A delicious breakfast coffee cake recipe inspired by the bests flavors of fall: pumpkins, apples, and nuts (walnuts or pecans).
Preheat your oven to 350F and butter an 8x10 baking pan/dish.
Put butter and sugar into mixing bowl/stand mixer and beat until light and fluffy.
Add vanilla, then add eggs one at a time continuing to beat.
Place all dry ingredients (flours and spices) into separate bowl from wet ingredients. Stir dry ingredients until evenly combined.
Slowly add the dry ingredient mixture into the wet ingredient mixing bowl until fully incorporated.
Add in the apples and pumpkin and beat until all ingredients are evenly mixed. Optional: The Tyrant also likes nuts in her coffee cake base (not just the streusel topping). Feel free to add another half cup of chopped nuts to your batter here as well!
Pour batter into bottom of buttered 8x10 baking dish and spread evenly with spatula.
The streusel topping is super easy to make! Just combine all ingredients (except for nuts) in a bowl and use a large spoon to stir and smush them together until it has the consistency of wet sand. Then mix in the chopped nuts.
Using a spoon, evenly sprinkle the streusel topping over the batter.
Bake on 350F for about 50 minutes until golden brown and a fork or toothpick pulls out of the center clean.
Serve when cooled down to room temperature. You can store this coffee cake recipe in a covered dish at room temp for 2-3 days or in your fridge for up to a week. It actually tastes better with age than it does fresh out of the oven!
Fall harvest coffee cake with apples and pumpkins https://www.tyrantfarms.com/fall-harvest-coffee-cake-with-apples-and-pumpkins/