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 crumble
Also known as streusel, it's a mixture of sugar, flour, and butter that are worked together until crumbly and granulated (image 1).
For this recipe, the crumble acts as the dry ingredients as it's 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 (images 2). How's that for convenience? Similar to the popular Ina Garten's plum tart.
A crumble or streusel can be used in cakes, muffins, bars, and other baked goods to create a scrumptious buttery crunchy layer on top. Check out the scrumptious apple crumb cake, or the lemon blueberry crumb cake, and you'll get my point. They're all made better but that crunchy topping, don't you think?
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.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Pumpkin Apple Crumble Cake
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!
Sheet cake: double the ingredients and make a 9x13 inch cake.
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
Ingredients
For the apples:
- 2-3 tablespoons 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 (210g) 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- A few grindings of fresh nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 eggs, at room temperature
Instructions
For the apples:
- Melt butter in a large skillet over medium heat.
- When it foams, add apples and cook on high heat for about 2 minutes, until beginning to soften.
- Scatter sugar over apples, stir and let cook over medium/high heat until caramelized, stirring frequently.
- Add cinnamon and remove from heat.
- Add 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.
- Mix flour, light brown and white sugar, butter, and 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 pumpkin puree, sour cream, 2 tablespoons of sugar (extra), cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and vanilla.
- Beat only until mixed.
- Add 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 1 hour or until golden and a tester inserted in the middle comes out clean.
- Let cool on a wire rack for 20 minutes.
- Remove from the pan and let cool completely.
- 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
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.
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.
Homemade pumpkin puree: if not using canned pumpkin and want to use homemade, you can find step-by-step photos and details in my post about How to make Pumpkin Puree.
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.
- Prep Time: 30
- Cook Time: 60
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9
- Calories: 368
- Sugar: 31.6 g
- Sodium: 301.7 mg
- Fat: 16.7 g
- Carbohydrates: 51.1 g
- Fiber: 2.4 g
- Protein: 4.7 g
- Cholesterol: 81.6 mg
Adapted from an old Bon Appetit magazine
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!!
veenaazmanov says
Love the combination of all the healthy ingredients and perfect spice too. The crumbly topping makes it all the more perfect and yum.
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.