set aside.
• To make the topping, in a large bowl, combine the sugar, flour, salt, and cinnamon. Stir in the butter until the mixture comes together to form coarse crumbs. Stir in the pecans and set aside.
• To make the filling, peel, core and thinly slice the apples. Toss together in a large bowl with the sugar, pumpkin pie spice and cornstarch until evenly combined; set aside.
• To make the cake, in a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter with the sugars until light and fluffy, about 3 minutes. Stir in the eggs, one at a time, mixing well after each addition. Stir in the pumpkin and vanilla. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Stir until just combined, after each addition, making sure to not overmix at this point.
• Pour half of the batter into the prepared baking dish and spread out to an even layer. Top with the apple mixture. Then spread out the remaining batter over the top. Sprinkle the topping in an even layer, pressing down gently. Bake until the cake is golden brown and a toothpick, inserted in the middle, comes out clean, about 45 to 50 minutes. Remove from the oven and allow to cool before slicing and serving. Enjoy!

Author: The Candid Appetite