"The belly rules the mind."--Spanish Proverb

PUMPKIN APPLE STREUSEL CAKE Recipe

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This recipe for PUMPKIN APPLE STREUSEL CAKE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Danisa
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Apples:
3 Tbsp. Butter
4 Cups Granny Smith Apples (peeled & diced)
3 Tbsp. Sugar
1 Tsp. Ground Cinnamon

Cake:
1 1/2 Cups all-purpose Flour
1 Cup Golden Brown Sugar (firmly packed)
1/2 Cup Butter (cut into pieces, room temperature)
1/2 Tsp. Salt
3/4 Cup Canned Pure Pumpkin
1/3 Cup Sour Cream
2 Tbsp. Sugar
2 Tsp. Pumpkin Pie Spice
1 Tsp. Baking Soda
2 Large Eggs

Directions:
Directions:
Apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples: saute` until apples begin to brown, about 5 minutes. Add sugar and cinnamon and saute` until golden brown, about 3 minutes longer. Cool.

Cake:
Preheat oven to 350. Butter a 9-inch springform pan. Combine flour, brown sugar, butter and salt in a large bowl. Using electric mixer, beat until mixture resembles course meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 Tbsp. sugar, pumpkin pie spice and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
Cool cake in pan on rack 20 minutes. Release pan sides from cake and transfer to a serving platter.

 

 

 

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