Pumpkin-Apple Caramel Hot Dish
This is a combination of my pumpkin spice bundt cake — another Midwestern classic — and a caramelly apple crisp. It’s perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.
Pumpkin Cake Layer
- 1 tbsp unsalted butter for the pan
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup pure pumpkin puree
- 1/4 cup heavy cream
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract homemade vanilla extract recipe
- 2 tsp pumpkin pie spice
Apple Layer
- 3 large apples peeled and finely diced
- 1/2 cup lightly packed brown sugar
- 1 tsp ground cinnamon
- pinch kosher salt
Topping
- 6 tbsp unsalted butter melted
- 3/4 cup all-purpose flour
- 3/4 cup lightly packed brown sugar
- 3/4 cup rolled oats
- 1/4 tsp kosher salt
Pumpkin Cake Layer
Preheat the oven to 350°F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
Apple Layer
In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
Topping
Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.