Since it’s officially spring here, it’s officially fall for most of you reading this post. Time for the best fall cake I’ve made in a long time. Pumpkin apple streusel cake is your answer to chilly weather, crisp leaves and the need to be done with summer fruit (though that never ever happens to me, but still).
This is one of those recipes that mutes the never ending internal monologue of what fall fruit or vegetable to use first, which one is our favourite, how to please apple and pumpkin lovers at the same time. Not to mention crumble fans, like me. I will eat anything with a crumble topping.
This pumpkin apple crumble cake really is the best of both worlds.
The apples are caramelized, which is a huge plus in my kitchen. Caramel goes with almost anything. I frankly can’t think of something that isn’t made better by the process of caramelization or with caramel added to it.
And while we are on the subject, can someone please enlighten me if caramelize is with a z or with an s? My whole life I wrote it with a z (as taught by my english teachers), but google insists it’s with an s… mmm
Anyway, this is the fall cake you were waiting for.
I use butternut squash because I always use it when it calls for pumpkin purée. I love it, is readily available all the time, and we don’t have canned pumpkin of any kind here. It’s the real pumpkin thing or nothing.
Oh, and the crumble is the base for the cake too. Awesome recipe.
- 3 Tablespoons butter
- 3 granny smith apples, peeled, cored and cut into cubes
- 3 Tablespoons light brown or muscovado sugar
- ½ teaspoon ground cinnamon
- 1½ cups (210g) all purpose flour
- 1 cup (200g) light brown sugar
- ½ cup (110g) butter, at room tº
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ⅓ cup sour cream
- 2 Tablespoons sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- A few grindings fresh nutmeg
- 1 teaspoon baking soda
- 2 eggs
- In a large skillet, melt butter. When it foams, add apples and cook for a few minutes.
- Scatter sugar over apples, stir and let cook over medium/high heat until caramelised, stirring frequently. Add cinnamon and remove from heat. Let cool while making the cake.
- Preheat oven to 350ºF. Butter or spary an 8-inch cake pan.
- In a large bowl mix flour, light brown sugar, butter and salt. With an electric beater or your hands, mix well until crumbly.
- Measure ⅔ cups of the mixture and set aside. This will be the crumble topping.
- To the rest of the crumble add pumpkin, sour cream, 2 tablespoons sugar, cinnamon, ginger, allspice, nutmeg and baking soda. Beat only until mixed.
- Add eggs and beat until well incorporated. Don’t overmix.
- Pour mixture into pan, spreading evenly.
- Top with the caramelised apples. Top the apples with the reserved crumble.
- Bake for 1 hour or until golden and a tester inserted in the middle comes out clean.
- Let cool on wire rack for 20 minutes.
- Unmold and let cool completely. Or serve warm.
barely adapted from Bon Appetit, October 2001