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Pumpkin Crumb Cake with Apples




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For the Crumbs:

3 tablespoons all-purpose flour

3 tablespoons brown sugar

1 1/2 tablespoons chilled butter, cut into small pieces


For the Cake:

3/4 cup granulated sugar

1/2 cup Pumpkin Puree

3 tablespoons butter, softened

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 large egg

1 large egg white

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup low fat buttermilk

Cooking spray

2 cups thinly sliced Rome apple (about
3/4 pound)



Recipe



Preheat oven to 350 degrees F.


FOR THE CRUMBS:
Combine 3 tablespoons flour and brown sugar in a medium bowl; cut in 1 1/2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.


FOR THE CAKE:
Beat the granulated sugar and the next
7 ingredients (granulated sugar through egg white) with a mixer at medium speed until well blended. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, soda, and salt in medium bowl, stirring with a whisk. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour mixture; mix after each addition.


Pour batter into a 9-inch round cake pan coated with cooking spray. Arrange apple spokelike on top of batter. Sprinkle with crumb mixture. Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.