Prep time: 20 min Cook time: 45 min
So you’d think that living in the self-proclaimed pumpkin capital of the world, I would love fall. The truth is I am always a little disappointed when Labor Day rolls around, indicating the true end to summer. Especially this year, with quarantine and social distancing, summer just seemed very short.
But it’s nothing a good coffee cake can’t cure, at least temporarily.
I actually started with an old family recipe for apple cake, made a lot of healthier swaps and added my own flair.
The base is the same, though: chopped apples 🍎 😋.
You can really use and kind of apples you like. I used Fuji because they’re really sweet and I don’t have to use as much sugar that way.
- 3 c peeled and chopped apples
- 1 to 1.5 c sugar or sweetener of choice (I used maple syrup)
- 1 c unsweetened apple sauce
- 1/2 c pure pumpkin puree (not pumpkin pie filling)
- 1/2 c milk of choice (I used unsweetened oat milk)
- 1 t vanilla
- 1 t baking soda
- 2 t baking powder
- 1/2 t salt
- 2 t cinnamon
- 1 t pumpkin spice (optional)
- 3 c sifted flour
Crumb Topping Ingredients:
- 3 T Butter, softened (I used Earth Balance)
- 1/4 c chopped pecans
- 3 T flour
- 3 T brown sugar
- Pinch of cinnamon
- Preheat oven to 350°
- Peel and chop apples. If doing this ahead of time, you can keep them covered in water to keep from going brown.
- Mix all cake ingredients, starting with the wet ingredients and apples and add the flour last.
- Pour cake batter into a greased 9×13 pan.
- In a separate bowl, mix all of the crumble ingredients (I find it easiest to do this by hand).
- Sprinkle crumble evenly over the cake.
- Bake 35-45 min or until the edges are slightly browned and a toothpick comes out clean.
- Let cool. Cut into squares and enjoy with your favorite coffee ☕.