This is probably the best fall cake ever, combining all of our favorite flavors in one place. Though it has several components, it's very easy to make crumb cake. Super moist from the pumpkin, it also has caramelized apples topped by a wonderful streusel with spices. So good you'll want to make it again and again!
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Ultimate Fall cake
It's time for the most amazing fall cake I've made in a long time
This crumb cake has it all: a layer of moist pumpkin cake is topped with caramelized apples and a buttery crumble. Truly memorable.
It's the answer to chilly weather, crisp leaves, and the need to be done with summer fruit. 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 favorite, and how to please apple and pumpkin lovers at the same time.
After a long list of summer fruit desserts, I was craving several bites of a warmly spiced cake. I usually go for the fantastic pumpkin coffee cake or my personal favorite pumpkin bundt cake, but I needed something different.
Not to mention crumble fans, like me. I will eat anything with a crumble topping. Anything. Seriously. This pumpkin apple cake really is the best of both worlds. The crumble on top guarantees it.
What our readers are saying:
You were not kidding when you said this is probably the best fall cake ever. Out of control delicious. Elizabeth.
I made this cake yesterday, turned out great! So moist and yummy and the perfect balance of spices! Will definitely make this cake again. Melanie
This is easily one of my favorite cakes. the pumpkin apple combination is incredible! Kerri
Ingredient list
- Pumpkin puree: canned or homemade, both work very well. I also love to use butternut squash puree when in season. There's a whole post for how to make pumpkin puree in case you're going that route.
- Apples: I always use Granny Smith (green apples) for baking because they are more acidic and balance the sweetness well. They also hold their shape well while baking. But any baking apple you like can be used.
- Brown sugar: light or dark.
- White, granulated sugar.
- Spices - use your favorite mix or blend, or purchased pumpkin pie spice mix. Increase or decrease as your palate dictates. You'll be eating this cake so adjust to your taste.
- Vanilla extract.
- Unsalted butter.
- Sour cream: regular, full fat for best results.
- Eggs: large, fresh.
- Flour: this recipe works with both all-purpose flour and cake flour.
- Baking powder: make sure it's active and not expired.
- Salt.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make it
This cake has 3 components: the crumble, the cake, and the apples.
Make the crumble
It's a mixture of sugar, flour, and butter that are worked together until crumbly and granulated. Use your hands, a fork or a pastry cutter.
It creates a scrumptious, buttery, crunchy layer on top.
Cook the apples
Oh, the magic of caramelized apples! They are part of the topping and very easy to cook with butter, sugar and spices. They begin to turn golden and sometimes, I let them start to stick slightly to the pan so they really caramelize. So much flavor!
Pumpkin batter
For this recipe, the crumble is also the base for the cake. A part is reserved for the topping, and the rest is mixed with the wet ingredients to create the pumpkin cake.
The final cake batter will be quite smooth in spite of starting with the crumble, which is a coarse mixture.
Don't overbeat it, that will toughen the final cake. You only need to mix until it's all well integrated and no dry spots remain.
Assembly
The pumpkin cake batter is first topped with the caramelized apples. If there's any juice left after you scatter them, drizzle it over the apples.
Topping
Both the caramelized apples and the buttery crumble are part of the topping. The topping won't cover all the apples and that's what we want.
Baking
Follow instructions and check for doneness with a toothpick or cake tester. As always, don't overbake it.
The final cake is golden brown and scrumptious, so much more than the sum of the parts.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Make ahead: you can make the crumble and keep it in an airtight container in the refrigerator or freezer for a couple of weeks. The apples can be caramelized the day before and kept refrigerated and well-covered. The whole cake can be made a day ahead and kept in plastic wrap or well-covered in the refrigerator.
- Serving: we eat it at room temperature, but you can also serve it slightly warm with a scoop of ice cream and a drizzle of caramel sauce.
- Variation: this is a great cake to serve at large gatherings or holidays, especially Thanksgiving. You can double the ingredients and use a 9x13-inch cake pan. Then cut it into squares.
- Homemade pumpkin puree: I always make my own pumpkin purée and sometimes butternut squash, depending on what's available. I love it, and it's a great thing it can be frozen! It has no additives, no conservatives, just pumpkin or squash.
Related recipes you might like:
Pumpkin Apple Crumble Cake
Ingredients
For the apples:
- 2 to 3 tablespoons unsalted butter
- 3 granny smith apples, peeled, cored, and cut into cubes
- 3 tablespoons brown or muscovado sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract, optional
For the cake:
- 1 ½ cups all-purpose or cake flour
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup unsalted butter, at room temperature
- ½ teaspoon salt
- 1 cup pumpkin puree, at room temperature
- ⅓ cup sour cream, at room temperature
- 2 tablespoons sugar, extra
- 1 teaspoon pumpkin spice mix, see Notes below
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon vanilla extract
- 2 eggs, at room temperature
Instructions
For the apples:
- Melt 2 to 3 tablespoons butter in a large skillet over medium heat.
- When it foams, add 3 apples in cubes and cook on high heat for about 2 minutes, until beginning to soften.
- Scatter 3 tablespoons brown sugar over the apples, stir and let cook over medium/high heat until caramelized, stirring frequently.
- Remove from heat and add ½ teaspoon cinnamon and ¼ teaspoon vanilla (if using), and mix.
- Let cool while making the cake.
For the cake:
- Preheat the oven to 350ºF (180°C).
- Butter or spray an 8-inch square pan. You can line it with a strip of parchment paper, covering the pan's bottom and two sides. The other two sides will remain unlined but greased. This will help you remove the bars from the pan.
- Combine 1 and ½ cups flour, ½ cup light brown and ½ cup white sugar, ⅓ cup butter, and ½ teaspoon salt in a large bowl.
- With an electric mixer, a pastry cutter, or your hands, mix well until crumbly.
- Measure ⅔ cups of the mixture into a separate bowl o cup and set aside. This will be the crumble topping.
- To the rest of the crumble add the 1 cup pumpkin puree, ⅓ cup sour cream, 2 tablespoons sugar (extra), 1 teaspoon pumpkin spice mix, ½ teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon vanilla. Mix to combine, beating on low speed only until mixed.
- Add 2 eggs and beat until well incorporated. Don't overmix.
- Pour the mixture into the pan, spreading evenly.
- Scatter the caramelized apples on top. Sprinkle the apples with the reserved crumble.
- Bake for 50-60 minutes, or until golden and a cake tester or toothpick inserted in the middle comes out clean.
- Let cool on a wire rack for 20 minutes. While still warm, run a smooth-bladed knife around the edges to loosen up any bit that might be stuck.
- Remove from the pan lifting the whole block with the help of the paper. Let cool completely on the cooking rack.
- Serve at room temperature or warm with ice cream or whipped cream and maybe a drizzle of caramel sauce.
- Store leftovers covered, at room temperature for a day, and then refrigerate.
Notes
Adapted from an old Bon Appetit magazine
Rachel says
Me and my son made this together tonight and honestly when I was mixing sour cream, pumpkin and eggs into a crumble mix I was questioning whether it was going to work as I’ve never made a cake like this before but OMGoodness I was wrong to doubt. Hands down one of the best, and easiest cakes I’ve ever made. Even my fussy 6 year old gave it 10/10. Thank you for this recipe it’ll be on repeat! I also made your spice blend which is perfect.
Christina says
Excellent cake, wonderful blend of pumpkin and apple neither overwhelming the other, very moist, served with whipped cream. I followed recipe as written. I made my own “pumpkin spice” used cinnamon, ginger, clove, nutmeg, cardamom. Will definitely make again perhaps try with some pears for a change of fall fruits.
Lyn Neville says
I would love to know if you could make this and freeze it then defrost it day before?
Paula Montenegro says
Hi Lyn, yes you can. Wrap it up well. Consider also rewarming it in the oven a little to spruce up the texture of the apples and crumble.
Phil says
Great cake. Added some nuts.
Renee Turner says
Excellent! Combining the best autumn flavors. I love that it’s made with butter and not oil! It really is true… EVERYTHING is better with butter! This recipe will be a standard for me… probably all year!
Jenna says
Hmm, something was missing from this recipe. The crumble didn't have enough butter, so I added more, and it didn't have any seasoning, so I added cinnamon and a pinch of salt. The cake portion of the recipe also doesn't have salt, which is unique. Unfortunately the cake came out super dense, claggy and eggy, no clue why. This was a good idea, but didn't deliver, sadly.
Paula Montenegro says
Hi Jenna! The crumble is plain because it's also the base for the cake; the seasonings and flavor are in the cake and apples. If you added more butter it's probably the reason the cake was too dense.
Lynne says
I have made this recipe twice and everyone always loves it!
Ash says
Hi!
Can I use full fat plain yogurt in place of the sour cream?
Thanks!
Paula Montenegro says
Yes Ash, you can.
RB says
Love this cake! It's my "go-to" cake for overnight guests. It makes a great dinner desert, and goes perfect with coffee the next morning.
Colleen says
Absolutely delicious! Made with apples from our tree and home pureed pumpkin. Nothing like fresh. And the carmelized apples on top sealed the deal!
Thank you for this new addition to our fall favs.
Best,
Colleen
Laura says
Do you think a cake mix from a box would work?
Paula Montenegro says
Hi Laura, for the crumble you mean? I guess you could; I haven't tried it. Make sure you use the same amounts compared to the ingredients in the recipe.
Eliz says
Paula
You were not kidding when you said this is probably the best fall cake ever ..
Between my neighbor , my two friends , my daughter and myself the whole thing is gone , every last crumb ..
Out of control delicious
Thank you very much
Keeping this up front in my cake bible
Sincere Elizabeth
Paula Montenegro says
SO happy to know you liked it so much Elizabeth! Have a great holiday season.
Mary says
I'm looking for something to make for my Choir practice tonight. Do you think these could be turned into muffin's?
Paula Montenegro says
Hi Mary, yes, you can make them into muffins. It will be a little more laborious than making the cake but very doable. Happy baking.
Larissa Cherepova says
I made this cake yesterday.. turned out great! So moist and yummy and the perfect balance of spices! Will definitely make this cake again.. thanks so much for the recipe, Paula!
By the way, I wonder if the cake freezes well?
Paula Montenegro says
Hi Larissa, so glad you liked it! Yes, it freezes well. Make sure it's well wrapped.
Theresa says
Delicious! I loved it! I was short apples so cooked apples I had like the recipe and added frozen blueberries. Other than that I followed it to a T. Perfect!
Paula Montenegro says
Happy to know it worked out well Theresa!
John says
Hi Paula, would the bake time and temp the same when doubling the recipe for a 9x13? Thanks!
Paula Montenegro says
Hi John! The temp is the same and the baking time might take a little longer but not much I think because the cake will not be much taller.
L-J says
Truly delicious recipe. Made the pumpkin purée from scratch. Used gluten free flour and added a little ground almond to the crumble. It filled my home with “pumpkin spiced latte” aromas and made us all fee very Autumnal… Ireland, Oct 2022
Paula Montenegro says
So great that you used GF flour and it turned out fine Linda! I love to hear that substitutions worked. Have a great week.
Lyn says
I made this recipe and the only thing I changed was the apples (used Macintosh) and I cut down on the sugar. But my vegetarian daughter loved it, and both my husband and I really enjoyed it too. I will make it again. Thank you!!
Paula Montenegro says
So happy to know you all loved it Lyn!
Cyndi says
So the recipe says 1/2 c of sugar but instructions say 2 Tablespoons! I only did the 2 Tablespoons I hope it is going to be ok?
Paula Montenegro says
Hi Cyndi! I re-wrote that part so it's easier to understand because there are two amounts of sugar. How did it turn out?