Topping: Pumpkin Cake with Apple Crisp

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Topping: Pumpkin Cake with Apple Crisp

Pumpkin Cake with Apple Crisp Topping

Updated on October 7, 2021

Total Time:

1 hrs 40 mins

Jump to Nutrition Facts


  • 2 big Granny Smith apples, peeled, cored, and cut 1/8-inch thick

  • 3 tablespoons firmly packed brown sugar

  • 2 teaspoons lemon juice

  • ½ teaspoon ground cinnamon

Crisp Topping:

  • 1 cup rolled oats

  • ½ cup all-purpose flour

  • ½ cup firmly packed brown sugar

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • 6 tablespoons unsalted butter, softened

Pumpkin Cake:

  • 3 cups all-purpose flour

  • 2 ½ teaspoons pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups white sugar

  • ¾ cup unsalted butter, softened

  • 4 large eggs, at room temperature

  • 1 (15 ounce) can pumpkin puree

  • ½ cup unsweetened applesauce

  • ½ cup sour cream, at room temperature

  • 2 teaspoons vanilla extract

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9×13-inch pan.

  2. Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.

  3. Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.

  4. Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.

  5. Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.

  6. Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.

  7. Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

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Nutrition Facts (per serving)

402Calories16g Fat60g Carbs6g Protein
Nutrition FactsServings Per Recipe16Calories402% Daily Value *Total Fat16g21%Saturated Fat10g49%Cholesterol84mg28%Sodium376mg16%Total Carbohydrate60g22%Dietary Fiber3g10%Total Sugars33gProtein6gVitamin C3mg15%Calcium79mg6%Iron2mg13%Potassium185mg4%

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