Well, hello, and Happy New Year! I hope you all had a wonderful holiday season! We met my parents in Orlando for Christmas, where Greta had a blast being spoiled by her grandparents, splashing around in the pool, visiting the Magic Kingdom, and meeting Santa in Downtown Disney.
Greta takes after her parents and already loves Disney. She was a trooper and took a few naps in Apolinaras’ arms while we waited in lines for some of the rides since we were there all day. It was soo cute watching her reaction to flying on the Dumbo ride and spinning around in the Teacups. Her favorite ride was definitely It’s a Small World, where she sat in the front of the boat and clapped her hands the entire time!
Our little Minnie Mouse also loved the Winnie the Pooh and friends character breakfast we went to at the Crystal Palace. I think she thought the characters were all giant stuffed animals because she leaned in and hugged them all. She also kept trying to chase after them at the restaurant! Piglet was her favorite.
Greta is learning so much every day now. She is talking more and more and mimicking everything that we do! Every morning she says “Wooooow!” when she sees the Christmas tree (um, yeah, it’s still up….) and “Oh no” when she drops something.
I think she would say “Wow!” if she tasted this coffee cake too. It’s pretty enough for company with the crumble on top and so good with the layer of soft apples and yummy pumpkin cake! I hope you enjoy it too if you make it!
Pumpkin Apple Crumble Coffee Cake
Apple and Streusel Layer:
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
2 tart apples, peeled, cored, and thinly sliced
1 15-ounce can pure pumpkin puree
2 cups cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup buttermilk
To make the streusel, mix the melted butter, flour, brown sugar, and cinnamon in a small bowl until crumbly.
To make the cake, heat the oven to 350˚F. Grease and flour a 9-inch springform pan. Place pumpkin puree in a small nonstick pan and simmer over medium heat for 8 to 10 minutes or until reduced to 1 cup. Cool completely.
Meanwhile, mix together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt and sift the mixture into a large bowl. Beat butter and sugars with a mixer in a large bowl until creamed. Add in eggs, vanilla extract, and cooled pumpkin puree, and mix until smooth. Slowly mix in half the sifted flour mixture until smooth. Mix in the buttermilk and then the remaining flour mixture.
Pour the cake batter into the greased and floured 9-inch springform pan. Fan apple slices in two concentric circles on top of batter and top evenly with streusel layer. Bake at 350˚F for 65 to 75 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes in the pan and then remove the cake from the pan to cool completely. Makes 12 servings.
Nutrition: 389 calories, 16.6g fat, 2.7g fiber, 4.8g protein per serving
Cost: $0.88 per serving