Ingredients for Apple Pumpkin Coffee Cake
- 1 (18.25 ounce) package spice cake mix
- 2 large egg whites
- 1/4 cup water
- 1 (15 ounce) can pumpkin puree
- 1/2 cup chopped pecans
- 2 Gala apples, thinly sliced
- 1/2 cup apple juice
- 2 tablespoons cornstarch
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How to Make Apple Pumpkin Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform or bundt pan.
- In a medium bowl, combine cake mix (see ingredients), 2 large egg whites, 1/4 cup water, and 1 (15-ounce) can pumpkin puree.
- Beat with an electric mixer on low speed until just moistened (about 30 seconds).
- Scrape down the sides of the bowl and beat on medium speed for 2 minutes, or until smooth.
- Evenly sprinkle 1/2 cup chopped pecans on the bottom of the prepared pan.
- Arrange thin apple slices in an accordion pattern over the pecans.
- Carefully pour the batter over the apples.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze: In a small saucepan, whisk together 1/2 cup apple juice and 2 tablespoons cornstarch until smooth.
- Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1 minute, or until thickened.
- Remove from heat and let cool completely.
- Once the cake is baked, let it cool in the pan for 5 minutes on a wire rack.
- Invert the cake onto a serving platter. Remove the sides and bottom of the springform pan.
- Pour the cooled apple glaze over the cake and let it set before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
100g
Fat
9g
Carbs
13g
