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Pumpkin Apple Crumb Cake

December 15, 2009

When one of my good friends from Georgetown was in town visiting, I had the perfect excuse to bake and make something new!  It was right before Thanksgiving, and I was so torn between pumpkin and apple pie, and decided I would make a cake that would incorporate both of my favorite fall desserts.  This cake ended up being sooo tasty!!  It really was very moist, and the apples were surrounded by a cake-like version of pumpkin pie, and then all that was topped with nice buttery crumbs.  Next time I would add more apples (and pumpkin pie spices) in order to balance it out a bit more, but it was great as made.  Keep in mind the long 1hr & 10min time for baking when planning to make this cake.


(adapted from Bon Appetit and Everybody Likes Sandwiches)


  • 1 Tb unsalted butter
  • 2 cups diced peeled apples (about 2 large)
  • 3 Tb sugar
  • 1 t cinnamon
  • pinch pumpkin pie spice


  • 1 & 1/2 cups all purpose flour
  • 1 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter softened, cut into pieces
  • 1/2 t salt
  • 1 t cinnamon, 1/4 t cardamom, 1/4 t allspice (or 2 t pumpkin pie spice) 
  • 1 t baking soda
  • 3/4 cup pumpkin (I roasted my own & pureed, but canned is ok)
  • 1/3 cup plain yogurt (or sour cream)
  • 2 Tb sugar
  • 2 large eggs

For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.

For cake:
Preheat oven to 350°F. Butter 9-inch-diameter cake pan.

1) Combine flour, brown sugar, butter, salt, spices in large bowl and beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping.

2) In another bowl, combine pumpkin, yogurt, sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan.

3) Scatter apples evenly over top. Sprinkle reserved topping over apples.

4) Bake cake until topping is golden brown and tester inserted into center comes out 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.

One Comment leave one →
  1. August 21, 2010 1:03 pm

    Nice! This my family’s treasured apple cake recipe from my grandma:

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