4 Granny Smith apples, diced peeled and cored |||| 3 tablespoons + 1 stick unsalted butter |||| 3 tablespoons + 2 tablespoons sugar |||| 1 teaspoon cinnamon |||| 1 1/2 cups flour |||| 1 cup packed brown sugar |||| 1/2 teaspoon salt |||| 3/4 cup canned pure pumpkin |||| 1/3 cup sour cream |||| 2 teaspoons pumpkin pie spice |||| 1 teaspoon baking soda |||| 2 large eggs
1. Melt 3 tablespoons butter in a large skillet. Add apples and saute until apples begin to brown, about 5 minutes. Add 3 tablespoons sugar and cinnamon and saute until golden brown, about 3 more minutes.
2. Preheat oven to 350 degrees. Butter a 9-inch spring form pan.
3. Combine flour, brown sugar, butter, and salt in a large bowl. Using an electric mixer beat until mixture resembles a course meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, baking soda and eggs into remaining flour mixture.
4. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake the cake for about 1 hour 10 minutes, until the topping is golden brown. Cool cake in pan on a rack for 20 minutes.
I swear this is the last of the apple baked goods recipes. A few weeks ago I went home and my mom wanted to try this recipe (I think she got it out of an old Bon Appetit.) I can’t say that I was sorry when it was done, the cake turned out really well. This cake is like pumpkin and apple pie mixed into one. I know, I didn’t think so much goodness could exist in one dish either… The bottom layer of cake is super moist, I think the secret ingredient is sour cream. Then there is apple pie on top with a great streusel topping. Oh, its so good. Good Americans know neither apple nor pumpkin pie is complete without a generous scoop of vanilla a ice cream. This cake is no exception.
I couldn’t make this cake in my own kitchen. Springform pans are just a little more than I am ready for right now. I am still working on a good set of knives and a blender. Maybe if I am a good girl, Santa will bring me a set of knives this year.
This recipe calls for 3/4 cup of pumpkin, but the jars of pumpkin sold in most grocery stores contain 3 1/2 cups. What to do with all this leftover pumpkin? I need more pumpkin recipes. I might try to make something savory with the extra pumpkin mix rather than more sweet baked goods. Although who doesn’t like a good pumpkin roll with cream cheese filling?