Five-Spice Pumpkin Apple Cake
- For the streusel topping:
- 1 TB all-purpose flour
- 5 TB sugar
- 1 tsp. Chinese Five-Spice Powder
- 2 TB crystallized ginger, minced
- 1 TB unsalted butter, softened
- For the cake:
- 3 cups all-purpose flour
- ¾ tsp. salt
- 2 tsp. baking soda
- 3 tsp. Chinese five-spice powder
- 1 15 oz. canned pumpkin (not pumpkin pie filling)
- ¾ cup vegetable oil
- 2¼ cups sugar
- 4 large eggs, at room temperature
- 3 Granny Smith apples, peeled and cored
- Preheat oven to 350 and grease a large Bundt pan.
- To make the streusel, whisk together the flour, sugar and five-spice powder in a small bowl.
- Cut in the softened butter and pinch the mixture together with your fingers until it resembles a coarse meal.
- Add the crystallized ginger and stir to combine.
- Freeze until ready to use.
- To make the cake, whisk together the flour, salt, baking soda, and Chinese five-spice powder in a bowl.
- In a standing mixer, cream the oil and sugar until light and fluffy.
- Add the eggs one at a time followed by the canned pumpkin.
- Gradually add the flour mixture and mix until smooth.
- Chop two of the apples into chunks and gently fold them into the batter.
- Pour the batter into the prepared Bundt pan.
- Slice the remaining apple and lay the slices on top of the batter in the pan overlapping slightly.
- Top with the streusel.
- Bake for 60-70 minutes until the top is firm and a tester inserted into the center comes out clean.
- Cool cake on a wire rack for 30 minutes before removing to a platter.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/10/14/archives-five-spice-pumpkin-apple-cake/
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