Pumpkin Apple Cake With Brown Sugar Syrup
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1 cup peeled and chopped apples
- 1/4 cup water
- 2 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or Bundt pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Mix in pumpkin puree and milk until smooth.
Gradually fold in the dry ingredients until just combined.
Gently fold in chopped apples.
Pour batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack.
To make the brown sugar syrup, combine brown sugar, water, and butter in a small saucepan over medium heat.
Stir until the sugar dissolves and the butter melts, then remove from heat and stir in vanilla.
Drizzle the syrup over the cooled cake.
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Frequently Asked Questions
How should I store leftover Pumpkin Apple Cake to keep it fresh?
Once completely cooled, this Pumpkin Apple Cake is best stored tightly covered at room temperature for up to 3 days. If you plan to keep it longer, wrap individual slices securely and refrigerate for up to a week. The brown sugar syrup will keep the cake moist, but avoid excessive humidity.
Can I substitute the all-purpose flour in this cake recipe?
While 2 cups of all-purpose flour is specified, you can attempt a 1:1 substitution with a good quality measure-for-measure gluten-free blend. Be aware that the texture may change slightly since this recipe relies on the structure provided by standard flour. Ensure you still incorporate the leavening agents (baking powder and soda) correctly.
What is the best way to ensure my Pumpkin Apple Cake bakes evenly at 350°F?
To ensure even baking in your 9-inch round or Bundt pan, make sure your oven is fully preheated to 350°F (175°C) before placing the cake inside. For Bundt pans, consider using a baking spray that includes flour to prevent sticking, and avoid opening the oven door during the initial 40 minutes of the 55-minute bake time.
