Recipe
Side Dish
Pumpkin Apple Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. butter or margarine | ||
| 4 c. diced, peeled Granny Smith apples (approximately 4 apples) | ||
| ½ c. white sugar | ||
| 1 tsp. cinnamon | ||
| 1 ½ c. Hy-Vee baking mix | ||
| 1 c. firmly packed brown sugar | ||
| ¼ c. butter or margarine | ||
| ¾ c. Hy-Vee canned pumpkin | ||
| 2 tsp. pumpkin pie spice | ||
| 2 eggs, beaten | ||
| ice cream or thawed whipped topping, optional |
Directions
- Melt 3 tablespoons butter in a non-stick skillet over medium-high heat. Add apples. Saute 5 minutes. Add white sugar and cinnamon. Saute for 3 more minutes. Cool.
- Preheat oven to 350 degrees.
- Cover the bottom of a 7-by-11-inch baking pan with nonstick cooking spray.
- Combine baking mix, brown sugar and 1/4 cup butter in a large bowl. Mix with a pastry cutter or fork until mixture is crumbly. Set aside 2/3 cup of mixture for topping.
- Beat pumpkin, pumpkin pie spice and eggs into the baking mix/sugar mixture just until smooth. Pour batter into prepared pan.
- Spoon sauteed apples on top. Sprinkle with reserved 2/3 cup topping mixture.
- Bake at 350 degrees for 40 to 45 minutes, or until tester inserted into center comes out clean.
- Serve warm or cool. Great with ice cream or thawed whipped topping.