Apple Streusel-Topped Pumpkin Cake

• 3 tablespoons plus 1/2 cup unsalted butter, divided
• 4 large Granny Smith apples, peeled, cored, and thinly sliced
• 5 tablespoons granulated white sugar, divided
• 1 teaspoon ground cinnamon
• 1 1/4 cups whole wheat pastry flour
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 cup canned pumpkin
• 1/3 cup sour cream
• 2 large eggs

1. Butter and flour a 9-inch-across, 3-inch-deep springform pan.
2. In a large saute pan, melt 3 tablespoons of the butter, then saute the apples over medium-high heat until softened and browned in spots, about 5 minutes.
3. Mix 3 tablespoons of the white sugar and the cinnamon in a cup and sprinkle over the apples, then toss and cook until the liquids are thick and bubbly.
4. Preheat the oven to 350F.
5. Dice the remaining 1/2 cup of butter, and let it come to room temperature.
6. In a stand mixer, combine the flour, brown sugar, and salt, and mix.
7. Toss in the diced butter and mix until the butter is broken into small bits.
8. Measure 2/3 cup of the mixture into a small bowl, and stir into that the remaining 2 tablespoons white sugar and pie spice to make the streusel.
9. To the mixer, add the baking soda and mix, then add the pumpkin, sour cream, and eggs, beating until smooth.
10. Scrape the batter into the prepared pan.
11. Distribute the apple saute over the batter, then sprinkle the streusel topping over that.
12. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out clean.
13. Cool on a rack.

unsalted butter, apples, white sugar, ground cinnamon, whole wheat pastry flour, brown sugar, salt, pumpkin pie spice, baking soda, pumpkin, sour cream, eggs

Taken from www.cookstr.com/recipes/apple-streusel-topped-pumpkin-cake (may not work)