Pumpkin Apple Cake

This was a great recipe find from Zoe Bakes. I pretty much followed the recipe as written and was very happy with how it turned out. I used local organic Jonagold apples, but I'm sure any tart, good-for-baking apple would be just great. I happen to really like the taste and consistency of the whole what pastry flour (and the added health boost it provides), but if you don't, you can probably swap out white flour instead. The pumpkin, butter, and sour cream really keep the cake super-moist and the apple layer just seals it all in. A great fall recipe!

Pumpkin Apple Cake

Sauteed apples:
3 tablespoons unsalted butter
4 large apples (any combination of your favorite baking apples), peeled and thinly sliced
3 tablespoons granulated sugar
1 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)
1 1/4 cups whole wheat pastry flour
1 cup brown sugar
1/2 teaspoon salt
1/2 cup butter softened
3 tablespoons granulated sugar
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 cup pumpkin puree
1/3 cup sour cream
2 large eggs

To start:
1. Grease an 8-inch springform pan (I am wondering if mine is actually 9in?)
2. Preheat oven to 350°
3. Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
4. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.
5. Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.
6. Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 min.
7. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
8. Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. (Very good served warm with vanilla ice cream!)