The apple and pumpkin cake is a delicious autumn dessert that you absolutely must try because it combines the goodness of apple desserts with the versatility and goodness of pumpkin desserts. If you love pumpkin recipes, you absolutely have to try this recipe.
The apple and pumpkin cake has an extraordinary flavor, but what makes it special is the use of raw blended pumpkin, which, together with the aroma of grated lemon peel, gives this cake a delightful taste.
The texture of the pumpkin and apple cake is very pleasant: it is not dry at all, with a soft and moist interior that makes it perfect for breakfast or a snack. The soft apples and chocolate chips on top make this autumn cake truly indulgent!
Like many of my cakes, this pumpkin and apple cake is a lactose-free dessert: I did not use any dairy products in its preparation, making it suitable for those who are lactose intolerant or want to avoid dairy for other reasons.
The apple and pumpkin cake is very easy to prepare: you will need a blender, a couple of bowls, and electric beaters, and it will be ready to bake in no time. At the end of the recipe, I will also include the Bimby pumpkin and apple cake recipe, so if you have a Bimby, you will have the right steps to prepare this cake. I still use my trusty TM31, but I think the steps are the same for other models.
Great, now let’s move on to the recipe and see how to make this delicious apple and pumpkin cake, but first, I’ll leave you with some other tasty ideas to make with pumpkin or apples!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 350.17 (Kcal)
- Carbohydrates 52.06 (g) of which sugars 28.30 (g)
- Proteins 6.10 (g)
- Fat 14.46 (g) of which saturated 1.68 (g)of which unsaturated 8.39 (g)
- Fibers 1.85 (g)
- Sodium 24.73 (mg)
Indicative values for a portion of 125 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 cups all-purpose flour
- 1/4 cup cornstarch (cornstarch)
- 1/2 cup almond flour (or finely ground almonds)
- 1 cup sugar
- 3 eggs (at room temperature)
- 10 oz pumpkin (raw and peeled)
- 1/2 cup sunflower oil
- as needed lemon peel (grated)
- 1 packet vanillin
- 2 Golden apples
- as needed chocolate chips
- as needed powdered sugar
- 1 packet baking powder
Tools to prepare the apple and pumpkin cake
- Cake Pan 9.5 inches
- Chopper
- Electric Beaters
- Knife
- Cutting Board
Steps to prepare the apple and pumpkin cake
Let’s see together how to prepare this delicious pumpkin and apple cake.
First, peel the pumpkin, cut it into cubes and put it in a chopper along with the grated lemon peel. Blend for a couple of minutes until you have a puree. Set aside.
In a bowl, place the room temperature eggs with the sugar and beat with electric beaters for 4-5 minutes until you have a light and fluffy mixture.
In another bowl, sift the flour, cornstarch, vanillin, and baking powder. Also, add the pumpkin puree and almond flour (or finely ground almonds) and mix with the beaters on low speed.
At this point, take the bowl with the beaten eggs and gradually add the mixture you obtained by mixing the powders with the pumpkin. In this operation, I recommend using the beaters on the lowest speed to avoid deflating the mixture.
When the batter becomes homogeneous, add the oil in a thin stream and incorporate it well into the mixture.
Preheat the oven to 350°F static mode and in the meantime butter and flour a 9.5-inch diameter cake pan, pour the batter into it, and level it with a spatula.Distribute apple slices (I recommend not cutting them too thin so you can taste the apple more) and dark chocolate chips on the surface.
Bake for about 40-50 minutes. After the first 40 minutes, do the toothpick test by inserting it into the center of the cake: if it comes out still wet, continue baking for another 10 minutes, otherwise turn off the oven, leave the cake in the oven for a few minutes with the door open, and then take it out.
When completely cold, remove it from the mold and sprinkle with powdered sugar.
Now let’s see how to prepare the Bimby apple and pumpkin cake.
First of all, if you intend to use whole almonds instead of almond flour, blend them for 1 minute at speed 10 with a teaspoon of sugar. Scrape down the sides. If you use almond flour, skip to the next step.
Put the peeled and chopped pumpkin and lemon peel in the bowl. Blend at speed 10 for 1 minute.
Add the flour, cornstarch, almond flour, vanillin, and baking powder. Mix at speed 2 for 1 minute.
With a spatula, transfer the mixture you obtained into a bowl, set aside, and wash the bowl.
Insert the butterfly into the bowl. Add the eggs and sugar and whisk for 5 minutes at speed 4-5 at 37°F.
Remove the temperature and with the blades moving at speed 2, gradually add from the bowl opening the mixture of powders mixed with pumpkin.
Finally, always with the blades moving at speed 2, add the oil in a thin stream from the bowl opening.
Preheat the oven to 350°F and, in the meantime, pour the obtained mixture into a 9.5-inch diameter cake pan buttered and floured.
Arrange apple slices on the surface and sprinkle with chocolate chips as desired.
Bake the Bimby apple and pumpkin cake for 40-50 minutes, adjusting according to your oven. After the first 40 minutes, do the toothpick test and if it comes out still wet, continue baking for a few more minutes.
Once baking is complete, let the cake rest for a few minutes with the oven off and the door slightly open, then take it out, unmold it, and sprinkle with powdered sugar.
Storage, tips, notes, and variations
– The cake can be stored at room temperature for a couple of days. Cover it with aluminum foil or keep it in a closed container to prevent it from drying out.
– To make it more indulgent, you can add chocolate chips to the batter. Freeze them for about half an hour to prevent them from sinking to the bottom.
– Don’t throw away the pumpkin seeds! You can toast them and make delicious bruscolini.
FAQ (Questions and Answers)
Can I also add apple cubes to the batter?
I don’t recommend it because apples in the batter would release more liquid and unbalance the cake, which could end up being raw or excessively moist inside.
What type of pumpkin should be used?
You can use whichever type you prefer. I generally use butternut, delica, or mantovana.
What can I use if I don’t have almond flour?
If you don’t have almond flour, you can use whole almonds. You can blend them with or without skin, according to your taste. Finely grind them together with a teaspoon of sugar. Set these aside as well.
