Pumpkin-Apple Coffee Cake
Just in time for Turkey Day, here is an updated version of a classic holiday coffee cake. Redolent with all the aromatic spices and flavors you would expect in a Thanksgiving dessert, but tweaked with healthier ingredients so you can enjoy this scrumptious treat without guilt.
Recipe adapted from: Pumpkin-Apple Streusel Cake Bon Appetit Magazine, 2001
Recipe adapted from: Pumpkin-Apple Streusel Cake Bon Appetit Magazine, 2001
Ingredients
Apples
- 3 tablespoons unsalted butter
- 4 cups peeled cored and diced Granny Smith apples (about 4 large)
- 3 tablespoons coconut palm sugar or cane sugar see MPM Mini-Bites
- 1 teaspoon ground cinnamon
Cake
- 1 1/2 cups whole wheat pastry flour sifted (see MPM Mini-Bites)
- 1 cup coconut palm sugar or firmly packed light brown sugar see MPM Mini-Bites
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, cut into bits (room temperature)
- 3/4 cup 100% pure canned pumpkin not pumpkin pie filling
- 1/3 cup plain Greek yogurt
- 2 tablespoons coconut palm sugar or cane sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 large eggs
Instructions
- Butter the bottom and sides of a 10-inch springform pan.
- Apples: in a large skillet over medium setting, melt butter. Sauté apples until softened and golden, about 5 minutes. Add coconut palm sugar and cinnamon; sauté for about 3 minutes longer. Cool for about 20 minutes.
- Preheat oven to 350 degrees F.
- Cake: in a large bowl of an electric mixer on medium speed, combine flour, coconut palm sugar, salt and butter until mixture forms into crumbs. (about 2 minutes) Set aside 2/3 cup for topping.
- Into remaining crumb mixture, beat in pumpkin, Greek yogurt, 2 tablespoons coconut palm sugar, spices and baking soda, beating at medium speed just until smooth. Beat in eggs.
- Transfer batter into prepared pan.
- Arrange apples on top. Sprinkle with reserved topping.
- Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool cake on a rack for 20 minutes. Loosen cake by running a sharp knife around pan. Release sides of pan. Place cake on a serving platter.
Notes
Make Ahead and Storage Tips: cake may be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving. (If desired, warm for about 15 minutes at 250 degrees F., loosely covered with foil.) Cake may be frozen, tightly wrapped for up to 4 months.
Serving Idea:this cake is delicious warm or at room temperature. If desired, serve with ice cream, frozen yogurt or gelato.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Additional tips for using whole wheat pastry flour can be found here.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace white and brown sugars in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or brown sugar (see Ingredients) or experiment with alternative healthy sweeteners such as honey and maple syrup.
Another pumpkin dessert you may enjoy is Pumpkin-Pecan Cheesecake Bars.
