Prep 20 mins
Cook 1 hr
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!
- 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
- To make the apple streusel: melt butter in a large skillet over medium heat.
- Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
- Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
- For the cake: set oven to 350 degrees (second-lowest rack).
- Butter an 11 x 7-inch baking dish.
- Combine flour, brown sugar, butter and salt in a large bowl.
- With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
- 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).
- Transfer batter to prepared baking pan and smooth out with a spoon.
- 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.
- Bake about 35-40 minutes or until cake test done.
- Cool cut into squares and serve warm with ice cream.
I think this is best when warm. When it cools, the apples make it soggy.
ABSOLUTELY FANTASTIC thank you so much for this recipe - what a hit for a thanksgiving desert - just perfect - my sister said it was the best of both worlds a pumpkin pie and an apple pie rolled into one! PERFECT!!
What a lovely taste of the holidays! I used Splenda, light sour cream, some wholewheat flour, eggbeaters and the Soft Baking Butter that is half canola oil. This is so-o-o good. I topped it with CoolWhip Free. Thanks, Carole in Orlando