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
Kristen Kemp says
Hello! What size pan? Thank you!
Paula Montenegro says
Hi Kristen! It's an 8-inch pan. It's all in the recipe card. Happy baking!
Jan says
Confused on "unmolding cake" from regular baking pan?
Paula Montenegro says
Hi Jan, should I just say remove? Does unmolding mean that you turn it upside down? I'm curious as I'm a non-native speaker of English. Thanks!
Jan says
Thank you,
Yes, either upside down or from a tart or springform pan...I'll be making it this weekend!
Paula Montenegro says
OK, thanks for the input, very helpful! Have a great week.
Jagruti's Cooking Odyssey says
This delightful cake is just perfect to welcome the autumn in our house. Moist and packed with fresh produces. Lovely!
Jacqueline Debono says
I love everything about this cake! Apples, pumpkin and crumble!! We also don't have canned pumpkin puree here in Italy, so I usually make my own. This cake is def top of my to make list!
Gunjan says
I love the combination of apple and pumpkin. Together baked in a cake sounds so delightful. I need to bake this ASAP.
Aleta says
Oh my goodness, this pumpkin apple crumb cake really has got it all goin' on! I mean apples AND pumpkin AND crumble?! And then the apples are caramelized?! Amazing!!
kerri says
this is easily one of my favorite cakes. the pumpkin apple combination is incredible!
Sharon says
This cake is like a gift to Fall lovers! Pumpkin and apples come together for deliciousness.
Heidy says
Wow! This Pumpkin Apple Crumb Cake was D-E-L-I-S-H! I loved every bite I took more than the last. My father actually had 2 pcs and was thinking of another! The kids went crazy for it too. Great recipe! I wish I had made it sooner!
Have a wonderful day and thank you again!
H
Aditi Bahl says
This is so seasonal, inviting and healthy. Always looking for healthy dessert ideas. My kids love pumpkin too. Making these right away. Thanks
Sandra Shaffer says
Wow, nice and tender and that crumb topping is heavenly. Not to mention how those spices work perfectly together. Question, would this work just as well baked in a tin muffin pan? I'm thinking portion control - haha (for me!).
Paula Montenegro says
Hi Sandra! yes, it would work, no doubt. Make sure they are not super full so they bake well.
Shelley says
So, I've gotta admit, when I read your opening text, claiming this is "probably the best fall cake ever" I kinda thought you might be overstating things. BUT then I saw that first photo ... and I was all like OMG girl, you totally weren't kidding! I mean really, this has autumn goin' on in all the best ways! Pumpkin + caramelized apples + a crumble topping!?!? Yes. This is sheer genius!! (And I absolutely can't wait to try it!)
Paula Montenegro says
haha, you made me smile. I still think it is the best, even after making pumpkin bread and apple loaf and all of that. Let me know if you make it Shelley!
Anonymous says
It would be amazing if I could print this (without ads would be outstanding) so I could keep it instead of praying that next year when I remember how amazing it was I can't locate the recipe. Social media is great, "sharing is caring" and all that jazz, but archiving information - especially recipes is better.
Karen (Back Road Journal) says
This is such a nice combination of flavors, a perfect dessert for fall.
Kathy says
Wow…apples and pumpkin, what could be better this time of the year! Beautiful photos, Paula!
Cocoa and Lavender says
This looks fantastic, and I love that you use butternut - so much easier to deal with! While I have an apple cake in the oven now, I will need to try this in the future... very SOON in the future!
As for z versus s, Z is American English, and S is British English.
Deb|EastofEdenCooking says
I like butternut squash better than pumpkin too. What a wonderful cake, all the best of autumn in one fat slice!
Medeja says
Pumpkin and apple.. Yummy! Looks and sounds really good 🙂
Laura Dembowski says
I never ever tire of summer fruit. In fact, I'm pretty sure I could live on peaches. Also maybe this cake. It looks fab! And I always spell caramelize with a z. I think it is spelled with a s outside the us.
Angie Schneider says
Such a perfect seasonal treat, Paula. That crumble topping is totally irresistible.