A few weeks ago, just as it was finally starting to feel like fall, I decided it was time to embrace the season with a little fall baking. Since Matt likes all things apple and I have a thing for pumpkin (basic, I know), I went for a compromise with a pumpkin-apple streusel cake.
This cake is essentially an apple crumble on top of a big slice of pumpkin bread. My favorite part was the slightly burnt pieces of apple around the cake’s outer edge. It took every ounce of self-control to avoid picking them off and eating them as I waited for the cake to cool.
My advice with this one is to serve it immediately; the streusel will get a little soggy if left to its own devices for too long, and really, what’s better than a slice of cake just out of the oven anyway?
Pumpkin-Apple Streusel Cake
Serves 6 to 8 | Recipe courtesy of Bon Appétit
- 3 tablespoons unsalted butter
- 4 cups diced peeled cored Granny Smith apples (about 4 large)
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1 cup (firmly packaged) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 1/2 teaspoon salt
- 3/4 cup canned pure pumpkin
- 1/3 cup sour cream
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 large eggs
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter.
Can be made 6 hours ahead. Let stand at room temperature. Serve warm or at room temperature with vanilla ice cream.