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apple filled pumpkin coffee cake

(1 rating)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

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!

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

Ingredients For apple filled pumpkin coffee cake

  • 3/4 c
    brown sugar packed
  • 3/4 c
    granulated sugar
  • 1 c
    extra virgin olive oil or other oil
  • 3
    large eggs
  • 1 can
    15 ounce can pumpkin puree solid pack
  • 2 1/2 c
    flour
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon
  • 1/8 tsp
    ground cloves
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    ginger powder
  • 3/4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    vanilla
  • 1/2 c
    optional flaked covonut
  • 4 oz
    toasted chopped pecans divided
  • 1/2 c
    raisins optional
  • 21 oz
    can apple pie filling or fresh apple filling
  • ICING
  • 2 c
    powdered sugar
  • 4 oz
    cream cheese softened
  • 3 Tbsp
    butter, softened
  • 1 tsp
    vanilla extract
  • 4-5 Tbsp
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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