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!
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
- 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.
- Saturday Sweetness: Apple Cake (thoughtsalonglifeshighway.com)
- Honey Caramel Apple Cake (romancingthebee.com)
- Thanksgiving Recipe: Apple Dump Cake (formulamom.com)
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