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Pumpkin-Apple Streusel Cake (Butter Version)

A quick and tasty, moist 9”x13” cake to whip up for a Halloween party, Thanksgiving or Christmas breakfast, or coffee anytime. Based on my favorite Marion Cunningham pumpkin bread, I’ve added a tart apple along with a nut and oatmeal streusel and just enough spice to make it very nice indeed. This treat keeps and travels well, and lends itself to your grabbing a hunk each time you pass through the kitchen.
12 servings

Ingredients

STREUSEL:

  • ¾ cup (90 grams) all-purpose flour
  • ¾ cup (156 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (8 tablespoons/4 ounces/113 grams) softened, salted butter
  • ½ cup (64 grams) chopped walnuts
  • 1 cup (89 grams) old-fashioned oats

CAKE:

  • 11 tablespoons (5.5 ounces/155 grams) softened salted butter, cut into pieces
  • 1 ½ (300 grams) cups granulated sugar
  • 4 large eggs at room temperature
  • 2/3 cup (160 ml) milk
  • 15- ounce can (425 grams) pumpkin purée (not pumpkin pie mix)
  • 3 1/3 cups (400 grams) unbleached, all-purpose flour
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 generous teaspoon each: ground cinnamon and ground ginger
  • ¼ teaspoon ground cloves
  • 1 ¼ cups (140) grams chopped, unpeeled Granny Smith apples-cut into medium dice (about 1 large)

Instructions

  • PREPARATION: Grease and flour a 9”x13” metal baking pan. Set rack at center and preheat oven to 350F (180 C) degrees.
  • MAKE THE STREUSEL: In a large bowl, stir together all the ingredients. Using your fingers, rub and pinch together until crumbly and well-combined. Set aside.
  • MAKE THE BATTER: (Wet Ingredients) In the bowl of a standing electric mixer (or in an extra-large bowl with handheld electric mixer or by hand), beat together the softened butter with the sugar until mixed. Add the eggs, milk, and pumpkin and mix well. It’s ok if there are some pieces of butter in the mixture.
    (Dry Ingredients) In a large bowl, stir together the flour, salt, baking soda, baking powder, and spices. Add the dry ingredients to the wet ingredients and mix slowly until just combined.
    Add the chopped apples to the batter and mix briefly. Using a rubber spatula, scrape the cake batter into the prepared pan and smooth the top. Sprinkle the reserved streusel topping evenly onto the batter.
  • BAKE for 30-40 minutes or until toothpick comes out nearly clean. Cool pan on rack at least 30 minutes. Slice and serve warm or at room temperature. Store well-wrapped on the counter for 2 days or in the refrigerator for 5 days. Bring to room temperature before serving. Double wrap and freeze for up to a month.

Notes

Copyright Alyce Morgan, 2025. All rights reserved.