Pumpkin Apple Cake

photo of a slice of Pumpkin Apple Cake on a plate

This past weekend, I continued to try out autumn dessert recipes as I finalized the Thanksgiving dessert menu.  I had my eye on a pumpkin apple spiced bundt cake recipe from the Streaming Gourmet.  With the arrival of my Nordic Ware bundt pans, I finally had a chance to try it out.

I chose to use a Nordic Ware Star Bundt Pan* to make this bundt.  I should have just used a regular bundt pan though because the recipe makes a much smaller bundt, and only filled half the pan, so the shape didn’t completely come out.

close-up photo of pumpkin apple cake

I have to confess, I wasn’t too fond of this cake.  I don’t know exactly what it is.  It was moist.  It had apple flavors and pumpkin flavors.  But something about it just didn’t appeal to me personally.  So it won’t be making my Thanksgiving menu, but it was fun making it.

close-up photo of a slice of cake

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened
1 cup sugar
2 eggs
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top

Method

1. Mix dry ingredients in medium bowl and set aside.

2. Preheat oven to 350?F.

3. In a large bowl, cream the butter and sugar until well blended.
Beat in the eggs, one at a time, incorporating each completely. Add the
pumpkin and blend well. Add vanilla and blend well. Stir dry
ingredients into wet, a third at a time, stirring as little as possible
to blend completely. Fold in the apple chunks.

photo of a bowl of cake batterphoto of the batter with the diced apple folded in

4. Spray Bundt pan generously with nonstick cooking spray. Spread
batter evenly in pan. Bake for 45-50 minutes. Removed from oven and
let cool in the pan for five minutes.  Invert onto a plate and allow to
cool completely. Sift powdered sugar onto the cake and serve.

Pumpkin Apple Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 1 bundt cake
This cake combines pumpkin and apple for a dessert that’s perfect in the fall.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 10 tbsp butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin purée
  • 2 tsp vanilla extract
  • 2 cups of diced Granny Smith apples
  • Powdered sugar to sift on top

Directions:

  1. Preheat oven to 350°F. Mix dry ingredients in medium bowl and set aside. Spray Bundt pan generously with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks.
  3. Spread batter evenly in pan. Bake for 45-50 minutes. Removed from oven and let cool in the pan for five minutes. Invert onto a plate and allow to cool completely. Sift powdered sugar onto the cake and serve.
All images and content are © Kirbie's Cravings.

Pumpkin Apple Cake

2 comments on “Pumpkin Apple Cake”

  1. Pingback: Best Pumpkin Seeds | FRUITS NUTS AND SEEDS

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