Recipe: Pumpkin Apple Spice Cake
To me, fall desserts mean pumpkin, apples, cinnamon, ginger and lots of other delicious spices. We're still working our way through totes of apples, and I had some extra pumpkin puree after making pumpkin crumb muffins. So I figured why not combine the two, throw in some classic fall spices, and make a super yummy cake.
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 cups all-purpose flour (or cake flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
- Pinch salt
- 1 teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups canned unsweetened pumpkin purée
- 3 apples, peeled, cored and diced
- Heat oven to 350 degrees with a rack in the center. Grease a 9- to 10-inch (12-cup) Bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
- Reduce the speed to low and add the pumpkin and apple.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.