pumpkin apple cheese coffee cake
(1 rating)
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!
(1 rating)
yield
10 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For pumpkin apple cheese coffee cake
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1/2 tspginger
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1/4 tspground cloves
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1/4 tspnutmeg
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1 Tbspcinnamon
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3 call purpose flour'
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1 tspsalt
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2 tspbaking soda
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1/2 capple sauce
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1/2 csoftened butter
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1 cgranulated sugar
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1 clight brown sugar
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4eggs
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1 ccanned pure pumpkin
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3/4 cvanilla greek yogurt low-fat or regular
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1 tspvanilla
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1 cchopped baking apples the granny smith
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3/4 ctoasted pecans divided, or walnuts
- FILLING
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8 ozsoftened cream cheese
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1/4 csugar
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1/2of 1 beaten egg
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1 Tbspflour
- GLAZE
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2 cpowdered sugar
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1/4 csoftened butter
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1-3 Tbspmilk ( depending how thick you like your glaze)
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a dash of orange food coloring if desired.
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1/4 creserved pecans, or walnuts from batter ingredients
How To Make pumpkin apple cheese coffee cake
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1Grease and flour a Bundt pan. Heat oven to 350°.
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2In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
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3In another bowl. Beat on low the butter, sugars, and apple sauce, together.
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4Add n the pumpkin and yogurt. Mix well.
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5Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
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6Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
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7Note: 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.
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8Place 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.
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9Cool 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.
- 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!
Categories & Tags for PUMPKIN APPLE CHEESE COFFEE CAKE:
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