Pumpkin Raisin Apple Cake with Cinnamon Streusel

To make the Streusel: Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Scrape the bowl and add the flour and salt. Mix only until the mixture just starts to come together, approximately 1 minute. Scrape the bowl then add in the Love'n Bake™ Cinnamon "Schmear"™. Blend on low speed only until the Schmear starts to blend into the butter and flour mixture. Set aside. 

Preheat the oven to 375ºF. Grease a 9 x 4-inch metal or ceramic loaf pan such as that made by Emile Henry. 

Sift together the flour, baking soda, baking powder, salt, ginger, nutmeg and cardamom. Set aside. 

Beat the softened butter, brown and granulated sugars in the bowl of a mixer fitted with the paddle until light and creamy, approximately 3 minutes. Scrape the bowl then beat in the eggs one at a time. Scrape the bowl. Stir in the sour cream or milk and pumpkin purée. 

Gradually add the flour mixture beating on low. Blend only until the flour is incorporated without overmixing. Stir in the fruits, scraping the bowl to evenly distribute them in the batter. 

Spoon the batter into the loaf pan. 

With floured fingertips, break up the streusel into irregular lumps. Scatter the pieces of streusel evenly over the top of the batter. 

Bake the loaf until it is risen, evenly browned and baked through in the center, for approximately 60 to 70 minutes. Remove from the oven and cool completely on a wire rack before unmolding. Dust with confectioner's sugar before serving.