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
- 1 1/4 cups whole wheat pastry flour
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3 tbsp granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 3/4 cup pumpkin puree
- 1/3 cup sour cream
- 2 large eggs
Apple Chips
- 1 apple very thinly sliced on a Mandoline slicer
- 1/2 cup simple syrup
Instructions
- Preheat oven to 350°F. Butter and flour (I forgot the flour and it was just fine!) an 8-inch springform pan.
Sautéed Apples
- Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
Cake
- In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.
- Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.
- Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 minutes.
- Layer the cake batter, then the sautéed apples and finally sprinkle the streusel over the top.
- Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. Serve with Vanilla ice cream and an apple chip.
Apple Chips
- Dip the apple slices in the simple syrup. Drain the excess syrup off and lay them flat on a Silpat Nonstick Silicone Baking Mat. Turn off the oven from the cake and put the sheet of apples in the hot, but turned off oven. Allow the apples to dry out for about an hour before opening the door.