The APPLE AND PUMPKIN SPICED CAKE is the dessert that captures all the magic of autumn in a single bite. Soft, moist and incredibly fragrant, it comes from the combination of the velvety sweetness of pumpkin and the delicacy of apples, wrapped in a mix of warm spices such as cinnamon, ginger and nutmeg.
Perfect for breakfast or an afternoon snack, this cake releases an irresistible aroma that fills the house and wins over anyone who loves seasonal flavors. You can serve it simply dusted with powdered sugar, or accompany it with crème anglaise or a dollop of whipped cream for an even more indulgent touch.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 291.72 (Kcal)
- Carbohydrates 45.86 (g) of which sugars 25.52 (g)
- Proteins 4.76 (g)
- Fat 11.45 (g) of which saturated 1.95 (g)of which unsaturated 8.98 (g)
- Fibers 1.75 (g)
- Sodium 31.88 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup pumpkin (weight after cleaning)
- 2 Red Delicious (Stark) apples (or Golden)
- 2 eggs (medium, room temperature)
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 2/3 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/3 tsp nutmeg
- 1 tbsp brown sugar (for the surface)
For the apple and pumpkin cake you will need
- 1 Stampo 8 2/3 in (22 cm)
- 1 Teglia
- 2 Ciotole
- 1 Tritatutto
- Fruste elettriche
- 1 Setaccio
- 1 Spatola
- Carta forno
Preparation of apple and pumpkin cake
Peel the pumpkin and remove the seeds. Cut it into slices or cubes and bake it in a oven at 356°F for 30 minutes. Remove from the oven and puree it until smooth. Let it cool.
In a bowl, whisk the eggs with the brown sugar until the mixture is pale and fluffy.Add the oil and the pumpkin puree, mixing well.
In another bowl sift the flour, baking powder, salt and the spices. Stir to combine.
Fold the dry ingredients into the pumpkin mixture.Peel the apples and cut one into cubes and the other into thin slices. Fold the apple cubes into the batter with a spatula.
Pour the batter into a 8 2/3 in (22 cm) pan, buttered and floured or lined with parchment paper.
Level the surface, arrange the remaining apple slices on top and sprinkle them with additional brown sugar.Bake the apple and pumpkin cake in a preheated conventional oven at 356°F for 50-55 minutes, until golden.
Check doneness with a skewer.
Remove from the oven, let it cool slightly and glaze the surface with a warm syrup made of water and sugar or, once cooled, dust with powdered sugar or cinnamon.
Storage
If the temperature does not exceed 68–72°F, the apple and pumpkin cake can be stored at room temperature for 2–3 days under a glass dome or in an airtight container.
Keep it away from heat sources and humidity: pumpkin and apples release moisture over time, so it’s best to avoid leaving it uncovered.
