pumpkin cake with apple crisp topping

i've been thinking for a while now that apples and pumpkin should make friends. they use the same spices and they are both fall friendly. so i decided i needed this. pumpkin cake, caramelized apples, and a crispy topping. so that's what i did.

here is the cake recipe:
2 cups flour
2 tsps ground cinnamon
2 tsps baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground allspice
1/4 tsp ground giner
1 2/3 cups sugar
1 cup vegetable oil
4 large eggs, room temperature
1 15 oz. can pumpkin

grease a 13 by 9 inch baking pan. whisk the flour, cinnamon, baking powder, baking soda, salt, allspice, and ginger together in a medium bowl.

in a large bowl, beat the sugar, oil, and eggs together with an electric mixer on medium high speed until thick & fluffy, about 5 minutes. reduce the mixer speed to low and beat in the pumpkin puree until combined, about 1 minute. slowly beat in the flour mixture until just incorporated, about 30 seconds.

give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter. bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 30-35 minutes. (bake at 350°)

but i baked it for about 20 minutes, then added caramelized apples. for this, i sliced up two golden delicious apples, and sauteed them in about a tablespoon of butter and added cinnamon and cloves and dark brown sugar to taste.

and to top it off, i made the crisp topping from this recipe (but halved it, as shown below).
1 c. sugar
1 c. flour
1/2 c. butter
2 t. cinnamon

then i baked it another 15 minutes. until a knife inserted in the center came out clean. and voila! you have yourself a fall dessert with two of my favorite ingredients.