Pumpkinapplecake Recipes

APPLE PUMPKIN CAKE

Steps:

• Preheat oven to 350F and grease & flour three 6" cake pans. Line with parchment.
• In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
• Add dry to wet and mix until just combined.
• Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 30-35 mins).
• Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
• Toss chopped apples and lemon juice in a large bowl, set aside.
• In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk.
• Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.*
• Beat butter and cream cheese until pale and fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.
• Place one layer of cake on a cake stand or serving plate. Top with about 1/2 cup of frosting and spread evenly.
• Pipe a border of frosting around the outside to hold in the apple pie filling. Fill with about 1/2 cup apple pie filling, spread evenly.** Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
• Frost the top and sides of the cake with remaining frosting in a rustic manner. Decorate with dried apple slices or cake crumbs if desired.

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 APPLE PIE

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
• In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

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.

PUMPKIN CAKE WITH APPLE CRISP TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
• Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
• Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
• Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
• Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
• Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

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.

PUMPKIN APPLE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 2 round cake pans cake pans or one 9x13.
• Sift first 6 ingredients in a bowl.
• In an other bowl mix eggs, pumpkin, and oil.
• Add to dry ingredients stirring till just mixed.
• Fold in apples and pour into prepared pan.
• In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
• Sprinkle over cake batter.
• Bake for 35-40 minutes or until toothpick come out clean.