Pumpkin Apple Streusel Cake

adapted from Bon Appetit

Apple Topping

  • 3 tbsp unsalted butter
  • 4 cups diced apples
  • 3 tbsp sugar
  • 1 tsp cinnamon


  • 1 1/2 cups all purpose flour
  • 1 cup (firmly packed) brown sugar
  • 1/2 cup unsalted butter
  • 1/2 tsp salt
  • 3/4 cup canned pumpkin
  • 1/3 cup sour cream
  • 2 tbsp sugar
  • 1 tsp cinnamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeng
  • 1/4 tsp ginger
  • 1 tsp baking soda
  • 2 large eggs


For apples:
Melt butter in skillet Add apples and sauté until they begin to brown, about 5 minutes. Add sugar and cinnamon and sauté about 3 minutes longer. Cool.

For cake:
Preheat oven to 350°. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs.

Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.

Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes.  Remove pan and place on platter.

Serve warm or at room temperature with ice cream.