Five-Spice Pumpkin Apple Cake
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 and grease a large Bundt pan.
  2. To make the streusel, whisk together the flour, sugar and five-spice powder in a small bowl.
  3. Cut in the softened butter and pinch the mixture together with your fingers until it resembles a coarse meal.
  4. Add the crystallized ginger and stir to combine.
  5. Freeze until ready to use.
  6. To make the cake, whisk together the flour, salt, baking soda, and Chinese five-spice powder in a bowl.
  7. In a standing mixer, cream the oil and sugar until light and fluffy.
  8. Add the eggs one at a time followed by the canned pumpkin.
  9. Gradually add the flour mixture and mix until smooth.
  10. Chop two of the apples into chunks and gently fold them into the batter.
  11. Pour the batter into the prepared Bundt pan.
  12. Slice the remaining apple and lay the slices on top of the batter in the pan overlapping slightly.
  13. Top with the streusel.
  14. Bake for 60-70 minutes until the top is firm and a tester inserted into the center comes out clean.
  15. 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/