Pumpkin Apple Coffee Cake With Streusel Recipes

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
• Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
• Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
• Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

PUMPKIN APPLE COFFEE CAKE WITH STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
• Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
• Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

STREUSEL APPLE COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
• To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
• In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
• Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
• Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
• In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
• Store loosely covered.

APPLE STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix brown sugar, flour, and cinnamon for topping in a bowl. Cut in cold butter. Stir in walnuts and apple.
• Combine flour, baking powder, and salt for cake in a bowl. Beat white sugar and butter together in a large bowl with an electric mixer until creamy. Add dry ingredients. Mix in milk, egg, and vanilla extract. Spread into the prepared pan and sprinkle streusel topping over top. Swirl a knife through both mixtures.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

PUMPKIN-APPLE STREUSEL CAKE

Steps:

• For apples:
• Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
• Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

PUMPKIN APPLE STREUSEL CAKE

Steps:

• For Apples: Melt butter in large non-stick skillet over med-high heat.
• Add apples, saute until apples begin to brown, about 5 minutes.
• Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
• Cool.
• For Cake: Preheat oven to 350°F; butter 9" springform pan.
• Combine flour, brown sugar, butter and salt in large bowl.
• Using electric mixer beat until mixture resembles coarse meal.
• Set aside 2/3 cup of mixture for topping.
• Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
• Beat in eggs, transfer batter to pan.
• Scatter apples evenly over top.
• Sprinkle reserved topping over apples.
• Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
• Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
• Release pan sides from cake.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
• FOR STREUSEL TOPPING:.
• COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
• FOR COFFEECAKE:.
• COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
• SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
• BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.