Pumpkin-Apple Streusel Cake

Absolutely delicious! I used Pink Lady apples and low fat sour cream and it turned out great. Moist cake with nice crunchy streusel. Great with whipped cream.

• cyin2020

• Overland Park, KS

• 10/20/2019

Wonderful recipe -- I make it year round. Double the spices, add some vanilla, and sauté the apples with honey for more flavor.

• chotzk

• NYC

• 11/27/2015

做这道菜工作和晚上读书俱乐部, everyone loved it. It held up well overnight and into the next day. Thank you all for your reviews; I took advantage of your experience. Here's what I did: *Used a mixture of Gala and Honeycrisp apples. *Used brown sugar in the apple mixture. *Added more spice to the pumpkin cake. 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg (3 tsp total). *Added 2 tsp vanilla instead of 1 tsp. *Added 3 TBSP old-fashioned oats and 1/2 chopped TJ candied pecans to the reserved 2/3 cup streusel mixture, for a more apple crisp-like topping *used yogurt instead of sour cream. *took the full 70" to cook, rose beautifully. Delicious!!

• arlenesw

• San Diego

• 10/30/2015

I made this for an evening book club and got rave reviews. I followed the recipe exactly except I had Honeycrisp apples instead of Grannysmith, so didn't sauté them as long--just enough to get the juices flowing and the sugar mixture syrupy. The only warning I have is that this is a "just in time" cake-make it just before serving. After a few hours the streusel topping becomes too moist and soft. Great cake, just can't make it more than an hour or two ahead of serving!

• djsturge

• Tulsa, OK

• 10/10/2013

Made this today for my book club meeting tonight. It made the house smell delicious & everyone liked it. After looking at reviews, I think I'll make a note to skip precooking the apples & just stir them into the batter without using the butter & sugar, & top with streusel. I'll add nuts when our nut allergy people won't be here.

• judyforkner1

• Boulder, CO

• 12/13/2012

Excellent, made it as-written (though mine cooked in 50 minutes) and it turned out amazing!! If you want to know how big to dice your apples (I was wondering before I cooked this), then cut them into eighths and then cut each 8th into 1/2" cubes. I agree with the poster who said it is like pumpkin cake mixed with apple crisp. Holds its shape really well, too, so good for potlucks etc.

• lekaty

• Oakland, CA

• 10/11/2012

Followed the recipe as written and waited anxiously to try it as it filled my house with the most wonderful fall aroma. I have never made a cake with instructions like these, with the crumble base, and was excited to see how it turned out. My husband finds it very tasty. In my opinion, the pumpkin cake parts tastes far too eggy, almost custard-like, and I find that off-putting in this recipe. For the record, I love custards and egg nog. It was also done cooking ten minutes early.

• katrinetess

• 11/22/2011

I made this as a birthday cake-- which means that I didn't want it in "streusel" form as much as "cake" form. Instead of topping with the apples and topping, I used half the cake batter as a layer, mixed the streusel and apples (cooked longer than suggested) and then another layer of cake batter. I didn't have pumpkin pie spice, so I used a mix of cinnamon, nutmeg, allspice and cloves (freshly ground). Also had pumpkin puree from a roasted pumpkin, so I didn't use canned. Served with cream whipped with domain de canton ginger liquor. The spice, pumpkin, and apple flavors blended very well, but all were distinct and obvious. Tastes like fall in a springform.

• hillarythompson

• Cambridge, MA

• 10/11/2011

Delicious! I loved this cake! I used fresh pumpkin instead of caned, cooked it with a little bit of water on a non-stick pan till soft and then mashed it into pure. I agree with other reviews  adding nuts (I used walnuts) to the topping helps. Turned out perfect! Definitely will make it again.

• DashaR

• Yekaterinburg, Russia

• 10/1/2011

Awesome recipe. I am going to reduce the butter by half and use my butter substitute recipe that I use for my customers. Chef Rozanna Ogneva Are You Being Served Catering http://www.areyoubeingservedcatering.com http://www.catererssanfrancisco.net

• ChefRozanna

• San Francisco /Winecountry

• 12/22/2010

I make this cake again and again and again !!!!! .....great recipe and really great with ice cream !!!!..I put the springform pan on a cookie sheet in the oven..less messy

• Schultheis1

• St. Albert, Alberta

• 11/15/2010

Fantastic cake! This was a big hit at a work party. Modifications included: 1tbsp butter in apples, and addition of extra nutmeg/ginger/cloves/vanilla to cake base.

• krislaughs

• NY, NY

• 11/3/2010

Have made this twice and my family loves it! I did add an extra apple and, because I didn't have pumpkin pie spice, I added cinnamon, ginger and allspice to the cake. The combination of flavors was wonderful. This is a perfect fall dessert.

• Anonymous

• Plano, TX

• 11/1/2010

Quite a range of reviews with this cake. My family loves it, but I do make the following alterations: (i) double the spices, (ii) use 6 cups of apple and cook to a deep golden brown, (iii) half white sugar, half brown when white is called for, (iv) add 2 Tbl. of oats and 3 Tbl. chopped toasted pecans to the topping, (v) only bake for 50 minutes and use a cookie sheet under springform. Good advice from other reviewer who suggested mixing the pumpkin, sour cream, sugar, spices and baking soda first before adding to flour mixture, and just combine, then add eggs and just combine. Tastes like Autumn!

• lvillecook

• Chicago

• 9/26/2010

Moist and flavorful. I added walnuts and candied ginger to the topping.

• mingum

• new york, ny

• 1/24/2010