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.
Servings 6 to 8 servings
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
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 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: you can also use your favorite store-bought pumpkin pie spice. Increase or decrease as your palate dictates. Or use a mix of 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspice and a pinch of nutmeg. Add a pinch of cloves also if you want to.
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 you don't want to use canned pumpkin and want to make your own, my post about how to make pumpkin puree with step-by-step photos and details.
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, similar to the apple dump cake.