Categories: Dessert

Ingredients

• 2 large apples, diced (about 2 cups worth)
• 2 T demerara sugar
• 1 T salted butter
• 1 t cinnamon
• pinch of nutmeg
• 1 1/2 c all-purpose flour
• 1 c brown sugar
• 1 t cinnamon
• 1/4 t cardamom
• 1/4 t nutmeg
• 1/4 t allspice
• 1/2 t salt
• 1/2 c unsalted butter, cut into pieces
• 3/4 c canned pure pumpkin
• 1/3 c plain yogurt
• 2 T sugar
• 1 t baking soda
• 2 large eggs

Directions

1. Preheat oven to 350F and butter up an 8 or 9 inch cake pan. Set aside. In a large skillet, heat butter and stir apples, sugar, cinnamon and nutmeg. Saute lightly for a few minutes until fragrant and the mixture starts to caramelize. Remove from heat.

2. Mix together the flour, salt, brown sugar, and spices. Cut in butter and use your hands to break up the mixture until it resembles coarse crumbs. Set aside 2/3 of a cup to use as crumble topping.

3. In another bowl, combine pumpkin, yogurt, sugar, baking soda and eggs. Stir in the flour mixture and beat until smooth. Pour batter into prepared cake pan. Spread diced apples over top and then sprinkle with reserved crumb topping. Bake for 1 hour and 10 minutes or until cake is golden and a cake tester comes out clean. Let cool on wire rack and serve with generous dollops of floppy maple whipped cream.

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