Pumpkin Cake With Apple-Nut Streusel |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is like a cake and apple crisp together, serve warm or room temperature with ice cream or caramel sauce. You can add in raisins to the pumpkin cake batter. This cake is wonderful! Ingredients:
3 tablespoons butter |
5 -6 large granny smith apples, peeled, cored and chopped in about 1/2-inch cubes |
1/4 cup white sugar |
2 teaspoons cinnamon (or to taste) |
1/2 cup chopped walnuts |
1 1/2 cups flour |
1 cup brown sugar, packed |
1/2 cup butter (no subs and just very slightly softened) |
1/2 teaspoon salt |
3/4 cup canned pumpkin puree |
1/3 cup sour cream |
1/4 cup sugar (can use less) |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
2 large eggs |
vanilla ice cream |
Directions:
1. To make the apple streusel: melt butter in a large skillet over medium heat.
2. Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
3. Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
4. For the cake: set oven to 350 degrees (second-lowest rack).
5. Butter an 11 x 7-inch baking dish.
6. Combine flour, brown sugar, butter and salt in a large bowl.
7. With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
8. In a bowl, whisk together pumpkin, sour cream, white sugar, pumpkin pie spice, eggs and baking soda; add to the flour mixture; beat or whisk just until smooth (batter will fairly thick).
9. Transfer batter to prepared baking pan and smooth out with a spoon.
10. Scatter the apple/nut mixture on top (along with any melted butter/cinnamon syrup sauce from the bowl) then sprinkle the reserved 2/3 cup mixture on top of apples.
11. Bake about 35-40 minutes or until cake test done.
12. Cool cut into squares and serve warm with ice cream.
13. Delicious!
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