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Cake:
1 1/2 cups all purpose flour
1 cup (firmly packed) golden brown
sugar
1/2 cup unsalted butter, cut into
pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream
For apples: Melt butter in large nonstick skillet
over medium-high
heat. Add apples; saute until apples begin to brown,
about 5 minutes.
Add sugar and cinnamon and saute until golden brown,
about 3 minutes
longer. Cool.
For cake: Preheat oven to 350F. Butter 9-inch-diameter
springform
pan. Combine flour, brown sugar, butter, and salt
in large bowl.
Using electric mixer, beat until mixture resembles
coarse meal. Set
aside 2/3 cup of mixture for topping. Beat pumpkin,
sour cream, 2
tablespoons sugar, spice, and baking soda into
remaining flour
mixture, beating just until smooth. Beat in eggs.
Transfer batter to
pan. Scatter apples evenly over top. Sprinkle reserved
topping over
apples.
Bake cake until topping is golden brown and tester
inserted into
center comes out clean, about 1 hour 10 minutes.
Cool cake in pan on
rack 20 minutes. Run knife around pan sides to
loosen cake. Release
pan sides from cake. Transfer cake to platter.
Serve warm or at room
temperature with ice cream.
