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Square of pumpkin cake with apples and crumble, white greyish surface

Pumpkin Apple Crumble Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

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

Units

For the apples:

  • 2-3 tablespoons butter
  • 3 granny smith apples, peeled, cored, and cut into cubes
  • 3 tablespoons brown or muscovado sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract (optional)

For the cake:

  • 1 1/2 cups (210g) all-purpose or cake flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 2 tablespoons sugar, extra
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • A few grindings of fresh nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 eggs, at room temperature

Instructions

For the apples:

  1. Melt butter in a large skillet over medium heat.
  2. When it foams, add apples and cook on high heat for about 2 minutes, until beginning to soften.
  3. Scatter sugar over apples, stir and let cook over medium/high heat until caramelized, stirring frequently.
  4. Add cinnamon and remove from heat.
  5. Add vanilla,  if using, and mix.
  6. Let cool while making the cake.

For the cake:

  1. Preheat the oven to 350ºF/180°C.
  2. Butter or spray an 8-inch square pan.
  3. Mix flour, light brown and white sugar, butter, and salt in a large bowl.
  4. With an electric mixer, a pastry cutter, or your hands, mix well until crumbly.
  5. Measure 2/3 cups of the mixture into a separate bowl o cup and set aside. This will be the crumble topping.
  6. 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.
  7. Beat only until mixed.
  8. Add eggs and beat until well incorporated. Don’t overmix.
  9. Pour the mixture into the pan, spreading evenly.
  10. Scatter the caramelized apples on top.
  11. Sprinkle the apples with the reserved crumble.
  12. Bake for 1 hour or until golden and a tester inserted in the middle comes out clean.
  13. Let cool on a wire rack for 20 minutes.
  14. Remove from the pan and let cool completely. 
  15. Serve at room temperature or warm with ice cream or whipped cream and maybe a drizzle of caramel sauce.
  16. 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.

  • Author: Paula Montenegro
  • 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

Find it online: https://vintagekitchennotes.com/pumpkin-apple-crumble-cake/