Apple Topped Pumpkin Cake (Pake)

1/2 cup butter
1/4 cup butter
6 cups granny smith apples, peeled, cored, and thinly sliced
3 Tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 cup whole wheat flour
3/4 cup white flour
1 cup brown sugar
1/2 teaspoon salt
2 Tablespoon oats
1/4 cup chopped pecans
2 Tablespoon sugar
4 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 cup canned pumpkin
1/3 cup sour cream
2 large eggs

Slice the 1/2 cup butter, and let it come to room temperature.

In a large saute pan, melt 1/4 cup butter, then saute the apples over medium-high heat until softened and browned in spots, about 5 minutes.

Mix 3 T of brown sugar and the cinnamon in a cup and sprinkle over the apples, then toss and cook a little longer.

Preheat oven to 350.

Butter and flour a 9 inch springform pan.

In a stand mixer, combine the flours, brown sugar, and salt, and mix. Toss in the sliced butter and mix until the butter is broken into small bits.

Measure 2/3 cup of the mixture into a small bowl, for streusel topping. To the streusel mixture add oats and nuts.  Set aside.

Stir in a bowl 2 T sugar, pie spice, baking soda, pumpkin, and sour cream. Add to mixer and combine. Add eggs, beating until smooth.

Scrape the batter into the prepared pan.  Distribute the apples over the batter, then sprinkle the streusel topping.

Place springform pan on cookie sheet. Bake about an hour and 10 minutes.  Cool on a rack.