Friday, October 10, 2008

Pumpkin Cake w/ Apple Streusel


My friend MK loves pumpkin. So I knew that I had to incorporate it into her birthday cake somehow. Luckily, I found this recipe in a cookbook I borrowed from the library recently, The New Whole Grains Cookbook. This has to be brief because I am about to run out the door on my way to Baltimore. I only made a few changes, namely I used three apples instead of four, I used gala apples instead of granny smith, I added pecans to the streusel topping, and instead of 2 tbs. of pumpkin spice I made my own spice mixture. So if you want the original recipe you can make those changes back.

The result was a pumpkiny, spicey, pretty heavy cake. You only need a very small slice. But it taste very much like fall, with the two main in-season baking ingredients both part of this cake.

Pumpkin Cake w/ Apple Streusel
Adapted from The New Whole Grains Cookbook

Ingredients:
3 tbs. + 1/2 cup unsalted butter
3 gala apples, peeled, cored, and thinly sliced
5 tbs. granulated white sugar
1 tsp. + 3/4 tsp. ground cinnamon
1 1/4 cups whole wheat flour
1 cup brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. all spice
1/8 tsp. cloves
1 tsp. baking soda
3/4 cup canned pumpkin puree
1/3 cup sour cream
2 large eggs
1/4 cup chopped pecans.

Directions:
-Preheat oven to 350 degrees and butter and flour a 9" spring form pan (should be at least 3" deep).
-Dice 1/2 cup butter and let it come to room temperature.
-Melt 3 tbs. butter in saute pan, and saute the apples over medium high heat until soft, about 5 minutes. Add 3 tbs. of white sugar and 1 tsp. cinnamon to the apples. Toss and cook until the liquid is thick and bubbly.
-Combine flour, brown sugar, and salt in the bowl of a stand mixer. Add the diced butter and mix until the butter is broken up into little pieces. Measure 2/3 cup of the mixture into a small bowl for streusel.
-Add 2 tbs. white sugar, 3/4 tsp. cinnamon, nutmeg, ginger, all spice, cloves, and pecans to streusel topping.
-To the stand mixer bowl, add baking soda, pumpkin, sour cream, and eggs. Beat until smooth and pour into pan.
-Top the batter in the pan with the apples, then with the streusel. (I didn't end up using all of the streusel. I just added until the apples were covered.)
-Bake for 40-5o minutes or until a skewer inserted in the center comes out clean. (Apple and streusel on the skewer doesn't count.)
-Cool and serve.


3 comments:

Robin Asbell said...

Hi- I'm Robin Asbell, author of the New Whole Grains Cookbook. Thanks for featuring the recipe, it seems to be the seasonal pick, with bloggers and other bakers enjoying the seasonal flavors. I hope you will try some of the other dishes as well- The Stuffed Squash with Wild Rice is another great fall dish, and the Fast and Flexible Whole Grain Rolls are always in my fridge.
My next book, the New Vegetarian cookbook, comes out next fall.

muddywaters said...

This recipe sounds great. It's nice to take a break from the traditional birthday cake. My father-in-law prefers a carrot cake for his birthday.

Your friend looks so happy.

Thanks for sharing.

MK said...

This was SOOOOO good. Thank you so much for making this. I love you! xoxo.