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Apple Streusel-Topped Pumpkin Cake Recipe

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This recipe for Apple Streusel-Topped Pumpkin Cake, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


1/2 cup plus 3 tbsp. unsalted butter
4 large Granny Smith apples, peeled, cored and thinly sliced
1 tsp. ground cinnamon
5 tbsp. white sugar
1 1/4 cups whole wheat flour
1 cup brown sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 cup canned pumpkin
1/3 cup sour cream
2 large eggs

Heat oven to 350. Butter and flour a 9x3-inch springform pan. Dice the 1/2 cup of butter and let softened slightly. In a pan, melt remaining butter over med/high heat; saute apples until softened and golden. Sprinkle with cinnamon and 3 tbsp. of white sugar over apples and cook until thick and bubbly. In a stand mixer, combine flour, brown sugar and salt. Add diced butter and mix until pea-sized pieces form. For streusel, add 2/3 cup of mixture to a small bowl; stir in the remaining white sugar and pie spice. Add baking soda to mixture remaining in mixer and blend. Add pumpkin, sour cream and eggs, beating until smooth. Scape batter into prepared pan. Spread sauteed apples over batter and sprinkle streusel on top. Bake 40 minutes or until skewer inserted in center comes out clean. Serve warm or at room temperature.




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