Saturday Sweetness: Harvest Cake

I think I have mentioned before that my favorite cake is the Apple Cake that my mom and I make all the time. I absolutely love it. Not too sweet but just perfect with a cup of tea, or coffee or all by itself.

I found this Autumn Cake recipe on Pinterest and decided to give it a try. I have to say, it’s right up there with the Apple Cake recipe now in terms of my favorites. I’ve made it twice and it was even better the second time, I think.

The biggest difference is that the second time I didn’t put the glaze on. The original recipe called for a glaze, but to me, it masked the flavor of the cake and was too sweet. The second time, I left the cake au naturel and didn’t add a glaze. It was perfect.

The first one I made for our friends from church. One of the guys mentioned as he was eating it that it tasted like “Autumn on a plate” and I have to agree.

Give it a try – I think you will agree as well!

Harvest Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 heaping tsp ground cinnamon
1/4 tsp nutmeg
Pinch of salt
1 tsp ground ginger
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped (I used Honey Crisp and Fuji)
1 cup dried cranberries
1 cup pecans, coarsely chopped

Directions:

Preheat the oven to 350 degrees. Butter a 9- to 10- inch (12 cup) Bundt pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger.
In a large mixing bowl, beat the butter and both sugars together at medium speed until light and fluffy.
Add the eggs one at a time, and beat for 1 minute after each addition.
Beat in the vanilla.
Reduce the mixer speed to low and add the pumpkin, chopped apple.
Still on low speed, add the dry ingredients, mixing only until they are incorporated.
Finally, gently stir in the cranberries and pecans.
Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean.
Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
DEVOUR!