Cast Iron Skillet Pumpkin Cake with Apples and Scented Crumb Topping recipe

Ingredients Topping: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon each cinnamon and allspice 3 tablespoons chilled butter Cake: 1/2 cup sugar 3/4 cup pumpkin puree 2 tablespoons butter, softened 1/4 teaspoon each: cinnamon, nutmeg, ground cloves 2 eggs 3/4 cup plain whole-milk yogurt 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2 cups thinly sliced Fuji apples or other firm/more tart red apple [Click for larger image]

Directions

Prepare the crumbs by mixing together the flour, brown sugar, and spices. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Set aside.

Preheat the oven to 350°. In a large bowl with electric mixer, beat together the sugar, pumpkin, butter, spices, and eggs to blend well. Mix in the yogurt. In another bowl, combine with a whisk the dry ingredients: flour through salt. Add the pumpkin mixture to the flour mixture, beginning and ending with the flour, and mixing after each addition.  

Pour the batter into a 10-inch cast iron skillet with DuPont™ Teflon® nonstick coating. Arrange the apples on top in any pattern desired, overlapping the apples slightly. Sprinkle with the crumb mixture. Bake for 1 hour or until a tester comes out clean. Let rest and cool completely at room temperature. Run a rubber spatula around the perimeter and under the bottom of the cake and gently push onto a serving plate. Or, serve right out of the skillet, cutting out pie shape wedges with a pie server. 

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