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
Here is what you will need to make this lovely Fall treat:
- McIntosh Apples
- Canned Pumpkin Puree
- Vanilla Extract
- Baking Powder
First, preheat oven to 350 degrees. Then, peel and core apples. Chop the apples into chunks and set aside.
Next. beat sugar, butter, and vanilla in mixer until well blended.
Add pumpkin puree to sugar-butter mixture
Add eggs, one at a time, and beat until well combined.
In a small bowl, whisk together flour, baking powder and salt. Add the flour mixture to the sugar mixture and beat on low speed until well blended.
Combine remaining sugar and cinnamon in a small bowl. Then, toss the chopped apples in 2 tablespoons of the cinnamon sugar mixture.
Fold the apples gently into cake batter and gently combine. Then, pour batter into 8 inch spring form pan coated with cooking spray.
Lightly sprinkle the remaining cinnamon sugar mixture on top of the cake. Then, bake at 350 degrees for about 1 hour 10 minutesand cake tester comes out clean when inserted in center of cake.
Cool on wire rack, then carefully remove from spring form pan.
- 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.
What’s the best way to eat Cinnamon Apple Pumpkin Cake?
I actually love to eat it cold for breakfast! However, my kids love it warm with a little ice-cream for an after dinner treat. It is versatile and perfect for brunch or for dessert.
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!
*This post has been updated from it’s original publication on 10/3/2018