Pumpkin Cake with Apple Crisp Topping
Description
An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!
Ingredients
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2 large Granny Smith apples - peeled, cored, and sliced into 1/8-inch thick slices
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3 tablespoons firmly packed brown sugar
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2 teaspoons lemon juice
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1/2 teaspoon ground cinnamon
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1 cup rolled oats
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1/2 cup all-purpose flour
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1/2 cup firmly packed brown sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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6 tablespoons unsalted butter, softened
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3 cups all-purpose flour
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2 1/2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups white sugar
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3/4 cup unsalted butter, softened
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4 large eggs, at room temperature
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1 (15 ounce) can pumpkin puree
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1/2 cup unsweetened applesauce
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1/2 cup sour cream, at room temperature
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
2
Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
3
Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
4
Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
5
Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
6
Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
7
Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.