Apple and pumpkin cake soft and delicious. Fall arrives, and my house starts to fill up with apples, pumpkins, and mushrooms. The days get shorter, the temperatures finally drop, and I start baking Apple Cakes. The recipe I want to tell you about today is for a soft Apple Cake, moist and delicious, with blended pumpkin added to the batter, making it incredibly soft. An Apple Cake without butter that filled my whole house with its delightful aroma in no time. A Dessert with apples, pumpkin, and almonds perfect for breakfast, but also for snack or any time of the day for a sweet treat! If you also can’t resist a slice of Apple Cake, this is a recipe not to be missed. Let’s hurry to the kitchen and prepare the Pumpkin and Apple Cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 174.63 (Kcal)
- Carbohydrates 28.89 (g) of which sugars 13.96 (g)
- Proteins 3.64 (g)
- Fat 5.80 (g) of which saturated 1.00 (g)of which unsaturated 3.87 (g)
- Fibers 3.42 (g)
- Sodium 15.28 (mg)
Indicative values for a portion of 100 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 for the Apple and Pumpkin Cake
- 2 eggs
- 1/2 cup sugar
- 2 cups pumpkin (cleaned)
- 3 1/3 tbsp vegetable oil
- 1 1/2 cups flour
- 1 lb apples
- 1/4 cup sliced almonds
- 1/2 tsp ground cinnamon
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
What You Need to Prepare the Apple and Pumpkin Cake
- Mixer
- Springform Pan
- Chopper
How to Prepare the Pumpkin and Apple Cake
Clean the pumpkin by removing the peel, seeds, and strands, and cut it into cubes. For this dessert, you need about 250 grams of cleaned pumpkin. Transfer the pumpkin to a chopper, add the vegetable oil, and blend until you get a delicious orange cream. Set it aside.
Beat the 2 whole eggs with the sugar for about 8-10 minutes, using an electric mixer until the mixture is light and fluffy. Add the pumpkin cream and mix.
Peel the apples, clean them and cut half into small cubes and the rest into thin slices. Add the sifted flour, baking powder, and cinnamon to the mixture. Mix.
Finish preparing the Pumpkin Cake by adding the apple cubes and simply mixing with a spatula to incorporate them into the batter. Pour the mixture into a 20 cm diameter pan, preferably with a removable bottom.
Arrange the apple slices on the surface, letting them slightly sink into the batter. Decorate the surface with sliced almonds. Bake the Apple and Pumpkin Cake in the preheated static oven at 350°F for 35-40 minutes.
Always perform the toothpick test to check the cake’s internal doneness. Let the Pumpkin and Apple Cake cool before transferring it to a serving plate, and decorate it as you wish with some powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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The Pumpkin Cake stays soft and moist in a container for 2-3 days
Read also the recipe for my Sweet Pumpkin Fritters
Your Questions
Can I substitute vegetable oil with butter?
Of course, with 50 grams of melted butter
Can I bake the pumpkin in the oven first?
If you prefer, you can wrap it in parchment paper and bake it in the oven or microwave
