Fall recipes: Apple Pumpkin M&M’s Crumble Cake and Cider

This delicious and gluten-free crumble cake recipe is sponsored.

I know a lot of people get all excited about fall recipes. Specifically PSL… am I right? Me? I love a good warm mug of apple cider. I love sitting on my couch on rainy Seattle fall day and enjoying the warm apple caramelly goodness. Who doesn’t? If not, that’s okay too, more for me!

I also live in the best state for apples and the fall. Without question. Everyone has heard of Washington apples! Then there is my last name, the “Jablon” part means “apple tree” I’m not kidding.

Fall also means Halloween, which gives me an excuse to buy M&M’s® and other treats. Hooray!  Of course, I could just enjoy these M&M’s® by themselves, but I thought it’d be more fun to create a recipe to pair with my apple cider.

I made a few adjustments to my regular coffee cake recipe to lessen the fat and make it gluten-free. I substituted Mott’s Apple sauce for the butter/oil and also used my favorite gluten-free flour blend. The result is a delicious, dense but still moist cake. It’s perfect for fall days after hunting for the perfect pumpkin with my family.

Apple Pumpkin M&M Crumble Cake

M&M® CRUMBLE TOPPING
1/2 cup gluten-free flour
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/2 cup coarsely chopped M&M’s®
CAKE
2 cups gluten-free flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Mott’s applesauce
1 cup granulated sugar
2 large eggs
1 cup pumpkin (not filling!)
1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F. Grease and flour 8×8 baking dish.

FOR M&M® CRUMBLE TOPPING:
COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender until mixture is crumbly; add in your chopped M&Ms®

FOR CAKE:
COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Add in pumpkin and vanilla extract. Gradually beat in flour mixture.

POUR batter into prepared cake pan. Sprinkle evenly with your crumble.

BAKE for 50-55 minutes or until wooden pick inserted in center comes out clean. It’s important to check for doneness because the applesauce makes the cake much more moist.

Print Recipe

Apple Pumpkin M&M's Crumble Cake

Course: Dessert

Author: Kerri Jablonski

Ingredients

• M&M® CRUMBLE TOPPING
• 1/2 cup gluten-free flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons butter or margarine
• 1/2 cup coarsely chopped M&M's®
• CAKE
• 2 cups gluten-free flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup MOTTS applesauce
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin not filling!
• 1 teaspoon vanilla extract

Instructions

• PREHEAT oven to 350° F. Grease and flour 8x8 baking dish.
• FOR M&M® CRUMBLE TOPPING:
• COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender mixture is crumbly; add in your chopped M&Ms®
• FOR CAKE:
• COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Add in pumpkin and vanilla extract. Gradually beat in flour mixture.
• POUR batter into prepared cake pan. Sprinkle evenly with your crumble.
• BAKE for 50-55 minutes or until wooden pick inserted in center comes out clean. It's important to check for doneness because the applesauce makes the cake much more moist.

The apple cider? Easy peasy! Just warm up your Mott’s Apple Juice, top it with whipped cream and drizzle some caramel sauce on top! Yummy!

Do you have an favorite fall recipes?