I’ve made this recipe for years. My “adopted Mom” while in college made me a recipe book as a wedding gift (best gift, ever!), and this is one of the recipes in there. It’s soooo good. I’ve made it into muffins before too. 
This is a bit of a variation to her recipe, as I “healthy-fied” it a bit.
Pumpkin Apple Cake
2 eggs
1/2 cup applesauce or oil
1 cup pumpkin puree
2 1/2 cups flour (I used all spelt)
1/4 cup ground flax (optional)
3/4 cup honey
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
2 cups chopped apples (about 2 apples)
Combine wet ingredients. Add dry ingredients and mix. Pour into greased cake pan or 8″x8″ pan. Sprinkle with topping. Bake at 350 for 35-40 minutes.
Topping:
5 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
6 Tbsp butter
Mix together, sprinkle on top of cake.
Sounds like another winner! (although I am terribly allergic to flax, so I will leave that out). I want you to know I made the roasted veggies for dinner tonight and they were a huge hit….even with my picky veggie eating eight year old daughter. She said she loved them!
Oh, so glad you all liked the veggies!
The original apple pumpkin cake recipe (from a friend) didn’t include the ground flax, so yes, it totally works without it!