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Ingredients
- Topping
-
4 tablespoons
semi-salted butter, soft.
-
5 tablespoons
brown sugar
-
1/2 cup
rolled oats
-
3 tablespoons
flour
-
1 teaspoon
cinnamon
-
1/2 tablespoon
sunflower seeds
-
1 tablespoon
chopped hazelnuts
-
1 tablespoon
pumpkin seeds
- Bread
-
180g
butter (app. 1 ½ stick)
-
2 tablespoons
brown sugar
-
4 tablespoons
agave syrup
-
2 tablespoons
honey
-
1 teaspoon
vanilla extract
-
4
eggs, beaten
-
400g
pumpkin puree
-
2 3/4 cups
flour
-
3 teaspoons
baking powder
-
1 teaspoon
baking soda
-
1 pinch
salt
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground cloves
-
1 teaspoon
ginger
-
1/2 teaspoon
ground nutmeg
-
2
small-medium apples
Directions
-
Preheat the oven on 350F.
-
Topping: combine all the ingredients in a bowl and rub with your fingertips until you have a crumbly mixture. Place in the fridge.
-
In a food processor, cream together the butter and brown sugar. Stir in the agave syrup, honey, vanilla extract and the eggs. When the batter is smooth, add the pumpkin puree and stir again.
-
In another bowl, combine flour, baking powder, baking soda and spices. Carefully add to the pumpkin mixture in the food processor, blending constantly.
-
Peel the apples and cut into slices
-
Pour half of the batter in a greased cake pan and cover with apple slices. Pour the rest of the batter on top. Cover with grain/crumble mixture. Bake for 70-80 minutes. Your knife should come out clean when the cake is ready
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