Pumpkin Apple Coffee Cake

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.

Cake Ingredients:

  • 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


  1. Preheat oven to 350°
  2. Peel and chop apples. If doing this ahead of time, you can keep them covered in water to keep from going brown.
  3. Mix all cake ingredients, starting with the wet ingredients and apples and add the flour last.
  4. Pour cake batter into a greased 9×13 pan.
  5. In a separate bowl, mix all of the crumble ingredients (I find it easiest to do this by hand).
  6. Sprinkle crumble evenly over the cake.
  7. Bake 35-45 min or until the edges are slightly browned and a toothpick comes out clean.
  8. Let cool. Cut into squares and enjoy with your favorite coffee ☕.

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