Apple Filled Pumpkin Coffee Cake Recipes

AUNT DEE DEE'S APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
• Mix pie filling and cinnamon, set aside.
• Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
• Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
• Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
• Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
• Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.

APPLE PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 350 degree F.
• Coat a springform or bundt pan with cooking spray.
• In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
• Using an electric mixer on low speed,beat until moistened,about 30 seconds.
• Scrape sides and beat on medium speed 2 or until smooth.
• Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
• Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
• Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
• Bring to a boil and cook 1 minute or until thickened.
• Remove from heat and cool completely.
• When cake is done,remove from oven and cool 5 minutes on a wire rack.
• Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.

APPLE FILLED PUMPKIN COFFEE CAKE

Steps:

• 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.

PUMPKIN APPLE CHEESE COFFEE CAKE

Steps:

• 1. Grease and flour a Bundt pan. Heat oven to 350°.
• 2. In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
• 3. In another bowl. Beat on low the butter, sugars, and apple sauce, together.
• 4. Add n the pumpkin and yogurt. Mix well.
• 5. Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
• 6. Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
• 7. Note: 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.
• 8. Place 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.
• 9. Cool 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.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.