Pumpkin Apple Streusel Cake
Now you don't have to decide between pumpkin spice cake and apple pie!
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Resting Time20 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 432kcal
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
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.
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