An apple pumpkin cake recipe is a must for every home!
If you have never baked a cake before, or are looking for new cooking recipes to spice up your kitchen, then you've come to the right place. I have created this article in order to teach people how to bake an apple pumpkin cake. The process is simple and easy, and anyone can learn to do it!
Hello, everyone! Today I am going to post some delicious fall recipes. One of these for is a very special cake which has pumpkin in it. This pumpkin cake recipe is amazing and every time we make it, we love it even more. When I made this pumpkin cake for the first time, I was a bit skeptical about it because of the pumpkin. But when I took a bite from the freshly done cake in front of me, oh dear! There are no words to describe the taste.
Ingredients
pumpkin cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 3/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 cups pumpkin puree 14-15 ounces, no pumpkin pie filling
- 3 large eggs, room temperature
- 1 teaspoon vanilla
Apple pie filling:
- 2-3 Granny Smith apples, sliced (3 cups chopped, 340 g)
- 2 teaspoons lemon juice
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 cup water
- 1 teaspoon vanilla
Cream cheese frosting:
- 3/4 cup unsalted butter, softened, but slightly cold
- 6 ounces cream cheese, lightly chilled, full-fat, without sink
- 5 cups sifted powdered sugar
- 1 teaspoon vanilla
Holographic:
- Optional dried apple rings
directions
pumpkin cake:
- Preheat oven to 350 F and grease with flour and three 6-inch cake pans.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
- Add dry to wet and mix until combined.
- Divide the mixture evenly among the prepared pans and bake until a toothpick inserted in the center comes out mostly clean (about 30-35 minutes).
- Cool in tubs on a wire rack for 10 minutes, then flip onto wire racks to cool completely.
Apple pie filling:
- Put the chopped apple and lemon juice in a large bowl and set aside.
- In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk.
- Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, and bring to a boil. Simmer over low heat, stirring occasionally, until soft (10-15 minutes). Absolutely cool. *
- Beat butter and cream cheese until pale and fluffy (2 minutes). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.
Holographic:
- Place one layer of cake on a cake stand or serving plate. Put about ½ cup of the garnish and distribute it evenly.
- Put a border of garnish around the outside to secure it to the apple pie filling. Fill with 1/2 cup apple pie filling, spreading evenly. ** Repeat with the next layer. Put the last layer on top and lay a thin layer of crumbs on the cake. Chill for 20 minutes.
- Grease the top and sides of the cake with the rest of the decorating cream in a rustic way. Garnish with dried apple slices or cake crumbs, if desired.
Notes
You can make the apple pie filling in advance. Transfer to a glass container, cool completely, in the refrigerator. Bring it to room temperature and stir well before use. Keep for two weeks in the refrigerator.
** If the icing is really soft, you may need to cool each layer before stacking the next to set it.