Cast Iron Skillet Pumpkin Cake with Apples and Scented Crumb Topping recipe
The warm nutty taste of the pumpkin is offered up here with crisp apples and a crunchy sweet topping, cooked in a nonstick cast iron skillet!
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 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.