Pumpkin Apple Cake with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 372kcal

Author: Jazzmine Woodard

A deliciously moist spice cake with pumpkin and apples, topped with tangy maple-sweetened cream cheese frosting

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Equipment

2 mixing bowls
1 stand mixer or hand mixer (can also be done by hand)
1 whisk
1 silicone spatula or kitchen spoon
1 grater
1 bundt pan

Ingredients

Cake

2 ½ cups all-purpose flour sifted or fluffed (see notes)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground clove
½ teaspoon ground ginger
½ teaspoon fine sea salt
1 ¾ cup brown sugar packed
½ can pumpkin puree
¼ cup milk
¼ cup unsalted butter melted
4 eggs
2 teaspoons vanilla extract
1 small apple (about six inches in diameter)

Frosting

1 ¼ cup powdered sugar sifted
6 ounces cream cheese softened to room temperature
3 tablespoons unsalted butter melted
2 tablespoons maple syrup
2 teaspoons vanilla extract

Instructions

For the Pumpkin Apple Spice Bundt Cake

Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Add flour, baking powder, baking soda, cinnamon, nutmeg, clove, ginger, and sea salt and whisk together until uniform in appearance.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground clove, ½ teaspoon ground ginger, ½ teaspoon fine sea salt
In another bowl, combine brown sugar, pumpkin puree, milk, butter, eggs, and vanilla extract until uniform.
1 ¾ cup brown sugar, ½ can pumpkin puree, ¼ cup milk, ¼ cup unsalted butter, 4 eggs, 2 teaspoons vanilla extract
Add wet ingredients to dry ingredients and stir until just combined and no dry pockets remain. Peel and shred apple then mix into cake batter.
1 small apple
Transfer batter to prepared bundt pan and bake on center oven rack for about 45 minutes or until a toothpick inserted into multiple parts of the cake comes out clean. Cool for about 10 minutes in pan then remove and allow to cool completely.

For the Maple Cream Cheese Frosting

Meanwhile, beat powdered sugar, cream cheese, butter, maple syrup, and vanilla extract until fluffy, glossy, and uniform (about four minutes). Frost cooled cake as desired.
1 ¼ cup powdered sugar, 6 ounces cream cheese, 3 tablespoons unsalted butter, 2 tablespoons maple syrup, 2 teaspoons vanilla extract

Video

Notes

How to Measure Flour

Flour tends to get compacted, which can lead to too much flour in your baked good and result in a denser or drier texture than desired. To avoid this, it's important to sift the flour before measuring it. This can be accomplished by running the flour through a sifter or mesh sieve or fluffing the flour in its original container, then using a small measuring cup to scoop the flour into the size measuring cup you need (example: using a half-cup to scoop flour into a one-cup), then leveling off the excess with a knife or leveler.

Preparation

If you don't have a stand mixer or hand mixer, you can use mixing bowls, a whisk, and a silicone spatula with a little elbow grease and stir it by hand. And I recommend hand stirring to finish mixing the batter in any case to avoid over-mixing, which can result in a tough cake.

To make sure your cake doesn't stick, I recommend preparing your bundt pan with butter or non-stick oil spray and flour, even if it's a non-stick pan. Here's a visual on how to grease and flour a bundt pan.

I recommend baking the cake on the middle rack for even cooking with a sheet pan place on the lower rack to catch any drips.

Storage

With the cream cheese frosting, you should refrigerate this cake in an airtight container to keep it from spoiling. Keeps for up to two weeks. Allow it to come to room temperature before enjoying.

Nutrition