Pumpkin Cake with Carameled Apples and Strudel

21 Nov
From pumpkin strusel cake with carmelized apples

I look at fall desserts like my cat looks at catnip: longlingly, for a second, and then entering into them face first. More pumpkin. This one is as good as its photos.

 

From pumpkin strusel cake with carmelized apples
From pumpkin strusel cake with carmelized apples


If you don’t like pumpkin, that’s ok, you can tell me. I probably won’t listen, but you can tell me. My mom loves pumpkin, so I guess that is where I get it. This recipe is another Wednesday-morning breakfast recipe. The apples carmelize with the sugar and provide sweetness and texture atop a moist pumpkin bread base. The pumpkin bread is rich in flavor but light in your stomach–pumpkin and sour cream take presence instead of oils or more butter. 

From pumpkin strusel cake with carmelized apples

Pumpkin Cake with Caramelized Apples and Strudel Topping 

 

Apple Layer:

3 tablespoons butter

4 large Granny Smith apples (or a combination of your favorite baking apples), thinly sliced

3 tablespoons granulated sugar

1 teaspoon cinnamon

 

Cake and Strudel Layer:

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1 cup brown sugar

1 teaspoon salt

1/2 cup butter, softened

2 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/4 cup sugar

3/4 cup pumpkin puree (canned or fresh roasted)

1/3 cup sour cream

2 large eggs

Butter and flour an 8-Inch springform pan

Preheat oven to 350°

Saute the apples in a skillet  with butter butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.

With an electric mixer, combine flour, brown sugar and salt. Add the butter and blend well.

Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 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 sauteed 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 plain for breakfast, or with vanilla ice cream afor dessert.

From pumpkin strusel cake with carmelized apples
From pumpkin strusel cake with carmelized apples
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5 Responses to “Pumpkin Cake with Carameled Apples and Strudel”

Trackbacks/Pingbacks

  1. Pipe Dreams {recipe: strawberry crumb bars} « Saltimbocca - January 14, 2009

    […] As I write, these leftover strawberry crumb bars are bring eaten as breakfast and one of Jon’s meetings this morning. I love things that double for dessert and breakfast. […]

  2. This Will Make it Alright {Recipe: Salted Butter Caramel} « Saltimbocca - March 4, 2009

    […] this. Yes, do that. I […]

  3. This Will Make it Alright {Recipe: Salted Butter Caramel} | Morgan Norris - December 28, 2013

    […] this. Yes, do that. I […]

  4. Pipe Dreams {recipe: strawberry crumb bars} | Morgan Norris - December 28, 2013

    […] As I write, these leftover strawberry crumb bars are bring eaten as breakfast and one of Jon’s meetings this morning. I love things that double for dessert and breakfast. […]

  5. salted butter caramel | Morgan Norris - October 18, 2014

    […] Or this. Yes, do that. I did. […]

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