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Apple Pumpkin Coffee Cake

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  • Author: Living the Gourmet
  • Total Time: 1 hour
  • Yield: 1 bundt cake 1x


Units Scale
  • 3 cups flour - sifted
  • 1 cup shredded fresh apple - (about 2 medium sized apples)
  • 15 oz. can of pure solid pumpkin
  • 3 egg yolks
  • 3 egg whites
  • 1/4 cup of fresh orange juice plus about 2 tsp. orange zest
  • 1 cup brown sugar
  • 2 tsp. vanilla
  • Fresh grated nutmeg - about 1/2 -1 tsp.
  • 1/2 cup cooking oil
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar
  • Butter for greasing the pan

For the Streusel Crumbs:

  • 4 tbs. softened butter
  • Heaping 1/4 cup of flour
  • Heaping 1/4 cup of brown sugar

For the Icing:

  • 1 cup powdered sugar
  • About 2 -3 tbs. milk


For the Streusel Crumbs:

  1. Combine the softened butter, flour and brown sugar and mix until combined and able to form crumbs. Set aside.

For the Cake:

  1. Preheat Oven 350 degrees F.
  2. In a medium sized bowl whisk the pumpkin, shredded apple, brown sugar, egg yolks, oil, orange juice, nutmeg, orange zest and vanilla.
  3. In a separate larger bowl sift together the flour, baking powder, baking soda, salt and sugar.
  4. In a separate bowl, using an electric mixer beat the egg whites until soft peaks form.
  5. Prepare a bundt pan with the butter.
  6. Combine the wet ingredients with the sifted ingredients, then fold the egg whites into the batter.
  7. Place the batter into the prepared bundt pan.
  8. Top the batter with the streusel.
  9. Bake 45 – 50 minutes or until the cake tester comes out clean.
  10. Cool the cake then remove from the pan.

For the Icing:

  1. Place the powdered sugar in a medium sized bowl.
  2. Add the milk, one tbs. at a time and mix. Continue this process until the icing is smooth and able to drizzle over the cake.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes


  • Serving Size: 10 slices of cake
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