Pumpkin Apple Crumb Cake

Crumb to the cake! I couldn’t let the holiday season pass without sharing a fun flavor of the wonder that is crumb cake.

Can you tell I have a thing for this baked goodie? I feel like I say this about a lot of food items lately. But seriously, my love for crumb cake runs deep.

Recipe for a fall pumpkin apple crumb cake! With a soft pumpkin cake, sliced apples and a thick layer of crumbs! Made with coconut oil!

Way back to my kiddo days when my dad would buy this absolutely scrumptious crumb cake from a local bakery that was piled high with just so many crumbs. So many crumbs! It still makes me all dreamy inside just thinking about it.

But since that bakery closed down (I mean really, didn’t they know they needed to stay open just to provide me with cake??), I’m left with the task of baking it up myself. Which I suppose is not such a bad thing. Especially during the sparkly, happy time that is the holidays!

Last year I shared this gingerbread crumb cake <— which is so spicy and awesome and christmas-y! Also, pretty sure I told the same story about the bakery in that post. Yes, yes I did. I’m a broken record.

So anyway, this year, I give you a fall, thanksgiving-y pumpkin apple crumb cake!

Recipe for a fall pumpkin apple crumb cake! With a soft pumpkin cake, sliced apples and a thick layer of crumbs! Made with coconut oil!

Now, since I seem to have this annoying minor dairy intolerance going on these days, I decided to see what would happen if I switched out the butter from last year’s recipe with coconut oil.

Some testing and minor changes later, I must say that I am pretty darn pleased with the result. Aside from the fact that the crumb topping bakes up with just a slightly different color, I honestly couldn’t taste or see the difference. Success!

And! Today’s version also includes some white whole wheat flour and coconut sugar (in place of some of the all purpose flour and granulated / brown sugar). Don’t get me wrong, I am by no means calling this cake health food, but I am all for little healthier swaps here and there.

Recipe for a fall pumpkin apple crumb cake! With a soft pumpkin cake, sliced apples and a thick layer of crumbs! Made with coconut oil!

So, the cake. Let’s discuss the components.

For the base, we have a layer of super moist pumpkin cake. Soft, fluffy, perfect. And full of plenty of fall spices.

We top that off with a layer of thinly sliced apple. Which adds just a little something something.

And then, it’s all finished off with that gloriously thick crumb topping.

Recipe for a fall pumpkin apple crumb cake! With a soft pumpkin cake, sliced apples and a thick layer of crumbs! Made with coconut oil!

And along with a big cup of steaming hot coffee? You’re looking at my second breakfast over the last few weeks. Don’t judge. At least my first breakfast is always a smoothie?

Yield: 1 (8x8 inch square) cake

Pumpkin Apple Crumb Cake

Prep Time:25 minutes

Cook Time:35 minutes

Total Time:1 hour

Recipe for a fall pumpkin apple crumb cake! With a soft pumpkin cake, sliced apples and a thick layer of crumbs! Made with coconut oil!

Ingredients:

For the crumb topping:

  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup raw pecans, chopped
  • ½ cup coconut sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • pinch of ground ginger
  • ½ cup melted coconut oil

For the cake:

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground allspice
  • ⅓ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 large egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 medium apple, cored and sliced (about ¼ inch thick)

For garnish:

  • confectioners’ sugar

Directions:

  1. Preheat the oven to 350ºF. Line an 8×8 inch baking dish with aluminum foil (cut a big enough piece so that it wraps completely over the edges of the pan on two sides). Spray lightly with nonstick cooking spray and set aside.

For the crumb topping:

  1. In a medium bowl, mix together both kinds of flour, the pecans, both kinds of sugar, the salt, cinnamon and ginger. Add in the melted coconut oil and mix until well combined and evenly moistened. Set aside.

For the cake:

  1. In a small bowl, whisk together both kinds of flour, the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
  2. In a large bowl, mix together the coconut oil and coconut sugar until combined. Add in the egg and whisk until combined. Add in the pumpkin and whisk again until combined. Add in the flour mixture and mix until just combined. Transfer the batter to the prepared pan and spread evenly (it will be a thicker batter).
  3. Arrange the apple slices on top of the batter in an even layer (don’t overlap the slices – you want those little bits of batter peeking through – I do 3 “rows” of apple slices). Then, using your fingers, drop the crumb topping in clumps evenly over the top (don’t press it down, just sprinkle on top).
  4. Bake for about 35 to 40 minutes, until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack. Let the cake cool completely, then use the foil overhang to lift out of the pan if desired.

For garnish:

  1. Dust the top of the cake with confectioners’ sugar.

Be sure to melt the coconut oil first, then measure out the correct amount. Otherwise you may use too much.

I usually use parchment to line baking pans, but the foil works better here since the batter is so thick (it doesn’t slide around this way as you’re trying to even out the batter in the pan).

Because of the little bit of moisture from the apple, I’ve found that this stores best just wrapped in foil (either covered in the baking pan or on a plate). It also doesn’t keep quite as long as regular crumb cake because of the apples (but is fine for about 2 to 3 days).

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