3 tbls butter
4 cups sliced peeled apples
3 tbls sugar
1 tsp ground cinnamon
1 ½ cups all purpose flour
1 cup brown sugar firmly packed
½ cup (1 stick) butter, room temperature, cut into pieces
½ tsp salt
¾ cup canned pure pumpkin
1/3 cup sour cream
2 tbls sugar
2 tsp pumpkin pie spice 1 tsp baking soda
2 large eggs
Melt butter in a large skillet over medium-high heat. Add apples and saute' about 5 minutes or until lightly browned. Add sugar and cinnamon and continue to saute' another 3 minutes. Cool.
Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Using an electric mixer combine flour, brown sugar, butter, and salt in a large bowl. Set aside about 2/3 cup of this mixture. Beat pumpkin, sour cream, 2 tbls sugar, spice and baking soda into remaining mixture, beating until just smooth. Beat in eggs. Transfer batter to pan. Space apples evenly over top. Sprinkle reserved topping over apples. Bake until topping is golden brown and tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Cool cake about 20 minutes before removing from springform pan.
Pairs well with the Hermannhof Germantown or the Hermannhof Vignoles.