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Nutrition Facts
Serving Size 1 (182g) Recipe makes 8 servings
Calories 605
Calories from Fat 220		(36%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 333mg		13%
Potassium 277mg		7%
Total Carbohydrate 92.0g		30%
	Dietary Fiber 2.9g	11%
	Sugars 55.3g
Protein 7.3g		14%
detailed view... how is this calculated?

Pumpkin Apple Crumb Cake

Recipe #107539 | 1 hour | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 4, 2005

You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit!

SERVES 8 -10 (change servings and units)

Ingredients

2 1/2 cups flour
1 cup white sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup fresh pumpkin puree or canned pumpkin
1/2 cup vegetable oil
2 cups granny smith apples, peeled & chopped

topping

3 tablespoons flour
3 tablespoons quick oats
1 teaspoon ground cinnamon
1/3 cup chopped walnuts
4 tablespoons cold sweet butter, cut into cubes

Directions

1
Preheat oven to 350 degrees.
2
Lightly grease and flour 2 round cake pans cake pans or one 9x13.
3
Sift first 6 ingredients in a bowl.
4
In an other bowl mix eggs, pumpkin, and oil.
5
Add to dry ingredients stirring till just mixed.
6
Fold in apples and pour into prepared pan.
7
In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
8
Sprinkle over cake batter.
9
Bake for 35-40 minutes or until toothpick come out clean.

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Featured Reviews for This Recipe

From: Rachie P

On Oct 1, 2009

How yummy! I cooked mine for 32 minutes only - I wanted it a tad gooey in the center. It was so fallish and moist and a hit at my meeting. My DH went to sample it and ended up eating 1/4 of the cake! This one's a keeper!

1 person found this review helpful

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From: Grammy Bunny

On Sep 26, 2007

I've made this delicious cake twice in the past week...both for group gatherings...and it received VERY HIGH marks from everyone! I've also shared the recipe with one person, and SHE was asked to submit the cake for a church auction...how's THAT for praise? I did make a few adjustments to the recipe...all of which seemed to work just fine. I cut back on the white sugar by 1/4 cup, as I didn't want the finished product to be too sweet. In addition to the called-for 1 tsp. cinnamon in the recipe, I used my own pumpkin pie spice concoction...a total of 3 tsp. cinnamon, 1 1/2 tsp. ginger and 3/4 tsp. cloves, actually more than the 1 Tbsp. of pumpkin pie spice called for, but nice! I was generous with the apples as well, using all of two medium -sized ones, a bit more than 2 cups. Also added about 1 cup of raisins...steeped in 3 Tbsp. brandy in microwave for 20 seconds to soften, then cooled...and added the liquid along with the raisins, and apples. Be aware that the batter is REALLY thick and takes some patience spreading evenly in a 13 X 9 pan. Finally, I eliminated the topping altogether, simply dusting the top of the cake with powdered sugar! This is one terrific Fall treat...thanks, Rita!

1 person found this review helpful

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From: PaulaG

On Jan 16, 2005

Served this to dinner guests last night. Everyone loved it! I washed and cored the apples, chopped them in the food processor. Used whole wheat pastry flour for the flour and sugar substitute for the white sugar. For the topping I added 1 tablespoon of brown sugar to the mix. Thanks for a moist and tasty cake!

2 people found this review helpful

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From: Annacia

On Oct 3, 2009

The recipe got raves here. I left it with full sugar so I didn't try it myself but it was five fingers up! I skipped the topping as the guys said that they didn't really care about having it added. I used the mini angel food pans to make 6 huge muffins. They came out light, very moist and are going fast! The baking aroma is divine. They were baking when the men came indoors and nosed were raised, snuffing and I head a couple of variations of "It sure smalls good in here". Made for Photo Tag.

1 person found this review helpful

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