Apple Pumpkin Coffee Cake
Capture the essence of autumn with this irresistible Apple Pumpkin Coffee Cake, a delightful fusion of warm fall flavors and cozy textures. Tender chunks of fresh apples and velvety pumpkin puree come together in a spiced batter infused with cinnamon, nutmeg, and ginger, creating a perfectly moist cake with a hint of fall’s finest aromas. Topped with a delicate dusting of powdered sugar and optional crunchy pecans or walnuts, this easy-to-make coffee cake pairs beautifully with your morning coffee or as a sweet afternoon pick-me-up. With just 20 minutes of prep time, this 9x13-inch bake serves up to 12 slices of pure seasonal bliss—ideal for brunch gatherings or holiday dessert tables. Embrace the taste of the season with this crowd-pleasing Apple Pumpkin Coffee Cake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 cups apples, peeled, cored, and finely chopped
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar, for topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick cooking spray.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk to ensure an even mix of dry ingredients.
In a separate medium-sized bowl, whisk together the melted butter, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, sprinkle the top with powdered sugar for a finishing touch.
Slice into squares and serve. Enjoy your Apple Pumpkin Coffee Cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 30.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
