Pumpkin Apple Streusel Cake
Apples:
3 tbsp unsalted butter
4 c. diced, peeled, cored Granny Smith apples (about 4 large)
3 tbsp sugar
1 tsp ground cinnamon
Cake:
1-1/2 c. all-purpose flour
1 c. firmly packed golden brown sugar
1/2 c. (1 stick) unsalted butter, cut into pieces, room temperature
1/2 tsp salt
3/4 c. canned pure pumpkin
1/3 c. sour cream
2 tbsp sugar
2 tsp pumpkin pie spice
1 tsp baking soda
2 large eggs
Vanilla Ice Cream
Apples: Melt butter in large nonstick skillet over medium-high heat.
Add apples and saute until they begin to bbrown, about 5 minutes. Add
sugar and cinnamon and saute until golden brown, about 3 minutes
longer; cool.
Cake: Preheat oven to dg350. Butter 9-inch diameter springform pan.
Combine flour, brown sugar, butter and salt in large bowl. Using
electric mixer, beat until mixture resembles coarse meal. Set aside
2/3 cup of mixture for topping.
Beat pumpkin, sour cream, 2 tablespoons, 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 tests clean, about 1 hour 10 minutes. Cool cake in pan on rack 20
minutes. Run knife around pan sides to loosen cake. Release pan sides
from cake. Transfer cake to platter. Serve warm or at room temperature
with ice cream.
Yield 6 to 8 servings.
Enjoy!
Sherri
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