Pumpkin Cake With Apple Nut Streusel Recipe

Name: Pumpkin Cake With Apple Nut Streusel
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (113g) cold unsalted butter (cut into cubes); Granny Smith Apples; 1 cup (200g) granulated sugar; 1 teaspoon ground cinnamon; Walnuts; 2 cups (250g) all-purpose flour; 1/2 cup (100g) packed light brown sugar; 1/2 teaspoon salt; Canned Pumpkin Puree; 1/2 cup (113g) sour cream; 1/4 cup (50g) packed light brown sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 2 large eggs; Vanilla Ice Cream

Indulge in the ultimate fall dessert: a warm, spiced pumpkin cake topped with a crunchy apple nut streusel! This irresistible recipe combines the comforting flavors of pumpkin cake with the delightful crunch of a classic apple crisp. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a truly unforgettable treat. Optional: Add raisins to the cake batter for extra sweetness and texture. Prepare to be amazed!

Prep Time 25 mins

Cook Time 80 mins

Calories 724.8 kcal

Protein 16g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cake With Apple Nut Streusel

1/2 cup (113g) cold unsalted butter (cut into cubes)
Granny Smith Apples
1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
Walnuts
2 cups (250g) all-purpose flour
1/2 cup (100g) packed light brown sugar
1/2 teaspoon salt
Canned Pumpkin Puree
1/2 cup (113g) sour cream
1/4 cup (50g) packed light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla Ice Cream

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How to Make Pumpkin Cake With Apple Nut Streusel

**Make the Apple Streusel:** Melt 1/4 cup (57g) unsalted butter in a large skillet over medium heat.
Add 2 medium apples (about 1 1/2 cups peeled and chopped) and sauté for 5 minutes, until softened.
Stir in 1/4 cup (50g) packed light brown sugar and 1 teaspoon ground cinnamon.
Cook for another 3-4 minutes, then add 1/2 cup (60g) chopped walnuts.
Set aside to cool.
**Make the Pumpkin Cake:** Preheat oven to 350°F (175°C).
Grease and flour an 11x7 inch baking dish.
In a large bowl, combine 2 cups (250g) all-purpose flour, 1/2 cup (100g) packed light brown sugar, 1/2 cup (113g) cold unsalted butter (cut into cubes), and 1/2 teaspoon salt.
Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Set aside 2/3 cup of the crumb mixture for the topping.
In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1/2 cup (113g) sour cream, 1 cup (200g) granulated sugar, 2 teaspoons pumpkin pie spice, 2 large eggs, and 1 teaspoon baking soda.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Sprinkle the apple/nut mixture evenly over the batter.
Sprinkle the reserved crumb mixture over the apples.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool slightly before cutting into squares. Serve warm with vanilla ice cream or caramel sauce.
Enjoy!