Pumpkin Cake With Apple Crisp Topping Recipes

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APPLE PUMPKIN CAKE



Apple Pumpkin Cake image

This Apple Pumpkin Cake is perfect for Fall! Moist and delicious pumpkin cake layers with a tangy cream cheese frosting and apple pie filling.

Provided by Olivia

Categories     Dessert

Time 2h35m

Number Of Ingredients 26

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup vegetable oil
2/3 cup granulated sugar
1 cup light-brown sugar (packed)
1 1/2 cup pumpkin puree (14-15 oz can, not pumpkin pie filling)
3 large eggs (room temperature)
1 tsp vanilla
2-3 Granny Smith apples, chopped ((3 cups chopped, 340g))
2 tsp lemon juice
1/4 cup light brown sugar (packed)
1/4 cup granulated sugar
2 Tbsp cornstarch
1/2 tsp ground cinnamon
pinch ground nutmeg
pinch salt
1 cup water
1 tsp vanilla
3/4 cup unsalted butter (softened, but slightly cool)
6 oz cream cheese (slightly chilled, full fat, block not tub)
5 cups powdered sugar (sifted)
1 tsp vanilla
dried apple rings (optional)

Steps:

  • Preheat oven to 350F and grease & flour three 6" cake pans. Line with parchment.
  • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
  • Add dry to wet and mix until just combined.
  • Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 30-35 mins).
  • Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
  • Toss chopped apples and lemon juice in a large bowl, set aside.
  • In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk.
  • Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.*
  • Beat butter and cream cheese until pale and fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.
  • Place one layer of cake on a cake stand or serving plate. Top with about 1/2 cup of frosting and spread evenly.
  • Pipe a border of frosting around the outside to hold in the apple pie filling. Fill with about 1/2 cup apple pie filling, spread evenly.** Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
  • Frost the top and sides of the cake with remaining frosting in a rustic manner. Decorate with dried apple slices or cake crumbs if desired.

Nutrition Facts : Calories 742 kcal, Carbohydrate 113 g, Protein 6 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 93 mg, Sodium 268 mg, Fiber 2 g, Sugar 88 g, ServingSize 1 serving

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

SLOW-COOKED PUMPKIN APPLE COBBLER



Slow-Cooked Pumpkin Apple Cobbler image

This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

5 cups sliced peeled tart apple (about 4 medium)
1 cup fresh or frozen cranberries
1 cup packed dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1/2 cup butter, softened
3 large eggs, room temperature
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Chopped pecans, optional
Vanilla ice cream or whipped cream

Steps:

  • In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

Nutrition Facts : Calories 407 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 402mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 4g fiber), Protein 7g protein.

DUTCH APPLE-PUMPKIN CRISP



Dutch Apple-Pumpkin Crisp image

Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1 1/2 cups chopped peeled apples (2 small)
3/4 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon pumpkin pie spice
1 egg
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
  • Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
  • In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g

APPLE-PUMPKIN UPSIDE-DOWN CAKE



Apple-Pumpkin Upside-Down Cake image

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
2 tablespoons plus 1/4 cup softened butter, divided
2 tablespoons plus 3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
2 medium apples (about 10 ounces), peeled and thinly sliced
1/2 cup canned pumpkin
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN APPLE COFFEE CAKE WITH STREUSEL



Pumpkin Apple Coffee Cake with Streusel image

Perfect combination of apples and pumpkin in this cake. Great for fall!

Provided by TCook

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 cups peeled and chopped apples
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
4 teaspoons cold unsalted butter

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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g

PUMPKIN APPLE CAKE



Pumpkin Apple Cake image

An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.

Provided by Family Cook

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 medium apples, peeled and diced
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2 teaspoons orange zest
confectioners' sugar

Steps:

  • Preheat oven at 350.
  • Mix dry ingredients in a bowl and set aside.
  • Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
  • Add the eggs one at a time.
  • Stir in apples (I use Golden Delicious) and vanilla.
  • Add pumpkin and mix, scraping down the sides of the bowl.
  • Add the orange peel if you like, it's optional.
  • Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
  • grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
  • Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
  • Dust with confectioner's sugar when completely cool.

PUMPKIN-APPLE CARAMEL HOTDISH



Pumpkin-Apple Caramel Hotdish image

This is a combination of my pumpkin spice bundt cake - another Midwestern classic - and a caramelly apple crisp. It's perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 tablespoon unsalted butter, for the pan
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup pure pumpkin puree
1/4 cup heavy cream
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
3 large apples, peeled and finely diced
1/2 cup lightly packed brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
6 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
3/4 cup rolled oats
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350˚ F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
  • Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
  • Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
  • Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
  • Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.

PUMPKIN-APPLE STREUSEL CAKE



Pumpkin-Apple Streusel Cake image

Categories     Cake     Dessert     Bake     Thanksgiving     Apple     Pumpkin     Fall     Sour Cream     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Apples
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream

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.

PUMPKIN CAKE WITH APPLE CRISP TOPPING



Pumpkin Cake with Apple Crisp Topping image

An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!

Provided by Kim

Categories     Pumpkin Cake

Time 1h40m

Yield 16

Number Of Ingredients 22

2 large Granny Smith apples - peeled, cored, and sliced into 1/8-inch thick slices
3 tablespoons firmly packed brown sugar
2 teaspoons lemon juice
½ teaspoon ground cinnamon
1 cup rolled oats
½ cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened
3 cups all-purpose flour
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
1 (15 ounce) can pumpkin puree
½ cup unsweetened applesauce
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
  • Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
  • Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
  • Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
  • Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
  • Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 59.6 g, Cholesterol 84 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 376.3 mg, Sugar 32.6 g

PUMPKIN CAKE WITH APPLE-NUT STREUSEL



Pumpkin Cake With Apple-Nut Streusel image

This is like a cake and apple crisp together, serve warm or room temperature with ice cream or caramel sauce. You can add in raisins to the pumpkin cake batter. This cake is wonderful!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons butter
5 -6 large granny smith apples, peeled, cored and chopped in about 1/2-inch cubes
1/4 cup white sugar
2 teaspoons cinnamon (or to taste)
1/2 cup chopped walnuts
1 1/2 cups flour
1 cup brown sugar, packed
1/2 cup butter (no subs and just very slightly softened)
1/2 teaspoon salt
3/4 cup canned pumpkin puree
1/3 cup sour cream
1/4 cup sugar (can use less)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
vanilla ice cream

Steps:

  • To make the apple streusel: melt butter in a large skillet over medium heat.
  • Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
  • Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
  • For the cake: set oven to 350 degrees (second-lowest rack).
  • Butter an 11 x 7-inch baking dish.
  • Combine flour, brown sugar, butter and salt in a large bowl.
  • With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
  • In a bowl, whisk together pumpkin, sour cream, white sugar, pumpkin pie spice, eggs and baking soda; add to the flour mixture; beat or whisk just until smooth (batter will fairly thick).
  • Transfer batter to prepared baking pan and smooth out with a spoon.
  • Scatter the apple/nut mixture on top (along with any melted butter/cinnamon syrup sauce from the bowl) then sprinkle the reserved 2/3 cup mixture on top of apples.
  • Bake about 35-40 minutes or until cake test done.
  • Cool cut into squares and serve warm with ice cream.
  • Delicious!

Nutrition Facts : Calories 724.8, Fat 32.6, SaturatedFat 16.3, Cholesterol 132.1, Sodium 674.7, Carbohydrate 106.1, Fiber 7.1, Sugar 71.9, Protein 8.3

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From latinamommeals.com


PUMPKIN APPLE UPSIDE DOWN CAKE - THE GOLD LINING GIRL
2018-08-18 In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add flour mixture to the mixing bowl alternately with buttermilk, beating to combine after each addition. Spread cake batter ...
From thegoldlininggirl.com


THE BEST PUMPKIN CRISP {EASY THANKSGIVING DESSERT}
2021-08-23 Preheat oven to 425℉. Mix together the sugar, cinnamon, ginger, cloves and salt in a small bowl. In a separate bowl whisk eggs. In a large mixing bowl using a hand mixer (or stand mixer), beat pumpkin with eggs. Add sugar and beat …
From thefedupfoodie.com


APPLE PUMPKIN DUMP CAKE - SIMPLE JOY
2016-09-14 Preheat your oven to 350 degrees. Spray a 9x13 inch glass baking dish with cooking spray. In a small bowl, mix the pumpkin, cinnamon, and nutmeg together. Spread the apple pie mix over the bottom of the pan. Spread the pumpkin over that. Sprinkle the cake mix (just the cake mix, none of the mix ins) over the pumpkin.
From simplejoy.com


APPLE PUMPKIN BUNDT CAKE - JULIA'S ALBUM
2013-11-26 Instructions. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes. Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients.
From juliasalbum.com


PUMPKIN APPLE UPSIDE DOWN CAKE | GLUTEN-FREE PALEO
2019-10-25 Preheat your oven to 350 degrees and grease the sides of a 9” round cake pan (you don’t have to grease the bottom). In a large bowl combine the almond flour, tapioca, baking soda, cinnamon, pumpkin spice and salt. Melt coconut oil, set aside. Measure the pumpkin and coconut sugar. Melt butter or ghee.
From eatwellenjoylife.com


APPLE CRISP CAKE - SEASONS AND SUPPERS
2019-10-22 Preheat oven to 350F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper. Melt the 1/2 cup of butter ane set aside to cool. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
From seasonsandsuppers.ca


SLOW COOKER PUMPKIN APPLE CRISP - KRISTINE'S KITCHEN
2016-10-24 Instructions. In a large bowl, whisk together pumpkin puree, ½ cup pure maple syrup, spices, and salt until well combined. Stir in apple slices. Transfer the mixture to your slow cooker insert. In a medium bowl, stir together oats, white whole wheat flour and cinnamon.
From kristineskitchenblog.com


PUMPKIN CAKE WITH APPLE CRISP TOPPING | RECIPE IN 2021
Oct 27, 2021 - An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!
From pinterest.com


APPLE CRISP CRUMB CAKE - DINNER, THEN DESSERT
2017-09-27 Pour and spread cake batter into greased baking pan. Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern. Spoon over the apple topping over the crumbles. Bake for 50-55 minutes, or until a knife is inserted and comes out clean.
From dinnerthendessert.com


PUMPKIN APPLE CRUMB CAKE - COOK NOURISH BLISS
2015-11-09 In a small bowl, whisk together both kinds of flour, the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Set aside. In a large bowl, mix together the coconut oil and coconut sugar until combined. Add in the egg and whisk until combined. Add in the pumpkin and whisk again until combined.
From cooknourishbliss.com


DUTCH APPLE AND PUMPKIN CRISP RECIPE - FOOD NEWS
Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender. Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
From foodnewsnews.com


SPICY PUMPKIN AND APPLE CAKE WITH CREAM CHEESE AND MAPLE FROSTING
2015-10-23 100gm butter (room temperature) 125gm cream cheese. 3 cups of icing sugar. 3 Tbsp maple syrup. a handful of chopped walnuts to decorate. Pre heat the oven to 180 C / 350F and line two 22cm -23cm round cake tins (or one large bundt tin) With an electric mixer beat the eggs and sugar until light and fluffy (about 4 minutes), then add the oil and ...
From drizzleanddip.com


BAKED APPLE TOPPING RECIPE - THERESCIPES.INFO
Apple Crisp Topping Recipe | Allrecipes new www.allrecipes.com. 10 Apple Crumble Recipes for Celebrating Fall If you're craving a sweet fall treat, look no further than these apple crumble recipes. Crumbles get their name because the fruit filling is typically covered with a crumbly mix of butter, flour, and sugar, creating a delightful golden brown topping once baked.
From therecipes.info


APPLE PUMPKIN CAKE - LOVELY LITTLE KITCHEN
2019-09-27 Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy.
From lovelylittlekitchen.com


TOPPING FOR APPLE CAKE - THERESCIPES.INFO
BEST Apple Pie Cake Recipe with Crumble Topping great veenaazmanov.com. Apple Cake with Pie Filling and Crumble Cake batter. Preheat oven at 325°F/165°C/ Gas Mark 3; Grease and flour well an 8-inch tube pan or 12 cup bundt pan; Dry ingredients - Combine the flour with baking powder, baking soda, salt, and spices - set aside.;
From therecipes.info


EASY PUMPKIN CRISP RECIPE - PUMPKIN PIE CRISP - EATING ON A DIME
2021-10-04 Spray a 9X13 pan with non stick cooking spray. In a bowl, whisk the eggs and sugars together. Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan. In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
From eatingonadime.com


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