Warm Spiced Pumpkin Apple Cake

American autumn baking often pairs orchard fruit with garden squash in one cozy dessert. This warm spiced pumpkin apple cake folds fresh pumpkin puree and grated tart apples into a tender crumb scented with cinnamon, ginger, and cloves.

Serves 8 · 15 min prep · 35 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 45g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 cup fresh pumpkin puree
• 1 cup packed grated tart apples
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 tbsp for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. 2In a large bowl whisk the fresh pumpkin puree, grated tart apples, oil, eggs, both sugars, and vanilla until smooth and well combined.
3. 3In a second bowl stir together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
4. 4Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry streaks remain; do not overmix.
5. 5Scrape the batter into the prepared pan and smooth the top.
6. 6Bake for 32 to 38 minutes until the cake is golden, springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes.
8. 8Run a knife the edge, invert onto the rack, peel off the parchment, and turn right-side up.
9. 9Let the cake cool until just warm to the touch.
10. 10Dust the top generously with powdered sugar through a fine sieve.
11. 11Slice into wedges and serve warm.
12. 12Store leftovers covered at room temperature for up to two days or refrigerate for longer.