November 13, 2009
As promised, here’s one of the things I made with my own pureed pumpkin: Pumpkin Apple Spice Cake. I’ve been avidly following the Food Librarian’s bundt-cake-baking-fest and have pretty much decided to make every single one of the posted cakes. The first one I tried, given I had so much pumpkin puree as well as plenty of apples, was the Pumpkin Apple Spice Cake. What a great first choice!
I appreciated a lot of things about this cake. This recipe made 6 smaller bundt cakes, each one a wonderfully moist cake with plenty of warm, fall spices that shone brightly against the pumpkin and big chunks of apple. Apple doesn’t often tend to stand out in their flavour, but I found they did in this cake. The pumpkin taste is mild and complemented by the cinnamon and cloves. One of my favourite things about the cake was that it wasn’t very sweet – there’s not much sugar in here, and so the apple, pumpkin and spices are not overpowered with sweetness. Oh, and does this ever make for a moist cake and when it’s served the same day it’s made, it has a nice crisp crust . Yum!
I was going to make a honey frosting to go with this, but after eating my first mini-bundt, I realized it wasn’t necessary. These are great all on their own and a perfect fall bundt cake.
Pumpkin Apple Spice Bundt Cake
adapted from The Food Librarian
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 freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened a bit
1 cup sugar
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top
1. Preheat oven to 350˚F.
2. Mix dry ingredients in medium bowl and set aside.
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.
4. Spray bundt pan (I used a pan with 6 mini bund molds) generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until cake starts to turn golden brown and whole kitchen smells good. Removed from oven and let cool in the pan for five minutes. Check to see if you need to run a butter knife along to break the edge away from the pan, but be careful not to damage the sides of the cake. Invert onto a plate and allow to cool completely. Sift powdered sugar onto the cake and serve.
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