Pumpkin Apple Snacking Cake
Pumpkin Apple Snacking Cake

Don’t think of this as a mash up of two desserts, it is a rich and moist pumpkin cake, studded with a layer of caramelized apples that stands all on its own. Sweet enough to be served for dessert, it can also take center stage as a breakfast cake, or be enjoyed with a cup of tea in the afternoon for a little pick me up. If I do have it for dessert, I enjoy it warmed up with a scoop of vanilla ice cream.

Pumpkin Apple Snacking Cake

Pumpkin Apple Snacking Cake
Prep Time 20 minutes
Cook Time 40 minutes
Don’t think of this as a mash up of two desserts, it is a rich and moist pumpkin cake, studded with a layer of caramelized apples that stands all on its own. Sweet enough to be served for dessert, it can also take center stage as a breakfast cake, or be enjoyed with a cup of tea in the afternoon for a little pick me up.
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Course Dessert
Servings 16

Ingredients
 

For the apples:

  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 2 large apples, such as Gala or Fuji, peeled, cored and cut into half-inch pieces
  • ½ cup coarsely chopped walnuts, optional

For the cake:

  • 8 tablespoons (1 stick) unsalted butter
  • ¾ cup brown sugar, light or dark
  • 15 ounce can pumpkin puree
  • ½ cup sour cream
  • 2 large eggs, at room temperature
  • 2 cups (245 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions
 

  • Preheat your oven to 350 F. Butter a 9-inch square baking dish, and line it with parchment paper so that the paper comes up the sides of the pan and extends at least an inch past the rim. This will create a “handle” that will allow you to easily remove the cake after it’s finished baking.
  • To make the apple topping, melt the butter with the brown sugar and cinnamon in a medium skillet. Add the apples and cook over medium-low heat until they just begin to soften, about 5 minutes. Remove from the heat and let the apples cool while you make the cake batter.
  • Melt the 8 tablespoons of butter for the cake and add to a large mixing bowl with the brown sugar, pumpkin puree and sour cream. Whisk this together, then add the eggs and whisk to combine.
  • In a separate, small bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt together. Add this to the wet ingredients and mix until just combined. Pour the batter into your prepared baking pan, then arrange the apple pieces on top. Pour the remaining butter and sugar mixture evenly over the apples, and scatter the walnuts on top, if using.
  • Bake the cake in your preheated oven for 30-40 minutes, or until it is springy to the touch and slightly pulls away from the sides of the pan. Let the cake cool on a rack completely before serving.
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