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Classic Pumpkin Apple Cake: The Ultimate Autumn Delight

There’s an undeniable magic in the air as autumn approaches, bringing with it a symphony of rich, comforting flavors. Among these, the harmonious pairing of crisp apples and warm, earthy pumpkin stands out as the quintessential taste of fall. This classic Pumpkin Apple Cake recipe masterfully unites these beloved seasonal ingredients, creating a dessert that is both familiar and exciting. Imagine a slice of this moist, fragrant cake, served warm with a scoop of creamy vanilla bean ice cream and a luscious drizzle of golden caramel sauce – it’s pure autumnal bliss in every bite!

Even if the weather outside hasn’t quite caught up to the calendar, like here in sunny Florida where summer often lingers, that doesn’t stop us from embracing the spirit of the season indoors. We can always crank up the AC, don a cozy hoodie, and sip on a pumpkin spice latte, all while eagerly anticipating the delicious fall baking adventures ahead. It’s about creating your own autumn haven, no matter where you are!

While maintaining a healthy lifestyle is a priority, especially leading up to and during the holiday season, there’s always room for a mindful indulgence in the comforting flavors of fall. This Classic Pumpkin Apple Cake perfectly fits that bill, offering a delightful treat without being overly sweet. It joins a cherished collection of seasonal favorites, alongside heartwarming dishes like a Creamy Pumpkin Chicken Chili, and tempting desserts such as my popular Pumpkin Cheesecake Dip. Each recipe captures the essence of autumn, making every bite a celebration.

More Irresistible Recipes for Your Fall Table:

Easy Peppermint Cupcakes
Pumpkin Krispies

Why This Pumpkin Apple Cake is Your New Fall Staple

This isn’t just another cake; it’s an experience. The Classic Pumpkin Apple Cake strikes a perfect balance, offering a nuanced sweetness that makes it versatile for any occasion. It’s ideal as a comforting breakfast treat on a crisp fall morning, paired with your favorite coffee or tea. Its elegance and inviting aroma also make it a standout dessert for a special holiday gathering, a potluck, or simply an evening indulgence with loved ones. Its texture is wonderfully moist, while the bits of apple add a delightful chewiness and bursts of fresh flavor. The subtle spice blend elevates the pumpkin and apple, creating an aroma that will fill your home with the essence of autumn.

Choosing the Best Apples for Your Fall Cake

The type of apple you choose can significantly impact the texture and flavor of your cake. For baking, you want apples that hold their shape and offer a good balance of tartness to cut through the sweetness of the cake batter. My personal favorite, and a top recommendation for any apple cake, is the **Granny Smith**. These tart green apples are firm and maintain their structure beautifully during baking, preventing the cake from becoming watery or mushy. Their natural tang also adds a lovely contrast to the rich pumpkin and sweet spices.

However, don’t feel limited to just one variety! Experimenting with a mix of apples can yield incredible depth of flavor. Combining Granny Smiths with a slightly sweeter, yet still firm apple like a Honeycrisp, Braeburn, or Fuji can introduce a more complex profile. The key is to select apples that are crisp and not too mealy, ensuring they contribute to the cake’s delightful texture rather than detracting from it. Whichever apples you choose, ensure they are peeled, cored, and chopped into uniform pieces for even distribution and cooking.

Tips for Making the Best Pumpkin Apple Cake

Creating a moist, flavorful pumpkin apple cake is simpler than you might think, especially with a few helpful tips:

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly with the sugar, creating a more uniform batter and a lighter, airier cake.
Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to a tough cake. A few small lumps are perfectly fine!
Proper Pan Preparation: Greasing and flouring your springform pan thoroughly is crucial for easy release. You can also line the bottom with parchment paper for extra assurance.
Even Apple Distribution: Folding most of the apples into the batter and reserving some for the top ensures you get apple in every slice, plus a beautiful presentation.
Test for Doneness: An hour is a good starting point, but ovens vary. Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready.
Cool Completely: Resist the urge to cut into the cake immediately. Allowing it to cool on a wire rack allows the structure to set and the flavors to meld, resulting in a perfectly sliceable and delicious cake.

Below is the entire list of ingredients you’ll need to create this amazing pumpkin apple cake. Exact measurements and a printable recipe card can be found further down the page.

Key Ingredients You’ll Need:

Fresh, crisp Apples (Granny Smith recommended)
Granulated Sugar
Canned Pumpkin Puree (ensure it’s not pumpkin pie filling)
Unsalted Butter
Pure Vanilla Extract
Large Eggs
All-Purpose Flour
Baking Powder
Fine Sea Salt
Ground Cinnamon
Caramel Sauce (for serving)

Optional Add-ins for Extra Flavor and Texture:

Elevate your cake with 1/2 cup of your favorite mix-ins: consider golden raisins for a touch of sweetness, dried cranberries for a tart chew, or even mini chocolate chips for a delightful surprise!

Step-by-Step Instructions to Bake Your Pumpkin Apple Cake

Making this cake is a rewarding experience, leading to a dessert that tastes like it came straight from a gourmet bakery. Follow these simple steps for a perfect bake:

Preheat your oven to 350 degrees Fahrenheit (175°C).

In a large mixing bowl, beat 1 3/4 cups of sugar, softened butter, and pure vanilla extract together using an electric mixer at medium speed. Continue mixing until the mixture is light, fluffy, and well blended, typically for 2-3 minutes.

Next, incorporate the canned pumpkin puree. Add the eggs one at a time, beating well after each addition until everything is fully combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.

In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This ensures even distribution of the leavening agents.

Gradually add the flour mixture to the wet sugar mixture. Beat at low speed just until well blended, being careful not to overmix. Stop as soon as no streaks of flour remain.

In another small bowl, combine the remaining 1/4 cup sugar with the ground cinnamon. This will create a fragrant cinnamon-sugar topping.

Toss your chopped and peeled apples with 2 tablespoons of this cinnamon-sugar mixture. This step coats the apples, adding flavor and preventing them from sinking to the bottom of the cake.

Gently fold 3 cups of the cinnamon-sugar coated chopped apples into the cake batter. Reserve the remaining 1 cup of apples for the topping.

Pour the apple-infused batter evenly into a well-greased 8-inch springform pan. A springform pan makes it easy to release the cake without damaging its delicate structure.

Evenly distribute the reserved 1 cup of apples over the top of the batter. Lightly sprinkle the rest of the cinnamon-sugar mixture over these top apples. This creates a beautiful, caramelized crust and an extra burst of cinnamon flavor.

Bake in the preheated oven at 350 degrees Fahrenheit (175°C) for approximately 1 hour, or until the cake is slightly browned on top and a wooden skewer inserted into the center comes out clean.

Once baked, allow the cake to cool on a wire rack. This allows air to circulate, preventing the bottom from getting soggy. After it has cooled sufficiently, carefully release and remove the springform pan. Serve warm or at room temperature, perhaps with a dusting of powdered sugar, a dollop of whipped cream, or that irresistible caramel sauce!

This recipe generously serves 8 people, making it perfect for family meals or small gatherings.

Embrace the Flavors of Fall with This Easy Recipe!

This Classic Pumpkin Apple Cake truly embodies the warmth and comfort of the autumn season. Whether you’re baking it for a special holiday, a quiet weekend indulgence, or simply to fill your home with its inviting aroma, it’s guaranteed to be a hit. Don’t forget to save this recipe for later so you can revisit this delightful treat time and time again!

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Classic Pumpkin Apple Cake

Apples and pumpkins are two flavors that scream fall! This classic pumpkin apple cake deliciously brings them both together to make this quick and simple fall cake! Serve with a scoop of ice cream and a drizzle of caramel sauce!

Course

Dessert

Cuisine

American

Keyword

Pumpkin Apple Cake

Cook Time 1 hour

Servings 8

Ingredients

4
cups
chopped apples
2
cups
sugar
3/4
cup
pumpkin puree
1/2
cup
butter
2 1/2
tsp
pure vanilla extract
2
eggs
1 1/2
cups
Flour
1 1/2
tsp
Baking Powder
1/4
tsp
salt
3
tsp
ground cinnamon

Instructions

Preheat oven to 350 degrees F (175°C).
In a large mixing bowl, beat 1 3/4 cups of sugar, butter, and vanilla extract with an electric mixer at medium speed until light and well blended, about 2-3 minutes.
Add pumpkin puree and eggs (one at a time), beating until fully combined after each addition. Scrape down the sides of the bowl as needed.
In a separate small bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients. Beat at low speed just until well blended and no streaks of flour remain. Do not overmix.
In a small bowl, combine the remaining 1/4 cup sugar and 3 tsp cinnamon.
Toss the chopped and peeled apples with 2 tablespoons of the cinnamon sugar mixture to coat them.
Gently fold 3 cups of the coated chopped apples into the cake mixture. Set aside the remaining 1 cup of apples.
Pour the batter into a well-greased 8-inch springform pan, spreading it evenly.
Add the remaining 1 cup of apples over the top of the batter, distributing them evenly. Lightly sprinkle the rest of the cinnamon sugar on top of the apples.
Bake at 350 degrees F (175°C) for 1 hour, or until the cake slightly browns on top and a wooden skewer inserted into the center comes out clean.
Cool the cake on a wire rack before carefully removing the springform pan. Serve warm or at room temperature.