Pumpkin-Apple Streusel Cake

Pumpkin-Apple Streusel Cake

IMG_6803What a delicious little dessert this turned out to be.  The apple crumble on top is the star of the show.  This is perfect topped with vanilla ice cream or a dollop of whip cream.  This is the perfect way to end your holiday meal.

Get all your cake ingredients ready to go.  I used canned pumpkin...just for the simplicity of it.

Get all your cake ingredients ready to go. I used canned pumpkin…just for the simplicity of it.

Get your spring form pan ready.  Use a 9".

Get your spring form pan ready. Use a 9″.

I used my apple, peeler, corer, slicer.  Boy that's a mouthful.  It sure made this quite easy.

I used my apple, peeler, corer, slicer. Boy that’s a mouthful. It sure made this quite easy.

Cut the apples in small cubes, add to 12" sauté pan with butter, add cinnamon sugar.  Saute until the apples are tender, remove from heat.

Cut the apples in small cubes, add to 12″ sauté pan with butter, add cinnamon sugar. Saute until the apples are tender, remove from heat.

While the apples cool a bit mix together the cake ingredients.

While the apples cool a bit mix together the cake ingredients. Flour, brown sugar, butter and salt.  Now set aside 2/3 cup of this mixture for the topping.  Continue adding the remaining ingredients.

Put the cake batter in the prepared spring form pan.  Top with the apples, then top the apples with the flour/brown sugar/butter mixture.  Bake as directed.  Viola, one delicious dessert.

Put the cake batter in the prepared spring form pan. Top with the apples, then top the apples with the flour/brown sugar/butter mixture. Bake as directed. Viola, one delicious dessert.

Pumpkin-Apple Streusel Cake
 
Prep time
Cook time
Total time
 
This delicious and easy to make dessert is a cross between a pumpkin cake and apple crisp all in one. You can make the apple mixture the day ahead, making the assembly that much easier.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 3 tablespoons butter
  • 4 cups diced peeled and cored Granny Smith apples (about 4 large)
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ----------------
  • 1½ cup all-purpose flour
  • 1 cup (firmly packed) golden brown sugar
  • ½ cup (1 stick) butter, cut into pieces, room temperature
  • ½ teaspoon salt
  • ¾ cup canned pure pumpkin
  • ⅓ cup sour cream
  • 1 tablespoons sugar
  • 2 teaspoons baking soda
  • 2 large eggs
Instructions
  1. For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes.
  2. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool. (this can be done one day in advance, placing in bowl, cover and refrigerate until ready to use)
  3. For Cake: Preheat oven to 350 degrees F.
  4. Butter a 9-inch-diameter springform pan.
  5. With an electric mixer combine flour, brown sugar, butter and salt in large bowl.
  6. Beat until mixture resembles coarse meal.
  7. Set aside ⅔ cup of mixture for topping.
  8. Beat pumpkin, sour cream, 2 tablespoons sugar, pumpkin pie spice and baking soda into remaining flour mixture.
  9. Beat just until smooth. Beat in eggs.
  10. Transfer batter to pan.
  11. Scatter apples evenly over top. Sprinkle reserved topping over apples.
  12. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
  13. Cool cake in pan on rack 20 minutes.
  14. Run knife around pan sides to loosen cake.
  15. Release pan sides from cake.
  16. Transfer cake to platter (can be made 6 hours ahead. Let stand at room temperature.
  17. Serve warm or at room temperature with vanilla ice cream. Happy Holidays.

 

 

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