Pumpkin-Apple Streusel Cake (Oil 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 or travels well and lends itself to grabbing a hunk each time you pass through the kitchen. You'll need a pretty big bowl for this big cake; it's a lot of batter. See notes for a streusel without butter.

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, cut into pieces
½ cup (64 grams) chopped walnuts
1 cup (89 grams) old-fashioned oats

CAKE:

½ cup (118 ml) vegetable or canola oil
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, mix and rub and pinch together until crumbly and well-combined. Set aside.
MAKE THE BATTER: (Wet Ingredients) In an extra-large bowl, whisk the eggs. Whisk in the oil, sugar, milk, and pumpkin until well-combined. Set aside.
(Dry Ingredients) In a large bowl, stir together the flour, salt, baking soda, baking powder, and spices. Spoon the flour mixture into the large bowl with 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 wrapped on the counter for 2 days or in the fridge for five days. Bring to room temperature before serving. Double wrap and freeze for up to a month.

Notes

NOTE: If you’d like a no-butter streusel, use the one in my Peach Muffins with Cardamom Streusel, doubling the streusel.