Apple Pumpkin Spice Cake Recipes

PUMPKIN APPLE SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, for a couple of minutes.
• Add oil, Greek yogurt, and vanilla extract and beat for 1-2 minutes more to blend in the ingredients.
• Add pumpkin puree and continue beating for 1 more minute to combine.
• In a separate medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves.
• Add dry ingredients to wet ingredients and mix just until combined. Do not over mix.
• Fold in the apples (chopped).
• Spray the bundt pan with baking spray.
• Carefully pour the batter into the bundt pan.
• Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean.
• Let the cake cool on a wire rack for about 40 minutes.
• Invert the bundt pan onto the serving platter and let the cake to cool further.

APPLE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking.
• In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Add eggs one at a time and mix. Scrape down the walls of the bowl with a rubber spatula. Add vanilla extract and orange extract and mix again.
• Add pumpkin puree and grated apples and mix until well incorporated.
• With the mixer on low speed, slowly add the flour mixture. Scrape down the walls of the bowl, and mix one more time, just until all the flour is incorporated. Do not over-mix.
• Scoop the batter into the prepared Bundt pan.
• Bake the cake at 350 degrees on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few crumbs attached.
• Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Turn it out on a cooling rack and cool completely, then dust the top with powdered sugar.
• Cover and keep at room temperature for up to five days. Serve plain, with a scoop of vanilla ice cream, or with whipped cream and a dusting of cinnamon.

APPLE PUMPKIN SPICE CAKE

Steps:

• In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale. Add pumpkin puree and beat to combine. Add applesauce and beat to combine. Beat in eggs one at a time. Then stir in vanilla extract. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, toss apples with a bit of the flour mixture. (This will keep them from sinking in the batter.) Set aside. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined. Gently fold in diced apples. Grease indicated number of 8x8 baking pans pan generously with cooking spray or oil. Pour batter evenly into prepared pan. Bake at 350 for 50-60 minutes (skewer inserted in the center should come out clean). Check cake half way through cooking time. If the top is browning too much, spray a piece of foil with cooking spray and cover. Cool cake 10-15 minutes in the pan. Gently run a spatula or butter knife along the edge of pan and carefully invert onto a wire cooling rack. Cool completely. Sprinkle cake with powdered sugar. Cut into individual slices and serve.

PUMPKIN APPLE CAKE

Steps:

• Preheat oven at 350.
• Mix dry ingredients in a bowl and set aside.
• Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
• Add the eggs one at a time.
• Stir in apples (I use Golden Delicious) and vanilla.
• Add pumpkin and mix, scraping down the sides of the bowl.
• Add the orange peel if you like, it's optional.
• Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
• grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
• Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
• Dust with confectioner's sugar when completely cool.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

APPLE-PUMPKIN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

PUMPKIN SPICE CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
• Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
• Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

PUMPKIN-APPLE STREUSEL CAKE

Steps:

• For apples:
• Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
• Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.