The apple and pumpkin cake is a delicious and delightful autumn dessert that you must try, because it combines the goodness of apple desserts with the versatility and sweetness of pumpkin.
The apple and pumpkin cake has an extraordinary flavor, but what makes it special is the use of raw blended pumpkin, which, along with the aroma of grated lemon zest, gives this dessert 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 delightful!
Like many of my cakes, this pumpkin and apple cake is a lactose-free dessert: in its preparation, I have not used any kind of dairy product, so it is suitable for those who are lactose intolerant or who want to avoid dairy for other reasons.
The apple and pumpkin cake is very easy to make: you’ll need a blender, a couple of bowls, and electric whisks, and in a short time, it will be ready to bake. At the end of the recipe, I’ll also provide the Bimby pumpkin and apple cake recipe, so if you have a Bimby, you’ll have the right steps to make this cake. I still use my indispensable TM31, but I think the steps are the same for other models as well.
Well, 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 delicious ideas to make with pumpkin or apples!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, 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
- 3.5 tbsp cornstarch (maizena)
- 2 oz almond flour (or finely chopped almonds)
- 1.1 cups sugar
- 3 eggs (at room temperature)
- 10 oz pumpkin (raw and cleaned)
- 0.42 cups sunflower oil
- q.b. lemon zest (grated)
- 1 packet vanillin
- 2 Golden apples
- q.b. chocolate chips
- q.b. powdered sugar
- 1 packet baking powder
Tools for making the apple and pumpkin cake
- Baking Pan 9.45 inches
- Chopper
- Electric Whisks
- Knife
- Cutting Board
Steps to make the apple and pumpkin cake
Let’s see together how to make this delicious pumpkin and apple cake.
First, peel the pumpkin, cut it into cubes, and place it in a chopper with the grated lemon zest. Blend for a couple of minutes until you get a puree. Set it aside.
In a bowl, put the room temperature eggs with the sugar and beat them with electric whisks for 4-5 minutes until you get 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 chopped almonds) and mix with the whisks at low speed.
At this point, take the bowl with the whipped eggs and gradually add the mixture you obtained by mixing the powders with the pumpkin. I recommend using the whisks at the lowest setting to avoid deflating the mixture.
When the batter becomes homogeneous, add the oil in a steady stream and incorporate it well into the mixture.
Preheat the oven to 350°F static mode and in the meantime, butter and flour a 9.45-inch diameter baking pan, pour the batter, and level it with a spatula.Distribute apple slices on the surface (I recommend not slicing them too thin so you can taste the apple flavor more) and extra dark chocolate chips.
Bake for about 40-50 minutes. After the first 40 minutes, perform the toothpick test by inserting it in the center of the cake: if it comes out still moist, 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 it is completely cool, remove it from the mold and dust it with powdered sugar.
Now let’s see how to make 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. Gather them in the bottom. If you use almond flour, proceed directly to the next step.
Place 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, gather the mixture obtained into a bowl, set aside, and wash the bowl.
Insert the butterfly into the bowl. Add the eggs and sugar and whip for 5 minutes at speed 4-5 at 98.6°F.
Remove the temperature and with the blades moving at speed 2, gradually add the mixture of powders mixed with the pumpkin through the bowl opening.
Finally, still with the blades moving at speed 2, pour the oil in a stream through the bowl opening.
Preheat the oven to 350°F and, in the meantime, pour the obtained mixture into a 9.45-inch diameter baking pan buttered and floured.
Arrange apple slices on the surface and sprinkle with chocolate chips to taste.
Bake the Bimby apple and pumpkin cake for 40-50 minutes, adjusting according to your oven. After the first 40 minutes, perform the toothpick test, and if it still results moist, continue baking for a few more minutes.
Once baking is complete, let the cake rest for a few minutes with the oven turned off and the door slightly open, then take it out, unmold, and dust it with powdered sugar.
Storage, advice, 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 delightful, you can add chocolate chips to the batter. Put them in the freezer for half an hour to prevent them from sinking to the bottom.
– Do not throw away the pumpkin seeds! You can roast them and prepare delicious toasted pumpkin seeds.
FAQ (Questions and Answers)
Can I also put apple chunks in the batter?
I would advise against it, because apples in the batter would release additional liquids and unbalance the cake, you might end up with a raw or excessively moist inside.
What type of pumpkin should be used?
You can use whichever you prefer. I generally use butternut, delica, or mantovana pumpkins.
What can I use if I don’t have almond flour?
If you don’t have almond flour available, you can also use whole almonds. You can blend them with or without skin, according to your taste. Finely chop them with a teaspoon of sugar. Set these aside as well.
