Pumpkin Apple Cake

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!

Time for the most amazing fall cake I've made in a long time, this pumpkin apple 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. 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.

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.

Ingredients

• Pumpkin - 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.
• Sugars - both brown sugar and white, granulated are used. You can use only one if that's all you have. Keep in mind that brown sugar adds a little extra moisture.
• 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 - I always use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
• Apples - I always use Granny Smith (green apples) for baking because they are more acidic and most recipes have sugar, so the balance is perfect. They also hold their shape well while baking. But any baking apple you like can be used.
• Unsalted butter.
• Sour cream - use full fat for best results. It adds moisture and a very slight tanginess that is perfect to balance out the rest of the ingredients.
• 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 as it's the leavener in this cake.
• Salt - I always use kosher salt, but regular salt also works.

This cake has 3 components: the crumble, the cake, and the apples.

The pumpkin cake

It's the base of this recipe and it's amazing on its own. With the apples and crumble it becomes epic!

This recipe is simple and only needs some mixing for which I recommend you use an electric mixer (image 3). The final cake batter will be quite smooth (image 4) 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.

You can use canned or homemade pumpkin puree. Or butternut squash. And I'd like to add that yams work great in this recipe too. So, take your pick.

The apples

Oh, the magic of caramelized apples!

They are part of the topping and very easy to cook. Together with the pumpkin cake and crumble they create a fall cake that is very moist, full of flavor, and utterly delicious!

It's a simple step but it's 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.

Easy method: this is the way I cook my apple every time I don't use them raw. I melt butter, add the apples, add sugar and spices, and stir frequently until they begin to turn golden and the liquid evaporates. Sometimes I let them start to slightly stick to the pan so they really caramelize. The flavor!

Crumb topping

Both the caramelized apples and the buttery crumble are part of the topping. A clear synergy. The final cake is so much more than the sum of the parts.

I can tell you that you can omit the apples if you don't have time and only go for a pumpkin cake with crumble, but you'd be missing on so much! But you can.

Top tips

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep 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 the refrigerator or freezer for a couple of weeks in an airtight container. The apples can be caramelized the day before and kept refrigerated, 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, similar to the apple dump cake.
• Variation: make a sheet cake! This is a great cake to serve at large gatherings or holidays, especially Thanksgiving. Simply double the ingredients and use a 9x13 inch cake pan. Then cut 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.

In case you're interested in using it, here is a whole post devoted to making your own pumpkin puree.

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Adapted from an old Bon Appetit magazine