I am not confused. It is not fall here nor most likely where you are either which is especially apparent if you are under five feet of snow. But who says that pumpkin anything must be reserved for Fall? We don’t reserve wonderful things like chocolate nor vanilla beans for one season. Yes, the argument perhaps is that pumpkins are not growing right now, and ideally we should use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10…I stockpile) of organic pumpkin puree that needs to be used.
As the bitter cold rain poured down this morning and I was sadly reminded that we are in the depths of winter, I was rudely awakened at 4:45 AM by my Golden Retriever, Sadie, and her visiting cousin,Chloe, a Terrier. They “nudged” me from my slumber with licks and random paws poking my stomach and I finally waved the white flag and crawled out of bed. Drowsily, I tiptoed down the stairs and, of course, wanted to bake. I mean who doesn’t want to bake at 5:00am? You don’t? Well then I won’t call or text you at that hour—unless I am REALLY bored. Ok?
As I pulled out a cookbook, a torn magazine page from an old Cooking Light issue floated to the ground. And then, in a glowing iridescent hue, the recipe for Pumpkin Apple Crumb Cake seemed to jump off the page, and I felt like a miner back in the Gold Rush days and wanted to shout “Eureka!” But I didn’t. My son, daughter and hubby were happily asleep and as much as I like company in the morning (besides two wrestling, noisy dogs), I have learned that they are much happier campers when I let them sleep (B-O-R-I-N-G!)
After my first exuberant gut reaction, I questioned if I “should” bake something with pumpkin in WINTER?! But then I came to my senses and adamantly decided to step out, waaaay out and take a walk on the wild side and whip up this autumn spiced pumpkin apple cake. It filled my house with the aromas of fall and while rain drenched my backyard and I cranked up the heater, I was reminded of gentler weather, bright orange leaves and fresh pumpkins sitting on my counter tops.
And when I finally had a slice, oh heaven. It was pumpkin-y, spicy and spongy with a nice soft crumb and a slightly crispy brown sugar topping. If being great tasting isn’t enough for you, it also happens to be LOW-FAT, low in calories and high in the the good for you stuff that your body needs.
So, if you are beaten down by winter’s freezing bite, wistfully dreaming of Fall and missing some of your favorite spices and flavors, go crazy, whip this up and step outside the box. Take a little walk with me on the wild side. I know you won’t be disappointed.
—If you want other pumpkin recipes, try my citrus pumpkin bundt cake, these pumpkin cupcakes or my pumpkin whoopie pies!
Pumpkin Apple Crumb Cake
Low-Fat (3.8 g) , Low-Calorie (284) and Very Delicious!
Inspired by Cooking Light but changed up quite a bit to Genify it.
Makes 10 slices, one slice per serving.
3 T. brown sugar (I used dark)
3 T. all-purpose flour
2 T. cold unsalted butter, cubed into small pieces
1/2 c. granulated sugar
1/2 c. apple sauce, unsweetened
1/2 c. pumpkin puree (not pie spiced)
1 large egg
1 large egg white
1 1/4 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/8 t. ground cloves
1/2 t. salt
1/4 c. nonfat Greek Yogurt (if you don’t have this use 1/4 c. of buttermilk or regular milk instead…it’s fine)
1/4 c. low-fat milk
2 thinly sliced apples (leave peel on)
For the Topping: Crumble the three ingredients together in a small bowl with your hands until grainy with small pearls of the butter left clumped together. Set aside.
For the cake: Preheat your oven to 350 degrees F. Spray a 9 or 10 inch round cake pan with nonstick cooking spray. In a medium bowl, beat together (with a whisk) the granulated sugar through the eggs. In a separate large mixing bowl, whisk together the flour through the salt. Pour liquid mixture into dry ingredients and stir together with rubber scraper (do not whisk any more…will form more gluten once liquids meets dry ingredients and will toughen your cake).
Add yogurt and milk and stir until just combined. Slice up your apples with peel on in thin slices about 1/8 inch thick. Pour the batter into the prepared cake pan and top with the apples in a wheel patter (think spokes of a bicycle). See?
Sprinkle crumb mixture evenly over the apples and bake for 50-60 minutes or until a toothpick comes out clean in the center. The toothpick test is important for this cake. It is a moist coffee type cake and the only way to tell if it’s cooked all the way through is with the toothpick test.
Serve warm with coffee. It’s the best way to eat it.
January 21, 2012 at 10:57 pm
The only thing wild or crazy about this is how you can refrain from eating one piece!!! It looks moist and delicious and perfect for the coming autumn – nice one 😀
January 22, 2012 at 12:40 am
We eat pumpkin all year round (fresh which I cook down) – we don’t get it in a can here and I always have some ready in the freezer. This is an absolute must make – such a pity I don’t have any apple sauce on hand otherwise I would have made it this morning.
January 22, 2012 at 7:55 am
The original recipe actually called for three Tablespoons of butter instead and I’m sure it would be just as wonderful.
January 22, 2012 at 5:20 am
I am awed by the delicious combination of apple and pumpkin and have to make this cake today.
January 22, 2012 at 6:33 am
What a gorgeous cake! I love the mix of flavors and would be tempted to bake it any time of the year.
January 22, 2012 at 6:41 am
I can just imagine how wonderful it must’ve been to awaken to that aroma radiating from your kitchen! And then, to arrive at your kitchen’s door to see that beauty cooling on a counter top? Oh, baby! Do you need a boarder?
January 22, 2012 at 7:22 am
There is *nothing* about this cake that would stop me from making it absolutely any time of year! Sounds stupendous. The only limitation on my enthusiasm for baking it would be the hour of the morning anyone attempted to make me arise, if it weren’t after, say, 11. 😉
January 22, 2012 at 8:30 am
I love that you ‘Geni-fied’ this cake! And you should’ve called me – I was up then with my youngest. He’s a morning person. I am not. (Is it bad I’m looking forward to the time when I complain about my boys sleeping in and not waking up?) Anyhow, a little fall thrown into winter is perfectly acceptable if it looks like that!
January 22, 2012 at 9:20 am
I agree, it’s still perfect for pumpkins to me. This looks fantastic!
January 22, 2012 at 9:36 am
I share your early morning baking!! What better time than first thing in the morning, when all is quiet and you can happily bake away!! In fact, I hate that week day “work” gets in my way; I’d rather be in my kitchen that in my office!! This sounds perfect with a morning cup of coffee, I think its a perfect comfort treat for the cold weather!!
January 22, 2012 at 9:38 am
Yes! I’m loving your wild side Geni. I’m all for using pumpkin through the winter. It’s all about comfort and the smell of your house alone would have been so comforting. I tell ya – you’ve got one lucky family. I would love to wake up to baked goods like this. 🙂
January 22, 2012 at 10:06 am
I usually bake after midnight lol when the kids go to bed and I can actually hear myself think lol
Fall, winter or any time of year this sounds like a real treat, it being low fat and low calorie makes it extra special
January 22, 2012 at 10:17 am
I am sure your family enjoyed waking up to the tantalising aromas of Fall this morning! Sounds delicious.
January 22, 2012 at 12:57 pm
I really like the greek yogurt in this dessert. This pumpkin apple crumb cake just looks so amazing, decadent, and so right for me 🙂
January 22, 2012 at 3:51 pm
That is one seriously good looking cake! I would love to sink my teeth into a slice. I have to check if I can still get pumpkin at the supermarket, they seem to disappear from the shelves here after Halloween and I’ve never really tried pumpkin in a sweet dessert, like a pie or anything.
January 22, 2012 at 5:08 pm
I LOVE simple cake like this one. Thanks for sharing!
January 22, 2012 at 5:38 pm
I can see how baking at 5am would be wonderful, I wish I was one of those people who woke early naturally (though, it sounds like Sadie lends quite a helping hand in your case). Quick question – how many serves (slices) is it to be 284 calories a serve?
January 23, 2012 at 4:40 am
Hi Aimee! This cake makes 10 slices for the 284 calories.
January 22, 2012 at 9:37 pm
This looks like a wonderful cake. Love the pattern you made with the apple slices.
January 23, 2012 at 2:24 pm
Thank you! The recipe specifically told me too. That’s the only reason I thought of doing it. 😉
January 22, 2012 at 11:32 pm
“genify it” I love that! I’m always in favor of pumpkin baked goods. I make our family’s favorite pumpkin muffins year round. 🙂
January 23, 2012 at 9:18 am
Pumpkin is great any time of year! I’m still baking with the fresh-frozen pumpkin puree that I made last autumn. This cake looks like a great way to deviate from the seasonal “rules”! But please don’t text me at 5am, unless you’re on my doorstep with this cake. 😉
January 23, 2012 at 11:32 am
Well this is just cruel…looks incredible! I’m with everyone else, there shouldn’t be a time limit on when we can and can’t eat pumpkin. I’m happy eating it throughout the year…all day, errryday. Great recipe!!
January 23, 2012 at 2:14 pm
This cake sounds delicious. It sort of reminds me of the apple cake my Grandma makes, except of course hers doesnt have pumpkin. This is officially on my must try list.
January 23, 2012 at 4:37 pm
Any day is a pumpkin day in my house. This looks delicious.
January 23, 2012 at 4:55 pm
For once in my life I’m excited to see a low calorie, yet tasty treat. Does that mean I’m getting old? 😉
January 23, 2012 at 6:19 pm
Geni, this looks DIVINE! Canned goods change everything where “seasonal” and “local are concerned! I think pumpkin is acceptable year round- its so good for you! Full of all those orange vitamins! And not to mention delicious! Thanks so much for this beautiful recipe!
January 24, 2012 at 6:01 am
In my opinion, pumpkin dessert eating should occur all year all day every day. So you have perfect timing. If you ask me.
LOVING this cake! And what else is one supposed to do at 5AM other than bake? Sheesh!
January 24, 2012 at 6:07 pm
Yummy! Never too late for pumpkin… I bake with it throughout the year! And love it paired up with apple!
January 24, 2012 at 10:20 pm
I often get up at 4 am to take the dog out, but crawl right back to sleep. I guess I’m not as discipline as you. 🙂 The cake would be great with coffee, looks delicious and I love the apple topping.
January 25, 2012 at 9:33 am
I could eat pumpkin year-round and this looks like a perfect way to do it!
January 25, 2012 at 2:32 pm
5 in the morning? I am still on my second dream…but would love to wake up with this pumpkin/apple cake. Looks delicious and yes…I miss the spices.
Thanks for this delicious recipe and hope you are having a fantastic week Geni 🙂
January 25, 2012 at 5:24 pm
Your recipe sounds great. I agree that a good recipe can be made with what is available. In winter, you expect that you will not be cooking with totally fresh ingredients. Canned pumpkin is what most people use and I don’t think there is anything wrong with using it. I can’t wait to try your cake.
January 26, 2012 at 8:57 pm
I’m always on the lookout for pumpkin recipes, I grow them, and yes i have afew that are stored and still good to go. So pumpkin at any time get my vote. and this recipe sounds delicious. Thank you 🙂