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

  1. Heat oven to 350 degrees with a rack in the center. Grease a 9- to 10-inch (12-cup) Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger.
  3. 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.
  4. Reduce the speed to low and add the pumpkin and apple. 
  5. 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.


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