Spiced Pumpkin Apple Coffee Cake

• 1 cup canned pumpkin puree
• 1 large apple (preferably tart, like Granny Smith), peeled and diced
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the pumpkin puree, Greek yogurt, and vanilla extract until smooth and fully combined.
5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
6. Fold in the diced apples evenly through the batter, reserving a few pieces to sprinkle on top if desired.
7. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved apples on top for a decorative touch.
8. Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 15 minutes before slicing and serving.

Chef tips

• Use a tart apple like Granny Smith or Braeburn for a nice balance against the sweet pumpkin.
• If you don’t have Greek yogurt, sour cream or buttermilk are good substitutes for moisture and tang.
• For a nutty crunch, sprinkle chopped walnuts or pecans on top before baking.
• Make sure not to overmix the batter to prevent a dense cake. Fold ingredients gently until just combined.