Pumpkin Apple Streusel Cake

Written by Becky

I promise this is my last pumpkin recipe of the season. I just couldn’t resist trying this recipe for a Pumpkin Apple Streusel Cake when I spotted it on Zoe Bakes’ blog. Her photos looked amazing, with moist pumpkin cake, layers of the season’s best ripe apples, all covered in a brown sugar streusel topping.  The cake is made with whole wheat flour and yet didn’t taste dry like most cakes that are made with whole wheat. This would also make a fabulous coffee cake (my excuse to eat cake for breakfast!).

Besides eating/making cake, this weekend a friend and I took 50 International students to Park City on a big tour bus, which was a great adventure.  If you didn’t already know, I teach ESL part time and volunteer with a Cross Cultural Club through the University.  I love introducing the great parts of Utah to students, from the bet places to eat to the best places to shop.

Park City was absolutely beautiful, with bright red and orange leaves painting the mountains and streets. The weather was so perfect that we sat outside for lunch at Cafe Terigo on Main Street, a favorite lunch spot of mine.  Before we left, I picked up a coconut tea latte from Atticus, which was easily the best tea latte I’ve ever tasted.  Here’s a little Instagram shot of the pretty trees in Park City..

While we walked the main drag of Park City, we talked about the ghost stories of Park City’s past.  All week leading up to Halloween there are ghost tours at 8pm every evening.  If you’re looking for something fun to do to celebrate Halloween, I think this would be super fun, especially if you made a night of it and had dinner at one of my favorite spots- Shabu, Purple Sage, Reef’s, or Cafe Terigo. What are your plans to celebrate Halloween? I love to hear about others’ traditions!

Pumpkin Apple Streusel Cake


    Sauteed apples:
  • 3 tablespoons unsalted butter
  • 4 large Granny Smith apples (or a 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 unsalted butter softened
  • 3 tablespoons granulated sugar
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 cup pumpkin puree (canned or fresh roasted)
  • 1/3 cup Greek yogurt
  • 2 large eggs


  1. Butter and flour (or spray) an 8-in Springform Pan and preheat oven to 350°.
  2. 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.
  3. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well. 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. Add the baking soda, pumpkin, Greek yogurt and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 minutes.
  4. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
  5. Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. Serve with Vanilla ice cream.


by Zoe Bakes


Comments (6)

  1. No need to stop the pumpkin recipes! I love them.

    I think it is so neat that you teach ESL! And how fun to take them to these PC spots. I had never heard of the Halloween Ghost Tour, I think I'll be looking into that for this weekend!

    Thanks, friend!

  2. This cake looks and sounds absolutely delicious. I love the combo of pumpkins and apples. I wish I had a slice right now!!

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