Pumpkin Apple cake

Recipe to come soon!Sauteed apples:

3 tablespoons unsalted butter

4 large Granny Smith apples (or a combination of your favorite baking apples), peeled and thinly sliced

3 tablespoons granulated sugar we used sucanat

2 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)

1 1/4 cups whole wheat pastry flour

1/2 cup sucanat

1/2 teaspoon salt

6T. unsalted butter softened

3 tablespoons granulated sugar

4 teaspoon pumpkin pie spice

1 teaspoon baking soda

3/4 cup pumpkin puree (canned or fresh roasted)

1/3 cup sour cream

2 large eggs

Apple chips:

1 apple (very thinly sliced on a Mandoline Slicer, it is really hard to get them thin enough with a knife)

1/2 cup simple syrup

To start:

Butter and flour (I forgot the flour and it was just fine!) an 8-Inch Springform Pan

Preheat oven to 350°

Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.

In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.

Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.

Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer.Blend until smooth, about 2 minutes.

outfor about an hour before opening the door.