Pumpkin Apple Streusel Cake


Sometimes I can be an indecisive gal. Trying to figure out where to go for dinner, deciding what to order on a menu, deciding what to drink, deciding what to bake… I just now realized that these are all food related.

I think I love food too much.

After looking at Pinterest and foodie magazines for hours upon hours, sometimes the pressure to make up my mind what to make becomes crippling. And then I won’t make anything at all. Sound familiar?

So when it comes to fall baking and trying to decide between a pumpkin cake and an apple pie, it’s so hard to choose. Why not have the best of both worlds at once? It’s like a buy one, get one free deal. Two in one. Double duty. You get the picture.

Imagine a pumpkin coffee cake but with sauteed apples on top. Delicious, yes? Pretty much exactly what this is. I was really happy with how it turned out, and it was relatively easy. However, I feel like something was missing. It was a little dry (maybe because of the whole wheat flour? such a conundrum, the white vs. whole wheat situation), and needed a bit more flavor, spice, and moisture. I think the recommended baking time was a bit too long (1 hour), and I took it out after 50 minutes. I would check it after 40-45 if I ever make it again. I must say, it is quite delicious with a scoop of lavender (or vanilla bean!) ice cream, or a nice cold glass of milk. It’s a perfect fall dessert or breakfast snack!

Pumpkin Apple Streusel Cake

Serves 6-8

Adapted from The Vintage Mixer


Sauteed apples:

  • 3 tablespoons unsalted butter
  • 3-4 large Granny Smith apples peeled and thinly sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom

Streusel topping and cake (made together then divided):

  • 1 1/4 cups whole wheat pastry flour
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3 tablespoons granulated sugar
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 cup canned pumpkin puree
  • 1/3 cup pumpkin Greek yogurt
  • 2 large eggs
  1. Butter and flour (or spray) an 8-in Springform Pan and preheat oven to 350Β°.
  2. Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
  3. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well. Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar, pumpkin spices and cinnamon to this separate bowl, blend and set aside. Add the baking soda, pumpkin, pumpkin Greek yogurt and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 minutes.
  4. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
  5. Bake, uncovered, for about 1 hour (although, like I said. I’d do it for no more than 50 mins or so. Keep your eye on it). Allow to cool in the pan and then remove the springform. Serve with ice cream or milk!

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