Pumpkin Apple Crumble Cake

The best fall cake ever, this combines all our favorite flavors in one place and is very easy to make! Super moist with pumpkin, it also has caramel apples topped by a wonderful crumble with spices. So good you’ll want to make it again and again!

Time for the best fall cake I’ve made in a long time, this pumpkin apple cake has it all.

Since officially it’s spring here, it’s fall for most of you reading this post. Though the weather here certainly has a case of amnesia; it goes from cold days to the worst tropical storms ever in a matter of hours. What’s a person to do but eat good cake, right?.

Pumpkin apple streusel cake is your 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, 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. Anything. Seriously.

This pumpkin apple cake really is the best of both worlds. The crumble on top guarantees it.

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

What is crumble or streusel?

The mixture of sugar, flour, and butter that is worked together until granulated, is called crumble or streusel.

Though quantities may vary, those are the exclusive ingredients needed to be called that. After those three, feel free to add spices or citrus zest, chopped nuts, even some oats or similar. They will add more crunch and flavor, and it will be amazing!

For this recipe, the crumble is also the base for the cake. How’s that for convenience? Just like Ina Garten’s plum tart.

A crumble or streusel can be used in cakes and muffins and bars. Check out this scrumptious apple crumb cake, or the lemon blueberry crumb cake or even the gorgeous raspberry apple crumb bars.

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.

How to cook fresh pumpkin or squash for baking?

There are several ways.

You can boil it (no salt) and then mash it, but it retains too much water and it’s no good for baking. You can steam it until very soft and mash it.

Or, my favorite way, throw the whole scrubbed squash in the oven at 350ºF (180ºC) and let it bake until a knife very easily pierces it from one side to the other. It should be very soft inside. Simply cut it in half, scrape the seeds and scoop the pulp. It will take about an hour or more depending on the size. But you just forget about it in the oven.

Find step-by-step photos and details in the Pumpkin Sheet Cake post. 

Oh, and the crumble is the base for the cake too. Just like Ina Garten’s plum tart.

Other recipes you might like:
Pumpkin Maple Cheesecake
Roasted Pumpkin with Herbs
Homemade Pumpkin Ricotta Gnocchi
Pumpkin Pecan Sheet Cake
Apple Walnut Loaf Cake
Apple Raspberry Pie
Apple Coffee Cake
Blueberry Applesauce Loaf Cake

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Pumpkin Apple Crumble Cake

• Author: Paula Montenegro
• Prep Time: 30
• Cook Time: 60
• Total Time: 1 hour 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

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Description

Pumpkin Apple Crumble Cake might be the best fall cake ever! Super moist with pumpkin, it also has caramel apples topped by a wonderful crumble with spices.

So good you’ll want to make it again and again!

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Scale 1x2x3x

Ingredients

For the apples:

• 3 Tablespoons butter
• 3 granny smith apples, peeled, cored and cut into cubes
• 3 Tablespoons brown or muscovado sugar
• 1/2 teaspoon ground cinnamon

For the cake:

• 1 1/2 cups (210g) all purpose flour
• 1 cup (200g) light brown sugar
• 1/2 cup (110g) butter, at room tº
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree, at room t°
• 1/3 cup sour cream, at room t°
• 2 Tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• A few grindings fresh nutmeg
• 1 teaspoon baking soda
• 2 eggs, at room t°

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Instructions

For the apples:

1. In a large skillet, melt butter.
2. When it foams, add apples and cook for a few minutes.
3. Scatter sugar over apples, stir and let cook over medium/high heat until caramelised, stirring frequently.
4. Add cinnamon and remove from heat. Let cool while making the cake.

For the cake:

1. Preheat oven to 350ºF.
2. Butter or spray an 8-inch cake pan.
3. In a large bowl mix flour, light brown sugar, butter and salt.
4. With an electric beater or your hands, mix well until crumbly.
5. Measure 2/3 cups of the mixture and set aside. This will be the crumble topping.
6. To the rest of the crumble add pumpkin, sour cream, 2 tablespoons sugar, cinnamon, ginger, allspice, nutmeg and baking soda. Beat only until mixed.
7. Add eggs and beat until well incorporated. Don’t overmix.
8. Pour mixture into pan, spreading evenly.
9. Top with the caramelised apples. Top the apples with the reserved crumble.
10. Bake for 1 hour or until golden and a tester inserted in the middle comes out clean.
11. Let cool on wire rack for 20 minutes.
12. Unmold and let cool completely. Or serve warm.

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Notes

How to cook fresh pumpkin or squash for baking?

You can boil it (no salt) and then mash it, but it retains too much water and it’s no good for baking. You can steam it until very soft and mash it.

Or, my favorite way, throw the whole scrubbed squash in the oven at 350ºF (180ºC) and let it bake until a knife very easily pierces it from one side to the other. It should be very soft inside. Simply cut it in half, scrape the seeds and scoop the pulp. It will take about an hour or more depending on the size. But you just forget about it in the oven. Find step-by-step photos and details in the Pumpkin Sheet Cake post.

 

Keywords: pumpkin apple cake, pumpkin cake with crumble

Adapted from an old Bon Appetit magazine

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!