The Ultimate Fall Cake

This is a very moist, dense cake – with the sweetness of apples and the goodness of pumpkin and spices. It is so delicious, it is one of the top 5 cakes here. It is known as “Poppi Cake” at our house – because that is the name our grandchildren use for grandpa – and he loves this cake!

Although it is filled with ingredients that are associated with autumn, we love it so much that when the apples are being harvested I prep bowls full of apples and freeze them so that we can enjoy this cake all year long.

Make sure you read the whole recipe before you start. . .the method – though simple – is a little different than most cakes. The results – well worth it. The recipe calls for plain yogurt, but you can substitute an equal amount of sour cream or buttermilk. The recipe also calls for whole wheat flour (I use hard white wheat flour). It gives the cake an added layer of homey, comfort, rustic deliciousness that just can’t be achieved with all-purpose flour.

The density and moistness of this beauty make it a good traveler and a good keeper. Just store any leftovers (are you kidding me?!) in the fridge. I guarantee you that if you leave it out on the counter, it will disappear magically – sliver by sliver, in no time!

I have no doubt that once you try it, you will be adding ‘Poppi Cake’ to your menu on a regular basis!

I hope you enjoy it as much as we do.

Kathy

Pumpkin Apple Struesel Cake

Moist, dense, earthy - this cake combines the best of what fall has to offer - pumpkin, apples, and warm spices. Served warm with whipped cream or at room temperature all by itself, this cake is a winner every time.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings 12

Ingredients

3 Tablespoons butter
4 cups apples peeled, cored and diced, measured after chopping
3 Tablespoons brown sugar Try using Sucanat or Coconut Sugar
1 teaspoon ground cinnamon
1-1/2 cups whole wheat flour
1 cup brown sugar Sucanat or coconut sugar
4 Tablespoons (1/2 stick) butter room temperature, cut into pieces
1/2 teaspoon salt
3/4 cup pumpkin puree
1/3 cup sour cream
2 Tablespoons granulated sugar
1 teaspoon baking soda
2 teaspoons Pumpkin Pie Spice
2 large eggs beaten

Instructions

For the Apples

In a medium skillet, melt 3 Tablespoons butter over medium-high heat. Add the apples and cook for about 5 minutes, or until apples begin to brown.
Add 3 Tablespoons brown sugar and 1 teaspoon cinnamon and cook for several minutes more (about 3).
Remove from heat and set aside to cool.

For the Struesel and Cake

Preheat oven to 350 degrees. Butter a 9-inch spring-form pan.
Combine flour, 4 Tablespoons butter,1 cup brown sugar and salt in a large bowl.
Cut in the butter, by hand or by mixer, until the mixture resembles coarse meal.
Set aside 2/3 cup of the dry mixture to be used for the streusel.
In a medium size mixing bowl, combine the pumpkin, sour cream, 2 Tablespoons granulated sugar, pumpkin pie spice and baking soda, whisking to combine. Stir the pumpkin mixture into the dry cake ingredients.
Add the eggs, mixing well.
Transfer the batter into the buttered spring form pan.
Scatter the cooled apples evenly over the top.
Sprinkle the reserved crumb topping over the apples.
Place the spring-form pan on a baking sheet or aluminum foil. Bake at 350 degrees until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean – about 1 hour and 10 minutes.
Cool the cake on a rack for 20 minutes. Run a knife around the edge of the spring-form pan to loosen the sides before removing.
Serve the cake warm, with whipped cream, or at room temperature. . . Enjoy!

Notes

Be sure to read the recipe through before you begin. Although simple to make, the process varies from the normal method.

Try using Sucanat or Coconut Sugar (it does not taste like coconut, is very sweet, and is very low on the glycemic index) in place of brown sugar. Either of these bring a whole new level of flavor and yumminess to this cake.

You could make this cake with all purpose flour in place of whole wheat flour, but there is no comparison in the final product. The wheat flour takes the cake to a whole new level of delicious.

Spring. Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page. The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes.

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions – which I immediately did.

Upon arriving at the page, I searched for the Bunny Fold and found this. I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding. It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

I had created this. I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living . . . and his response was immediate – these are not right. They have rolled from the long side and not the point – and used directions for a granny knot. It needs to be an ‘overhand’ knot. (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture. Success!

And so, as much as I LOVE Pier1, no one is infallible. I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures. Such a simple way to dress up a spring or Easter table.

Just Click Here to go to the instructions. Happy Spring!

Enjoy,

Kathy

The Ultimate Fall Cake