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Pumpkin Cake with Apple Streusel Topping

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Ingredients

  • 3 TB plus 1/2 cup unsalted butter, divided
  • 4 large Granny Smith apples, peeled, cored and thinly sliced
  • 5 TB sugar
  • 1 tsp cinnamon
  • 1 1/4 cups whole wheat pastry flour
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 3/4 cup canned pumpkin
  • 1/3 cup sour cream
  • 2 large eggs

Details

Preparation

Step 1

Butter and flour a 9 inch (3" deep) springform pan. Preheat oven to 350.

In a large saute pan, melt 3 TB butter, then saute apples over medium-high heat until softened and browned in spots, about 5 minutes. Mix 3 TB of white sugar and the cinnamon in a cup and sprinkle over the apples, then toss and cook until the liquids are thick and bubbly.

Dice the remaining 1/2 cup butter, and let it come to room temp. In a stand mixer, combine the flour, brown sugar, and salt, and mix. Toss in the diced butter and mix until butter is broken into small bits. Measure 2/3 cup of mixture into a small bowl,and stir into that the remaining 2 TB white sugar and pie spice to make the streusel.

To the mixer, add the baking soda and mix, then add the pumpkin, sour cream, and eggs, beating until smooth. Scrape the batter into the prepared pan.

Distribute the apple saute over the batter, then sprinkle wth streusel over that.

Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean. Cool on a rack.

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