Pumpkin Apple Cheese Coffee Cake Recipes

Steps:

• In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13x9-in. baking dish., In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Steps:

• 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.

Steps:

• 1. Preheat oven to 350°. Grease and flour a Bundt pan or angel food cake pan well.
• 2. In a large bowl beat the sugar and oil with mixer on mefium speed. Add in the eggs, and continue to beat until well incorporated. Mix in the pumpkin on low speed.
• 3. In another bowl. Whisk together the flour, salt baking soda, baking powder, and spices. Slowly beat dry mixture into pumpkin mixture. Mix until well combined.
• 4. Add in the vanilla, (coconut, raisins,optional) and half of the toasted pecans. Mix well with spoon.
• 5. Divider batter into thirds. Place one third of batter evenly on bottom of pan. Top with half of the apples. Cover with a third of pumpkin mixture. Place remaining apple mixture evenly around batter into pan. Top the apples with the remaining pumpkin mixture.
• 6. Place on sheet pan in oven and bake approximately 60 to 70 minutes. Toothpick should be clean rwhen testing or a few crumbs remsining on pick when inserted.
• 7. Run your tap water as hot as possible. Place plug in Sink. Lay a dish towel on bottom of sink. Add enough hot water just to get the towel wet about half inch of water. Place hot bottom of bundt pan on top of the towel in the sink. Let it cool for 10 minutes. After 10 minutes. Remove cake from sink. Run a dull knife around outside edges of cake in Pan. Place a platter over top of pan. Turn cake upside down on top of platter. Cake should slide out.
• 8. Make icing : beat all ingredients well in a bowl until smooth. Drizzle icing over top of cake sprinkle remaining toasted pecans on top of icing. Let cake cool completely. To speed the process. You may refrigerate the cake. It could take up to four hours to cool. Slice and serve.

Steps:

• 1. Grease and flour a Bundt pan. Heat oven to 350°.
• 2. In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
• 3. In another bowl. Beat on low the butter, sugars, and apple sauce, together.
• 4. Add n the pumpkin and yogurt. Mix well.
• 5. Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
• 6. Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
• 7. Note: you may place half the cake batter. Next top with cream cheese filling and batter, if desired, or place one third of the pumpkin batter in the bottom of a Bundt pan. Place half of the cream cheese mixture over the batter avoiding the outside edge and inside edge of pan. Place another third of batter over the cream cheese mixture. Top batter with remaining cream cheese mixture. Then top again with remaining batter.
• 8. Place in 350 degree oven. Bake 1 hour to 1 hr and 15 min. Check with pick . If the pic comes out clean just a couple crumbs it is done.
• 9. Cool cake for 15 minutes. Invert onto a platter. You make cool cake completely before frosting, or you may place over warm cake for a glaze. Make the icing. Beat cheese, powdered sugar, and vanilla together. Add milk 1 tablespoon at a time until you reach your desired consistency. ( you may add in food coloring at this point if desired . ) Place spoonfuls of icing over cake. Top with pecans, and let set until cool. Slice and serve.

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.

Steps:

• Preheat oven to 350 degree F.
• Coat a springform or bundt pan with cooking spray.
• In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
• Using an electric mixer on low speed,beat until moistened,about 30 seconds.
• Scrape sides and beat on medium speed 2 or until smooth.
• Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
• Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
• Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
• Bring to a boil and cook 1 minute or until thickened.
• Remove from heat and cool completely.
• When cake is done,remove from oven and cool 5 minutes on a wire rack.
• Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.

Steps:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk egg and oil. Stir into dry ingredients just until moistened. Fold in the apple, dates and walnuts., Spread half of the batter into a 6-in. springform pan coated with cooking spray. Sprinkle with 2/3 cup cheese. Top with remaining batter; sprinkle with remaining cheese., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.