Fall has officially arrived here in New England and I am loving it! Besides the beautiful Fall foliage, I appreciate this time of year for so many reasons. It is my favorite time to run as the temps are cooler, but there is no ice and snow to contend with on the ground. I also truly enjoy Autumn baking as apple picking season unfolds here in Maine. Of course, I do love all things pumpkin as well. So, when I get to combine these two faves in a recipe like this Cinnamon Apple Pumpkin Cake, it is baking bliss!
The Cinnamon Apple Pumpkin Cake is the essence of the flavors of Fall. It is a tasty after dinner dessert, but my kids love it for a special breakfast treat. It is a beautiful addition for an elegant Sunday brunch and can be “dressed up” with a little confectioner’s sugar. The pumpkin puree that is used makes the cake extra moist and delicious. I like to bake it in a springform pan and serve it up on a cake stand. However, it can also be made in an 8 inch square baking pan. Another thing I love about this cake is that it is delicious served warm or cold!
Cinnamon Apple Pumpkin Cake
- 4 Cups McIntosh Apples, peeled and chopped into chunks
- 1 3/4 Cups Sugar, divided
- 3/4 Cup Canned Pumpkin Puree
- 1/2 Cup Butter, softened
- 2 tsp Vanilla Extract
- 2 Large Eggs
- 1 1/2 Cups of Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Cinnamon
- Preheat oven to 350 degrees
- Beat 1 1/2 cups of sugar, butter and vanilla in mixer at medium speed until well blended.
- Add pumpkin puree and eggs (one at a time) and beat until combined.
- In small bowl, whisk together flour, baking powder and salt.
- Add flour mixture to sugar mixture and beat at low speed until well blended.
- Combine remaining 1/4 cup sugar and cinnamon in small bowl.
- Toss the chopped and peeled apples with 2 Tbsp if the cinnamon sugar.
- Fold apples into cake batter and gently combine.
- Pour batter into an 8 inch springform pan that is coated with cooking spray.
- Lightly sprinkle the rest of the cinnamon sugar on top of the batter.
- Bake at 350 degrees for 1 hour and 10 minutes or until cake slightly browns on top (I like to check it at 1 hour with a cake tester).
- Cool on wire rack, then carefully remove spring form pan and serve.
So Tell Me…
What is your favorite Season? Do you enjoy Fall baking? Are you a pumpkin spice fan? Do you ever eat cake for breakfast?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!