Pumpkin Apple 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
Instructions
- Preheat oven to 350°F. Mix dry ingredients in medium bowl and set aside. Spray Bundt pan generously with nonstick cooking spray.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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