Apple Pie Pumpkin Cake

1. Butter and flour a 9-inch, 3-inch-deep springform pan. Heat oven to 350F. Dice 1/2 cup of butter (8 tablespoons), and let it come to room temperature.

2. In a large sauté pan, melt the remaining 3 tablespoons of the butter, then sauté the apples over medium-high heat until softened and golden, about 5 minutes. Stir the honey and 1 teaspoon of the cinnamon into the apples and cook until the liquid is thick and bubbly.

3. In a stand mixer, combine the flour, brown sugar, salt and the remaining spices and mix. Toss in the reserved diced butter and mix until the butter is broken into pea-sized pieces. Reserve 2/3 cup of the mixture for the streusel topping. Add the baking soda to the mixing bowl and mix; then add the pumpkin, sour cream, and eggs, beating until smooth. Stir in the raisins. Scrape the batter into the prepared pan.

4. Spread the sautéed apples over the batter, then sprinkle the streusel on top. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out with no batter clinging to it. May be served warm or cooled to room temperature. Best served the same day.