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. Super moist from the pumpkin, it also has caramelized apples topped with a wonderful streusel with spices. So good you'll want to make it again and again!
It's also my go-to Thanksgiving dessert when I want something that pleases the apple and pumpkin crowd, and it can be made a day ahead.
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.
- Elizabeth ⭐️⭐️⭐️⭐️⭐️
You were not kidding when you said this is probably the best fall cake ever. Out of control delicious!
- Rachel ⭐️⭐️⭐️⭐️⭐️
My son and I 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. But OM goodness! 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.
Testing notes
Paula's baking tips that make a difference.
The caramelized apples make a flavor difference. Colorless apples will not turn golden brown in the oven. So make sure they're a nice color (without burning them) before you add them to the cake.
A cold crumble bakes crisper. If the butter is soft, it might melt into the cake. So place the part reserved for the crumb topping in the refrigerator while you make the cake.
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. You can warm it before serving to spruce up the crumb topping.
Ingredients
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.
- Pumpkin puree: canned or homemade pumpkin puree, both work very well. I also love to use butternut squash puree when in season.
- 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.
- Spices: use your favorite mix or blend, or purchased pumpkin pie spice mix. Increase or decrease as your palate dictates.
- Sour cream: regular, full-fat for best results.
- Flour: this recipe works with both all-purpose flour and cake flour.
- Baking powder: make sure it's active and not expired.
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How to make apple pumpkin crumb cake
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 is 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.
Making it for Thanksgiving
This cake was made for holiday tables. All the components can be prepped ahead, so Thanksgiving Day is just assembly and baking, or nothing at all.
- Up to 2 weeks ahead: make the crumble and freeze it in an airtight container.
- 2 days ahead: caramelize the apples and refrigerate, well covered.
- 1 day ahead: bake the whole cake, cool completely, wrap and refrigerate. Bring to room temperature before serving, or warm slices for 10 seconds in the microwave.
- Feeding a crowd: double everything and bake in a 9x13-inch pan for about 55 minutes, until a toothpick comes out clean. Cut into 16-20 squares. You can also make two 8-inch pans at the same time instead of one larger cake.
- Taking it to a potluck: bake and serve it right in the pan. The crumble travels well and doesn't get soggy.
Serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. It's lovely next to a mug of homemade apple cider.
- RB ⭐️⭐️⭐️⭐️⭐️
Love this cake! It's my "go-to" cake for overnight guests. It makes a great dinner dessert, and goes perfectly with coffee the next morning.
Pumpkin Apple Crumble Cake
Ingredients
Caramelized 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
Pumpkin crumb 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 extra sugar,
- 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
Caramelize the apples:
- Melt 2 to 3 tablespoons unsalted butter in a large skillet over medium heat until it foams.
- Add 3 Granny Smith apples, peeled and cubed, and cook on high heat for about 2 minutes, until beginning to soften. Sprinkle 3 tablespoons brown or muscovado sugar over the apples, stir and let cook over medium/high heat until caramelized, stirring frequently.
- Remove from heat and add ½ teaspoon ground cinnamon and ¼ teaspoon vanilla extract (if using), and mix. Let cool while making the cake.
Make the crumble and pumpkin 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.
- For the crumble, combine 1 ½ cups all-purpose or cake flour, ½ cup brown sugar and ½ cup white sugar, ⅓ cup unsalted butter, and ½ teaspoon salt in a large bowl. With a pastry cutter or your hands, mix well until crumbly.
- Measure ⅔ cup of the mixture into a separate bowl or cup and place the bowl in the fridge. This will be the crumble topping.
- To the rest of the crumble, add 1 cup pumpkin puree, ⅓ cup sour cream, 2 tablespoons extra sugar, 1 teaspoon pumpkin spice mix, ½ teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon vanilla extract. 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 about 50-55 minutes, or until golden and a cake tester or toothpick inserted in the middle comes out clean. Baking time might vary depending on the pan and oven.
- 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 by lifting the whole block with the help of the paper. Let cool completely on the wire cooling 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?