Apple Pumpkin Cake
★★★☆☆
Ingredients
- Sautéed Apples:
- 3 tbsp unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- Streusel Topping and Cake:
- 1¼ cups whole wheat pastry flour
- 1 cup brown sugar
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 tbsp granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ¾ cup pumpkin puree
- ⅓ cup sour cream
- 2 large eggs
- Apple Chips:
- 1 apple, very thinly sliced on mandoline
- ½ cup simple syrup
Instructions
- 1. Preheat oven to 350°F. Butter and flour an 8-inch springform pan.
- 2. For sautéed apples: Sauté the apples in butter over medium heat just until they start to soften. Remove from heat and add sugar and cinnamon. Set aside.
- 3. For cake: In a stand mixer, combine flour, brown sugar, and salt. Add ½ cup butter and blend well.
- 4. Measure out ⅔ cup of the mixture into a separate bowl for streusel. Add 3 tablespoons sugar and pumpkin pie spice to this bowl, blend and set aside.
- 5. Add baking soda, pumpkin puree, sour cream, and eggs to the remaining flour mixture in mixer. Blend until smooth, about 2 minutes.
- 6. Layer the cake batter in prepared pan, then add sautéed apples, and finally sprinkle streusel over top.
- 7. Bake uncovered for about 1 hour. Cool in pan, then remove springform.
- 8. For apple chips: Dip apple slices in simple syrup, drain excess, and lay flat on silicone baking mat. Place in turned-off oven after removing cake and let dry for about 1 hour.
- 9. Serve with vanilla ice cream and apple chips.
Author notes that forgetting to flour the pan was fine. The recipe creates a lovely layered cake with tender sautéed apples and crunchy streusel topping. Apple chips make an elegant garnish using residual oven heat.
Wine Pairing: Dessert Wine