Pumpkin Apple Streusel Cake with Maple Balsamic Caramel Sauce


  • 3 cups All Purpose Flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 ½ tsp Vermont Maple Sea Salt
  • 2 ½ cups granulated sugar
  • ½ cup Vanilla Bean Cane Sugar
  • 1 (15oz) can pure pumpkin
  • 2 Tbsp Red Apple Balsamic Vinegar
  • 4 large eggs
  • 1 cup Koroneiki Extra Virgin Olive Oil
  • ½ cup apple juice
  • 2 large Granny Smith apples-peeled, cored and diced

Streusel Topping:  ***Mix streusel topping in separate bowl with a fork and set aside.

  • 1 ½ Tbsp All Purpose Flour
  • 3 Tbsp Cinnamon Cane Sugar
  • 2 Tbsp Clove Cane Sugar
  • 1 tsp ground cinnamon
  • 1 ½ Tbsp butter-softened

Instructions:  ***Preheat Oven to 350 degrees

  1. Grease and flour Bundt cake pan. Then pour streusel topping evenly into it.
  2. Combine flour, cinnamon, baking soda & Vermont Maple Sea Saltin large bowl. Set the dry ingredients bowl aside.
  3. In a separate large bowl combine; sugar, Vanilla Bean Cane Sugar, pumpkin, eggs, Koroneiki Olive Oil, Red Apple Balsamic, and apple juice. Stir until just blended.
  4. Combine the wet and dry ingredients and stir just until moist.
  5. Next fold the apples into the batter.
  6. Carefully spoon the batter into the Bundt pan over the streusel.
  7. Bake for 55-65 minutes or until wooden pick inserted into center comes out clean.
  8. First cool for at least 15 minutes in the pan on a wire rack. Then remove from pan.
  9. Drizzle with Maple Balsamic Caramel Sauce.

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