This Pumpkin Apple Coffee Cake is soft, spicy and filled with chunks of tender apple. The perfect accompaniment to your afternoon coffee, that crunchy top really takes it to another level!
Hello there! How has your week been?
Do you need a slice of this Pumpkin Apple Coffee Cake to get you through the day? I do and if you are feeling “ughhhh it’s only Thursday” too then this cake is the perfect solution. Soft, sweet, spicy and filled with apples and pumpkin. This cake is…. moist. Apologies, I know how much we all hate that word, but with the earthy pumpkin in there, there’s not really another word I can use to get across how amazing this coffee cake is!
Totally moreish, you will want to keep going back for more of this cake! There’s just something so comforting about a soft cake filled with pumpkin and spices with a crunchy oat topping. It’s the perfect Autumn cake and I guarantee it will disappear within hours. Share it at your peril. You may not be left with any for yourself!!
Are you like me and totally feel like adding a crunchy topping to something just takes it to that next level? Without, this is a great pumpkin apple cake…. with the topping? It’s a sublime, makes you dance because it tastes so good Pumpkin Apple Coffee Cake.
It’s totally worth the calories in my honest opinion! 😉
Coffee cake’s are also incredibly easy to make; you basically make a cake batter, fold in some apple chunks and spread it into an 8×8 inch square pan. Get your hands involved to make the crunchy topping, rubbing the butter through the other ingredients to make a a coarse, oaty, buttery topping.
Sprinkle said topping allllll over that cake batter, then wait patiently for the oven to work its magic and turn this into one seriously delicious coffee cake.
I don’t know about you, but I always make plenty of crumb topping so I can cover the entire cake in tons of that crunchy, golden goodness. The more the merrier when it comes to crumb toppings for desserts.
I also have to admit that there’s one corner of this cake you don’t see… and that’s because I ate all the crumb topping off of it before I could photograph it because I am a crumb topping obsessive. Once you taste this cake, you’ll totally get what I mean 🙂
Pumpkin Apple Coffee Cake
- For the crumb topping:
- 1/2 stick (56g) unsalted butter, cold and cubed
- 1/4 cup (50g) light brown sugar
- 3/4 cup (60g) rolled oats
- 1/2 cup (70g) plain/all purpose flour
- For the cake:
- 2 large apples, peeled, cored and cut into small chunks
- 2 cup (280g) plain/all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- 2 tsp baking powder
- 1 stick (113g) unsalted butter, at room temperature
- 1/2 cup (100g) caster/white sugar
- 1/2 cup (100g) light brown sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1 cup (240g) pumpkin puree, not pie filling
- Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan. I use Wilton Bake Easy to spray the pan, then put two strips of grease proof paper each way across the pan, so I have something to lift the cake out with.
- Make the crumb topping: Place butter, sugar, oats and flour into a medium sized bowl and rub together until you have a coarse breadcrumb texture; some larger lumps are fine, these get super crunchy! Leave to one side.
- Place chunks of apple, flour, salt, spices and baking powder into a medium sized bowl and stir until all the apple chunks are coated in flour.
- Place butter and sugars into a large bowl, or the bowl of a stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.
- Add in the eggs and vanilla, scraping down the sides as necessary, and mix on medium speed until well combined and smooth.
- Add in the flour mixture and pumpkin and mix on low until the mixture comes together and there are no lumps of flour.
- Tip the batter into your prepared pan and smooth into an even level with a spatula/wooden spoon.
- Sprinkle the crumb topping all over the top of the cake and then place in the oven for 25 minutes. After 25 minutes, turn the oven down to 160C/325F and bake a further 20-25 minutes until risen, golden and an inserted skewer into the centre of the cake comes out clean.
- Leave cake to cool completely, before transferring to a cutting board to slice into chunks of heaven. You can also make a quick glaze of 1/2 cup (60g) powdered sugar and 1-2tbsp water. Drizzle over the top if desired.
- Pumpkin Apple Coffee Cake will keep in an airtight container, at room temperature for 3 days. The crumb top will get softer after 2 days.
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