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apple filled pumpkin coffee cake

(1 RATING)
44 Pinches 7 Photos
Adashofloverecipes avatar
Northern, MA
Updated on Sep 30, 2016

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!

prep time 10 Min
cook time 1 Hr 10 Min
method Bake
yield 10-12 serving(s)

Ingredients

  • 3/4 cup brown sugar packed
  • 3/4 cup granulated sugar
  • 1 cup extra virgin olive oil or other oil
  • 3 - large eggs
  • 1 can 15 ounce can pumpkin puree solid pack
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger powder
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup optional flaked covonut
  • 4 ounces toasted chopped pecans divided
  • 1/2 cup raisins optional
  • 21 ounces can apple pie filling or fresh apple filling
  • ICING
  • 2 cups powdered sugar
  • 4 ounces cream cheese softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons milk
  • NOTE: TO TOAST THE PECANS. PLACE ON BAKING SHEET IN A 350° OVEN. BAKE FOR APPROXIMATELY 5 TO 10 MINUTES OR UNTIL JUST STARTING TO TURN LIGHTLY GOLDEN BROWN.

How To Make apple filled pumpkin coffee cake

  • Step 1
    Preheat oven to 350°. Grease and flour a Bundt pan or angel food cake pan well.
  • Step 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.
  • Step 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.
  • Step 4
    Add in the vanilla, (coconut, raisins,optional) and half of the toasted pecans. Mix well with spoon.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Cakes
Keyword: #apple
Keyword: #pecan
Keyword: #pumpkin
Keyword: #Fall
Method: Bake
Culture: American
Ingredient: Flour

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