Pumpkin Apple Cake With Caramel Sauce

• FOR THE TOPPING:
• 3 Tablespoons All-purpose Flour
• 3 Tablespoons Brown Sugar
• 1-1/2 Tablespoon Unsalted Butter, Chilled, Cubed
• FOR THE CAKE:
• 3/4 cups Granulated Sugar
• 1/2 cups Pumpkin Puree
• 3 Tablespoons Unsalted Butter, Room Temperature
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• 1 whole Egg
• 1 whole Egg White
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1/2 cups Buttermilk
• 2 whole Apples, Sliced Thinly
• Caramel Sauce, Garnish

1. Preheat oven to 350u0b0F.
2. For the topping:
3. In a food processor, add all the ingredients. Pulse until resembles coarse pea-sized crumbs.
4. For the cake:
5. In a stand mixer fitted with a paddle attachment, add the first eight ingredients. On medium speed, slowly incorporate the ingredients. Next, in a large bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the mixer a 1/3 at time and in between adding the buttermilk. Spray a nine-inch cake pan with non-stick cooking spray. Pour the batter into the pan and spread evenly. Next, take the apple slices and arrange the apples spokelike. Top the apples with the crumb topping. Bake for about 45 minutes or until golden brown. Remove cake from oven and cool on a wire rack. Remove cake from pan and place on a serving dish. Garnish with caramel sauce.
6. Recipe adapted from Cooking Light Magazine

allpurpose, brown sugar, unsalted butter, cake, sugar, pumpkin puree, unsalted butter, ground cinnamon, ubc, ground cloves, egg, egg white, allpurpose, baking powder, ubc, salt, buttermilk, apples, caramel sauce

Taken from tastykitchen.com/recipes/desserts/pumpkin-apple-cake-with-caramel-sauce/ (may not work)