This Pumpkin Apple Streusel Cake is perfect if you can't decide between pumpkin pie or apple pie! What a perfect fall dessert!
It is a cross between pumpkin pie and apple pie all topped off with a streusel topping. It is dense but not super sweet.
This cake is soft and has a bit of a pumpkin pie thing going on. Then you have apples with cinnamon and sugar on top.
And... then you add ice cream on the side! I served it with Apples Cider Ripple Ice Cream and it was a match made in heaven!
Pumpkin Apple Streusel Cake
Now you don't have to decide between pumpkin spice cake and apple pie!
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 8 servings
Ingredients
Apple Topping
- 3 Tbsps unsalted butter
- 4 cups apples , peeled, cored and cut into wedges 3
- 3 Tbsps brown sugar
- 1 ½ tsps ground cinnamon
Pumpkin Cake & Streusel
- 1 ½ cups all purpose flour
- 1 cup firmly packed brown sugar
- ½ cup unsalted butter cut into pieces at room temperature
- ½ teaspoon salt
- ¾ cup canned pumpkin purée (not pie filling)
- ⅓ cup sour cream
- 2 Tbsps brown sugar
- 2 tsps pumpkin pie spice
- 1 teaspoon baking soda
- 2 large eggs
Instructions
Apple Topping
- Melt butter in a large skillet over medium/high heat. Add apples and sauté about 5 minutes till apples start to brown. Add sugar and cinnamon and cook another 3 minutes. Remove from heat and cool.
- Preheat oven to 350°. Spray a 9 or 10" springform pan with cooking spray. You may want to line the bottom with parchment paper to help transfer the cake to your serving platter when done.
Streusel
- Combine flour, brown sugar, butter and salt in a large bowl. Transfer to food processor and pulse until mixture resembles coarse meal.
- Take ⅔ cup of the streusel mixture and set aside.
Pumpkin Cake
- Beat the pumpkin puree, sour cream, 2 Tbsps sugar, spice and baking soda together. Then beat the pumpkin mixture into the remaining flour mixture from the Streusel mixture above. When well mixed beat in the eggs.
- Transfer batter to the springform pan. Spread apples evenly over the top and sprinkle the reserve streusel mixture evenly over the apples.
- Bake 60-70 minutes until a tooth pick in center comes out clean.
- Allow to cool about 20 minutes. Run a knife around the outer edge of the cake and remove the outer ring. Carefully transfer the cake to a serving plate. The cake is quite soft so loosen the bottom with an offset spatula and support the bottom while transferring to the platter.
- Serve at room temperature or warm with ice cream.
Nutrition
Calories: 432kcal | Carbohydrates: 64g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 321mg | Potassium: 233mg | Fiber: 3g | Sugar: 41g | Vitamin A: 4195IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
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Kell
Would this cake freeze well? I want to make it ahead of the holidays.
Carolyn Hetke
Hi. I have frozen it and it tastes good but the texture isn't as light and 'fluffly' as when it is fresh. So for company, I would try to serve it fresh. For everday consumption, frozen would be fine.
Sharon
This came together quickly. I made it in an 11x4 loaf pan and it was perfect. The flavours are balanced, the texture is amazing. A bit of creamy pumpkin, slices of baked apple and a crispy streusel to top it all off. We served with whip cream, and it was delicious. This could easily become an Autumn favourite and will definitely be made again. Hubby has given it a 5 star rating and I agree!